New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to a report published yesterday.
The focus of a controversial review on randomised control trials ‘oversimplifies the difficult and complex task of developing evidence-based guidelines on nutrition’, the British Heart Foundation (BHF) has warned.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.