We’re often told to forgo whole milk, cheese and yogurt in favor of low-fat or skim — but recent research suggests that the higher-fat dairy foods may provide significant protection against diabetes. Background: Dairy products naturally contain a fatty acid called trans-palmitoleic acid. The higher the dairy fat content, the more trans-palmitoleic acid. People who consume whole-fat dairy foods tend to have higher blood levels of trans-palmitoleic acid.
New study: In 1992, researchers took blood samples from 3,736 adults, then followed the participants for 14 years. Results: Compared with people whose blood levels of trans-palmitoleic acid were lowest, those whose blood levels were highest were 62% less likely to develop diabetes… and they also had more healthful levels of cholesterol, triglycerides, insulin and C-reactive protein (a marker of inflammation) and slightly less body fat. Theory: Trans-palmitoleic acid affects metabolism in beneficial ways.
This is a very exciting finding, given the current epidemic of diabetes. However, it is possible that people with low trans-palmitoleic acid were generally consuming foods that were less healthful and that this accounted for their greater diabetes risk. In any event, more research is needed before experts would start suggesting that people routinely choose whole-milk dairy products over low-fat or skim. In the meantime, ask your doctor for guidelines on dairy consumption, especially if you’ve been told that you’re at risk for diabetes.
