Many people think that drinking low-fat milk is better than full-fat, but are the nutrients in the two varieties, or are they less fat-free than milk?
To answer this question, the Quark website used five experts in the field of health and nutrition, but the responses were divided, while each team reinforced its view with a logical explanation.
The detailed expert responses are as follows:
Karel Nuson, nutritionist
Yeah
The transformation of whole fat dairy products into low-fat ones reduces energy consumption and thus prevents weight gain and limits the intake of saturated fat.
The consumption of saturated fat raises cholesterol levels in the blood, increasing the risk of heart disease. Therefore, reducing saturated fat intake can help reduce the risk of heart disease and stroke.
Malcolm Riley, an epidemiologist
Yeah
Low-fat dairy products are beneficial for people who want to reduce their dietary fat intake. They have the most nutritional benefits of dairy products with 25 percent less fat than the food equivalent of regular dairy products.
Australian guidelines recommend milk, milk and low-fat cheese (or alternatives).
For dairy products, the term "light-light" often refers to fat.
According to the Australian Food Marking Law, food must contain less than 25 percent fat to be labeled "light".
However, the expert noted that calories do not have to be low in low-fat dairy products, and that their content may be higher in calories or sugars.
Nicholas Fuller, an obesity researcher
Yeah
Both whole or skimmed dairy products have the same benefits to heart health, so it is important that our diet includes dairy products or other dairy-free alternatives (such as soy) but with nutritional values such as calcium.
For dairy, it is important that milk and yoghurt are on our table, more than cheese.
Low-fat dairy contains the same nutrients as protein and calcium, but usually contain half the calories in whole-fat dairy.
For those who are concerned about weight loss, especially in the waist area, they should stick to low-fat or low fat milk as part of their daily diet.
Evangeline Mantzior, Food Scientist
No
A recent study that tracked people's lives for 22 years found that there was no negative correlation between heart health and dairy consumption.
However, one fatty acid found in dairy products has been associated with a lower risk of death from heart disease and stroke.
Another study found that there was no difference between consumption of high-fat and low-fat milk in terms of death rates and heart disease.
Evidence suggests that light dairy products do not make any difference in terms of risk of heart disease and premature death.
But for those who seek to reduce their weight, the difference may be the amount of calories.
Robin Delbrideg, nutritionist
No
Evidence supports the consumption of milk, cheese and yoghurt as an important and appropriate source of calcium, protein, vitamins and other minerals.
However, research published in the last 10 years has questioned the trend towards preference for low-fat dairy.
A study of 21 countries found that high consumption of dairy products was associated with a lower risk of death and heart disease, especially stroke.
The results suggest that dairy products, regardless of their fat content, have little risk of the potential adverse effects of bad cholesterol, high blood pressure, insulin resistance, and the risk of cancer death.
Fermented dairy products such as yogurt and cheese may be good for heart health.
Full fat or reduced fat should be selected based on the whole diet pattern, rather than the total aversion of whole-fat milk.
