A recent study published in BMC Medicine suggests that drinking non-fermented milk may increase the risk of heart disease in women. The research indicates that replacing non-fermented milk with fermented milk could potentially lower women’s risks of ischemic heart disease (IHD) and acute myocardial infarction (MI).
Ischemic heart disease is a leading cause of adult mortality worldwide, and there has been uncertainty regarding the effects of milk products on the risk of this condition. Fermented milk, commonly found in foods like yogurt and kefir, is fermented by lactic acid bacteria. Both fermented and non-fermented milk are widely consumed, especially in Scandinavian countries.
The study, conducted by Karl Michaëlsson and colleagues, involved 59,998 women and 40,777 men in Sweden who did not have IHD or cancer. Over 33 years of follow-up, 17,896 cases of IHD, including 10,714 cases of MI, were documented. Participants reported their daily intake of fermented and non-fermented milk, and factors such as alcohol consumption, smoking habits, and other health conditions were taken into account.
In women, consuming more than 300 milliliters of non-fermented milk per day was associated with an increased risk of IHD. The risk increased by 5% at 400 milliliters, 12% at 600 milliliters, and 21% at 800 milliliters. A similar relationship was observed for the risk of acute MI in women. Substituting non-fermented milk with fermented milk appeared to lower the risk of IHD and MI in women.
The authors suggest that high intake of non-fermented milk may impact levels of angiotensin-converting enzyme 2 (ACE2) and fibroblast growth factor 21 (FGF21), two proteins that regulate blood pressure and flow. However, they caution that the study’s findings may not be generalizable to other populations, as the participants were predominantly Scandinavian. Additionally, the observational nature of the study means that a causal relationship between non-fermented milk intake and IHD in women cannot be definitively established.
In conclusion, the study highlights the potential benefits of replacing non-fermented milk with fermented milk in reducing the risk of heart disease in women. Further research is needed to explore the mechanisms behind this association and to understand the implications for other populations.
