Dairy Fat Consumption and Mortality due to Cardiovascular Disease. Does Source of Fats Matter?

This study analyzed data for correlation between dairy fat availability for consumption and cardiovascular mortality, in adults of both sexes from 35 to 74 years of age, across a selection of countries. In addition we focused on the dietary levels of vegetable and animal fats in countries with high and low cardiovascular mortality. Mortality statistics were taken from the WHO, 2014. Data pertaining to fat availability for consumption was obtained from Food Balance Sheets (FAOStat, 2011). Consumption patterns of animal and vegetal fats were analyzed for countries with high and low cardiovascular mortality. Evolution of dairy fat consumption has changed over time. Cardiovascular mortality showed high rates in countries within the region. Countries with low cardiovascular mortality showed higher levels of vegetable fat consumption, while countries with high mortality rates showed higher levels of animal fat consumption. No particular pattern was observed for dairy fat. This study found no significant correlation between dairy fat consumption and cardiovascular mortality.