A welcome sight for dairy farmers’ sore eyes has been the news media’s coverage of the turning tides of public opinion on full-fat dairy products.
After more than five decades of dirt being slung the direction of whole milk, butter, cheese, and full-fat yogurt, recent research and nutritional advice have been swaying the direction of full-fat dairy.
The most recent of these consumer-oriented articles appeared online from U.S. News. The headline read “5 Reasons to Start Eating Full-Fat Dairy, According to Science.”
What did they have to say?
1. Easier weight loss. As acknowledged by a review in the European Journal of Nutrition that found those who eat full-fat dairy are leaner on average than those who don’t.
2. A lower risk of diabetes. As evidenced by a 15-year study completed by Tufts University, dairy fat may help improve metabolic health and lower the risk for Type 2 diabetes.
3. A happier heart. Improvements in heart health have been reported in the American Journal of Clinical Nutrition. Full-fat cheese improved the level of healthy HDL cholesterol.
4. A calmer digestive tract. Butyric acid provided by full-fat dairy can aid gastrointestinal health and improve gut bacteria populations, according to a Polish study.
5. Lower sugar intake. When consuming fats, researchers have found dairy fats provide a full feeling, reducing people’s tendency to reach for sugar-added foods.
Certainly, there’s a long way to go in reversing the lesson that dairy fats are bad for you, but the first steps are being taken in that direction.
Read more about the reversal of the war on fat via these titles we previously published.
Time does an about-face on butter
Editorial: More evidence supports consuming dairy fats
Full-fat dairy isn’t a villain
