"Victory for Low-Fat" — The "Correct Milk" Shown by 33 Years and 74,000 People: Low-Fat Reduces All-Cause Mortality by 11% and Heart Disease by 7%

"Which is more 'heart-friendly': full-fat or low-fat?"—A major answer has emerged in the long-standing debate. A large cohort study from Norway, reported by The Independent, shows that choosing low-fat milk over full-fat milk is associated with a lower risk of death and death from cardiovascular disease (CVD) . The study tracked 73,860 people over 33 years , a rare scale. A summary of the findings is available in The Independent, with detailed results published in the American Journal of Clinical Nutrition (AJCN). PubMed

Study Details: When, Who, and How?

The subjects were participants in community health screenings conducted in three counties in Norway during the 1970s and 80s. Their diets were assessed using repeated food frequency questionnaires, and the data was analyzed in relation to all-cause mortality and deaths from cardiovascular, ischemic heart disease, and myocardial infarction (Cox regression). Over a median follow-up of 33 years , 26,393 people died (including 8,590 from CVD) . **Groups with higher total milk intake had a 22% higher all-cause mortality (HR 1.22) and a 12% higher CVD mortality (HR 1.12) compared to those with lower intake**. PubMed

However, the important factor is the "type" of milk . High intake of full-fat milk was positively associated with deaths from all causes, CVD, and ischemic heart disease (e.g., all-cause HR 1.15). On the other hand, low-fat milk showed an 11% lower all-cause risk and a 7% lower CVD risk compared to full-fat milk when consumed in the same quantity (with low-fat milk having HR 0.89/0.93 relative to full-fat). Sensitivity analyses generally maintained these trends. Despite analytical limitations, the study suggests that "which milk you choose" can impact long-term risk . PubMed

Why Norway? The Context for This Comparison

In the 1970s, Norway saw a shift where **"everyone was drinking full-fat" , but from the 1980s onwards, there was a shift towards low-fat**. This means that the changes over time themselves became a natural experiment , allowing for long-term comparisons. The Independent's commentary also emphasizes this historical context.

Alignment with Guidelines: How to Handle Saturated Fats

The UK NHS advises that excessive saturated fat intake raises LDL (bad) cholesterol and increases heart disease risk , recommending the reduction of total and saturated fat intake and replacing them with unsaturated fats (guideline: 30g/day for men, 20g/day for women). The British Dietetic Association (BDA) also supports the practical choice of **opting for "low-fat versions" of dairy products**. The findings of this study align with the core of public advice . nhs.ukbda.uk.com

Of course, "observational study"—understanding its limitations

• Self-reported dietary data : Errors such as underreporting/overreporting of diet and changes in product composition are unavoidable.

• Residual confounding : Differences such as more smokers in the full-fat group and more highly educated women in the low-fat group cannot be completely eliminated through statistical adjustments (as noted by The Independent).

• Generalizability : The cultural and historical context of high milk consumption in Norway may not apply elsewhere. The effect size may differ in other countries, age groups, or consumption levels.

Why it still matters as a "next step"

In the past, there have been short- to medium-term interventions and meta-analyses suggesting "full-fat dairy does not worsen outcomes," leading to ongoing debate. The strengths of this study are its sample size, follow-up duration, and type comparison . The perspective that choosing "type" over "quantity" is linked to long-term outcomes can be applied to everyday shopping decisions. PubMed

How did social media react? Three "temperature zones"

As expected, the debate was heated, with discussions falling into three "temperature zones": agreement, skepticism, and pragmatism .

1. Agreement (medical media and general users)
   Medical media's official X account summarized the key points by stating, "The Norwegian study showed that choosing low-fat milk can reduce the risk of death from all causes and heart disease ." This was shared widely with article links. X (formerly Twitter)

2. Skepticism and Counterarguments (dairy industry stakeholders and low-carb supporters)
   Dairy industry accounts presented "counter-evidence" by stating that there are studies showing low BMI/no increase in CVD risk with full-fat dairy, emphasizing the limitations of observational studies . Concerns about the trade-off with added sugars (sugar added to low-fat products) were also prominent. X (formerly Twitter)

3. Pragmatism (community and practical focus)
   In nutrition communities, discussions shifted to " using different types based on weight management goals , total calories , and individual lipid abnormalities," and noting that " the calorie difference is significant when viewed per liter ." The focus moved to optimization for specific purposes , with the study results being seen as "initial settings for choice" and reinterpreted in the context of lifestyle. Reddit

Additionally, news sites have published derivative articles summarizing "voices from the internet," indicating the topic's widespread impact. Newswav

How to Choose?—Five Practical Tips

1. Use low-fat as the default for "everyday use" : Especially for those with high LDL/weight management issues, start by switching to low-fat. nhs.uk

2. Use full-fat for "situational use" in cooking and satisfaction : Full-fat is acceptable when flavor or small amounts are needed, but manage total calories and frequency . nhs.uk

3. Improve the "quality of substitution" : Smartly add/replace fats with unsaturated fats (fish, nuts, vegetable oils). HEART UK

4. Pay attention to "sugar" on labels : Low-fat does not equal healthy. Avoid flavored products with added sugars and choose unsweetened options. nhs.uk

5. Individual judgment for those with medical conditions : Consult with a doctor or dietitian for conditions like dyslipidemia, lactose intolerance, or kidney disease.
   
   
   

In Summary

"Even with the same 'milk,' the choice of type can make a 'long-term difference.'" . Use low-fat as the base, and full-fat for "situational use." This is the best practice from the study.