date:Apr 23, 2012
The study published in the journalStroke suggests that people who drink low-fat milk and eat reduced-fat yogurt and cheese have a lower risk of stroke compared to those who consume full-fat dairy counterparts.
Led by Dr Susanna Larsson from the Karolinska Institute in Sweden, the researchers analysed data from nearly 75,000 adults finding that those who consumed low-fat dairy products had a 13% lower risk of ischemic stroke than those who ate high-fat dairy foods.
This is the largest study to