Natural trans fats in milk and dairy do not raise heart risk, 22-study review finds

A review led by the University of Reading in the United Kingdom has found that the trans fats that occur naturally in milk and dairy foods do not appear to raise the risk of heart disease or type 2 diabetes, unlike the industrial trans fats made by partially hydrogenating vegetable oils. The review, published in the journal Nutrition Research and announced by the university in the first week of October 2026, pooled 22 studies: 10 controlled diet trials and 12 long-term observational studies from Europe, Canada and the United States. Professor Ian Givens of the University of Reading led the work.

"Trans fat" has become a word that frightens shoppers, and with good reason: the industrial kind, made by partially hydrogenating vegetable oils, is linked to heart disease. But a small amount of trans fat also forms naturally in the stomachs of cows, buffaloes, goats and other ruminant animals and ends up in their milk and meat. The question has been whether the body treats these two kinds the same way. This review adds to evidence that it does not.

For Indian households the distinction is practical. Milk, curd, buttermilk, paneer, butter and ghee sit at the heart of traditional Indian eating, from a child's glass of milk to the dahi served with lunch. Families trying to cut trans fats can focus on industrial sources, meaning foods made with partially hydrogenated oils, rather than worrying about the small natural amount in dairy. Reading food labels for "partially hydrogenated" oils remains the most useful single step.

The findings do not make dairy a free pass. The studies came from Europe and North America, not India, and they looked at dairy foods such as milk, butter, yoghurt and cheese; they did not test ghee on its own or Indian cooking methods. Dairy fat is also rich in saturated fat and calories, which matter for people managing weight, cholesterol or heart disease. The researchers themselves say dairy's effects come from the whole food and that more work is needed.

The broader lesson fits a traditional idea: the source and form of a food matter, not just one nutrient on a label. A natural food eaten in sensible amounts as part of a balanced diet can behave very differently from a factory-made fat with a similar chemical name.

Short-term: The review gives reassurance to people who eat dairy in normal amounts and may shift attention back to industrial trans fats from partially hydrogenated oils.

Long-term: If confirmed by further work, including studies in Indian populations, the findings could shape how food labels and dietary advice separate natural dairy fats from industrial ones.

Who is affected: Families who rely on milk and curd as daily staples, people managing heart health or diabetes, dietitians, and dairy producers and food makers.

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