Milk is a source of essential vitamins and minerals, especially calcium. Although heart diseases are associated with other factors, research has shown their connection with milk consumption.
Studies show that non-fermented kinds of milk have higher risks of causing heart disease. A study in Sweden recorded a high mortality rate in women who consumed about four cups of milk in a day.
Milk and Heart Disease in Women
Studies observed that women who consumed milk regularly faced a higher risk of developing ischemic heart disease, a condition characterized by reduced blood flow to the heart due to narrowed arteries. This correlation has brought attention to the nutritional composition of milk, particularly its saturated fat and cholesterol content, both of which are known contributors to heart disease.
While milk is a rich source of calcium and other nutrients, the high levels of saturated fats in full-fat milk products can raise LDL (bad) cholesterol, a major factor in cardiovascular disease. For women, who may already face unique hormonal and metabolic risks for heart disease, excessive milk consumption could enhance these vulnerabilities.
A study found that women who consumed high amounts of non-fermented milk showed distinct patterns in cardiometabolic proteins. High intake of non-fermented milk was associated with elevated levels of angiotensin-converting enzyme 2 (ACE-2), a protein linked to cardiovascular risks, and lower levels of fibroblast growth factor 21, a protective protein against cardiometabolic conditions. These protein changes may explain the higher ischemic heart disease risk in women.
Research also highlights fermented milk products, such as yogurt and kefir, as healthier options. Unlike regular milk, fermented milk contains probiotics, which have been shown to support heart health by reducing inflammation and improving gut health.
These products are associated with lower cholesterol levels and reduced heart disease outcomes. Switching from regular milk to fermented options could provide the essential nutrients without the associated risks.
Milk and Women’s Health
Heart disease remains one of the leading causes of death among women globally. With diet playing a significant role in heart health, there is a need for more dietary guidelines that account for the unique risks women face.
Nutritionists suggest that women limit their intake of high-fat dairy products like regular milk and opt for alternatives like low-fat or fermented milk.
Additionally, balancing dairy consumption with other heart-healthy foods, such as fruits, vegetables, and whole grains, can significantly lower the risk of heart disease. For women concerned about calcium intake, alternatives such as fortified plant-based kinds of milk, leafy greens, and nuts can provide the same benefits without the risks associated with regular milk consumption.
Key Takeaway
The connection between milk consumption and heart disease risk in women is a reminder to be mindful of dietary choices. Women can take proactive steps toward protecting their cardiovascular health by making informed decisions and incorporating healthier alternatives like fermented milk.
While milk has long been considered a dietary staple, findings from various studies suggest it may be time to reevaluate its place in a heart-healthy diet, particularly for women at higher risk of ischemic heart disease.