DON'T FEAR THE FAT
Reserach suggests whole dairy fat isn’t going to kill you
If you reach for skim milk, fat-free yogurt and low-fat cheese believing them to be the more healthful choice, new research suggests it’s time to reconsider.
A study published in the American Journal of Clinical Nutrition “found no significant link between consuming dairy fats and cause of death.” Moreover, the University of Texas Health Science Center at Houston (UTHealth) researchers discovered that one fatty acid present in full-fat dairy products in particular could decrease the risk of death from heart disease and stroke.
“Our findings not only support, but also significantly strengthen, the growing body of evidence which suggests that dairy fat, contrary to popular belief, does not increase risk of heart disease or overall mortality in older adults,” Marcia Otto, the study’s lead author and assistant professor of epidemiology, human genetics and environmental sciences at UTHealth School of Public Health, said in a statement.
The recent research challenges the commonly held belief that dairy fat is “unhealthy.” Although researchers don’t yet know why, several large-scale studies have shown that while dairy fat is saturated, it doesn’t affect the body in the same way as animal fats. In fact, according to Popular Science, “On the whole, studies show that people who eat full-fat dairy tend to be just as healthy or even healthier than those who choose the low-fat options.”
The 22-year UTHealth study examined the blood samples of nearly 3,000 adults age 65 and older for three fatty acids present in dairy. Researchers found that none of the fatty acids were linked with overall mortality while one was associated with a reduced risk of dying from stroke. And participants who had the highest levels of fatty acids in their blood – “suggesting higher consumption of whole-fat dairy products” – were at a 42 per cent reduced risk of dying from a cardiovascular event.
"Consistent with previous findings, our results highlight the need to revisit current dietary guidance on whole fat dairy foods, which are rich sources of nutrients such as calcium and potassium,” Otto said.
Canada’s Food Guide recommends drinking and cooking with low-fat milk (skim, 1 per cent or 2 per cent) or fortified soy beverages and choosing “milk alternatives such as cheese and yogurt that are lower in fat, sugars and sodium.” Low-fat dairy products frequently contain added sugars, Otto said, which can negatively impact metabolic and cardiovascular health.
“Consumers have been exposed to so much different and conflicting information about diet, particularly in relation to fats,” said Otto. “It’s therefore important to have robust studies, so people can make more balanced and informed choices based on scientific fact rather than hearsay.”