Whole milk and milk fat have no major impact on lipid metabolism: study

A recent study by Chinese researchers reveals that prolonged consumption of whole milk and milk fat does not notably affect body weight or blood lipid levels in mice.

The research, conducted by experts from a food and nutrition institute under the Ministry of Agriculture and Rural Affairs, Tsinghua University, and the Chinese Academy of Agricultural Sciences (CAAS), has been published in the journal iMeta.

Milk, a dietary essential for over 6 billion people worldwide, is among the most frequently consumed foods.

Earlier studies suggested that diets rich in saturated fats might raise cardiovascular disease risks. However, newer evidence implies that dairy fats may not be as harmful, leaving questions about the long-term effects of milk fat on lipid metabolism unresolved.

To address this uncertainty, researchers carried out a seven-week experiment involving mice. The animals were split into two groups—one on a standard diet and the other on a high-fat diet. Each group received daily doses of either 15 milliliters of whole milk or 0.5 milliliters of milk fat. These amounts equate to a human consuming over 2 kilograms of milk or 100 grams of milk fat per day for five years.

Findings indicated that neither whole milk nor milk fat significantly influenced body weight or blood lipid levels, regardless of the dietary patterns.

Additionally, the study highlighted that whole milk and milk fat enhanced gut microbiota diversity and increased the presence of key bacteria and metabolites associated with lipid regulation.

"This research alleviates concerns about the effects of whole milk and milk fat," said Wang Jiaqi, a researcher at CAAS. "It provides valuable insights for the food industry and global nutrition policies while promoting optimal use of food resources."

Wang further emphasised that these findings contribute to a deeper understanding of the long-term effects of whole milk and milk fat on blood lipid health.