Study Finds Different Risks for Dairy and Industrial Trans Fats
Review finds no increased heart disease or diabetes risk from dairy trans fats
Key Developments:
- Review of 22 studies found no increased cardiometabolic risk
- Researchers distinguish naturally occurring and industrial trans fats
(ScienceDaily) — October 12, 2026: Naturally occurring trans fats in milk, butter and cheese may not carry the same cardiovascular risks as industrially produced trans fats, according to a review of 22 studies involving participants from Europe, Canada and the United States.
Published in Nutrition Research, the review assessed whether trans fatty acids found in dairy products were associated with changes in blood cholesterol or a higher risk of cardiovascular disease and type 2 diabetes. The researchers reported no overall association between dairy-derived trans fats and increased risk of these conditions. However, the findings should not be interpreted as evidence that every type of trans fat is harmless.
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The distinction matters because trans fats can originate from different sources. Some occur naturally in the milk and meat of ruminant animals, including cows, sheep and goats. Others are produced industrially, including through the partial hydrogenation of oils. Industrial trans fats have been linked to cardiovascular harm, making it important to examine whether naturally occurring forms have comparable effects.
Professor Ian Givens of the University of Reading, one of the study's lead authors, highlighted the difference between these sources.
"People hear the words 'trans fats' and assume the worst, but the trans fats in your morning milk, yogurt, butter or cheese are not the same as the ones from industrial partially hydrogenated fats," Givens said.
A major review finds that the natural trans fats in milk, butter, yogurt, and cheese do not appear to carry the same health risks as industrial trans fats. CREDIT: Shutterstock.
The research team examined two categories of scientific evidence. The first comprised ten controlled dietary trials comparing ordinary dairy products with products containing higher levels of naturally occurring trans fats. Participants consumed between 1.3 and 13.2 grams of these fats daily, and researchers assessed changes in blood lipid markers associated with cardiovascular health.
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The trials generally found no significant differences across the measured lipid markers. One exception was a small reduction in high-density lipoprotein cholesterol, commonly known as HDL or "good" cholesterol, among participants consuming dairy products enriched with trans fats. This finding highlights why the results require careful interpretation rather than a blanket conclusion that dairy trans fats have no biological effects.
The second category included twelve long-term observational studies that tracked participants over extended periods, with some studies continuing for more than two decades. Researchers examined blood concentrations of specific dairy-associated fatty acids and compared them with subsequent health outcomes.
Across these studies, higher concentrations were not associated with an increased risk of cardiovascular disease, cardiovascular death or stroke. The researchers also found no association with a greater risk of developing type 2 diabetes.
Milk, cheese, butter, and yogurt contain natural trans fats that appear to behave differently from the industrial kind. CREDIT: Shutterstock.
The findings suggest that the source and composition of dietary fats may matter when assessing their potential health effects. However, observational evidence can identify associations rather than establish cause and effect, while controlled dietary trials provide information about specific outcomes under the conditions tested. Neither approach alone answers every question about long-term health.
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The study's funding and author affiliations are also relevant to interpreting the findings. Some authors work for, or have received funding from, dairy-industry organisations. This does not automatically invalidate the research, but transparent consideration of potential conflicts of interest and independent replication remain important in nutrition science.
Meta-analysis of the effects of dairy foods/fat naturally enriched in TFA on plasma (A) total cholesterol, (B) LDL-cholesterol, (C) HDL-cholesterol, (D) total cholesterol/HDL-cholesterol, (E) LDL-cholesterol/HDL-cholesterol, (F) triacylglycerol, (G) ApoB, and (H) ApoA1. CREDIT: Nutrition Research.
The review could contribute to discussions about how trans fats are described on food labels, particularly where consumers may interpret all trans fats as having identical effects. Nevertheless, its conclusions concern naturally occurring trans fats in dairy foods and should not be extended to industrial trans fats or used to suggest that unlimited dairy consumption is beneficial.
The researchers' overall conclusion was that the available evidence did not show an increased cardiometabolic risk associated with dairy-derived trans fats. For consumers, the key distinction is between the specific findings of this review and broader dietary guidance: the study does not establish that all trans fats are safe, nor does it replace advice to maintain a balanced diet and limit harmful industrial trans fats.
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