In recent years, dietary recommendations have evolved, challenging long-held beliefs about dairy consumption. Traditionally, health experts have advocated for low-fat and non-fat dairy options, but a shift has begun, emphasizing whole milk and full-fat products.
The recent Dietary Guidelines for Americans, released on January 7 by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services, endorse the consumption of full-fat dairy products without added sugars.
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In a recent social media post, President Trump even showcased a white milk mustache, urging Americans to “Drink Whole Milk.”
Nutrition specialists note that this change in guidance follows an increasing body of research indicating that full-fat dairy products may not pose the health risks previously thought. Dairy, much like meats and coconut products, is high in saturated fats, which have been known to elevate Low-Density Lipoprotein (LDL) cholesterol levels and potentially raise the risk of coronary artery disease and heart-related issues.
However, recent studies suggest that individuals who consume whole milk and full-fat yogurt do not have a heightened risk of developing heart disease. Mario Kratz, a former academic who researched dairy’s health impacts at the University of Washington, remarks that current research fails to adequately clarify how full-fat dairy affects heart health.
“Observational studies typically show correlations between two variables,” Kratz explains. “However, they do not support the idea that increased intake of whole-fat dairy would directly lead to cardiovascular disease.”
In fact, some research has indicated positive links between full-fat dairy consumption and heart health. A study from the University of Minnesota School of Public Health found that, among those in their 20s, those who consumed the most full-fat dairy were less likely to show early indications of heart disease two decades later.
Lead author Ethan Cannon, a Ph.D. student in epidemiology, underscores the nutritional benefits of dairy products, particularly in vitamin D, calcium, and potassium. He also points out that the alternatives people choose when not consuming dairy are crucial to consider.
“Given the current food environment and the prevalence of less nutritious options, both whole-fat and low-fat dairy products may offer more benefits than risks compared to many other dietary choices,” Cannon states.
He emphasizes the need for further research to elucidate why whole-fat dairy might behave differently in the body compared to other saturated-fat-rich foods.
This uncertainty has led some nutrition experts to argue that the new Dietary Guidelines may go too far in recommending full-fat dairy. “This is a highly complex issue,” notes Sander Kersten, director of the Division of Nutritional Sciences at Cornell University. “Interpreting the evidence can lead to varying conclusions based on one’s approach.”
Despite the lack of clear evidence on how the body processes full-fat dairy, Kersten advocates for low-fat and non-fat product recommendations. The new guidelines continue to suggest that saturated fat should remain below 10 percent of daily caloric intake. However, Kersten warns that reaching this target while also consuming more whole-fat dairy and beef, as recommended, is nearly impossible.
“These recommendations seem inconsistent. It’s challenging to adhere to that 10 percent limit if one follows the proposed guidelines,” he states.
Such inconsistencies have led Kersten and other nutrition researchers to question whether recent Dietary Guidelines changes were influenced more by industry groups than by scientific evidence.
“There are historical instances where industry pressure has shaped these guidelines and affected public perceptions about dairy foods,” he remarks.
Conversely, experts like Kratz argue that there is sufficient evidence to re-evaluate the exclusion of full-fat dairy from dietary norms. He believes that if uncertainty remains regarding the health implications of different types of dairy, consumers should be empowered to make their own choices.
However, Kratz warns against generalizing all full-fat products as equally beneficial. “If people assume that all dairy fats are now acceptable, they might also indulge more in butter, cream, and ice cream,” he cautions. “We should exercise caution not to conflate these products.”
Even as the new Dietary Guidelines endorse butter and beef tallow as healthy fats, Kratz contends there is no scientific basis for this claim. He stresses that research clearly indicates butter increases LDL cholesterol levels and is calorie-dense without providing meaningful vitamins or minerals.
This story was produced in partnership with Harvest Public Media, a collaboration of public media newsrooms in the Midwest and Great Plains. It reports on food systems, agriculture, and rural issues.
