Are people with diabetes and/or heart disease more likely than others to consume low-fat dairy products instead of the full-fat versions? Is there statistical evidence of this? The question is important because a recent study indicates a correlation between consumption of low-fat dairy products and the incidence of Parkinson's. Getting evidence of the involvement of other factors would throw valuable light on the issue.
I don't want to be frightened away from low-fat yogurt unnecessarily!
First of all, I do not recommend low-fat dairy products because lowering the fat content requires the use of emulsifiers that are not recommended for health. People mistakenly think that low fat dairy products will help get rid of excess kilograms, and that is not true. People who want to care for their lines and have problems with overweight, obesity or high cholesterol choose low-calorie products. Dairy products are dietary and easily digestible, and under caloric conditions they do not contain as many calories as meat products that are consumed too much.
People are still misinformed that fat causes coronary heart disease, although the only evidence for this relates to trans fats, not saturated fats. They are also misinformed that fat causes obesity. CHD appears mainly to relate to galactose in milk, which glycates and oxidises LDL, and to milk fat globule membrane, which causes clotting. Obesity appears to be caused mainly by fructose, in high fructose corn syrup, sucrose and fruit juices.
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