Consumption of whole dairy products not linked to cardiovascular disease

Nita Wong ‘21 Whole milk, yogurt, cheese, and other full-fat dairy products have long been associated with health risks due to their saturated fat content. Nonetheless, a recent study conducted by the University of Texas Health Science Center at Houston (UTHealth) and published in the American Journal of Clinical Nutrition was unable to find a significant link between dairy fats and increased risk of heart … Continue reading Consumption of whole dairy products not linked to cardiovascular disease