Foodie Pundit

THE BREAKFAST THAT SCIENCE FORGOT

New research is upending decades of diet dogma. A landmark study found that higher consumption of cheese, dried fruit, and muesli may dramatically reduce stroke

By Foodie Pundit Newsroom - Published - Updated - Section: Health Nutrition

cheese photograph for this story

Key points

  • A major genetic study found that higher intake of cheese, dried fruit, and muesli is causally linked to a significantly lower risk of ischemic stroke.
  • The study showed an 80% reduction in stroke risk for muesli eaters, a 43% reduction for dried fruit, and a 30% reduction for cheese, even after accounting for other cardiovascular risk factors.
  • The findings challenge long-held dietary beliefs that often vilify cheese for its fat content and dried fruit for its sugar, suggesting their whole-food properties are highly protective.
  • The research used Mendelian randomization, a powerful method that analyzes genetic predispositions to suggest a causal relationship, not just a correlation, between these foods and stroke risk.

This report is part of Foodie Pundit premium coverage. Foodie Pundit members read the full story. See membership.

Sources and methodology

Reported from primary records. Open any source to verify a claim.

All sources Foodie Pundit reports from

More from the Foodie Pundit Newsroom

Permalink