A reasonable intake of cheese, low-fat and fermented milk reduced plasma cholesterol levels
mainly LDL cholesterol, in the order of 3–15% compared to butter or other high-fat dairy products, but not compared to nutrients containing more PUFA
A reasonable intake of cheese, low-fat and fermented milk reduced plasma cholesterol levels
mainly LDL cholesterol, in the order of 3–15% compared to butter or other high-fat dairy products, but not compared to nutrients containing more PUFA