New Research Could Banish Guilty Feeling for Consuming Whole Dairy Products
Enjoying full-fat milk, yogurt, cheese and butter is unlikely to send people to an early grave. The study, published in the American Journal of Clinical Nutrition, found no significant link between dairy fats and cause of death or, more specifically, heart disease and stroke — two of the country’s biggest killers often associated with a diet high in saturated fat. In fact, certain types of dairy fat may help guard against having a severe stroke, the researchers reported.
The study evaluated how multiple biomarkers of fatty acid present in dairy fat related to heart disease and all-cause mortality over a 22-year period. This measurement methodology, as opposed to the more commonly used self-reported consumption, gave greater and more objective insight into the impact of long-term exposure to these fatty acids, according to the report.
None of the fatty acid types were significantly associated with total mortality. In fact, one type was linked to lower cardiovascular disease deaths. People with higher fatty acid levels, suggesting higher consumption of whole-fat dairy products, had a 42 percent lower risk of dying from stroke.