Well + Being
Is whole milk better than low-fat? Here's what the science says
By Walter Willett, MD The Washington Post
Published Sept. 12, 2025
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If you are confused about the role of milk and other dairy foods in a healthy diet, you are not alone.
For decades, national guidelines have recommended that Americans consume at least three servings a day of dairy foods with the caveat that these should be low in fat because of the high amount of saturated fat and its link with heart disease.
However, a recent review concluded that consumption of milk, yogurt and cheese, irrespective of fat content, is "neutrally" associated with risk of cardiovascular disease, meaning that neither whole fat nor low-fat dairy raises your chance of heart attack or stroke more when compared with other foods.
A draft report from the Trump administration, the "Make Our Children Healthy Again Strategy," has resonated with this perspective and encourages consumption of butter and other full-fat dairy foods, especially in preference to "seed oils." The report suggests removing restrictions on whole milk in schools.
Is it really true that dietary advice has been wrong for decades and that recent research and data synthesis refute earlier guidelines on dairy foods and, more specifically, low-fat versions?
The reality is not simple and, more important, relates to what the researchers mean by "neutral" and what foods milk is being compared to.
• The shift from full-fat dairy foods
Dairy fat has a high content of saturated fat; it makes up about two-thirds of total dairy fat. Also, dairy fat contains low amounts of the essential polyunsaturated fats.
Saturated fat gained attention in the 1960s because international comparisons showed a strong correlation between per capita intake of saturated fat and rates of heart disease, meaning countries with the highest intake of saturated fat also had high heart attack rates. Subsequently, dozens of randomized studies found that saturated fat increased blood levels of total and LDL (bad) cholesterol - both established risk factors for heart disease - when compared with the same number of calories from unsaturated fats.
Saturated fat similarly increased cholesterol levels when compared to carbohydrates, leading to the production of "low-fat" or "fat-free" packaged goods using refined grains or sugar as replacements. However, this ignored findings that this substitution also had adverse effects on other blood lipids that could negate the reductions in cholesterol levels.
• Are dairy foods 'neutral' for some health risks?
Large studies of people followed for many years have found that consumption of dairy foods is minimally associated with risks of cardiovascular disease, leading to conclusions that dairy fat is "neutral."
However, in these analyses, dairy foods are compared with a mix of other, mostly unhealthy sources of calories, such as refined grains, sugary beverages, other forms of sugar, red and processed meats, and until recently, partially hydrogenated oils.
Thus, a lack of association with cardiovascular disease, or being "neutral," simply means that dairy foods as a group are about as unhealthy as the mix of the other foods in the study population. Being "neutral" does not mean that consuming more of these foods has no health implications if compared with, for example, nuts or soy foods. Furthermore, a lack of benefit from consuming low-fat dairy foods would not be surprising if the calories replacing dairy fat were from the same unhealthy mix of alternative foods and beverages instead of from nuts, soy foods or whole grains.
Studies of specific food comparisons are needed because we make those comparisons every day. For example, if we are making or ordering a sandwich, we might consider cheese, peanut butter or salami.
Over the last two decades, studies have evaluated the implications of these everyday choices. In one study of the diets of more than 200,000 American adults over more than 30 years, overall consumption of dairy foods did appear "neutral."
However, eating plant sources of protein such as nuts, soy and other legumes instead of dairy foods was associated with a lower risk of cardiovascular and total mortality, but eating red meat instead of dairy foods was associated with higher risk of these adverse outcomes. Notably, in this study, incremental amounts of full-fat milk were associated with increases in cardiovascular and total mortality, but low-fat milk consumption was not.
These findings are consistent with the vast literature on replacing saturated fat with unsaturated fats, although the effects of specific whole foods may be influenced by more than their fat composition.
Similar findings were seen in other analyses focused specifically on dairy fat; replacing it with vegetable fat, including both omega-6 and omega-3 fatty acids, was associated with a lower risk of cardiovascular disease and mortality, but replacing dairy fat with fat from red meat was associated with increases in risk of these outcomes.
• How to make healthy food choices
If you want to optimize your health, here are some research-based tips:
• Unsaturated plant sources of fat, such as soybean, canola or olive oil, will be better for long-term health than dairy fat.
• If you want to consume dairy foods, fermented products such as yogurt or cheese may be the best choices.
• As always, the amounts are important; one serving a day of full-fat dairy food will have only a small effect on your cardiovascular disease risk. In other words, if you have just one serving a day, the fat doesn’t make much difference.
• If you choose a low-fat dairy food, the calories replacing the fat are important; sugar and refined starch would not be an improvement and could be worse. Instead emphasize healthy sources of fat or protein such as plant oils or nuts.
• Keep in mind that whole milk contains 3.25 percent or more of milk fat, low-fat milk has 1 to 2 percent and skim has about 0.5 percent. All have the same nutrients, vitamins and minerals, regardless of whether some of the fat has been removed.
• For your protein needs, emphasize plant sources such as nuts, soy and other legumes instead of higher amounts of dairy foods. Want a second glass of milk? Consider minimally sweetened soy milk as an option.
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Walter C. Willett is an American physician and nutrition researcher. He is the Fredrick John Stare Professor of Epidemiology and Nutrition at the Harvard School of Public Health and was the chair of its department of nutrition from 1991 to 2017. He is also a professor of medicine at Harvard Medical School.