Fermented dairy products may protect the heart, finds Finnish study

636766634465572439dairyingredients.jpg

01 Nov 2018 --- Men who eat a large amount of fermented dairy products may have a smaller risk of incident coronary heart disease than those who eat less of such products, a University of Eastern Finland study has found. However, the very high consumption of non-fermented dairy products, such as milk or cheese, was associated with an increased risk of incident coronary heart disease.

Published in the British Journal of Nutrition, The Kuopio Ischaemic Heart Disease Risk Factor Study ongoing at the University of Eastern Finland explored the associations of fermented and non-fermented dairy products with the risk of incident coronary heart disease in 2,000 men. The dietary habits of the men were assessed and they were followed up for an average of 20 years.

The researchers found that the risk of coronary heart disease was 26 percent lower in the group of men who consumed the highest amount of fermented dairy products with less than 3.5 percent fat, compared to the lowest consumption group.

Only very high-consumption of non-fermented dairy products – defined as a daily milk intake of 0.9 liters –  was associated with an increased risk of incident coronary heart disease. Milk was the most commonly used product in this category.

The researchers note that the study supports previous findings that back the consumption of fermented dairy products for health. However, the mechanisms behind this for cardiovascular health are not yet understood.

Click to Enlarge“There is a need for clinical studies, where health effects of different dairy products are investigated in detail. These kinds of studies would also benefit from modern analyses, such as metabolomics, which would give a more comprehensive picture of the physiological impact of different dairy products than the traditional measurements (blood lipids, blood glucose, etc.),” Jyrki Virtanen, PhD, Adjunct professor of nutritional epidemiology, University of Eastern Finland, Institute of Public Health and Clinical Nutrition, tells NutritionInsight.

Fermentation may have a beneficial impact on products outside of the dairy category, Virtanen adds, opening up space for the food industry to design new fermented foods.

Innovation in the fermented food space outside of the dairy category is ongoing and growing. One such example is the beverages category, where fermented tea drink Kombucha is enjoying strong year-on-year growth. 

Innova Market Insights data note that over 8 percent of global iced tea launches in the 12 months to the end of June 2017 featured kombucha in a growing range of flavors and formats, up from just over 5 percent in the 12 months to the end of June 2016 and less than one percent five years previously. Numbers rose nearly 60 percent in the 12 months to the end of June 2017, although still from a relatively small base.

The growing popularity of Kombucha is largely down to its healthy profile, of which the “fermented” aspect is significant. Fermented foods were tipped as the no. 1 superfood for 2018 by dieticians and is continuing to be a growing niche area.

By Laxmi Haigh

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Health & Nutrition News

Nestlé opens new global maternal and infant nutrition R&D center in Ireland

22 Jan 2019 --- Nestlé has inaugurated its first Research and Development Centre in Ireland at its existing manufacturing facility in Limerick, marking the completion of a three-year building program with a capital investment of €27 million (US$30.65 million). The new R&D center will focus on scientific research to support innovations in the development of milk-based maternal and infant nutrition products for the global market. 

Health & Nutrition News

“Achieving the purity of wild ginseng”: Botalys taps into expanding adaptogenic market with new launch

22 Jan 2019 --- Botalys, a supplier of rare plant extracts, is to launch what it describes as the most bioactive Panax ginseng powder on the market, coined HRG80. The launch is to take place at Vitafoods Europe 2019, held in May in Geneva, and Natural Origins group will be in charge of its Western Europe distribution. Ginseng’s mainly used for its stress-reducing properties, Paul-Evence Coppée, Co-CEO of Botalys, tells NutritionInsight, and the plant is “considered by many to be the king of adaptogens.”

Health & Nutrition News

Sustainable diets? Mixed responses to landmark EAT Lancet dietary overhaul recommendations

21 Jan 2019 --- Industry experts and academics have aired mixed responses to last week’s landmark EAT Lancet study, which calls for an overhaul of global everyday diets to safeguard global health and avoid damage to the planet. The significant recommendations include amendments to food production and reductions in food waste. Although many have welcomed the study’s goals and scientific approach, questions have been posed as to the viability of the far stretching policy changes it proposes, as well as the utility of one set of dietary recommendations deemed to be suitable for everyone.

Health & Nutrition News

Microbiome analysis company Bio-Me inks biomarker deal to boost major Norwegian health study

21 Jan 2019 --- Bio-Me, a start-up specializing in rapid gut microbiome analysis, has entered into an agreement with an unnamed “top” consumer healthcare company associated with the large-scale Nord-Trøndelag Health Study (HUNT). The HUNT 4 study is governed by the Norwegian University of Science and Technology (NTNU) and is reportedly one of the most extensive health studies ever performed. The partnership will see Bio-Me using its Precision Microbiome Profiling (PMP) platform and the HUNT BioBank to identify gut microbiome biomarkers for specific health conditions.

Health & Nutrition News

Powered by plants and keto is king: Which diets will trend in 2019?

21 Jan 2019 --- One overarching theme in the industry this year will be a “holistic approach” to health and weight management. This could even incorporate sustainability and mental health concerns, according to dieticians. Under this holistic umbrella, the keto diet, gut-boosting foods, dairy alternatives and plant proteins are all set to shine in 2019, as highlighted in the annual Pollock Communications and Today’s Dietician “What's Trending in Nutrition” survey.

More Articles
URL : http://www.nutritioninsight.com:80/news/fermented-dairy-products-may-protect-the-heart-finds-finnish-study.html