Cornucopia’s Take: Researchers measured plasma levels of almost 3,000 adults over 22 years and found no significant link between dairy fats and heart disease or stroke. In fact, they found that one fatty acid in dairy may actually lower the risk of stroke in humans. To ensure you receive the healthiest balance of fatty acids, Cornucopia recommends pastured organic dairy. Use Cornucopia’s Dairy Scorecard to find out which brands produce the most nutritious milk for your family.
New research could banish guilty feeling for consuming whole dairy products
Enjoying full-fat milk, yogurt, cheese and butter is unlikely to send people to an early grave, according to new research by The University of Texas Health Science Center at Houston (UTHealth).
The study, published today in the American Journal of Clinical Nutrition, found no significant link between dairy fats and cause of death or, more specifically, heart disease and stroke — two of the country’s biggest killers often associated with a diet high in saturated fat. In fact, certain types of dairy fat may help guard against having a severe stroke, the researchers reported.
“Our findings not only support, but also significantly strengthen, the growing body of evidence which suggests that dairy fat, contrary to popular belief, does not increase risk of heart disease or overall mortality in older adults. In addition to not contributing to death, the results suggest that one fatty acid present in dairy may lower risk of death from cardiovascular disease, particularly from stroke,” said Marcia Otto, Ph.D., the study’s first and corresponding author and assistant professor in the Department of Epidemiology, Human Genetics and Environmental Sciences at UTHealth School of Public Health. Read Full Article »