Americans consume about 150 pounds of milk and eat nearly 40 pounds of cheese and 20 pounds of ice cream per person per year, according to data from the Department of Agriculture. Yogurt and butter intakes are lower but growing. But should the dairy we’re consuming be low-fat or full-fat? That debate has become increasingly divisive, and for good reason: not all dairy is created equal.
Dairy fat and cardiovascular disease

More recently, however, research has suggested that dairy need not be stripped of its fat. Some studies have indicated full-fat sources may not play a role in CVD-related deaths, and might even be protective in some cases.
This is not a call to arms for butter. Though recent data did not show an association between dairy fats and CVD, certain types of dairy fat were still correlated with an increased overall risk of death. Eating high-fat dairy, like butter, has also been associated with an increased risk of dementia. A little butter on toast is likely fine, but more than a tablespoon a day may still be risky. Using butter as your main cooking fat is still not advisable.
Dairy fat and cancer

The problem with these studies is that different types of dairy products often get lumped together, meaning full-fat yogurt, cheese, cream, and ice cream are treated as equals.
No one would claim whole-milk yogurt and cookie dough ice cream to be equivalent, and we should take care not to view them as such. In fact, some studies suggest that fermented dairy foods like yogurt may reduce cancer risk, but more information is needed to tell whether the type you choose matters.
Dairy fat and body weight

We now know that being too restrictive about dietary fat may not be a helpful strategy for maintaining a healthy weight, particularly if it does not feel sustainable. It’s also possible that individuals avoiding high-fat foods may be more likely to suffer from a restrictive dieting mentality, possibly contributing to weight-related struggles later in life.
Choose wisely if opting for full-fat dairy
At the end of the day, we can rely on a little common sense: the type of full-fat dairy you choose likely matters. Prioritizing fermented sources of full-fat dairy may be the way to go. Having a little cheese — or better yet, some whole-milk yogurt — might even offer benefits in certain cases. Having them alongside fruit or nuts (rather than on a slice of pizza or sweetened with sugar) would be even smarter.As for ice cream and butter? They have perks too, namely the pleasure that comes from eating them.
Source: Harvard Health Blog.
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