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Consumption of fermented dairy products may lower heart disease risk

October 30, 2018

Men who eat plenty of fermented dairy products have a smaller risk of incident coronary heart disease than men who eat less of these products, according to a new study from the University of Eastern Finland. A very high consumption of non-fermented dairy products, on the other hand, was associated with an increased risk of incident coronary heart disease. The findings were published in the British Journal of Nutrition.

Earlier studies have shown that fermented dairy products have more positive effects on blood lipid profiles and on the risk of heart disease than other dairy products. Examples of fermented dairy products include cheese, yogurt, quark, kefir, and sour milk. However, research into the topic remains scarce.

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