In Norway, a vast scientific investigation published in The American Journal of Clinical Nutrition Clear the very smooth image of a familiar food, long perceived as an ally of everyday life. The data accumulated over the decades suggest a less harmless link than it seems with the cardiovascular healthand invite to reconsider certain consumption choices.
Whole or skimmed milk: a marked impact on health
Because it’s good cow’s milk In question. According to researchers, its fat content weighs heavily in the scale: skimmed milk would seem less harmful than whole milk, the latter being associated with a Increased risk of mortality. An observation that makes sense when you know that, since the 1980s, the annual consumption of liquid milk has dropped from almost 80 to 50 kg per capita.
The analysis is based on three studies conducted between 1974 and 1988 with 73,860 adultsS aged on average 41 years. The figures speak for themselves: among the largest drinkers, the mortality of all causes climbed by 22 %, and the risk of death linked to cardiovascular disease of 12 %. The nuance is however size: those who opt for skim milk present a cardiovascular risk reduced by 7 % compared to whole milk enthusiasts.
Lighter milk: profits without giving up nutritional assets
These results remain valid even after exclusion from people suffering from pathologies or deceased prematurely. A typical profile is emerging in low -fat milk consumers: more women, more non-smokers and a higher level of studies. The authors recall that ” Food recommendations around the world often recommend consuming low -fat or fat -free dairy products rather than alternatives fat -rich Due to the presence of saturated fatty acids, the excess of which promotes bad cholesterol and, by ricochet, cardiovascular disease.
Milk, however, is not to be banished. Protein -richcalcium and potassium, it retains its place on the plate, provided that it remains within the limits of 10 % of the daily caloric contribution. Experts simply recommend favor lightened versions In fat, which preserve most of the nutrients while reducing lipid intake.
Raw milk, plant milks: between beliefs and scientific realities
The debate also meets that of raw milk, whose supporters ardently defend the supposed virtues. A position refuted by the Dietitian-Nutritionist Violette Babocsay in the columns of Top health : « THE Raw milk health benefits are totally imaginary. And no, the fact that you did not fall ill while drinking raw milk for more than a year is not proof! She recalls that the lack of pasteurization leaves the door open to pathogenic bacteriaeliminated during heat treatment.
Finally, the Vegetable alternatives are not free from reserves. A study conducted on more than 350,000 people for ten years shows that their consumption could be linked to an increased risk of depression, while drinkers of half-skimmed cow has 12 % risk in less to develop this disorder and 10 % less risk for anxiety. Calcium, by stimulating certain ways involved in the production of serotonin, could offer a protective effect. Researchers recall, however, that these trends can Reflect a starting profile : Fans of vegetable milks are more often vegan, vegetarians or lactose intolerant, categories already identified as more vulnerable to depressive disorders. The intestine-end axis, well documented, brings a track again: digestive imbalances can influence the psychic state, proof that the choice of milk far exceeds the simple question of taste.
