Emerging research in the study of saturated fat finds that the source matters. Milk fat from dairy has been associated with reduced risk of heart disease
Rosemont, Ill. – Saturated fat may not be the major issue it used to be, say recent scientific studies.
And that’s good news for the dairy industry, writes Greg Miller in his blog on DairyMinded. Miller is executive vice-president of the U.S.-based National Dairy Council and Dairy Research Institute.
The emerging research he says shows that the source of saturated fat matters. Some studies have shown that milk fat (which contains saturated fat) from dairy foods is associated with reduced risk of heart disease.
Miller says that while the news is exciting, it’s important not to overstate results from the current body of science.
There have been some advances in the field that have led to the changing perceptions of saturated fat, including milk fat.
Those advances, says Miller, were presented by Dr. Ronald Krauss, senior scientist and director of Atherosclerosis Research at Children’s Hospital Oakland Research Institute.
The advances include:
Miller adds that Krauss encourages consumers to have a healthy food focus instead of just focusing on grams of saturated fat in the diet, which is a welcome message to those who may be tired of hearing what they shouldn’t eat.
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