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Dairy Products and Cardiovascular Health
The Importance of the Food Matrix
More recent research suggests that the relationship between saturated fat and cardiovascular disease is more complex than previously thought. Rather than considering saturated fat in isolation, cardiovascular risk appears to be influenced by the food matrix in which it is consumed. Saturated fats from whole foods, such as dairy products — which also provide protein, calcium, and other micronutrients — may therefore have different cardiometabolic effects than saturated fats from ultra-processed foods.
In addition, traditional lipid markers used to assess cardiovascular risk may not fully capture actual risk. Emerging evidence highlights the importance of more detailed parameters, such as LDL particle size and number, as well as HDL composition and functionality, which may offer a more physiologically relevant assessment than LDL cholesterol concentration alone.
Conclusion
In conclusion, further research is needed to better understand the associations between dietary patterns that include different forms of dairy products, with varying fat contents, and cardiovascular disease risk in diverse populations with distinct risk profiles. Overall, reducing the consumption of ultra-processed foods appears to be an effective strategy for lowering saturated fat intake while promoting a more nutrient-dense diet and improving overall dietary quality.
Sources
Lamarche et al (2025) Regular-fat and low-fat dairy foods and cardiovascular diseases: perspectives for future dietary recommendations. The American Journal of Clinical Nutrition; 121:956–64.
Zhao, Gan et Graubard (2024) Plant and Animal Fat Intake and Overall and Cardiovascular Disease Mortality. JAMA; 184 (10): 1234-1245.
Dunne et al (2024) The effects of saturated fat intake from dairy on CVD markers: the role of food matrices. Proceedings of the Nutrition Society; 83:236–244.
Author
Kathryn holds a Bachelor Degree in Nutrition as well as a Bachelor and a Master Degree in Kinesiology, all from Laval University. She is a Registered Dietitian and active member of the Ordre professionnel des Diététistes Nutritionnistes du Québec (ODNQ) and of the American Academy of Nutrition and Dietetics. She holds the Monash University's certification for the FODMAP diet and IBS, and has considerable clinical experience in that area. She is also an accomplished athlete, having ran track and cross-country at a national level. Kathryn specializes in sports nutrition, weight loss, diabetes, as well as heart and gastrointestinal health.
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