Researchers found that even small amounts of dairy consumed daily can significantly reduce the risk of stroke.
The study was conducted by researchers from Monash University. More than 4,000 Taiwanese were part of the study, which started in 1993. At that time, there was little apparent concern about dairy foods, in contrast to a current belief that they may be harmful to health and in particular raise the risk of cancer.
"In a dominantly Chinese food culture, unaccustomed to dairy foods, consuming them up to seven times a week does not increase mortality and may have favorable effects on stroke," Professor Mark Wahlqvist, lead author of the study, said in a press statement. "We observed that increased dairy consumption meant lower risks of mortality from cardiovascular disease, especially stroke, but found no significant association with the risk of cancer."
Researchers confirmed that people only need to consume small amounts of dairy products to reap their benefits, which include providing various nutrients essential for maintaining good health.
"Those who ate no dairy had higher blood pressure, higher body mass index and greater body fatness generally than other groups. But Taiwanese who included dairy food in their diet only three to seven times a week were more likely to survive than those who ate none," the researchers noted.
To reap maximum benefit, it is recommended to eat diary foods daily. Five servings in a week is adequate. One serving is equal to eight grams of protein and can be measured in the form of a cup of milk or 45 mg of cheese. Such quantities don't cause any negative effects on health, even among people who are lactose intolerant.
A previous study also found that children that grow up on dairy farms are 90 percent less likely to develop allergies than children from other rural areas.
"We need to identify the specific factors on dairy farms that strengthen protection against allergies and appear to promote maturation of the immune system as early as the fetal stage," the study authors pointed out in a press release.
The study was published online in the Journal of American College of Nutrition.
