Written by Tabish Mehraj, PhD. In this study, over 12 weeks, the low-dairy energy-restriction group (LD-ER) showed significant reductions in body weight and BMI, while the 3-dairy ad-libitum group (3D-AL) had a 0.25 ± 0.34 cm reduction in hip circumference and a 2.72 ± 2.18 mm Hg decrease in systolic blood pressure (P<0.05). Protein and calcium intake increased in the 3-dairy energy-neutral group (3D-EN) and 3D-AL groups, with adherence to the Canadian Food Guide reaching 77% by week 12; other metabolic and body-composition measures remained unchanged.

There have been a lot of concerns over the consumption of full-fat dairy foods as they have been traditionally linked to cardiometabolic health because of their saturated fat content. However, emerging research has questioned whether full-fat dairy foods have adverse effects on body weight, blood lipids and metabolic health when consumed as part of an overall healthy diet. This randomized study examined whether consuming three servings of full-fat dairy daily affected body weight, body composition, energy metabolism, blood lipids, and dietary intake in adults with overweight or obesity.

In this 12-week single-blind, randomized, parallel study, 107 participants were enrolled, of whom 74 completed the intervention. Participants were randomized to one of three groups. The low-dairy energy-restriction group (LD-ER), which were instructed to reduce energy intake by 500 kcal/day and consume one serving of low-fat dairy. The 3-dairy energy-neutral group (3D-EN) consumed three servings of full-fat dairy daily while achieving a 500-kcal energy restriction. The 3-dairy ad-libitum group (3D-AL) consumed three daily servings of full-fat dairy without specific energy restriction. All participants received dietary counseling based on Canada’s Food Guide. Researchers assessed body weight repeatedly throughout the study and measured body composition, waist and hip circumference, and lipid profile.

Results/Key Findings

• Three servings of full-fat dairy did not significantly increase body weight or BMI compared with the energy-restricted group; weight decreased by 0.69 kg in LD-ER and increased by 0.35 kg and 0.14 kg in 3D-EN and 3D-AL, respectively.

• No significant changes were observed in waist circumference, fat mass, fat-free mass, or resting metabolic rate.

• The 3D-AL group showed reductions in hip circumference and systolic blood pressure, while fasting cholesterol remained unchanged; triglycerides temporarily increased at week 4 but returned to baseline by week 12.

• Protein and calcium intake increased in the 3D-EN and 3D-AL groups.

• Adherence to Canada’s Food Guide increased to approximately 77% by week 12.

The study has several strengths. The randomized controlled design with three distinct dietary approaches allowed comparison of full-fat dairy consumption under both energy-neutral and unrestricted conditions with an energy-restricted low-dairy approach. Participants received repeated counseling from a registered dietitian, and dietary intake was monitored using food records, food trackers, and dairy logs. The investigators also measured a broad range of outcomes, including body composition, resting metabolic rate, blood pressure, glucose regulation, lipid profiles, and nutrient intake. Measurements were collected repeatedly throughout the intervention, strengthening assessment of changes over time. Some of the study’s limitations arose from the original plan to recruit substantially more participants, which was disrupted by the COVID-19 pandemic. Although 107 participants were enrolled, only 74 completed the study, considerably below the originally planned sample size. Furthermore, the intervention lasted only 12 weeks, so the findings cannot establish the long-term effects of consuming three daily servings of full-fat dairy. The study population consisted of relatively healthy adults with overweight or obesity and clinically normal baseline metabolic measures, so the results may not apply to individuals with established cardiometabolic disease.

Overall, the findings suggest that three daily servings of full-fat dairy, when incorporated into a healthy dietary pattern and accompanied by dietary counseling, did not adversely affect body weight, body composition, resting metabolic rate, or fasting blood lipid measures over 12 weeks. The dairy groups also increased protein and calcium intake, while the ad-libitum dairy group experienced modest reductions in hip circumference and systolic blood pressure. Nevertheless, the relatively small sample and short intervention period mean that larger, longer-term trials are needed before concluding the effects of regular full-fat dairy consumption on long-term weight management and cardiometabolic health.

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Posted September 16, 2026.

Dr. Tabish Mehraj is a pharmaceutical scientist with expertise in pharmaceutics, drug delivery, and formulation development. She earned her PhD in Pharmaceutical Sciences from the University of Mississippi, where her research focused on the formulation, optimization, and characterization of lipid-based nanocarriers for targeted liver delivery of antimalarial therapeutics. Dr. Mehraj has also served as an ORISE Fellow at the U.S. Food and Drug Administration (FDA), where she evaluated the effects of formulation and process design on the quality and performance of intravaginal drug delivery systems and developed bio-relevant in vitro drug release testing methods. She has teaching experience in pharmaceutical and life sciences courses and has authored peer-reviewed publications, book chapters, and conference presentations. Dr. Mehraj is an active member of the American Association of Pharmaceutical Scientists and has been recognized by honor societies including Rho Chi and Gamma Beta Phi.

Reference:

1. Anderson, G. H., Zhou, C. Z. C., Vien, S., Soo, M., Salamat, S., Akbarifakhrabadi, M., … & Luhovyy, B. (2026). The effect of three daily servings of full-fat dairy for 12 weeks on body weight, body composition, energy metabolism, blood lipids, and dietary intake of adults with overweight and obesity. The Journal of Nutrition, 101373.