Full-fat dairy is making a healthy comeback
Recent research suggests that full-fat dairy may not be as detrimental to health as previously thought, with studies showing no significant difference in weight or cholesterol compared to low-fat alternatives. Experts now advocate for a 'whole food' approach to nutrition rather than focusing solely on fat content.
Why it matters
This shift in nutritional science challenges long-standing dietary guidelines, potentially impacting public health recommendations and the dairy industry.
Low-fat versions of butter, cheese and milk have long been touted as healthier than their full-fat originals, particularly for people who need to lower their cholesterol or want to lose weight.
But there are growing indications that regular “full fat” or “whole” dairy is not only more nutritious, but does not by itself increase body fat or add to cholesterol, particularly when taken in moderation and by people who are physically active.
According to University of Toronto professor Harvey Anderson, whose research was published in The Journal of Nutrition in April, tests on 74 participants found no “meaningful differences in weight gain, body composition or cholesterol levels” between those who were given skimmed versions and those who had three servings each day of regular dairy.
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