Dietary guidelines have long discouraged whole-fat dairy products because these foods contain saturated fats believed to elevate the risk of cardiovascular disease. However, a 2018 study challenges this presumption. A 15-year multinational Prospective Urban Rural Epidemiology study found that consumption of low-fat and whole-fat milk, cheese, and yogurt was associated with reduced risk of cardiovascular disease. Another 2018 study involving elderly adults with hypertension linked the intake of low-fat milk and yogurt with improved 24-hour blood pressure control.

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