Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort.

In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke.
PMID: 30868976 [PubMed - as supplied by publisher]

Source: The British Journal of Nutrition - March 13, 2019 Category: Nutrition Authors: Laursen ASD, Sluijs I, Boer JMA, Verschuren WMM, van der Schouw YT, Jakobsen MU Tags: Br J Nutr Source Type: research