Full-Fat Dairy Intake, Cardiometabolic Health, and Diet Quality

With nearly 2.6 million Canadians living with cardiovascular disease and one-third of the population classified as obese, nutrition continues to play a critical role in mitigating cardiometabolic risk. Within this context, research continues to show that dairy, both full-fat and low-fat, is associated with favourable body weight, waist circumference, and serum lipid profiles, highlighting effects that extend beyond traditional perceptions of dairy fat. 

A 2026 study assessed the metabolic and nutritional effects of consuming 3 daily servings of full-fat dairy over 12 weeks in healthy adults with overweight or obesity with a body mass index (BMI) between 25-34.9 kg/m².  

This single-blinded, parallel, randomized study included 74 adults, who were allocated into 3 groups, consuming diets consistent with Canada’s Food Guide, with differences in dairy and energy intakes: 

1. Low dairy energy-restricted diet group: Reduced total energy intake by 500 kcals and consumed <1 daily serving of low-fat dairy options (or plant-based alternatives). 

2. Higher dairy energy-neutral diet group: Consumed 3 daily servings of full-fat dairy while reducing total energy intake by 500 kcals to remain energy neutral. 

3. Higher dairy ad-libitum diet group: Consumed 3 daily servings of full-fat dairy with no guidance on caloric intake. 

The participants in both higher dairy groups were instructed to consume the following full-fat dairy products:  

• Breakfast: 250 mL milk (3.25% milk fat), to be consumed alongside a serving of carbohydrates 

• Lunch: A 100 g container of 2% milk fat Greek yogurt (assorted flavours) 

• Dinner: Two 21 g sticks of cheese (31% milk fat) 

Participants attended 6 study visits over a 12-week period that included counselling sessions with a registered dietitian to support adherence to the 2019 Canada’s Food Guide and provide guidance on caloric restriction to participants in the energy-restricted groups.

Key Study Findings 

Over 12 weeks, consuming three daily servings of full-fat dairy, whether in energy-neutral or ad libitum diets, had no meaningful effects on anthropometric or body composition measures. Higher intake of dairy was associated with improved intakes of key nutrients, including calcium, potassium, magnesium, and vitamin D. Systolic blood pressure reductions were observed in the low dairy energy restricted and the higher dairy ad libitum groups, with no differences across the three study groups, and no changes were seen in serum metabolic markers, including glucose, cholesterol, and HbA1c. 

Anthropometric Measures 

While modest changes in weight and BMI occurred within groups over time, there were no between-group differences in body weight or BMI at baseline or at study end. Hip circumference decreased in the higher dairy ad-libitum energy group, although this did not translate into meaningful differences between groups. Importantly, despite unrestricted energy intake and increased full-fat dairy intake, the higher dairy ad-libitum group maintained body weight and BMI over the intervention. The authors propose that the dairy matrix may have contributed to appetite and energy intake regulation.

Blood Pressure and Serum Metabolic Markers 

No differences were observed between treatment groups or over time for blood glucose, LDL, HDL, total cholesterol, non-HDL cholesterol, or HbA1c. Reductions in systolic blood pressure were observed in both the low-dairy energy restricted and the higher dairy ad libitum groups; however, no statistically significant differences in change were observed between all 3 treatment groups. The authors note that these within-group reductions are consistent with existing research and highlight that further investigation into the effects of dairy fat and the dairy matrix on blood pressure regulation is warranted. 

Nutrient Intake Outcomes 

Higher full-fat dairy intake was associated with increases in energy, protein, fat, calcium, vitamin D, potassium, and magnesium, whereas these changes were not observed in the low dairy energy restricted group consuming low fat dairy. Interestingly, the low dairy group, which consumed low-fat dairy, derived a higher proportion of total energy from fat (42%) than the higher dairy full-fat groups (38%). 

Both higher dairy groups achieved calcium intakes above the recommended calcium intake of 1,000 mg/day (averaging 1,110 mg/day), compared with 760 mg/day in the low dairy, energy restricted diet group.  

Magnesium and potassium intake, which were below recommended levels at baseline, increased in females in the higher dairy groups and reached daily requirements by the end of the study.

Vitamin D intake remained below the recommended dietary allowance of 600 UI; however, data were collected between September 2020 and February 2023, during Canada’s milk fortification transition, when vitamin D content in milk and certain milk products may have varied.

No significant changes were observed in vitamin A, vitamin B₂, or vitamin B₁₂ intakes over the 12-week period. 

Additionally, all intervention groups demonstrated greater alignment with Canada’s Food Guide. 

Overall, the study highlights that 3 daily servings of full-fat dairy are compatible with Canada’s Food Guide. Higher full fat dairy intake was associated with higher nutrient intakes and improved overall diet quality in adults with overweight or obesity, without meaningful impacts on anthropometric and biochemical measures. The authors highlight the need to reconsider conventional views on dairy fat and prompt further investigation of the complex effects of the dairy matrix.