Mena-Sanchez G, et al. - In a Mediterranean population at high cardiovascular risk, researchers evaluated the diet quality and the links between the consumption of total fermented dairy products and their subtypes and Metabolic Syndrome (MetS) components prevalence. They carried out baseline cross-sectional analyses on 6,572 men and woman (mean age 65y) with overweight or obesity and MetS recruited into the PREDIMED-Plus cohort. Multivariable-adjusted Cox regressions were also used. They found that relative to non-consumers, a better diet quality was reported by subjects consuming fermented dairy products. Specifically, a lower prevalence of hypertriglyceridemia and low HDL-cholesterol MetS components were presented by cheese consumers.