Low-fat milk could be beneficial for mental health like lowering the risk of developing symptoms of depression.
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A new study suggests that consuming the greater quantity of low fat milk and yogurt may reap mental wellbeing. These could diminish the risk of developing symptoms of depression, which can be among the most common mental health issues in the United States.
The findings of the study were printed in the journal Social Psychiatry and Psychiatric Epidemiology. The study was directed by Professor Ryoichi Nagatomi of Tohoku University in Japan along with other colleagues, according to Medical News Today.
The researchers examined 1,159 adults from Japan aged between 19 and 83 decades. Most of them were girls. The group investigated how the usage of low carb and low-fat dairy products may affect the risk factors of depression. They asked the participants how often they have low-fat and whole-fat yogurt and milk. The researchers assessed the signs of depression using the 20-item self-rating depression scale.
The results showed that there was 31.2 percent of men that had signs of depression and 31.7 percent of girls. Meanwhile, individuals who consumed low-fat dairy and yogurt between 1 and four times per week had a reduced chance of symptoms of depression, in comparison with people who did not consume low-fat dairy product. The researchers said that the results of this study imply that a greater frequency of low carb dairy intake could be correlated with a lower incidence of depressive symptoms.
Low-fat milk retains 1 percent milk fat. This kind of milk comprises proteins, vitamins and minerals. It can also reduce the danger of diseases like obesity. Low-fat milk can improve glucose levels, maintain lean muscle mass, reduce the danger of heart disease and reduce blood pressure and blood cholesterol.
Meanwhile, is constructed of milk fermented with lactic bacteria like the Lactobacillus bulgaricus and Streptococcus thermophiles. These are put into homogenized, heated and pasteurized milk that is incubated at a certain temperature. The bacteria then transform the milk sugar to lactic acid that thickens the milk and leaves it into a tangy flavor of yogurt. This fermented milk can prevent gastrointestinal conditions like constipation, arthritis, inflammatory bowel disease, lactose intolerance, nausea, colon cancer and also H. pylori infection. It might also enhance the immune system.
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