The Impact of Semi-Skimmed Milk Introduction in the 1980s on Public Health Outcomes

A comprehensive study conducted by researchers at the University of Oslo reveals that the shift from whole milk to semi-skimmed and skim milk during the 1980s significantly influenced public health outcomes in Norway. In the 1970s and early 1980s, high consumption of whole milk, which contains approximately 3.5% fat, was common. However, following the introduction of reduced-fat milk options—containing only 1.5% fat—in Norway around 1984, consumption patterns changed markedly. By analyzing data from nearly 74,000 participants across three county surveys in the 1970s and 1980s, and linking these to the national cause of death registry over a 40-year span, researchers found that individuals who consumed mostly whole milk had a higher risk of mortality, especially from cardiovascular diseases. Specifically, high whole milk intake was associated with a 13% increased risk of death from heart-related conditions, with the strongest effects observed among women. Conversely, those who transitioned to reduced-fat or skim milk experienced about a 10-12% reduction in mortality risk compared to high consumers of whole milk.

The study highlights that the increased health risks linked to whole milk are primarily attributed to its saturated fat content, which was also a source of trans fatty acids. The researchers emphasized that the nutritional profiles of different milk types are similar aside from fat content, suggesting that reducing fat intake from milk can directly improve health outcomes. The findings imply that public health benefits have been achieved through the shift to lower-fat milk options.

Experts involved in the research recommend continued consumption of milk, particularly low-fat varieties, for maintaining essential nutrients like calcium, iodine, and B vitamins, which are vital for health. Despite rising popularity of higher-fat milk options, the study underscores the importance of choosing low-fat milk, especially for individuals with high milk intake, to lower the risk of cardiovascular diseases. These insights support ongoing nutritional guidelines advocating for the consumption of low-fat dairy products as a strategy to improve population health.

This research adds to the understanding of how dietary changes over decades impact long-term health outcomes and reinforces the value of public health policies promoting reduced-fat dietary options.

Source: https://medicalxpress.com/news/2025-08-semi-skimmed-introduction-1980s-health.html