A recent study has found that regular milk consumption may increase the risk of heart disease in women, while fermented milk products appear to have no such effect.
The research, published in BMC Medicine, analysed the diets of over 100,000 Swedish men and women and linked higher intake of non-fermented milk to a greater risk of ischemic heart disease and heart attacks in women.
Dr. Karl Michaëlsson, lead author and professor at Uppsala University, explained that while milk provides health benefits like protein and vitamin D, its impact on heart health may vary based on its fermentation.
“We observed that non-fermented milk was associated with higher heart disease risk in women, but not in men,” Michaëlsson said. “Fermented milk products, such as yogurt and sour milk, did not show any such risks.”
The study tracked participants over several decades, examining their milk consumption alongside heart disease biomarkers, such as angiotensin-converting enzyme 2 (ACE-2) and fibroblast growth factor 21 (FGF21).
Women who consumed more than 300 mL (about 1.5 glasses) of non-fermented milk daily faced a 21% higher risk of developing ischemic heart disease compared to those who drank less than 100 mL daily.
Experts like Dr. Cheng-Han Chen, an interventional cardiologist, suggest that differences in how men and women metabolise milk might explain the findings. “Women may have distinct metabolic reactions to milk components, potentially leading to increased inflammation and oxidative stress, both linked to heart disease,” Chen said.
Despite these findings, both Michaëlsson and other experts, including Dr. John Higgins, stress the need for further research. “Fermented milk could offer heart-protective benefits due to its positive effects on the gut microbiome,” Higgins noted.
