We need dietary fat. Milk naturally contains fat. So let’s better understand the facts on fat and communicate this to consumers instead of trying to dodge the topic. After all, dairy foods are in a unique situation when it comes to fatty acid profile, as research shows that all fatty acids are not created equal. When it comes to dairy, the negatives associated with saturated fatty acids might actually be minimized by inherent nutrients.  Further, the refrigerated or frozen storage requirements for most dairy foods render them ideal products for enhancement with beneficial fatty acids, primarily omega-3s. 

Scientists at the Department of Human Nutrition at the Faculty of Life Sciences, University of Copenhagen, Denmark, conducted a study to explore why dairy products containing saturated fatty acids and high contents of calcium do not significantly affect blood cholesterol levels as much as saturated fatty acids from other sources. The results were published in the British Journal of Nutrition (February 2011) and suggest that calcium with milkfat may help maintain good cholesterol (high-density lipoprotein, or HDL) while minimizing any increase in bad cholesterol (low-density lipoprotein, or LDL). The findings lend credence to the notion that milk and other dairy products with high-calcium content might actually reduce the risk for cardiovascular disease.