What it was known before now is that the health impact of dairy foods may be more dependent on the type ,such as cheese, yoghurt, milk, and butter, rather than the fat content. Things have to change. An international team of scientists studied the dairy fat consumption of 4,150 60-year-olds in Sweden, by measuring blood levels of a particular fatty acid that is mostly found in dairy foods. They observed people on the study for 16 years and concluded that those with high levels of the fatty acid , indicative of a high intake of dairy fats, had the lowest risk of cardiovascular disease, as well as no increased risk of death from all causes.
“We found those with the highest levels actually had the lowest risk of CVD (cardiovascular disease). These relationships are highly interesting, but we need further studies to better understand the full health impact of dairy fats and dairy foods,” Matti Marklund, senior researcher at the George Institute for Global Health in Sydney and joint senior author of the paper, said in a statement. “Our study suggests that cutting down on dairy fat or avoiding dairy altogether might not be the best choice for heart health,” Kathy Trieu, a researcher at the George Institute, completed. The study also found that the group with the highest biomarker of dairy intake also had, among other things, a significantly lower BMI, were more physically active, had a lower smoking rate, lower rates of type 2 diabetes and cardiovascular disease, a higher level of education, higher intakes of vegetables, fruit and fish, and lower intake of processed meat — hence, a higher diet quality.