Drinking just one glass of milk a day could cut the risk of stroke by up to 10 per cent, a study suggests, with researchers saying a simple increase in dairy intake may help prevent thousands of cases.
Researchers in Japan found that milk intake of 180g - an average sized glass - a day was linked to a lower likelihood of stroke in adults aged 30 to 79.
The study, published in the journal Nutrients, modelled what might happen if average milk consumption rose to that level across the population.
Overall, it estimated stroke risk would fall by around seven per cent over a decade, rising to as much as 10.6 per cent in some groups.
If current intake levels were maintained, researchers estimated there would be around 1.76 million strokes in Japan over 10 years, including more than 267,000 deaths.
Increasing milk consumption, however, could prevent an estimated 123,618 strokes and 18,721 deaths over the same period.
The researchers said the benefits are likely due to milk's mix of key nutrients, including calcium, potassium and magnesium - minerals that help regulate blood pressure by relaxing blood vessels and improving circulation.
They wrote: 'Milk is a nutrient-dense food and provides multiple micronutrients that influence stroke risk.
A new study has found that drinking one glass of milk per day could reduce the risk of stroke
'It is the main dietary source of calcium in Japan, which is inversely associated with hypertension and stroke.
'Milk also contains potassium and magnesium, which are associated with a lower stroke risk.'
Researchers did not track real patients drinking more milk.
Instead, they built a 10-year simulation model using Japanese population data for adults aged 30 to 79.
The model compared current dairy intake with a scenario in which milk consumption rose to 180g a day, the level used to meet Japan's recommended dairy intake, and estimated the effect this might have on stroke cases, stroke deaths and healthcare costs.
They based the projections on existing data on stroke rates, death rates, healthcare spending and previous research linking milk intake with stroke risk.
The study did not differentiate between types of milk.
However, previous research suggests the link with stroke risk may vary by type, with low-fat milk showing a modest benefit while high-fat milk shows no clear protective effect.
However, average milk consumption in Japan remains relatively low, at around 61.8g per day, suggesting many people may not be getting enough to see these potential benefits, the study's authors added.
The findings come as milk consumption continues to fall in the UK.
In 1974, the average Briton drank around five pints a week - compared with roughly two pints a week today, with around one in ten glasses now replaced by plant-based alternatives.
Experts warn that cutting back on dairy could mean missing out on important nutrients.
Milk is often described as a 'nutrient-dense' food because it delivers a wide range of essential nutrients in a relatively small serving.
It is one of the richest dietary sources of calcium, which is crucial for maintaining strong bones and teeth, as well as supporting normal muscle contraction and nerve signalling.
Getting enough calcium across life is particularly important for reducing the risk of osteoporosis as we age.
It also provides high-quality protein, containing all nine essential amino acids the body cannot make itself.
This makes it especially useful for maintaining muscle mass, supporting recovery after exercise and helping with satiety - meaning it can keep you fuller for longer compared with many low-protein drinks.
Beyond that, milk contains a cluster of vitamins and minerals that play key roles in everyday health.
Vitamin B12 supports the nervous system and red blood cell production, helping to prevent fatigue, while iodine - a nutrient many people are low in - is essential for thyroid function, which regulates metabolism and energy levels.
There is also some evidence that the combination of calcium, potassium and magnesium in milk may help regulate blood pressure by supporting healthy blood vessel function.