Thanks to emerging studies, an ingredient like milkfat that was once taken out of food formulations due to health misconceptions is now getting appreciation. New research on milkfat ingredients and their relation to heart health, obesity and Type 2 diabetes is causing a shift in thinking.
A main reason full-fat dairy products have been viewed negatively by consumers and health professionals is because 65% to 70% of the fat content is saturated fatty acids, which have historically been characterized as detrimental. This level of saturated fat, along with the cholesterol content, resulted in the recommendation to limit milkfat consumption to decrease the risk of cardiovascular disease (CVD) and other chronic diseases.