2 June 2025

3 minute read

By: Laval University

North America

Most nutritional recommendations aimed at reducing the risk of cardiovascular disease suggest replacing normal-fat dairy products with their low-fat equivalent. This recommendation, which aims to reduce saturated fat consumption, is misguided, nutrition experts believe, in light of current knowledge on the subject. Indeed, the analysis they just published in The American Journal of Clinical Nutrition concludes that, regardless of their fat content, milk, yogurt, and cheese have a neutral effect on cardiovascular risk.

The first author of this article, Benoît Lamarche, professor at the School of Nutrition and researcher at the NUTRISS Centre and the Institute of Nutrition and Functional Foods at Laval University, is part of a group of 12 experienced scientists from 7 countries who met in Amsterdam a few months ago to take stock of the issue.

"The effect of saturated fats in dairy products on heart health is a controversial and polarizing topic in the world of nutrition. To ensure the objectivity of the exercise and to avoid any appearance of conflict of interest, I made my rules known to the organizers, I assumed all expenses associated with my participation in this meeting and I did not accept any financial compensation," Professor Lamarche stated from the outset.

Saturated fats account for approximately 60% of the fat in dairy products. Dairy products are the third largest source of saturated fat consumed by Canadians (23% of the total), behind prepared snacks and desserts (44%) and meat and meat alternatives (25%).

Nutritional recommendations, including those in Canada's Food Guide, suggest choosing lower-fat dairy products, which generally correspond to milk with less than 2% fat, yogurt with less than 3% fat, and cheese with less than 6% fat or 25% less fat than its regular version.

"This recommendation is largely based on studies showing that replacing saturated fats with unsaturated fats in the diet reduces bad cholesterol, and therefore, cardiovascular risk," says Professor Lamarche. "However, there is still no convincing data showing that low-fat dairy products have a different effect on cardiovascular risk than higher-fat dairy products."

This conclusion should be interpreted with caution, he insists. "This should not be seen as an encouragement to consume more high-fat dairy products. What we are saying is that there is not yet evidence to support the recommendation encouraging the consumption of low-fat dairy products for the benefit of cardiovascular health," he said. 

For this reason, it is time to review dietary recommendations on this subject, the researcher believes.

"There's no need to differentiate between full-fat and low-fat dairy products. It's a distraction that confuses consumers when it comes to making food choices," said Lamarche.

Professor Lamarche believes there is more to be gained by focusing efforts on the main source of saturated fat in the North American diet: ultra-processed foods. 

"A lower consumption of so-called ultra-processed foods will reduce saturated fat intake and will be more likely to produce beneficial effects on cardiovascular health," he said.