Dairy products linked to coronary heart disease - study
By Jimmy Downs
Saturday Jan , 2012 (foodconsumer.org) -- Eating dairy foods such as low-fat cheese and non-fat milk may increase risk of coronary heart disease (CHD), a major killer in the United States, according to a study published in Public Health and Nutrition.
E. E. Avalos from Department of Family & Preventive Medicine, University of California in San Diego, California and colleagues conducted the study and found women eating low-fat cheese sometimes or often or drinking non-fat milk sometimes or often were at 132 percent increased risk for incident coronary heart disease and 48 percent increased risk for the disease, respectively, compared with those who rarely or never used these foods.
The association between dairy products and risk of coronary heart disease has been examined earlier, but not all studies yielded the same conclusion. The current study was based on data from 751 men and 1,008 women from a community for older adults who were followed by an average 16.2 years for fatal and non-fatal coronary heart disease. Both men and women were at a mean of around 70 years at baseline.
It was found that subjects who developed coronary heart disease were more likely to be older, have higher body mass index and higher total cholesterol, and to be male, diabetic and hypetensive, than those without coronary heart disease.
The association between consumption of dairy products like low-fat cheese and non-fat milk and risk of coronary heart disease was significant even after adjustment for age, BMI, diabetes mellitus, hypertension or high blood pressure, LDL-cholesterol and hormone therapy in women.
The researchers concluded "Woman with higher intake of low-fat cheese and non-fat milk seem to have a higher risk of incident CHD."
Coronary heart disease also known as coronary artery disease is a completely preventable disease. Dr. Colin T Campbell, a nutrition professor at Cornell University suggests that patients eating a plant-based diet can reverse the medical condition or at least stop the progression of the disease.
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