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.
Researchers then combined the results of this study in just over 4,000 Swedish adults with those from 17 similar studies in other countries, creating the most comprehensive evidence to date on the relationship between this more objective measure of dairy fat consumption, risk of cardiovascular disease (CVD) and death.
Dr Matti Marklund from The George Institute for Global Health, Johns Hopkins Bloomberg School of Public Health, and Uppsala University said that with dairy consumption on the rise worldwide, a better understanding of the health impact was needed. PLOS Medicine
Release date: 22 September 2021
Source: George Institute for Global Health