This is the conclusion of a study by the Research Unit of the La Alamedilla health center, belonging to the Salamanca Biomedical Research Institute, whose base focused on the association of dairy consumption , differentiating between whole and skimmed products, with health cardiovascular .
The study, which has been published in the journal Nutrition Journal , conducted an experiment with 265 patients , who underwent two tests considered markers of cardiovascular disease (carotid artery thickness and pulse wave velocity) at the same time as They completed a questionnaire on the frequency of food consumption to distinguish between consumers of milk, cheese, yogurt and other skimmed and whole dairy products.
All study participants were divided according to their consumption of whole or skimmed dairy products and in turn divided by the amount they consumed daily of these products. The results were very illuminating: the greater the amount of whole dairy products they consumed, the higher the pulse rate and the greater the thickness of the inner layer of the artery . On the contrary, the higher the consumption of skim products, both values were reduced.
“The difference is in the amount of fat,” says José Ignacio Recio, a researcher at the Salamanca health center. By eliminating fat, skimmed dairy would contribute to a lower cardiovascular risk, something that had not been proven until now. This is because the amount of fat provided by whole dairy products contributes to arterial stiffness and atherosclerosis, or the accumulation of lipids in the arterial walls.
