A study published in the Journal of Hepatology Reports suggests that low- to medium-fat dairy products, such as skim milk, cottage cheese and low-fat cheese, may provide protective benefits and should be preferred over high-fat dairy products. fat to help prevent Steatotic Liver Disease Associated with Metabolic Dysfunction (MASLD).

New Delhi: According to a study, consuming high-fat dairy products, including whole milk, cream, frozen yogurt, butter and ghee, may increase the risk of fatty liver disease.

The study, published in the Journal of Hepatology Reports, showed that low-fat dairy products, such as skim milk, cottage cheese and low-fat cheese, may be protective and should be preferred over high-fat dairy products. fat to prevent metabolic dysfunction. associated steatotic liver disease (MASLD).

MASLD is linked to nutrition, but evidence of an association between high-fat and low-fat dairy products is lacking.

To fill this gap, a team of researchers from the Hebrew University of Jerusalem, Israel, evaluated this association by performing experimental studies on mice and an observational study on humans.

They found that low-fat, low-sugar dairy products are more protective than high-fat dairy products. In general, high-fat diets can be harmful.

“It would be advisable to prefer dairy products low in fat and sugar and to minimize the consumption of dairy products high in fat; however, additional evidence is needed to allow generalization of our results,” the researchers said.

In the animal study, 6-week-old male mice were fed a high-fat diet (HFD) consisting of lard, soybean oil, and milk fat for 12 weeks.

All HFDs induced similar weight gain and steatosis and did not affect liver enzymes. Milk fat increases serum cholesterol and advanced glycation end product (AGE) levels more than lard or soybean oil.

Additionally, in 316 patients, the team found that high consumption of low-fat and low-sugar dairy products was associated with a lower risk of MASLD incidence.

“Consistently high intake of high-fat, low-sugar dairy products was associated with higher risk of MASLD onset/persistence.” However, the team found that neither low-, medium-, or high-fat dairy intake was linked to fibrosis.