Milk and dairy food lowers the risk of stroke, heart disease and diabetes

Published in the Journal of the American College of Nutrition, Vol. 27, No. 6, 723S-734S (2008)

The Survival Advantage of Milk and Dairy Consumption: an Overview of Evidence from Cohort Studies of Vascular Diseases, Diabetes and Cancer
Peter C. Elwood, MD, D. Ian Givens, PhD, Andrew D. Beswick, BSc, Ann M. Fehily, PhD, Janet E. Pickering, MSc and John Gallacher, PhD
Department of Epidemiology, Statistics and Public Health, Cardiff University (P.C.E., J.G.)
Nutritional Sciences Research Unit, School of Agriculture, Policy and Development, University of Reading (D.I.G.)
Department of Social Medicine, University of Bristol (A.D.B.), UNITED KINGDOM

This paper can be accesed at: http://www.jacn.org/cgi/content/abstract/27/6/723S
 
From a meta-analysis of 15 studies for subjects with high milk or dairy consumption:
 
The risk of stroke was lowered by 16%, the risk of heart disease was lowered by 21% and the risk of diabetes was lowered by 8% relative to the risk in those with low consumption of milk and dairy.
 
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