Naturally occurring dairy trans fats do not increase heart disease or diabetes risk

A major review of existing evidence has found that trans fats naturally present in dairy products do not increase the risk of heart disease or type 2 diabetes.

Researchers conducted a comprehensive analysis of data from 22 studies involving thousands of participants across Europe, Canada, and the United States. Their findings suggest that these naturally occurring dairy trans fats behave differently within the body compared to industrial trans fats. The latter have been strongly linked to an increased risk of heart disease, but no such association was found with the naturally occurring forms in dairy.

The study's conclusions may help alleviate consumer confusion surrounding trans fat labeling policies. Many people assume all types of trans fats carry similar health risks, but this research indicates that there is a significant distinction between naturally occurring and industrial trans fats.

A key takeaway from the study is that consuming dairy products as part of a balanced diet does not pose a heart health risk due to their natural trans fat content. According to one of the lead authors, Professor Ian Givens, people should be reassured by this finding and avoid unnecessary worry about dairy's impact on their heart health.

A major review into the effects of trans fats on heart health has revealed a crucial distinction between naturally occurring and industrially produced types of these unsaturated fats.

Trans fats are found in small amounts in the milk of certain animals, such as cows, sheep, and goats, but they can also be created artificially during food processing. This artificial form of trans fat has been strongly linked to an increased risk of heart disease.

Researchers analyzed ten controlled dietary trials that compared participants consuming dairy products with naturally enhanced levels of trans fats to those consuming regular dairy products. The studies measured blood lipid biomarkers commonly used to assess heart disease risk, and found no significant differences in lipid levels between the two groups.

Participants in these trials consumed varying amounts of trans fat, ranging from 1.3 to 13.2 grams per day. Despite this range, the researchers observed no meaningful changes in blood lipids among those consuming dairy products with higher levels of natural trans fats compared to regular dairy consumers.

Despite finding that some dairy products contain high levels of natural trans fats, researchers were unable to link these fatty acids to an increased risk of heart disease or stroke in a comprehensive review.

Twelve long-term cohort studies covering thousands of participants over several years offered further evidence on this matter. These studies measured the levels of dairy trans fats present in individuals' blood and later assessed their health outcomes. The results showed that higher levels of dairy trans fats were not associated with an elevated risk of cardiovascular death or heart disease.

The review also found no link between high levels of dairy trans fats in the blood and a greater likelihood of developing type 2 diabetes.