Interested in nutrition, and the new USDA dietary guidelines? This is a must-read, study-by-study breakdown of the new eating rules the USDA has decided are good for us. Here’s a quote that spoke to me:
A recent Dutch study showed that full-fat fermented dairy was inversely associated with death from all causes and death from stroke. A large study of Australians, published in 2010, showed that full-fat dairy appears protective against cardiovascular death. Yet another study, this one from 2005, showed a significant inverse association between full-fat dairy consumption and colorectal cancer. Another study still linked vitamin K2 from full-fat cheeses to reduced risk of death from all causes, as well as a reduction in aortic calcification. And a review from 2009, examining 10 different dairy studies, noted that some types of saturated dairy fat have a neutral effect on LDL, and full-fat cheese—compared to other dairy products—seems to have the strongest inverse relationship with heart disease.
And that’s just the section on whether fat-free/lowfat dairy products are your best choice. Read the whole thing; it’s spectacular. (via Michael Pollan)
September 18, 2012 at 12:33 pm
Just to clarify….The Dutch study showed INCREASED risk of all-cause and CVD death among women consuming higher amounts of full-fat dairy. Only FERMENTED full-fat dairy was related to a lower risk of death (from all causes, both genders) and a non-significant reduction in deaths due to stroke.
September 18, 2012 at 12:43 pm
Thank you! That’s an important distinction!