Eating more dairy fat leads to lower cardiovascular disease: new study on over-60s

A new study released internationally by scientists this week has suggested that people with a higher intake of dairy fat may also have a lower risk of cardiovascular disease. The study was undertaken on a group of more than 4000 60-year-olds in Sweden, measuring the blood levels of specific fatty acids commonly found in dairy foods.  The study has been underway, following participants for 16 years.

The research found that participants with high levels of the specific fatty acid – which the report says indicated a high intake of dairy fats – had the lowest risk of cardiovascular disease.  And there was no increased risk of death from other causes. The findings of the study were also confirmed in other populations, by combining their results with 17 other studies addressing more than 43,000 people.  The studies did not directly address which dairy products were consumed by participants.

Ultimately, the findings of the study using fatty acid biomarkers suggest that higher intake of dairy fat were associated with lower Cardiovascular disease risk in diverse populations including Sweden (a country with high dairy intake), though more trials are needed to understand if and how dairy foods protect cardiovascular health.

Cardiovascular disease (CVD) is the leading cause of mortality worldwide, responsible for almost 1 in every 3 deaths. While in past decades guidelines generally suggested the avoidance of dietary fats for cardiovascular health, there is now growing evidence that the type and dietary source of fat may be more important for CVD risk than the total amount.

The study was published in PLOS Medicine.