Norwegian study links milk fat content to cardiovascular mortality risks

A large-scale Norwegian study involving 73,860 participants has examined the relationship between milk consumption and cardiovascular health. The research, conducted as part of the Norwegian Counties Study, tracked adults with an average age of 41 over several years.

The findings indicate that among those who consumed the most milk, the risk of death was approximately 22% higher compared to those who consumed very little, with cardiovascular death risk being roughly 12% higher. When comparing milk types directly, low-fat milk (including semi-skimmed and skimmed) was associated with a lower mortality risk than whole milk, showing risk ratios of 0.89 for all-cause mortality and 0.93 for cardiovascular mortality.

Researchers suggest that the difference may be linked to saturated fat intake, which can increase bad cholesterol levels. However, the study notes that it cannot definitively prove whole milk causes more deaths, as individuals consuming low-fat milk often maintain different overall lifestyle habits.