Cheese and dairy products ‘not linked to higher heart disease risk’

Diets rich in dairy products such as cheese do not put people at a higher risk of heart disease, according to new research.

The University of Reading study involved the largest ever analysis of population cohort studies, drawing data from 29 prospective studies representing almost a million participants and more than 93,000 deaths.

Overall, diets rich in dairy products were not shown to lead to any increased occurrence of cardiovascular diseases, including heart disease and stroke, or death from these causes.

Indeed, the findings gave indications that fermented dairy may have a potentially beneficial effect on heart health, although further research is needed to confirm this.

Professor Julie Lovegrove, head of the Hugh Sinclair Unit of Human Nutrition at the University of Reading, said: "This supports previous findings that dairy foods, such as milk, cheese and yoghurts, can be part of a healthy, balanced diet. We will now be investigating the possible ways that dairy foods may impact on health."

Public Health England's current guidelines on dairy consumption recommend that dairy and alternatives form no more than eight percent of a person's diet, with lower-fat and lower-sugar options recommended where possible.

With over 20 years of experience within the science market, we at Zenopa have the knowledge, skills and expertise to help find the right job for you. To find out more about the current science roles we have available, you can search for the latest job roles, register your details, or contact the team today.