For decades, dietary guidelines in Canada and many other countries have told people to choose low-fat or fat-free dairy products to reduce saturated fat intake and lower the risk of cardiovascular disease. New research from the University of Toronto suggests that advice may need to be reconsidered.
The study, led by professor Harvey Anderson of U of T's Temerty Faculty of Medicine, followed 74 adults over 12 weeks. Researchers randomly assigned participants to one of three groups. One group followed a low-dairy, calorie-restricted diet. A second group followed an energy-neutral diet that included three servings of full-fat dairy each day. A third group ate an unrestricted diet that also included three daily servings of full-fat dairy. All participants received guidance based on Canada's food guide, and those in the dairy groups were supplied with full-fat dairy products throughout the study. The findings were published in The Journal of Nutrition.
After 12 weeks, researchers found no meaningful differences in body weight, body composition, energy metabolism, or blood cholesterol levels between participants on the low-dairy diet and those consuming three servings of full-fat dairy each day. Participants in the dairy groups did show improvements in blood pressure and consumed more calcium, protein, and vitamin D.
"Those that had three servings of dairy didn't have adverse levels of blood cholesterol or lipids or evidence of insulin resistance," says Anderson.
The concern over full-fat dairy has long centered on its saturated fat content, which has traditionally been linked to higher cholesterol and greater cardiovascular risk. Anderson says the evidence from human research has not always matched those concerns. Numerous studies have found no link between full-fat dairy consumption and harmful health outcomes. Some studies, including recent research led by Temerty Medicine professor Kozeta Milliku, have reported positive or protective effects associated with dairy.
Researchers suggest that dairy's complex food structure may matter more than its saturated fat content alone. The way fat is packaged inside dairy foods, along with the proteins, minerals, and other compounds present, may change how the body processes it compared to saturated fat consumed in other forms.
The study adds to a growing body of research questioning whether saturated fat in dairy behaves the same way in the body as saturated fat from other sources. Anderson's team says the findings support the idea that full-fat dairy can be part of a healthy diet for adults, including those with overweight or obesity.
