Full‑fat dairy not linked to heart disease, study finds

Researchers in the United Kingdom analysed 22 studies covering thousands of participants across Europe and North America and concluded that natural trans fats found in full‑fat dairy products do not increase the risk of cardiovascular disease. The analysis, published in *Nutrition Research*, distinguishes these naturally occurring fats from industrial trans fats, which are linked to higher heart‑disease risk.

Ian Givens of the University of Reading said, “Trans fats in your morning milk, yogurt, butter or cheese are not the same as industrial ones.” The study was commissioned by the U.S. National Dairy Council and aligns with earlier research suggesting that fermented dairy foods may even offer partial protection against heart and blood‑vessel disease.