date:Nov 02, 2018
Eastern Finland explored the associations of fermented and non-fermented dairy products with the risk of incident coronary heart disease in 2,000 men. The dietary habits of the men were assessed and they were followed up for an average of 20 years.
The researchers found that the risk of coronary heart disease was 26 percent lower in the group of men who consumed the highest amount of fermented dairy products with less than 3.5 percent fat, compared to the lowest consumption group.
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