In the last two decades, an emerging body of research has mounted showing a link between dairy foods like milk, yogurt, and cheese — at a variety of fat levels — and a reduced risk of cardiovascular disease (CVD). National Dairy Council (NDC) funds research and shares science-backed information to help clarify the complexities surrounding the impact of dairy foods on heart health.
Mainstream nutrition guidance has recommended reducing saturated fat intake for the past 40 years, including from full-fat dairy foods, to lower the risk of CVD. This advice stemmed from concerns that saturated fat might raise LDL cholesterol, a key risk factor for heart disease. However, decades of research have demonstrated that the link between dairy food consumption and heart health is not that simple.
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