Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Skim milk is used in dietary recommendations related to cardiovascular disease (CVD) primarily due to its lower saturated fat content compared to whole milk or cream. Epidemiological and interventional studies have established that high intake of saturated fats is associated with increased levels of LDL cholesterol, a known risk factor for CVD. Skim milk provides the nutritional benefits of dairy—such as calcium, protein, and potassium—without the high levels of saturated fat and cholesterol found in full-fat dairy products. Several major health organizations, including the American Heart Association, recommend low-fat or fat-free dairy as part of a heart-healthy diet. Some cohort studies, such as those published in journals like Circulation and The American Journal of Clinical Nutrition, have found associations between low-fat dairy intake and modestly reduced cardiovascular risk. However, the overall effect size is small, and recent research has questioned whether full-fat dairy is as harmful as once thought, with some studies showing neutral or even beneficial effects. Nonetheless, the recommendation for skim milk is based on the reduction of saturated fat intake, which remains a central strategy in CVD risk reduction. Therefore, while scientific validation exists, the evidence is moderate and evolving, leading to a rating of 3 out of 5.

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