Whole-fat dairy good for heart, cuts risk of cardiovascular disease: Report

A large new study links whole-fat dairy food consumption to a reduced risk for cardiovascular disease. The findings raise questions about current dietary guidelines, which suggest substituting fat-free or low-fat dairy for full-fat products.

 
The study, published in Lancet, included 136,384 people in 21 countries followed for an average of nine years.
 
Total intake of two or more servings of full-fat dairy food was associated with a 22 percent lower risk of heart disease, a 34 percent lower risk of stroke, and a 23 percent lower risk of death from cardiovascular disease. (A serving was eight ounces