New research amongst the world’s biggest consumers of dairy foods has shown that those with higher intakes of dairy fat, measured by levels of fatty acids in the blood, had a lower risk of cardiovascular disease compared to those with low intakes. Higher intakes of dairy fat were not associated with an increased risk of death. Says researcher Dr Matti Marklund, “While some dietary guidelines continue to suggest consumers choose low-fat dairy products, others have moved away from that advice, instead suggesting dairy can be part of a healthy diet with an emphasis on selecting certain dairy foods — for example, yoghurt rather than butter, or avoiding sweetened dairy products that are loaded with added sugar.”
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