Low-fat Dairy May Reduce Stroke Risk

August 29/Stockholm, Sweden/AFP Relaxnews -- The consumption of low-fat dairy products such as cheese and yogurt could help reduce risks of strokes, according to a Swedish study from Stockholm's Karolinska Institutet.

This study, published by French institute Cerin (Centre de recherche et d'information nutritionnelles), followed 75,000 Swedish participants aged 45-83 over the course of a decade.

The researchers analyzed the participants' nutritional habits and found no direct connection with dairy product consumption and a higher risk of stroke.

Moreover, the study suggested that low-fat dairy consumption was inversely associated with the risk of stroke. The presence of beneficial components such as calcium and Vitamin D in such products may explain these results.

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