Fat

While serving as an important source of energy, dietary fat also supports cell function and aids in the absorption of essential nutrients, including fat-soluble vitamins. Different types of fatty acids (i.e., unsaturated, saturated, and trans-fatty acids) have varying effects on health. Robust scientific evidence indicates that the fat found in dairy products has neutral effects on cardiometabolic markers, despite being mainly composed of saturated fat. As a result, the long-standing recommendations to limit all saturated fats, regardless of source, have been up for debate when it comes to dairy, with new research highlighting the potential contributions of the dairy matrix. Explore the science behind dairy and fat and learn why many experts are re-evaluating traditional guidelines that promote low-fat dairy over full-fat options.

Webinar

Diet, CVD and Mortality: State of the Evidence

Ready to learn more about the latest scientific evidence on saturated fat and its association with CVD outcomes and mortality? Watch this webinar designed for health professionals.

Webinar

Saturated fat and cardiovascular disease: Then and now

In today’s world one can find studies, guidelines, and popular press articles both espousing the benefits of reduced saturated fat as a means of reducing cardiovascular disease, as well as advocating that saturated fat is unrelated to heart attack and stroke or in some cases even beneficial in preventing these diseases.

Blue background with images of standing food
Symposium 2014

Is it time to revisit saturated fat guidelines?

Current dietary guidelines from many health organizations emphasize the importance of limiting saturated fat (SFA) intake, thereby supporting the recommendation that low-fat milk products should replace higher-fat milk products, an important source of dietary SFA.