These results are supported by the large, multinational Prospective Urban Rural Epidemiology (PURE) study, which found that higher intake of dairy fat was not associated with increased risk of total mortality or major cardiovascular disease ( 13). Additionally, higher intakes of whole-fat dairy foods were not associated with increased risk of mortality in a meta-analysis ( 12). Another review of observational studies found that circulating and tissue biomarkers of habitual dairy fat intake (pentadecanoic acid, 15:0, and heptadecanoic acid, 17:0) were not associated with cardiovascular disease-related outcomes or type 2 diabetes mellitus, although the authors noted limitations of these biomarkers including uncertainty of dietary origins and endogenous metabolism ( 11). A review of observational studies in adults found that dairy fat consumption is not associated with an increased risk of weight gain, type 2 diabetes mellitus, or cardiovascular disease ( 10). Consumption of whole-fat dairy products is not associated with the development of obesity or cardiometabolic disease in adults, and could even be beneficial ( 7–9). Reduced-fat dairy products are traditionally recommended over whole-fat dairy products due to their lower energy and saturated fat content, which is thought to limit the risk of excessive energy intake, weight gain, and cardiometabolic disease ( 6).Īlthough the hypothesis that removing fat from dairy foods could benefit body weight and cardiometabolic risk does have theoretical plausibility, it does not seem to be supported by currently available data. High-quality randomized controlled trials in children that directly compare the effects of whole-fat compared with reduced-fat dairy intake on measures of adiposity or biomarkers of cardiometabolic disease risk are needed to provide better quality evidence in this area.ĭietary guidelines in the United States, Australia, the United Kingdom, and other countries recommend that adults and children consume predominantly reduced-fat, rather than whole-fat (also known as full-fat or regular-fat) dairy products ( 1–5). Taken as a whole, the limited literature in this field is not consistent with dietary guidelines recommending that children consume preferably reduced-fat dairy products. Most evidence indicated that consumption of whole-fat dairy was not associated with increased cardiometabolic risk, although a change from whole-fat to reduced-fat dairy improved outcomes for some risk factors in 1 study. Studies were consistent in reporting that whole-fat dairy products were not associated with increased measures of weight gain or adiposity. The majority were conducted in the United States and were prospective or cross-sectional observational studies, with only 1 randomized controlled trial. A total of 29 journal articles met our criteria for inclusion. For the purposes of this review, a “whole-fat” dairy product was defined as a product with the natural fat content, whereas a “reduced-fat” dairy product was defined as a product with some or all of the fat removed (including “low-fat” and “skim” versions). We systematically reviewed the literature in indexed, peer-reviewed journals to summarize pediatric studies (children aged from 2 to 18 y) assessing associations between whole- and reduced-fat dairy intake and measures of adiposity as well as biomarkers of cardiometabolic disease risk, including the serum lipid profile, blood pressure, low-grade chronic inflammation, oxidative stress, and measures of glucose homeostasis. Associations in children could differ due to growth and development. In adults, most studies have not found the consumption of whole-fat dairy products to be associated with increased cardiometabolic or adiposity risk. Dietary guidelines commonly recommend that children aged >2 y consume reduced-fat dairy products rather than regular- or whole-fat dairy.
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