New Study Suggests Drinking Non-Fermented Milk May Increase Risk of Heart Disease in Women
A recent study published in BMC Medicine has shed light on the potential risks associated with non-fermented milk consumption, particularly for women. The research, conducted by Karl Michaëlsson and colleagues, suggests that replacing non-fermented milk with fermented milk could help lower the risk of ischemic heart disease (IHD) and acute myocardial infarction (MI) in women.
Ischemic heart disease is a leading cause of adult mortality worldwide, and the effects of milk products on the risk of IHD have been a topic of debate. Fermented milk, commonly found in foods like yogurt and kefir, is known to be beneficial due to the presence of lactic acid bacteria. Both fermented and non-fermented milk are widely consumed, especially in Scandinavian countries.
The study involved 59,998 women and 40,777 men who were free of IHD or cancer at the start of the research. Over a 33-year follow-up period, 17,896 cases of IHD, including 10,714 cases of MI, were documented. Participants reported their daily intake of both fermented and non-fermented milk, and factors such as alcohol consumption, smoking habits, and other health conditions were taken into account.
In women, the study found that consuming more than 300 milliliters of non-fermented milk per day was associated with an increased risk of IHD. The risk rose by 5% at 400 milliliters, 12% at 600 milliliters, and 21% at 800 milliliters. A similar trend was observed for the risk of acute MI in women. Interestingly, no significant increase in the risk of IHD was seen in men with higher non-fermented milk intake.
Substituting a daily 200 milliliter serving of non-fermented milk with fermented milk was found to lower the risk of IHD by 5% and MI by 4% in women. The researchers hypothesize that the observed effects may be linked to changes in cardiometabolic proteins such as angiotensin-converting enzyme 2 (ACE2) and fibroblast growth factor 21 (FGF21), which play roles in regulating blood pressure and flow.
While the findings provide valuable insights, the study’s generalizability may be limited as the participants were predominantly Scandinavian. Additionally, being an observational study, it cannot establish a direct causal relationship between non-fermented milk intake and IHD in women.
In conclusion, the study underscores the importance of considering the type of milk consumed and its potential impact on heart health, particularly for women. Further research is needed to validate these findings and explore the underlying mechanisms. For now, individuals may want to consider incorporating more fermented milk products into their diet as a potential preventive measure against heart disease.
