Whole-Fat Dairy Linked to 24% Lower Heart Disease Risk

By DairyNews7x7•Published on October 30, 2025

A new long-term study by University of Minnesota School of Public Health found that higher consumption of whole-fat dairy products is associated with a 24% lower risk of coronary artery calcification (CAC) compared with low consumers. The analysis used data from the Coronary Artery Risk Development in Young Adults (CARDIA) Study spanning more than 3,100 participants over 25 years, and distinguished between whole-fat, low-fat and total dairy intake. The protective effect held after adjusting for body-mass index (BMI) though it weakened slightly, suggesting part of the effect may be related to body weight.

Industry Insight

For the dairy sector, this emerging evidence challenges long-standing nutritional dogma that low-fat is always better for cardiovascular health. It suggests value-added potential for whole-fat dairy products, particularly in markets where premium nutrition claims carry weight. Indian dairy players might explore positioning full-fat yogurts, cheeses or milks as part of heart-healthy dietary choices, while staying mindful of regulatory nutrition-claims frameworks. As scientific consensus shifts, dairy branding can tap both tradition and innovation.

Suggested market positioning (low regulatory risk)

“Rich, full-flavour whole milk — naturally high in protein & calcium” (follow with numeric protein/calcium per 100 ml). Provide a plain nutrition panel and avoid causal wording.
For “heart-friendly” messaging, use qualified language only if backed by local approval: e.g., in communications cite the study and phrase “Recent research shows an association between X and Y” — but do not place that as a label health claim. (Prefer website/PR with citation, not front-of-pack claim.)

Source : Dairynews7x7 Oct 30th 2025 Read the research study here