Part of the recommendations doctors tell their patients to prevent stroke is improving their diets, which means more fruits and vegetables, whole grains, and to avoid fatty foods that can come from meat. But a new study reveals that certain fats, like saturated fats and polyunsaturated fats from dairy products, may help prevent diseases and lower the risk of stroke.
Why Consuming Dairy is Not Recommended?
According to Healthline, one of the common arguments against the consumption of dairy products is that it is unnatural for humans to consume them. From an evolutionary view, dairy is not necessary for an adult’s optimal health. Although some cultures that consume milk regularly for thousands of years may have developed genes that accommodate dairy products in their diet.
Although dairy is commonly marketed as a food good for the bones, experts said that there is more to the story and the public should consider the potential health risks associated with it.
The Physicians Committee for Responsible Medicine reported that milk and other dairy products are the top sources of saturated fat in the American diet, which contributes to increased risk of cardiovascular disease, type 2 diabetes, and even Alzheimer’s disease. Some studies also linked dairy products to certain types o cancers, like breast, ovarian, and prostate cancers.
Why Dairy is Good For the Body?
Saturated fat, which comes from dairy and meat, is denser and harder to digest so it might cause a lot of problems. But a study of a large group of people failed to show a clear association between daily consumption of dairy products and increased heart risks.
According to Daily Mail, the 4,000 participants of the study from Sweden who are all in their 60s and have heavy dairy diets were less likely to experience heart attacks, stroke, and other cardiovascular diseases.
Previous studies have also shown that dairy foods can protect heart health due to the minerals in milk that prevent full absorption of saturated fats. More so, high levels of calcium in cheese are thought to bind with the gut to prevent some of it from being absorbed and prevent raising levels of “bad” cholesterol.