Full-Fat Dairy Lowers Diabetes Risk by Up to 46%, Study Shows

11 Apr 2016 --- A recent study published online in the journal Circulation is once again raising the question of the supposed health benefits of consuming low-fat dairy products compared to full-fat.

Dr Dariush Mozaffarian, Dean of Tufts Friedman School of Nutrition Science & Policy, and a team of colleagues analyzed blood samples from 3,333 adults ages 30 to 75 who were enrolled in the Nurses’ Health Study and Health Professionals Follow-up Study.

The blood results showed that those who had higher levels of three different byproducts of full-fat dairy had a 46 percent lower risk of getting diabetes during the 15-year study period on average than those with lower levels.

The analysis adjusted for demographics, metabolic risk-factors, lifestyle, diet and other circulating fatty acids.

The findings directly contradict the latest US Dietary Guidelines, which recommend servings of low-fat or fat-free dairy products over full-fat. Full-fat dairy contains more calories, creating the assumption that high intake could lead to cardiovascular disease, obesity and diabetes.

The notion that consuming fats has adverse health effects emerged in the 1950’s and 60’s after saturated fat was linked to a risk of high cholesterol. But as other researchers have pointed out, when fats are reduced from one’s diet, they are often replaced with sugar or carbohydrates to satisfy feelings of hunger, which ultimately negates any weight loss benefits.

In addition to a lower risk of diabetes, a study first published in February in The American Journal of Clinical Nutrition found that out of nearly 19,000 women, those who consumed the most amount of high-fat products actually lowered their obesity risk by eight percent.

The study highlights the increasing instances of diabetes cases worldwide (as highlighted by NutritionInsight on 07 Apr 2016). 

Harvard School of Public Health has released another study stating the worldwide cost of diabetes in adults is US$825 billion per year.

However, the researchers say that they do not yet know what exactly it is about full-fat that is contributing to lower diabetes risk, and Mozaffarian notes more studies are needed to get a better understanding.