High dairy fat intake linked to lower cardiovascular disease risk, a new study shows. According to the research, eating dairy fat is associated with a lower risk of cardiovascular disease.
For the study, the researchers combined the results of this study in just over 4,000 Swedish adults with those from 17 similar studies in other countries. The investigators discovered the relationship between this more objective measure of dairy fat consumption, risk of cardiovascular disease (CVD), and death.
It shows that in recent years, fat intake from milk and other dairy products is highest in Sweden. The collaborative study conducted by researchers in Sweden, the US, and Australia assessed dairy fat consumption in 4150 Swedish 60-year-old. They measured the blood levels of a particular fatty acid found in dairy foods.
The research found that those with higher consumptions of dairy fat were at a lower risk of cardiovascular disease compared to those with low intakes.
Lead author Dr. Kathy Trieu said that eating some dairy foods, especially fermented products, has previously been linked with benefits for the heart.
"Increasing evidence suggests that the health impact of dairy foods may be more dependent on the type -- such as cheese, yoghurt, milk, and butter -- rather than the fat content, which has raised doubts if avoidance of dairy fats overall is beneficial for cardiovascular health," Dr. Trieu from the George Institute for Global Health said.
"Our study suggests that cutting down on dairy fat or avoiding dairy altogether might not be the best choice for heart health."