Scientific research in the field of nutrition and health indicates that the fatty acids found in milk, cheese, and yogurt could play a crucial role in regulating cholesterol and preventing cardiovascular diseases. This information was revealed by nutritionist Francisco Herrera Morales.
Historically, the consumption of dairy fat has been surrounded by misconceptions and myths that advised against dairy products due to their alleged negative impact on the cardiovascular system. However, recent studies confirm that when incorporated into a balanced diet, dairy fats do not pose a risk to heart health and may actually provide significant nutritional benefits.
Contrary to popular belief, moderate consumption of whole dairy products has not been clinically linked to an increased risk of heart disease. Research suggests that certain components of dairy fat, such as short- and medium-chain fatty acids, have anti-inflammatory and protective properties for cardiovascular health.
Nutritionist Francisco Herrera Morales from Productos Nevada (a subsidiary of Dos Pinos in Panama) explained that the presence of conjugated linoleic acid in milk helps reduce saturated fat levels in the arteries, thus decreasing the risk of suffering a heart attack. These findings are supported by the PURE (Prospective Urban Rural Epidemiological) study published in The Lancet in 2018, which analyzed over 130,000 individuals in 21 countries and showed that consuming three daily portions of unskimmed dairy is associated with lower incidence of cardiovascular diseases and mortality.
In summary, dairy products could be considered allies of the heart, according to the latest research in the field of nutrition and health.
