Dairy fat: to eat or not to eat?

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According to the Guardian,

A higher consumption of dairy fat may be linked to a lower risk of cardiovascular disease, according to new research that suggests choosing full-fat dairy options is no worse for heart health.

The study, from an international team of experts, challenges the view that full-fat dairy products, such as cheese, yoghurt and milk, should be avoided because of their high saturated fat content.

However, these news are not news in our ears!

Since 2015 (when I moved to UL); with my team, we have been working on dairy fats and the anti-thrombotic properties of these molecules, as published here and here.

Where we mention that " 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 this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. 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. Particular focus is placed on the effects of the lipid content on cardiovascular health".

Our work has focused on sheep milk (ovine) yoghurts and goat milk (caprine) cheeses, with the collaboration of Industry and the support of Enterprise Ireland-  Rockfield (producers of Velvet Cloud yoghurt and cheese) and St Tola (producers of St Tola goat cheeses).

Related references

The effect of ovine milk fermentation on the antithrombotic properties of polar lipids

Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids

let's talk about FAT

It is in the news every other day.
It is at the back of the mind of thousands of scientists.
For all of us who work in jobs related to Nutrition and fat (i.e. lipids, fat content, full fat or reduced fat foods), it is rather obvious now.
We have been making the same mistake for a considerable length of time.
We were believing that fat is not good, we were designing low fat foods and drinks.
Foods and drinks that had worse sensory properties (since fat=lipids are tasty!) and lower (actually!) nutritional value against a number of chronic diseases.

Few months ago, we decided to put all these ideas and so we wrote there two papers:

1. Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

2. Inflammation, not Cholesterol, Is a Cause of Chronic Disease

the message we advocate is simple, very simple:
forget the low fat dairy (milk, butter analogues, yoghurt, drinks like kefir),

FAT IS GOOD! it tastes good but also it has positive nutritional value against cardiovascular diseases.

If you think the same, pass the word around :)

Thanks and say yes to full fat food! It tastes better and it protects your heart better!

Ioannis

 

"Low Fat" V "Full Fat"

Things in Food Science, as things in Life, are generally not black and white, we have some shades of grey areas, not sure if they are 50 or more, but they are definitely some grey areas.

In this article, a head-to-head approach has been used.
The title is

Low fat dairy versus Full fat dairy

It's a very interesting read!

Delighted that our recent dairy paper (9.7k downloads this morning) made it into the conclusions section (copied below).

"Bodies of evidence are suggesting dairy foods, irrespective of fat content, have minimal risk of the potential harmful effects of bad cholesterol, high blood pressure, insulin resistance, and risk of cancer death. Fermented dairy such as yogurt, kefir, and cheese may be beneficial for heart health. The choice of full fat or reduced fat should be made based on your whole diet pattern, rather than an historical aversion to full fat dairy"

Fermented dairy all the way :)

Ioannis