![]() Therefore, dietary advisors recommend reducing the intake of full fat and high fat dairy products ( 2). Saturated fatty acid (SFA) is commonly considered to contribute to the development of CVD and stroke due to raising the ratio of LDL to HDL cholesterol ( 18). A glass of whole milk contains 5 g saturated fatty acid, or in other words, 20% of the daily amount recommended by the 2015 Dietary Guidelines for Americans ( 1). ![]() On average, fat constitutes 3.3% to 4.4% of milk ( 17). Dairy fat is one of the most controversial components of dairy products that seems to be a major source of heterogeneity among the results from the meta-analyses that investigated the relationship between dairy products and the risk of noncommunicable diseases ( 5). In the scientific community, fat consumption, especially saturated and trans fatty acids, are typically proposed as having a negative role in the development of the most common type of noncommunicable diseases, such as cardiovascular disease (CVD) ( 9), diabetes ( 10), and obesity ( 11).ĭespite the fact that many studies have proved that dairy food reduced the risk of some types of alimentary cancers ( 12, 13), CVD ( 4), stroke ( 14), metabolic syndrome ( 15), and type II diabetes ( 6, 16), the findings from a series of meta-analyses remained controversial. Dairy products have also make a large contribution to a rare source of certain fatty acids, such as short- and medium-chain saturated fatty acids and trans fatty acids ( 8). Recent studies demonstrate that high fat dairy does not cause obesity ( 5) or contribute to diabetes ( 6), or cardiovascular disease ( 3, 4) in fact, it may even help prevent them.Ĭonsumption of dairy products as a part of current dietary guidelines is a rich source of essential micro and macronutrients, such as high-quality protein, several vitamins, and minerals ( 7). A large body of scientific evidence challenges those long-held beliefs that low fat dairy products are better for health. However, in recent years, scientists have called this recommendation into question ( 3, 4) ( 5). The 2015-2020 Dietary Guidelines for Americans and the American Heart Association both suggested consuming low fat or non-fat dairy products to reduce both calorie and saturated fat intake, which could improve heart health ( 2). In 1985, United States Department of Agriculture (USDA) recommended a switch to low-fat dairy products as an approach of controlling fat intake for everyone over the age of 2 years ( 1). Low fat dairy products attracted attention in the 1960s because of the move against saturated fats, as it was believed that they lead to weight gain and increase LDL and cholesterol, which trigger coronary heart disease ( 1). ![]() In healthy persons within the range of the recommended The dairy fat intake is not typically accompanied withĪ higher risk of weight gain, CVD, or type II diabetes ![]()
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