Sunday, 13 May 2018

Dr A. Pearson to Dr. S. Gottlieb: "You're Wrong About Dairy Fat"



the title of this post if from this open letter.
In this letter,

Five years ago I, too , thought dairy fat was unhealthy and recommended my patients avoid butter, full-fat yogurt, and cheese. However, when challenged on this belief, I reviewed the scientific literature on dairy fat and cardiovascular disease.
It turns out, when objectively analyzed (as I have written about here and here), there is no scientific evidence that supports the concept that dairy processed to remove dairy fat is healthier than the original, unadulterated product.
In fact, evidence suggests full-fat dairy reduces central obesity, diabetes, cardiovascular disease and atherosclerosis in general.
As a result of misguided recommendations to avoid dairy fat, it is virtually impossible in most grocery stores to find full-fat yogurt or milk. The vast majority of the dairy aisle is devoted to various low- or non-fat concoctions, which have had loads of sugar and chemicals added and are arguably worse than a Snickers bar.
Dr. Gottlieb, I am not cherry-picking the data here or relying on out-of-date studies. I've reviewed everything I can find on this issue and reviewed it without bias. Evidence continues to accumulate supporting the healthiness of full-fat dairy.
For example, here's a 2018 review from researchers totally unaffiliated with the dairy industry that asks the question "Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?"
After a exhaustive review, they conclude the answer is no:
"Recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties ... In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products such as yoghurt, kefir and cheese may have a positive or neutral effect."





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