Study Finds Dairy Trans Fats Do Not Increase Heart Disease or Diabetes Risk

Researchers analyzed data from 22 studies involving thousands of participants across Europe, Canada, and the United States. Their findings indicate that the body processes naturally occurring dairy trans fats differently than industrial trans fats. While the latter are strongly linked to heart disease, dairy trans fats do not appear to pose the same danger.

This groundbreaking research, published in the journal Nutrition Research, aims to clarify the distinction between various types of trans fats and may help refine labeling policies that currently lead to confusion.

Professor Ian Givens from the University of Reading, a lead author of the study, emphasized that while 'trans fats' are often viewed negatively, those found in dairy are distinct from industrial partially hydrogenated fats. He reassured that dairy, when included in a balanced diet, should not be a concern for heart health.

Trans fats are types of unsaturated fats found naturally in the milk of animals like cows, sheep, and goats, but they can also be artificially created during the production of partially hydrogenated fats. Industrial trans fats are common in some processed and fried foods and have been associated with an increased risk of cardiovascular disease. The researchers aimed to determine whether the same risks apply to naturally occurring trans fats in dairy.

The study's findings were based on two main types of evidence. The first involved ten controlled dietary trials where participants consumed dairy products enriched with natural trans fats, which were then compared to those consuming regular dairy. Scientists measured blood lipid biomarkers used to evaluate heart disease risk. Results indicated no significant differences in blood lipid levels between the two groups, despite participants consuming between 1.3 and 13.2 grams of trans fat daily.

The second type of evidence drew from twelve long-term cohort studies that tracked thousands of individuals over span of years, some lasting more than two decades. Researchers assessed participants' blood levels of dairy trans fats and monitored their health outcomes. Overall, higher blood levels of dairy trans fats were not linked to increased risks of heart disease, stroke, or cardiovascular mortality, nor were they associated with a higher probability of developing type 2 diabetes.