Cheese Tied to Lower Heart Disease Risk

Consuming Cheese Daily May Slash The Risk Of Stroke And Heart Attack: Study

People who eat cheese every day could be less likely to have a heart attack

A recent research says that eating a regular amount of cheese every day may lead to decrease the risk of stroke and heart attacks.

Earlier this year, a British-led study also found that nearly one million people saw no increased risk with regular cheese consumption.

Cheese-lovers rejoice because apparently having a little bit of the gooey goodness every day can reduce your risk of having a heart attack.

Cheese contains high levels of vitamins, proteins, and minerals which help fight cardiovascular disease.

However, the researchers couldn't tell what impact long-term cheese consumption can have on health.

Skipping breakfast could increase your risk of diabetes and heart disease, according to research published this week. The effect was detected in specifically those people who eat one and half cheese ounces each day that is as much as 40 grams a day.

A team of worldwide researchers lead by Reading University revealed in April that eating dairy does not raise the risk of suffering a heart attack or stroke.

"There has been a lot of publicity over the last five to 10 years about how saturated fats increase the risk of cardiovascular disease and a belief has grown up that they must increase the risk, but they don't", said Ian Givens, from the University of Reading in the UK. Though cheese contains fat, it is of a type which absorbs less in the body.

And if not, congratulations, because not only do you have great taste in dairy products, but you could also be cutting your chances of suffering a heart attack by 14 percent.

Researchers explained this is because even though cheese is high in fat, it also is high in calcium which will stop those fats from being absorbed.

As a result, the British Heart Foundation recommends heart disease patients get the nutrients they might find in cheese from other products like milk and yoghurt, to cut down on kilojoules.

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