University of Reading study finds natural dairy trans fats may not harm heart health

New research from the University of Reading suggests that naturally occurring trans fatty acids found in dairy products, such as cheese, butter, and yogurt, do not carry the same health risks as industrial trans fats.

By analyzing 22 existing studies involving thousands of participants across Europe, Canada, and the United States, researchers found no significant difference in blood fat markers or increased risks of heart disease, stroke, or type 2 diabetes linked to natural trans fats. This distinguishes them from industrial trans fats created through partial hydrogenation, which are strongly associated with cardiovascular issues.

Professor Ian Givens, one of the study's authors, noted that while the term ‘trans fats’ often causes concern, the fats found in milk, yogurt, and cheese are fundamentally different from those used in processed foods like chips and baked goods.