Enjoy dairy food without guilt
Whole dairy products such as full-fat milk, cheese and butter may not increase a risk of early death from heart disease or stroke, say scientists. The study, published in the American Journal of Clinical Nutrition, found no significant link between dairy fats and cause of death or heart disease and stroke.
In fact, certain types of dairy fat may help guard against having a severe stroke, researchers said.
“Our findings not only support, but also significantly strengthen, the growing body of evidence which suggests that dairy fat, contrary to popular belief, does not increase risk of heart disease or overall mortality in older adults,” said Marcia Otto, assistant professor at University of Texas in the US.
“In addition to not contributing to death, the results suggest that one fatty acid present in dairy may lower risk of death from cardiovascular disease, particularly from stroke,” said Otto.
The study showed how multiple biomarkers of fatty acid present in dairy fat related to heart disease and all-cause mortality over a 22-year period. This measurement methodology, as opposed to the more commonly used self-reported consumption, gave greater and more objective insight into the impact of long-term exposure to these fatty acids, researchers said.
Professor in the Department of Chemistry who led the new discovery, Fred West, said, “This is both a remarkable scientific discovery and also something that has the potential to positively affect not only global health, but also the economy of Canada.” The compound is similar to the naturally occurring isatisine A, an antiviral compound originally found in traditional Chinese herbal medicine.
The researchers developed and then tested this chemical compound against powerful viruses, including RSV and Zika virus. The results were promising, showing that the chemical compound was active and effective against both viral infections.
The next step of drug development is underway. The full findings are present in the Journal of Organic Chemistry.