Full fat vs low fat milk: what does the latest research really say?

Dr Courtney Stewart joined Tim Webster for Breakfast on 2SM to discuss the long-running debate around full fat versus low fat milk, following the release of a 33-year Norwegian study comparing cardiovascular outcomes across milk types.

During the interview, Dr Stewart explained that whole milk has a higher saturated fat content than low fat milk, and that higher intakes of saturated fat are associated with increased cardiovascular disease risk. She also unpacked an important caveat of the Norwegian study – it was conducted in a population with generally high milk consumption, which differs significantly from current Australian intake patterns of less than one serve of milk per day.

The segment explored how dietary patterns have shifted since the original 1988 data collection, and addressed the nutritional benefits that remain consistent across both varieties – including calcium content, which is the same in full fat and low fat milk.

She also addressed the broader role of dairy in the Australian diet, noting that Australians are not currently meeting dairy intake recommendations under the Australian Dietary Guidelines. Dr Stewart’s view: the priority is that people are consuming dairy at all to get the nutrients they need, with full fat or low fat being a matter of preference. She also flagged the importance of reading labels on yoghurt products, where added sugar content can vary significantly between dessert-style and Greek or natural varieties.

This feature highlights Courtney’s expertise in nutrition science, dietary guidelines and the practical translation of research into consumer-facing advice.

Listen to the full radio interview here from 2:11:00.

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