Not all trans fats are bad, major review finds
A review of 22 studies indicates that trans fats naturally occurring in dairy products do not carry the same heart disease risks as industrial trans fats. The findings suggest that dairy consumption, as part of a balanced diet, is not inherently harmful to heart health.
Why it matters
This research helps clarify nutritional confusion regarding trans fats and supports the inclusion of dairy in healthy diets.
A new study suggests that the trans fats naturally present in dairy foods, including milk, butter, and cheese, do not increase the risk of heart disease or type 2 diabetes.
Researchers reviewed evidence from 22 studies involving thousands of participants in Europe, Canada and the United States. Their findings indicate that naturally occurring dairy trans fats act differently in the body from industrial trans fats. While industrial trans fats are strongly associated with heart disease, the naturally occurring forms found in dairy did not appear to carry the same risk.
The first-of-its-kind research, published in the journal Nutrition Research , could also help consumers better understand the distinction between different types of trans fats and provide greater clarity around labeling policies that may contribute to confusion.
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