The Risk Of Heart Attack Can Be Minimized By Eating These Types of Food

A heart attack is one of the most dreaded conditions that can change or end the life of the sufferer. It occurs when there is a blockage in the coronary artery, which then causes a section of the heart muscle to be deprived of oxygen and blood.

Many scientific studies have shown there is a strong link between heart attack and a person’s daily diet. Foods to avoid include those that contain high amounts of saturated fats, as this increases the level of LDL cholesterol in the blood. Having increased levels of cholesterol in the blood puts a person at a high risk of having heart disease and increases the danger of suffering from a heart attack.

In a more recent study, the researchers studied the relationship between food and heart attack. The results revealed a particular food group that can provide great benefits to those who are at an increased risk of having a heart attack.

Around 2,000 men volunteered to participate in the study concerning the relationship between incident coronary heart disease and the consumption of fermented and non-fermented dairy products. The dietary habits of the volunteers were determined at the start of the study from 1984 to 1989. They were then followed up for approximately 20 years.

During that period, 472 of the volunteers had an incident coronary heart disease. They were then divided into several groups based on the amount of their consumption of various dairy products. The researchers then made comparisons between groups that consumed the most and least of different dairy products. Lifestyle and nutrition were also factored in their research.

Researchers were then able to determine that of those who consumed the most fermented dairy products that have less than 3% fat, and incident coronary heart disease risk was lower. On the other hand, those who consumed more of non-fermented dairy products were later found to be at an increased risk of incident coronary heart disease.

The results of the study were published in the British Journal of Nutrition. It revealed that those who consume more fermented dairy products are at lesser risk of having coronary heart disease compared to those who consume less of such food groups. Yogurt, sour milk, cheese, kefir, and quark are some examples of these fermented dairy products which are rich in probiotics.