Fermented Dairy Foods and Cardiovascular Risk
Pages: 225 - 229
Published: Jan 1, 2017
Abstract
null null The association between dairy food consumption and cardiovascular risk is being reevaluated. Despite their high saturated fatty acid content, fermented dairy products appear to have a neutral effect, based on several large prospective cohort studies. Further, the consumption of yogurt, fermented milk, and cheese has been shown to associate inversely with cardiovascular events in a significant number of cohort studies. The carotid...
Paper Details
Title
Fermented Dairy Foods and Cardiovascular Risk
Published Date
Jan 1, 2017
Pages
225 - 229
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