Each Frenchman consumes 50 kilos of milk each year.
At breakfast in a bowl of cereals, to soften a coffee or in the preparation of a cake, cow’s milk is one of the most common foods in France. Despite the multiplication of vegetable alternatives, it remains widely consumed: nearly 50 kilos per capita each year according to the Ministry of Agriculture. But for health, is it better to choose whole, half skimmed or skimmed milk? A recent Norwegian study provides answers.
The researchers wanted to know if the consumption of milk influenced mortality linked to cardiovascular disease and overall mortality. They also compared the effects of whole milk to those of skimmed and semi-skimmed milk. The study, published in the journal The American Journal of Clinical Nutrition, is based on data of more than 73,000 Norwegian adults aged 41 years. These participants passed several health exams and responded to questionnaires for more than 30 years, which made it possible to observe the long -term consequences of their consumption habits.
Result: skimmed and semi-skimmed milk is associated with better cardiovascular health and a reduction in the risk of premature death. “Compared to whole milk, the consumption of skimmed milk was associated with a decrease in cardiovascular diseases, ischemic heart disease, myocardial infarction and all causes combined” specify the authors. Conversely, drinking whole milk regularly increased the risk of cardiovascular disease, ischemic heart disease and all causes combined. This difference is explained by the fat content: approximately 3.8 % for whole milk, against only 0.1 % for skim milk. These fats are mainly saturated fatty acids. However, as researchers recall, “Dairy products are among the main sources of saturated fatty acids” Known to increase the level of bad cholesterol in the blood which increases the risk of cardiovascular disease and premature mortality.
To protect your heart, it is better to opt for half skimmed or skimmed milk, according to Norwegian researchers. On the dairy product side, favor plain yogurt, white cheeses and small-Swiss small suits. Replace the whole cream with its light version or with a yogurt in your sauces and quiches. And do not demonize milk: there is an excellent source of calcium and protein.
