Addition Of Dairy Products To Diet Improves Health Of Taiwanese

Increased consumption of dairy foods among Taiwanese in recent years has led to lower risk of mortality from cardiovascular disease, especially stroke, and had no impact on the risk of cancer, according to a study that followed 4,000 individuals for 20 years. The study was launched in 1993 to see what impact increased dairy intake would have on a predominantly Chinese culture not accustomed to dairy eating. Those who ate no dairy had higher blood pressure, higher body mass index and greater body fatness generally than other groups. Those who included dairy food in their diet only three to seven times a week were more likely to survive than those who ate none, researchers said.