Low-fat milk (low fat) is an option many people, especially those on a diet because it can reduce the fat in the body. However, a recent study found other benefits of low-fat milk in particular reduce the risk of stroke.
In his study, scientists from the Karolinska Institute in Sweden involving almost 75 000 Swedish men and women who participated in the study. All participants have a good health condition when the study began in 1997. Then, the researchers asked the participants to fill out as much as 96-item food questionnaire. During follow-up less than 10 years, researchers found that there are about 4,000 cases of stroke occurring.
The researchers found that those who regularly drink low-fat dairy products 12 percent lower risk of stroke than their counterparts who ate high-fat products.
“This is the largest study examining the relationship between total consumption of low fat dairy products (low fat), high fat milk (full fat) on the risk of stroke in men and women,” said Dr. Susanna Larsson, associate professor of epidemiology at the Division of Nutritional Epidemiology , Karolinska Institute, Stockholm and also leader of the study.
“If someone is eating more low-fat milk instead of milk high in fat, they will benefit one of them a reduced risk of stroke and other health benefits,” he added.
Data from the Center for Disease Control and Prevention (CDC) in the United States shows, every four minutes someone dies of a stroke, and every 40 seconds there was one new case of stroke in the U.S.. Each year, approximately 795 000 people in the United States suffer strokes and 610 000 of whom were new stroke patients.
While in Indonesia, the conditions are not much different. Stroke remains one of the biggest causes of death and the biggest cause of disability.