Whole- and Reduced-Fat Dairy Foods and Cardiovascular Disease
DGA recommendations to reduce saturated fat by choosing low-fat or fat-free dairy foods were intended to help reduce risk for cardiovascular disease (CVD), including coronary heart disease (CHD; commonly resulting in a heart attack) and cerebrovascular disease (commonly resulting in a stroke). Heart disease is the leading cause of death in the United States.
Current evidence indicates dairy food consumption, regardless of fat content, is not associated with risk for CVD. The growing evidence base supports reassessing the role of full- and reduced-fat dairy foods in healthy eating patterns to inform future nutrition guidance regarding CVD and other cardiometabolic diseases.
For more information, download our “Science Summary: Whole- and Reduced-Fat Dairy Foods and Cardiovascular Disease.” This summary explores a growing evidence base that supports reassessing the role of whole and reduced-fat dairy foods in healthy, calorie-balanced eating patterns.