Saturated fat and cholesterol have been falsely blamed as causative agents in the aetiology of cardiovascular disease. The cholesterol and saturated fat theory of cardiovascular disease became popular in the 1950’s and since then the concept been propagandised in order to vilify cholesterol and saturated fat containing foods. In exchange the same food companies have pushed for a wider inclusion of cheaper polyunsaturated oils into the diet. At the same time the effects of sugar and other simple carbohydrates have been obfuscated through trickery and psychological manipulation of the populations of the World. However, this has been a disaster for health and may be at the root cause of increases in obesity and type 2 diabetes that have occurred during the same period. One of the results of the recommendations to consume less cholesterol and saturated fat is a recommendation to consume less whole milk. However, milk and dairy foods are increasingly being shown to be beneficial to human health.
Whole milk and dairy consumption shows an inverse association with obesity. Clinical studies on humans have verified that whole milk and dairy possesses anti-obesity effects. It is unclear why milk and other dairy foods should cause weight loss but a number of theories, all supported by scientific evidence, have been suggested. Theses include an insulin sensitising and appetite regulating effect for the calcium, an insulin sensitising effect for the conjugated linoleic acid, or an appetite regulatory effect caused by the casein protein. However, it might be that these mechanisms are all correct and that multiple sources provide the anti-obesity effects of dairy. It is clear that dairy does produce insulin sensitising effects, and these effects could explain the weight loss effects of dairy consumption. In addition, the fact that milk is beneficial at reducing the risk of type 2 diabetes, suggests that the insulin sensitising effects of dairy are a primary route of its beneficial weight loss effects.
Researchers have investigated the association between dairy consumption and type 2 diabetes. For example in one study, researchers1 analysed the association between the presence of a marker for dairy consumption, pentadecanoic acid (15:0) with the risk of type 2 diabetes. This was done through clinical symptoms as well as by directly measuring biochemical markers of diabetes including insulin resistance and β-cell function. The results showed that serum pentadecanoic acid was an accurate marker for dairy consumption in the subjects, and was associated with a decreases risk of diabetes, an improvement in insulin sensitivity and improvements in β-cell function. These results support the previously published data to show that dairy consumption is associated with improvements in insulin function, including improvements in insulin sensitivity, as well as a reduced risk of type 2 diabetes. They do not support the contention that additional calories from dairy foods are a cause of obesity and weight gain.
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