Emerging research is challenging decades-old dietary guidelines that favor low-fat dairy over full-fat versions. While public health advice has long emphasized reducing saturated fat intake by choosing skim or low-fat dairy, recent evidence suggests dairy fat could be more neutral in its health effects than previously assumed. Experts note that consuming whole milk, cheese, and yogurt does not appear to raise heart disease risk compared to low-fat options—though much depends on what these foods replace in the diet. Full-fat dairy may even offer benefits, such as improvements in HDL (“good”) cholesterol, potentially due to bioactive components like phospholipids found in dairy fat. However, authorities caution that the evidence remains inconclusive, emphasizing the need for balanced, personalized dietary choices.
Industry Insight:
For food industry stakeholders, this shift underscores a rising opportunity to diversify product lines—potentially including more full-fat and fermented dairy offerings—while aligning marketing strategies with consumer taste preferences and shifting nutrition narratives. At the same time, maintaining moderation and emphasizing nutritional context remains essential to retain credibility.
Source : Dairynews7x7 Sep 9th 2025 Read full story here