“Our results support a direct association between non-fermented milk intake, irrespective of fat content, at intakes higher than 300 mL/day and IHD (Ischemic Heart Disease) in women but not in men,” researchers mention in the study.
Milk has long been considered a staple of a healthy diet, offering benefits like calcium and vitamin D. However, new research suggests that the type of milk you drink could have a significant impact on your heart health.
A recent study published in BMC Medicine has found that women who consume higher amounts of nonfermented milk may face an increased risk of heart disease, while fermented milk products like yoghurt appear to be neutral or even beneficial in this regard.“Our results support a direct association between non-fermented milk intake, irrespective of fat content, at intakes higher than 300 mL/day and IHD (Ischemic Heart Disease) in women but not in men. Fermented milk intake was unrelated to the risk of IHD. Substitution analysis indicated that women should choose a high intake of fermented milk over non-fermented milk. Consumption of non-fermented milk was associated with circulating levels of (angiotensin-converting enzyme 2) ACE2 and (fibroblast growth factor 21) FGF21 in women, two crucial cardiometabolic proteins with complex regulatory effects, suggesting potential pathogenic mechanisms for our results,” the researchers concluded.
The findings highlight potential differences in how the body metabolises fermented versus nonfermented milk and raise questions about the specific risks associated with regular milk consumption, especially for women.
Underlying biological reasons for nonfermented milk increasing heart disease risk in womenAshlesha Joshi, a senior nutritionist at Tone30 Pilates, tells indianexpress.com, “The study found that women consuming nonfermented milk had a 21% higher risk of heart disease compared to men. This discrepancy may stem from biological differences in how men and women metabolise certain nutrients and fats found in milk.”
Dr CM Nagesh, senior consultant cardiologist and general secretary at Indian College of Cardiology, adds, “As a cardiologist, I strongly recommend women reconsider the regular consumption of nonfermented milk in light of findings from studies like the EPIC-InterAct Study and the Framingham Offspring Study, which link it to increased LDL cholesterol, chronic inflammation, and oxidative stress — key drivers of cardiovascular disease. Nonfermented milk contains D-galactose, a sugar that induces oxidative stress and inflammation, particularly in women, who are more susceptible due to hormonal differences and gut microbiota composition. These effects disrupt the protective role of oestrogen, elevating the risk of atherosclerosis.”
How does fermentation in milk products like yoghurt contribute to potential cardiovascular benefits?Joshi explains, “Fermented dairy products like yoghurt and kefir undergo microbial fermentation, transforming lactose into lactic acid and creating bioactive compounds with heart-protective properties.” These include probiotics like Lactobacillus and Bifidobacterium, which improve gut microbiota and reduce inflammation, a key factor in heart disease. Fermentation also reduces the harmful effects of saturated fats by producing short-chain fatty acids (SCFAs) that lower LDL cholesterol, improves HDL cholesterol levels to clear arterial plaques, and forms peptides that act as natural ACE inhibitors, lowering blood pressure, as highlighted in recent research.Implications of this study for people who consume large quantities of nonfermented milk dailyThe study underscores a potential need for dietary reconsideration for individuals consuming large amounts of nonfermented milk, particularly women, mentions Joshi. “High milk consumption correlates with an increased risk of high LDL cholesterol, arterial calcification, and inflammation — all risk factors for heart disease.”Implications for high milk consumers, as highlighted by Joshi:
The Indian ExpressJournalism of CourageSubscribe My AccountHomeePaperMy ExpressUPSCEntertainmentWorldIndiaExplainedOpinionPoliticsBusinessSportsCitiesLifestyleTechResearchVideosNewsLifestyleHealthFermented vs nonfermented milk: Why women should rethink their dairy choices for heart healthFermented vs nonfermented milk: Why women should rethink their dairy choices for heart health“Our results support a direct association between non-fermented milk intake, irrespective of fat content, at intakes higher than 300 mL/day and IHD (Ischemic Heart Disease) in women but not in men,” researchers mention in the studyAdvertisementBy: Lifestyle DeskApril 9, 2025 18:30 ISTFollow Uswomen who consume higher amounts of nonfermented milk may face an increased risk of heart diseasewomen who consume higher amounts of nonfermented milk may face an increased risk of heart disease (Source: Freepik)Milk has long been considered a staple of a healthy diet, offering benefits like calcium and vitamin D. However, new research suggests that the type of milk you drink could have a significant impact on your heart health.Story continues below this adA recent study published in BMC Medicine has found that women who consume higher amounts of nonfermented milk may face an increased risk of heart disease, while fermented milk products like yoghurt appear to be neutral or even beneficial in this regard.“Our results support a direct association between non-fermented milk intake, irrespective of fat content, at intakes higher than 300 mL/day and IHD (Ischemic Heart Disease) in women but not in men. Fermented milk intake was unrelated to the risk of IHD. Substitution analysis indicated that women should choose a high intake of fermented milk over non-fermented milk. Consumption of non-fermented milk was associated with circulating levels of (angiotensin-converting enzyme 2) ACE2 and (fibroblast growth factor 21) FGF21 in women, two crucial cardiometabolic proteins with complex regulatory effects, suggesting potential pathogenic mechanisms for our results,” the researchers concluded.Story continues below this adThe findings highlight potential differences in how the body metabolises fermented versus nonfermented milk and raise questions about the specific risks associated with regular milk consumption, especially for women. Underlying biological reasons for nonfermented milk increasing heart disease risk in womenAshlesha Joshi, a senior nutritionist at Tone30 Pilates, tells indianexpress.com, “The study found that women consuming nonfermented milk had a 21% higher risk of heart disease compared to men. This discrepancy may stem from biological differences in how men and women metabolise certain nutrients and fats found in milk.”Story continues below this adDr CM Nagesh, senior consultant cardiologist and general secretary at Indian College of Cardiology, adds, “As a cardiologist, I strongly recommend women reconsider the regular consumption of nonfermented milk in light of findings from studies like the EPIC-InterAct Study and the Framingham Offspring Study, which link it to increased LDL cholesterol, chronic inflammation, and oxidative stress — key drivers of cardiovascular disease. Nonfermented milk contains D-galactose, a sugar that induces oxidative stress and inflammation, particularly in women, who are more susceptible due to hormonal differences and gut microbiota composition. These effects disrupt the protective role of oestrogen, elevating the risk of atherosclerosis.”For individuals consuming large amounts of nonfermented milk, particularly women, the study underscores a potential need for dietary reconsideration For individuals consuming large amounts of nonfermented milk, particularly women, the study underscores a potential need for dietary reconsideration (Source: Freepik)How does fermentation in milk products like yoghurt contribute to potential cardiovascular benefits?Joshi explains, “Fermented dairy products like yoghurt and kefir undergo microbial fermentation, transforming lactose into lactic acid and creating bioactive compounds with heart-protective properties.” These include probiotics like Lactobacillus and Bifidobacterium, which improve gut microbiota and reduce inflammation, a key factor in heart disease. Fermentation also reduces the harmful effects of saturated fats by producing short-chain fatty acids (SCFAs) that lower LDL cholesterol, improves HDL cholesterol levels to clear arterial plaques, and forms peptides that act as natural ACE inhibitors, lowering blood pressure, as highlighted in recent research.Implications of this study for people who consume large quantities of nonfermented milk dailyThe study underscores a potential need for dietary reconsideration for individuals consuming large amounts of nonfermented milk, particularly women, mentions Joshi. “High milk consumption correlates with an increased risk of high LDL cholesterol, arterial calcification, and inflammation — all risk factors for heart disease.”Implications for high milk consumers, as highlighted by Joshi:Story continues below this ad-Consuming more than 500 mL (roughly 2 cups) of whole milk daily could lead to a higher intake of saturated fats and cholesterol, increasing cardiovascular risks.-Excess calcium from milk might contribute to kidney stones or arterial calcification, particularly in women.Dr Nagesh stresses, “Safer options include plant-based fortified milks like almond, soy, or oat milk, which avoid the risks associated with lactose and saturated fats, as well as whole-food calcium sources like leafy greens and seeds.”
