We now know eating fat does not make you fat. Science has also demolished the idea that saturated fats clog your arteries and promote heart disease. On the contrary, these fats are important for optimal health, and actually combat many of today’s chronic diseases, including heart disease.
While the low-fat myth still lives, the 2015 Dietary Guidelines for Americans, does recognize that reducing TOTAL fat intake has no bearing on obesity or heart disease risk.
Instead, the guidelines rightfully warn that sugar and refined grains are the primary culprits. Unfortunately, the guidelines fall far short by still suggesting a 10 percent limit on saturated fats specially, and the low-fat dairy recommendation remains. This, despite the fact that mounting research supports consumption of full-fat dairy products over low-fat ones.
In a recent article in The Atlantic, senior editor Dr. James Hamblin discusses “the vindication” of full-fat dairy, and the research that’s tossing low-fat recommendations by the wayside. One of the most recent studies, which analyzed the blood fats in more than 2,900 adults, found the mortality rate during a 22-year period was identical regardless of their levels. “The implication is that it didn’t matter if people drank whole or skim or 2-percent milk …” Hamblin writes.
At the end of the day, consumption of dairy fats — either high or low — does not appear to influence your risk of death. Corresponding author Marcia de Oliveira Otto, assistant professor of epidemiology, human genetics and environmental science at the University of Texas School of Public Health, told Hamblin, “I think the big news here is that even though there is this conventional wisdom that whole-fat dairy is bad for heart disease, we didn’t find that. And it’s not only us. A number of recent studies have found the same thing.”