Dairy’s Health Revolution: Study Links to Cancer, Heart

A recent European study, published in the European Journal of Clinical Nutrition, has found strong evidence linking dairy consumption to significant health advantages. The comprehensive study, which reviewed numerous existing studies, suggests that consuming dairy products, particularly fermented varieties, could reduce the risk of heart disease, type 2 diabetes, and several cancers. The research positions dairy, especially fermented options such as yoghurt and kefir, as crucial elements in a healthy diet due to their probiotic content. This probiotic benefit enhances gut health and immune function, potentially explaining the observed protective effects against chronic diseases.

The study also challenges previous dietary recommendations concerning fat content, demonstrating no significant health risk differences between full-fat and low-fat dairy. The findings encourage moderate consumption of full-fat dairy as part of a balanced diet, offering valuable insights for dairy economics.

The research provides a robust foundation for the agribusiness sector to promote dairy products by highlighting their health benefits, especially against the backdrop of previous negative perceptions.