Conducted in partnership with the University of Reading, the world-first study used a genetic-approach to investigate causal relationships between milk consumption and risk of cardiovascular disease.
Assessing genetic biomarkers among more than 400,000 people, the study found that greater milk consumption was associated with lower blood cholesterol, lower blood lipid levels, and a lower risk of heart disease.
Most cardiovascular disease risks are preventable through a healthy diet and lifestyle.
People have long had a love-hate relationship with milk, which is not surprising given the mixed messages about dairyProfessor Elina Hypponen
"While some reports show that high dairy and milk consumption is linked with cardio-metabolic risk factors, evidence from randomised controlled trials have been inconsistent.
"In this study, we conducted robust genetic tests to assess whether milk was associated with an increase in heart disease, and while we confirm that milk can cause an increase in body fat, we also show that it leads to lower cholesterol concentration and lower cardiovascular disease risk.
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"The risk reduction could be explained by milk calcium, which has shown to increase the enzymes that break down fats within the body and thereby lower cholesterol levels.
"What this shows is that milk can be a part of a healthy balanced diet; there is no need to limit milk consumption if you're looking to improve your heart health."
- From the University of South Australia