Health Hotline Magazine | November 2026

When it comes to full-fat dairy, according to research, “An expanded understanding of the dairy food matrix and the bioactive properties of dairy fats and other constituents suggests a neutral or potentially beneficial role in cardiometabolic health.” A review published in the Journal of the American College of Cardiology reported that “most recent meta-analyses of randomized trials and observational studies found no beneficial effects of reducing SFA [saturated fatty acid] intake on cardiovascular disease and total mortality, and instead found protective effects against stroke.” It went on to say, “whole-fat dairy, unprocessed meat [i.e., not cured in any way], and dark chocolate are SF-rich foods with a complex matrix are not associated with increased risk of CVD.”

But there's a caveat: not all saturated fat-containing foods are created equally. For example, grass-fed beef and pasture-based dairy provide a more favorable fatty acid profile, including higher levels of anti-inflammatory omega-3 fatty acids and CLA, along with greater concentrations of fat-soluble vitamins and antioxidants compared to conventionally raised products. And this brings us to a larger question: if saturated fat isn't the dietary villain it was once made out to be, what should we be paying attention to? For starters, let’s look at the fats that increasingly took saturated fat’s place—particularly the rapid rise of omega-6 polyunsaturated fatty acids (PUFAs) in our modern food supply. Omega-6 Overload: A Modern Dietary Shift Over the past century, our intake of omega-6-rich vegetable oils has skyrocketed as oils such as soybean, corn, cottonseed, sunflower, and safflower oil became increasingly common in everyday foods, particularly in ultra-processed foods. Ultra-processed foods account for nearly 60 percent of calories consumed by adults in the United States and nearly 70 percent of children's diets, making them one of the defining components of our modern diet. Unlike whole, natural foods (such as butter and eggs), ultra-processed foods have consistently been associated with higher risks of CVD, obesity, type-2 diabetes, and even premature death. The omega-6 fats that are so prevalent in ultra-processed foods are not inherently bad, the problem is the quantity in which they are consumed. Consider this: It’s estimated that ancestral diets provided an omega-6-to-omega-3 ratio that was between 1:1 to 4:1, whereas today's diet often ranges from 10:1 to 20:1 or higher. At the same time that we’ve increased our intake of omega-6 fats, our intake of anti-inflammatory omega-3 fats has plummeted, leading to an imbalance that leads to a more pro-inflammatory state. Omega-6 fats are also susceptible to a type of oxidation that creates harmful compounds that increase oxidative stress and can damage cells. Oxidative Stress: The Missing Piece

Unlike saturated fats, omega-6 polyunsaturated fatty acids contain multiple double bonds, making them more susceptible to oxidation. During processing, prolonged storage, and heating, these fats can form lipid oxidation products that trigger oxidative stress, overwhelming the body's antioxidant defenses and damaging cells and tissues. And our health pays the price. In a review examining the omega-6-to-omega-3 imbalance, researchers concluded that “excessive amounts of omega-6 polyunsaturated fatty acids (PUFAs) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including CVD, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3s (a lower omega-6/omega-3 ratio), exert suppressive effects.” The takeaway? Balance matters. Minimizing ultra-processed foods while emphasizing whole foods and quality sources of dietary fat—including omega-3-rich seafood, grass-fed meats, and pasture based dairy—can help create a more favorable balance of fats in the diet, and a good starting point to begin restoring the omega-6:omega-3 imbalance. The science surrounding saturated fat continues to challenge what we’ve long been taught. Saturated fats play an integral role in the human body, and whole-food sources such as butter, eggs, full-fat dairy, coconut oil, and quality meats provide valuable nutrients that support nutrient absorption, hormone production, and metabolic health. After years of running away from saturated fat and into the arms of ultra-processed foods and omega-6-rich oils, restoring a healthier balance starts with bringing quality food back to the table. In the end, it’s not simply

about eating less fat or fearing fat—it’s about choosing real food and being unafraid, even welcoming, of the fat that naturally comes with it.

For references, please visit naturalgrocers.com/issue-112

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