New evidence implies that when it comes to whole milk and low-fat milk, the latter may not be the healthier choice.
In the United Stated, whole milk and low-fat milk are processed similarly. The only difference is that when the cream is separated from the whey it is not added back into the low-fat milk, as opposed to the whole milk. At the end of the process, the whole milk will have about 3.25 to 3.5 percent fat, and the low-fat milk will contain 1 or 2 percent fat.
David Ludwig, a professor of nutrition at the Harvard School of Public Health and a professor of paediatrics at the Harvard Medical School, and Walter Willett, chairman of the Epidemiology and Nutrition at Harvard School of Public Health, have long questioned the dietary guidelines that say low-fat milk is healthier than whole milk.
Suzanne Rostler, a registered dietician at the Optimal Weight for Life (OWL) clinic at Children’s Hospital Boston, stated that to her knowledge, no nutritionist would recommend low-fat milk. Many other nutritionists see it as a less attractive option because of its fat, sugar, and protein ratio.
In 1960, low-fat milk became popular because people believed that saturated fats in dairy caused weight gain, as well as an increased level of low-density lipoprotein (LDL) that was linked to heart disease, Robert Lustig, a professor of paediatrics in the Division of Endocrinology at the University of California, stated.
The sales of whole fat milk have dropped by 61 percent from 1975 to 2014. On the other side of the spectrum, the sales of 1 percent fat milk have increased by almost 170 percent, according to the United States Department of Agriculture (USDA).
According to Lustig, newer research has found that whole milk does not lead to a notable insulin response that would cause weight gain. In addition the researchers also found that saturated fats in dairy products are not linked to cardiovascular disease (CVC), as it was previously believed.
A recent report from the Credit Suisse Research Institute stated that:
“Out of 18 studies published between 2010 and 2013, eight suggest that dairy lowers CVD risk, nine suggest no effect and only one point to a slight risk linked to dairy consumption.”
At the end of the day, it is up to the consumer to choose the type of milk they prefer, but they should be aware of the fact that whole milk does not make much of a difference on the person’s overall health.
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