Jul 2, 2020

From a study on dairy fats, via Nina Teicholz on Twitter:

“Current scientific evidence does not support the dietary recommendation to decrease or avoid full-fat dairy foods, as they seem to be beneficial or neutral to CVH. Both CVD and food are complex, and need to be approached as such. Genetics, environmental factors, and lifestyle greatly affect CVH. Previous approaches based on cholesterol, blood pressure, and obesity, such as CVD basic indicators, and cholesterol, SFA, and caloric content of full-fat dairy foods, as negative factors, have proven to be simplistic. New models, including systemic inflammation biomarkers, need to be considered when approaching CVD [1]. Regarding dairy foods, other factors such as matrix-effects, bioactive lipids and peptides, other biomolecules, and vitamins D and K need to be explored to elucidate the cardioprotective mechanisms of dairy products.”

In English, this is the study:

Departamento de Tecnologia Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Carretera de Beniel, Km. 3.2., 03312 Orihuela-Alicante, Spain

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