As stroke remains one of the leading causes of death worldwide, simple and practical prevention strategies are gaining increasing attention.
A study published in the journal Nutrients has identified a link between milk consumption and stroke risk in adults. The findings suggest that moderate daily intake of milk may help reduce the risk of stroke at a population level.
According to the study, consuming around 180 grams of milk per day—equivalent to a standard serving—was associated with a lower risk of stroke among individuals aged 30 to 79.
Predictive models indicate that if this level of consumption were maintained across a population, stroke risk could decrease by approximately 7% over a 10-year period. In some groups, the estimated reduction could exceed 10%.
Researchers believe this effect may be linked to milk’s nutritional composition, particularly minerals such as calcium, potassium, and magnesium. These micronutrients play important roles in regulating blood pressure by influencing vascular tone and maintaining electrolyte balance.
Calcium has been shown to have an inverse relationship with hypertension, while potassium and magnesium help promote vasodilation and improve endothelial function. Maintaining stable blood pressure is a key factor in preventing stroke, especially ischemic stroke.
In addition, milk provides high-quality protein and essential nutrients such as vitamin B12 and iodine. These components support metabolism, neurological function, and overall physiological processes.
Previous studies have also suggested that low-fat milk may offer greater protective benefits against stroke, whereas full-fat milk has not demonstrated clear protective effects. However, current evidence still requires further validation through long-term and interventional studies.
Researchers also note that milk consumption remains below recommended levels in many countries. In Japan, for example, average daily intake is about 61.8 grams—significantly lower than the 180 grams used in the study model.
In several European countries, milk consumption has also declined as consumers shift toward plant-based alternatives. Nutrition experts warn that completely replacing milk without proper planning may lead to deficiencies in key nutrients, particularly calcium.
In Vietnam, data from 2023 shows that average consumption of milk and dairy products reached about 27 kg per person per year. Although this marks an improvement, it remains lower than levels seen in many developed countries.
Based on current evidence, experts suggest that maintaining a reasonable intake of milk may support stroke prevention strategies—particularly through its role in blood pressure control. However, milk should not replace established medical treatments or preventive measures.
Effective stroke prevention requires a comprehensive approach, including blood pressure management, a balanced diet, reduced sodium intake, regular physical activity, and control of underlying conditions. Within this context, moderate milk consumption can be considered a valuable component of a healthy dietary pattern aligned with current recommendations.
