Low-fat dairy products, long promoted as healthier alternatives to their full-fat counterparts, may not offer the benefits traditionally attributed to them, according to recent research. Instead, emerging studies suggest that full-fat dairy products might provide greater nutritional value without necessarily increasing cholesterol levels or body fat, particularly when consumed in moderation by physically active individuals.
A study conducted by University of Toronto professor Harvey Anderson, published in The Journal of Nutrition in April, examined 74 participants who consumed either skimmed or full-fat dairy daily. The research found no significant differences in weight gain, body composition, or cholesterol levels between the two groups, challenging the common assumption that low-fat dairy is inherently healthier.
The findings have important implications for older adults, who often face challenges in obtaining enough protein and essential nutrients, yet are also at higher risk for diabetes. Professor Anderson highlighted that dairy proteins such as casein and whey—the latter commonly used as a supplement by athletes—may contribute to a more sustained nutrient delivery, which could account for the neutral effects on cholesterol and insulin resistance observed in the study.
Participants consuming full-fat dairy exhibited no adverse markers related to blood cholesterol, lipid levels, or insulin resistance. Anderson emphasized the importance of assessing dietary choices through a “whole food lens,” urging a balanced and varied diet without excessive restriction.
Supporting these findings, Kozeta Miliku, a nutrition professor also at the University of Toronto, noted earlier this year that children who were given low-fat milk showed an increased risk of obesity later in life compared to those who consumed whole milk during infancy.
Additional international studies have lent further weight to the potential health benefits of full-fat dairy. Researchers at Lund University in Sweden reported in late 2025 that regular consumption of full-fat cheese and cream may reduce the risk of dementia. Meanwhile, a team from the University of Oxford suggested that calcium intake from dairy products could help lower the incidence of colon cancer, an illness rising in prevalence among younger populations.
Contrasting with these observations, recent analyses have pointed out that plant-based dairy alternatives often fail to match the nutritional profile of traditional dairy products and may contain higher levels of additives.
Overall, the accumulating evidence calls for a nuanced understanding of dairy consumption, moving beyond the simplistic low-fat versus full-fat dichotomy and recognizing the role of whole foods in maintaining health.