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April 25, 2012

TT w/Linky: Low Fat Dairy and Lowering Stroke Risk

Dairy products with vitamin D,  may help reduce the risk of stroke, according to a Swedish study published in the journal, Stroke.

WebMD reported that the study tracked 75,000 men and women over 10 years and found that those who ate the most low fat dairy foods and beverages, were 12% less likely to have a stroke than those who ate the least.

The explanation given is, low fat dairy products lowers blood pressure.  Previous research suggests that adequate vitamin D levels may help prevent development of high blood pressure.

Researchers found that those who ate a daily average of four servings of low fat cheeses, yogurts and milk significantly lowered their risk of stroke compared to those who did not include any low fat dairy in their diet.  Even after taking into account factors such as having high blood pressure, the researchers found that the risk reduction remained significant.

Dr.Wayne Clark, MD, director of the Oregon Stroke Center at Oregon Health and Science University in Portland says the calcium in dairy products may also help to lower blood pressure, and he recommends two to three servings per day.  However, he points out that diet is only part of stroke prevention.

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