Major review finds natural dairy trans fats do not increase heart disease risk
A large analysis shows fats in milk and cheese behave differently than industrial versions linked to illness.
13 Oct 2026 6 reads Compiled with AI
#University of Reading #Nutrition Research #Trans fats
Researchers reviewed evidence from 22 studies involving thousands of participants. They found that naturally occurring trans fats in dairy foods do not appear to raise the risk of heart disease or type 2 diabetes. This conclusion contrasts with industrial trans fats, which are strongly associated with serious health problems.
The study looked at data from participants across Europe, Canada, and the United States. It distinguishes between fats found in milk, butter, yogurt, and cheese versus those made during the manufacture of processed foods. Industrial trans fats come from partially hydrogenated oils, while natural versions occur in the milk of animals like cows and sheep.
Scientists examined ten controlled dietary trials where participants ate dairy with naturally enhanced levels of these fats. They measured blood lipid biomarkers used to assess heart disease risk during the tests. Across all ten trials, consumption between 1.3 and 13.2 grams of trans fat per day showed no meaningful differences in blood lipid levels compared to regular dairy.
The researchers also analyzed twelve long-term cohort studies that followed people for many years. Some of these investigations tracked health outcomes for more than two decades. Higher blood levels of dairy trans fats were not associated with an increased risk of heart disease, stroke or cardiovascular death in this group.
Results regarding type 2 diabetes also showed no connection to higher blood levels of dairy trans fats. Professor Ian Givens from the University of Reading led the research and said people often assume the worst when hearing the term trans fats. He noted that the natural forms in morning milk or yogurt are not the same as industrial partially hydrogenated fats.
This first-of-its-kind research was published in the journal Nutrition Research. It aims to help consumers better understand the distinction between different types of trans fats. The findings may provide greater clarity around labeling policies that can contribute to confusion among shoppers.