A new study just published in the Annals of Internal Medicine has found that naturally occurring trans fats in dairy products don’t seem to be as bad for you as previously thought.
Researchers combed through 22 studies and found no conclusive link between dairy’s naturally occurring trans fats and an increased risk of heart disease, stroke, cardiovascular death, or type 2 diabetes.
What We Thought We Knew
Back in the 1990s, researchers started noticing that industrial trans fats in processed foods like margarine and baked goods could increase the risk of heart disease and other health problems.
Since then, many countries have banned the use of industrial trans fats in food production, and food manufacturers have been forced to switch to healthier alternatives.
Naturally Occurring vs. Industrial Trans Fats
The new study’s findings suggest that naturally occurring trans fats found in dairy products may be different from the industrial kind we’re so familiar with.
Naturally occurring trans fats can be found in milk, cheese, and other dairy products, and are thought to be a result of the way that certain bacteria in the stomach digest the fatty acids in milk.
The researchers found that the levels of naturally occurring trans fats in dairy products were typically much higher than the levels of industrial trans fats found in processed foods.
What This Means
So what does this mean for you? The study’s findings suggest that it’s okay to enjoy your dairy products as part of a balanced diet.
However, it’s still important to keep an eye on the fat content of the dairy products you’re eating, as high levels of saturated fat can still increase your risk of heart disease and other health problems.
It’s also worth noting that the study only looked at naturally occurring trans fats in dairy products, and we don’t yet know what the effects of these fats might be in combination with other dietary factors.
