For many years, low -fat dairy products have been considered a healthier choice. But a recent study of scientists from the University of Aarhu (Denmark) has turned the idea of the benefits of fat in the diet. According to their findings, it is oily dairy products that best protect the brain from thrombosis and ischemic stroke.
More than 57,000 volunteers aged 50 to 64 participated in the study. They have been observed for many years, analyzing nutritional habits, physical activity, meat consumption, alcohol and health as a whole. During this time, more than 2000 participants suffered a stroke, more than 1800 - brain thrombosis.
Scientists have studied in detail how the consumption of different types of dairy products affected the risk of vascular pathologies. The results were unexpected: the use of fatty dairy products is associated with a decrease in the risk of brain thrombosis by 20%.
Experts suggest that the cause lies in better absorption of nutrients, especially minerals that provide health of blood vessels. In addition, bacterial crops contained in natural dairy products have a positive effect on the gut microbiota - and this, as proven, directly affects the functioning of the brain.
It is primarily about yoghurts, yogurt, sour milk and other whole milk. Such products, according to the study, have a better preventive effect compared to those having 1-2% fat or completely low-fat.
Despite the long -lasting trend for degreasing, the fatty "milk" can be a key factor in the protection of the brain from stroke. Therefore, the rejection of natural dairy products in favor of "light" alternatives may not be as useful as it was thought.
