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A recent study led by Dr. Dariush Mozaffarian, from the Friedman School of Nutrition Science and Policy at Tufts University in Boston,MA, whole-fat dairy does not raise cardiovascular risk, some fats in certain dairy products might keep stroke and heart disease at bay.
High circulating levels of heptadecanoic fatty acid were associated with a lower risk of death from heart disease. Adults with higher levels of fatty acids overall were 42 percent less likely to die from stroke.
The 2015–2020 Dietary Guidelines for Americans issued by the Office of Disease Prevention and Health Promotion recommend the consumption of “fat-free and low-fat (1 percent) dairy, including milk, yogurt, cheese, or fortified soy beverages (commonly known as ‘soymilk’).”
During the 22-year follow-up period, 2,428 of the participants died. Of these deaths, 833 were due to heart disease. However, none of the three fatty acids examined correlated with the risk of total mortality. In fact, high circulating levels of heptadecanoic fatty acid were associated with a lower risk of death from heart disease.
Whole fat dairy foods, which are rich sources of nutrients such as calcium and potassium are essential for health not only during childhood but throughout life, particularly also in later years when undernourishment and conditions like osteoporosis are more common.
The saturated fats found in whole-fat dairy products, warn the USDA, raise levels of low-density lipoprotein (LDL) cholesterol, also known as the “bad” kind of cholesterol. In time, high LDL cholesterol may lead to cardiovascular conditions such as
atherosclerosis or coronary artery disease.
haleplushearty.org