Drinking just one glass of milk a day could cut the risk of stroke by up to 10%, a recent study suggests, raising the possibility that a simple change in diet could help prevent thousands of cases.
Researchers in Japan found that daily consumption of about 180 grams of milk – the size of an average glass – was linked to a lower risk of stroke in adults aged 30 to 79.
The study, published in the scientific journal Nutrients, simulated what would happen if average milk consumption were to increase to this level across the population. According to the results, the risk of stroke could be reduced by about 7% within a decade, reaching up to 10.6% in some groups.
According to projections, if current consumption levels remained the same, Japan would experience about 1.76 million strokes in 10 years, with over 267 deaths. While increasing milk consumption could prevent over 123 cases and about 18 deaths during the same period.
Experts explain that the benefits are related to the nutritional composition of milk, which contains calcium, potassium, and magnesium - minerals that help regulate blood pressure by relaxing blood vessels and improving circulation.
However, the researchers point out that this was not a direct study of individuals who increased their milk consumption. Instead, a 10-year simulation model based on existing data on the Japanese population was used.
The study did not distinguish between types of milk, but previous research suggests that low-fat milk may have a more protective effect, while full-fat milk shows no clear benefits.
Meanwhile, milk consumption in Japan remains relatively low, at around 61.8 grams per day, meaning many people may not benefit from these potential effects.
At the same time, milk consumption is also falling in the UK. In 1974, the average Briton consumed around five pints a week, while today this figure has fallen to around two pints, with some consumption replaced by plant-based alternatives.
Experts warn that cutting back on dairy products can lead to a lack of important nutrients. Milk is considered a nutrient-dense food, as it contains many essential elements in a relatively small amount.
It is one of the best sources of calcium, essential for strong bones and teeth, as well as for the normal functioning of muscles and the nervous system. It also contains quality protein with all the essential amino acids, helping to maintain muscle mass and the feeling of satiety.
In addition, milk supplies the body with vitamins and minerals such as vitamin B12 and iodine, important for energy, metabolism, and nervous system function.
Although the results are promising, experts emphasize that more practical studies are needed to confirm the direct impact of milk consumption on reducing the risk of stroke. /GazetaExpress/
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