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Low fat dairy products attracted attention in the 1960s because of the move against saturated fats, as it was believed that they lead to weight gain and increase LDL and cholesterol, which trigger coronary heart disease (1). In 1985, United States Department of Agriculture (USDA) recommended a switch to low-fat dairy products as an approach of controlling fat intake for everyone over the age of 2 years (1). The 2015-2020 Dietary Guidelines for Americans and the American Heart Association both suggested consuming low fat or non-fat dairy products to reduce both calorie and saturated fat intake, which could improve heart health (2). However, in recent years, scientists have called this recommendation into question (3, 4) (5). A large body of scientific evidence challenges those long-held beliefs that low fat dairy products are better for health. Recent studies demonstrate that high fat dairy does not cause obesity (5) or contribute to diabetes (6), or cardiovascular disease (3, 4); in fact, it may even help prevent them.

The dairy fat paradox: Whole dairy products may be healthier than we thought