Skimmed milk in the prevention of stroke

People who consume low-fat dairy products are less likely to develop a stroke during old age.

According to statistics, 400,000 strokes occur in Russia every year, about 80% of which are ischemic, 15% - hemorrhagic and 5% subarachnoid hemorrhage. The mortality rate is quite high for all types of stroke, since from 20 to 40% of patients die within the first month. The causes leading to such disorders have not yet been precisely identified. However, there are a number of factors that can influence the development of a stroke. These include arterial hypertension, heart diseases, smoking, high levels of cholesterol in the blood, excessive intake of salt. In addition, one of the important components that affect the healthy state of the body is good nutrition. When studying the influence of various foods on the risk of developing this condition, scientists have found that the consumption of low-fat dairy products can significantly reduce the risk as compared to fatty milk, yogurt and cheese.

Over 75,000 men and women aged 45 to 83 years participated in the study, which started in 1997. All participants did not suffer from heart diseases at the time of the experiment and prior to the experiment, as well as other serious diseases, such as cancer. Throughout the experiment, there were polls conducted that covered many aspects: diet, eating habits, physical activity, body mass index and the general condition of the body as a whole. All consumed foods were divided into 4 categories ranging from the category "never present in the diet" to "more than four servings per day". Over 10 years of monitoring, there were more than 4,089 cases of stroke (1,680 in women and 2,409 in men), while 3,159 of them were ischemic. These are the cases when the artery supplying blood to the brain is blocked by a blood clot. 583 of these strokes were hemorrhagic characterized by a ruptured blood vessel and a cerebral hemorrhage. The type of the rest 347 stroke cases has not been identified. The analysis showed that those people who often included low-fat dairy products in their diet reduced the risk of developing a stroke by 12%.

Scientists explain such results by the fact that low-fat foods lower blood pressure, which is so closely related to the risk of this pathology. In addition, low-fat dairy products are rich in vitamins and minerals (calcium, potassium, magnesium, vitamin D), which support the body in a healthy state. Fat products, in turn, increase the levels of bad cholesterol in the blood, thereby contributing to the progression of complications, one of which is a stroke.

Thus, the availability of useful components in skimmed milk products, such as calcium, helps in the prevention of a number of diseases of both the cardiovascular system and other vital body systems. A healthy diet, non-smoking, physical activity can reduce the risk of a stroke by 50%. By taking control of all of the above factors, one can prolong one’s life not just for years, but for decades.

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