Dairy products reduce diabetes and high blood pressure risks



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Dairy products reduce diabetes and high blood pressure risks

Regular consumption of cheese reduces heart problems, high blood pressure and diabetes. Cheese lovers are 38 percent less likely to suffer from heart failure than those who avoid it. Their high blood pressure is reduced by a third, while the risk of type 2 diabetes is more than halved.

Experts say that while the fat in cheese can be bad for us, the calcium in it can reduce its absorption and help control cholesterol.

Medical research shows following

Methods: A two-sample Mendelian randomization (MR) analysis based on publicly available genome-wide association studies was employed to infer the causal relationship.

The effect estimates were calculated using the random-effects inverse-variance-weighted method. Results: Cheese intake per standard deviation increase causally reduced the risks of type 2 diabetes (odds ratio (OR) = 0.46; 95% confidence interval (CI), 0.34-0.63; p = 1.02 × 10-6), heart failure (OR = 0.62; 95% CI, 0.49-0.79; p = 0.0001), coronary heart disease (OR = 0.65; 95% CI, 0.53-0.79; p = 2.01 × 10-5), hypertension (OR = 0.67; 95% CI, 0.53-0.84; p = 0.001), and ischemic stroke (OR = 0.76; 95% CI, 0.63-0.91; p = 0.003).

Suggestive evidence of an inverse association between cheese intake and peripheral artery disease was also observed. No associations were observed for atrial fibrillation, cardiac death, pulmonary embolism, or transient ischemic attack.

The better prognosis associated with cheese intake may be explained by lower body mass index (BMI; effect estimate = -0.58; 95% CI, from -0.88 to -0.27; p = 0.0002), waist circumference (effect estimate = -0.49; 95% CI, from -0.76 to -0.23; p = 0.0003), triglycerides (effect estimate = -0.33; 95% CI, from -0.50 to -0.17; p = 4.91 × 10-5), and fasting glucose (effect estimate = -0.20; 95% CI, from -0.33 to -0.07; p = 0.0003).

There was suggestive evidence of a positive association between cheese intake and high-density lipoprotein. No influences were observed for blood pressure or inflammation biomarkers. Milk proteins such as casein can reduce harmful arterial swelling.

Experts from the Peking Union Medical School in China studied data from 450,000 British adults. They found that the risk of heart disease was 35 percent lower in people who regularly ate cheese compared to those who did not.

Professor Yue-Jin Yang said:

“Contrary to common belief, cheese intake could actually reduce the risks of type 2 diabetes, heart failure, coronary heart disease, hypertension and stroke”. “As a full-fat dairy product, cheese may be intuitively associated with high risks of heart diseases due to a high content of saturated fatty acids and its effect on blood cholesterol. “However, recent studies showed that this may not be the truth”.