“No Significant Link” Between Dairy Fats and Stroke

A new study from the University of Texas Health Science Center at Houston, published in the American Journal of Clinical Nutrition, found “no significant link” between dairy fats found in yoghurt, cheese, butter and milk and heart disease or stroke.

The 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.

The 22-year study included nearly 3,000 adults ages 65 and older, measuring plasma levels of three different fatty acids in dairy products beginning in 1992, and then again six and 13 years later.

Ultimately, people with higher fatty acid levels — which, the study says, suggests higher consumption of whole-fat dairy products — had a 42 percent lower risk of dying from stroke.

Consistent with previous findings, the results highlight the need to revisit current dietary guidance on whole-fat dairy foods, which are rich sources of nutrients such as calcium and potassium. Dietary guidelines in the US and UK recommend people opt for low or no-fat dairy, however, researchers warn such options are often high in sugar, which can drive heart disease.

The study results also underline the continuing need for robust studies that provide accurate information on a food’s nutritional profile and ability to deliver nutrition so people can make more balanced and informed choices.