New research shows a potential link between reducing stroke with and low-fat diary products. Now, that's not a huge surprise, but consider it as a gentle reminder about diet and stroke risk. A few sentences of the MedPage article:
The more low-fat dairy consumed, the lower the ischemic stroke risk (P=0.03 for trend), Susanna C. Larsson, PhD, of the Karolinska Institute in Stockholm, and colleagues reported in the July issue of Stroke: Journal of the American Heart Association.
In the dairy-loving Swedish population they examined, the highest consumers of low-fat dairy -- with a median four servings a day, along with more than five full-fat portions -- were 12% less likely to have a stroke after adjustment for a full range of other factors than were those with no consumption.
Full-fat milk, cream, and cheese didn't help, but didn't hurt either in the analysis of the prospective, population-based cohorts.