Recent scientific evidence indicates that the saturated fat found in milk products may not be detrimental to health. Furthermore, there is increasing evidence to suggest that milk product consumption may reduce the risk of cardiovascular disease.
In addition, there are numerous milk components that may be related to the prevention or management of cardiovascular risk factors, including: vitamin D, calcium, potassium, magnesium, phosphorus, protein and bioactive peptides, and dairy fatty acids.
Highlights from the research
- Despite containing saturated fat, milk products appear to have a protective effect on cardiovascular health;
- High-fat milk products seem to be as beneficial as low-fat milk products;
- Fermented milk products, including yogurt and cheese, have a protective cardiovascular effect;
- A number of specific milk components have been associated with an improvement in cardiovascular disease risk factors, but dairy foods, as a whole, may be just as important.
For more information on the research evidence, read the article Cardiovascular disease and milk products: summary of evidence.