Low-fat dairy foods may help reduce stroke risk

 People who drink lowfat milk and eat lowfat yogurt and cheese are at a lower risk of stroke as compared to those who consume full-fat dairy foods, a new study has claimed. In a Swedish study, among 74,961 adults 45 to 83 years old, those who ate lowfat dairy foods had a 12 percent lower risk of stroke and a 13 per cent lower risk of ischemic stroke than those who ate highfat dairy foods. 

Participants were free of heart disease, stroke and cancer at the start of the study. 

    "From a public health perspective, if people consume more low-fat dairy foods rather than high-fat dairy foods, they will benefit from a reduced risk of stroke and other positive health outcomes," Susanna Larsson, lead researcher said. The benefits of low-fat dairy foods are likely due to the vitamins and minerals they contain calcium, potassium, magnesium and vitamin D. "It is possible that vitamin D in low-fat dairy foods may explain, in part, the observed lowered risk of stroke in this study because of its potential effect on blood pressure," she said. 

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