In this cross-over study they assessed the effects of a diet containing non-fermented full-fat dairy products (butter, cream and ice cream) and a diet containing fermented full-fat dairy products (yoghurt, cheeses) or low-fat dairy products (milk and yoghurt) in twelve overweight or obese subjects.
The study shows that low-fat dairy products are not associated with a more favourable biomarker profile for cardiovascular diseases than full-fat dairy products. Moreover, fermented full-fat dairy products are associated with the most favourable metabolic profile.