There is now substantial scientific evidence to show, unlike saturated fat from other animal products, consumption of saturated fat from dairy foods, including milk, cheese and yoghurt is not associated with the risk of heart disease.

When nutrients such as saturated fat and sodium are eaten as part of a whole food, which also contains other essential nutrients and bioactive components, as in the case of dairy foods, they work together to affect health rather than how you would expect them to act as nutrients on their own.

Studies also show that people who regularly consume milk, yoghurt and cheese (including regular-fat varieties) are more likely to have a reduced risk of heart disease than those who don’t.

The Australian Dietary Guidelines suggest all types of milk, cheese and yoghurt are associated with health benefits including a reduced risk of coronary heart disease, stroke, hypertension and type 2 diabetes.

Milk cheese and yoghurt are part of the Five Food Groups recommended every day for good health.

*The intent of providing this material is to inform and not to offer personalised advice. Any information provided by this source should be discussed with your healthcare professional and does not replace their advice.

References

Thorning et al. Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence. Food Nutr Res. 2016 Nov 22;60:32527. doi: 10.3402/fnr.v60.32527. eCollection 2016.

National Health and Medical Research Council. Australian Dietary Guidelines Canberra: Commonwealth of Australia; 2013