Key points from article :
A higher consumption of dairy fat may be linked to a lower risk of cardiovascular disease.
Researchers assessed dairy fat intake in 4,150 Swedish 60-year-olds by measuring the blood levels of certain fatty acids.
Followed the participants for 16.6 years, recording how many died/had heart attacks, strokes and other cardiovascular conditions.
Cardiovascular disease risk was the lowest for those who had high levels of dairy fatty acids.
Higher intakes of dairy fat were not associated with increased risk of death.
“The type of dietary fat, or the source of dietary fat, is more important than the amount of fat,” - Kathy Trieu, lead author.
“It’s better to select unflavoured yoghurts rather than a low-fat flavoured yoghurt.”
A meta-analysis of nearly 43,000 people in the UK, US & Denmark also linked high dairy fat consumption to a low risk of heart disease.
Applicable to countries with a western pattern diet, such as Australia
Study by the George Institute for Global Health published in Plos Medicine.
