Daily Fermented Dairy Intake Linked to Decreased Stroke Risk.

In 2025, researchers Shuai Ma, Yu Miao, and Xinxin Wu from Heilongjiang University of Chinese Medicine analyzed data from NHANES 2007–2018 on 27,487 U.S. adults. They looked at intake of fermented dairy like yogurt, cheese, and buttermilk, using surveys and health records to link it to stroke history, adjusting for age, smoking, and other factors.

Results showed eating more fermented dairy cut stroke risk: every 50g increase lowered risk by 7%. Low intake (0–38.3g/day) meant 21% lower odds vs. none.

Yogurt shone: high intake (>170g/day) reduced risk by 38%. Cheese and buttermilk showed no clear link.

Add yogurt or fermented dairy to your diet daily to potentially cut stroke risk.