UK Study Finds Dairy Fats Do Not Raise Heart Disease Risk

Researchers from the United Kingdom analysed 22 studies covering thousands of participants in Europe and North America and concluded that naturally occurring trans fats in dairy products behave differently from industrial partially hydrogenated trans fats. The analysis, published in Nutrition Research, found no convincing link between consumption of butter, cheese, milk or yogurt – regardless of fat content – and increased risk of cardiovascular disease.

Ian Givens of the University of Reading said, "Trans fats in your milk, yogurt, butter or cheese are not the same as industrial partially hydrogenated fats," adding that the findings should reassure consumers that dairy can be part of a balanced diet.