Low-fat Dairy May Reduce Stroke Risk
This study, published by French institute Cerin (Centre de recherche et d'information nutritionnelles), followed 75,000 Swedish participants aged 45-83 over the course of a decade.
The researchers analyzed the participants' nutritional habits and found no direct connection with dairy product consumption and a higher risk of stroke.
Moreover, the study suggested that low-fat dairy consumption was inversely associated with the risk of stroke. The presence of beneficial components such as calcium and Vitamin D in such products may explain these results.