New research has found that women trying to get pregnant may benefit from consuming whole-fat dairy products rather than low-fat alternatives. The study, published in Human Reproduction, suggests that whole-fat milk and ice cream may reduce the risk of infertility caused by ovulation issues, compared to low-fat dairy options like skim milk and yogurt.
The study, conducted by researchers in the United States, highlights a significant connection between low-fat dairy consumption and a higher risk of anovulatory infertility. Women who consumed two or more servings of low-fat dairy daily had an 85% higher risk of ovulation-related infertility compared to those who ate less than one serving per week. Conversely, those who ate at least one serving of high-fat dairy daily had a 27% lower risk of infertility compared to women consuming one or fewer servings per week.
Dr. Jorge Chavarro, lead author of the study and a researcher at Harvard School of Public Health, emphasized the importance of further research in this area. He pointed out that the current U.S. Dietary Guidelines recommend three or more servings of low-fat dairy daily, a practice that could potentially increase the risk of infertility. Given the study’s findings, Dr. Chavarro suggests that women trying to conceive might want to swap low-fat dairy products for higher-fat alternatives, such as switching skim milk for whole milk and opting for ice cream instead of low-fat yogurt.
However, Dr. Chavarro cautioned that women should still be mindful of their overall calorie and saturated fat intake to maintain general health. Once pregnant, he recommended returning to low-fat dairy options to help limit saturated fat intake.
The study followed 18,555 women aged 24 to 42, who had no previous infertility history but had attempted or successfully became pregnant between 1991 and 1999. The women were part of a larger research project known as The Nurses’ Health Study II, which collected data every two years on pregnancy attempts, infertility causes, and dietary habits.
After accounting for factors such as age, body mass index, physical activity, and other lifestyle habits, the study revealed a clear pattern: high-fat dairy was linked to a reduced risk of anovulatory infertility, while low-fat dairy had the opposite effect. Specifically, each extra daily serving of low-fat dairy like yogurt was associated with an 11% increased risk of infertility, while an extra serving of high-fat dairy such as whole milk reduced the risk by 22%. Moreover, women who ate ice cream two or more times a week had a 38% lower risk of infertility compared to those who consumed it less than once a week.
The researchers speculate that the presence of fat-soluble substances in dairy may improve ovarian function, thus explaining the lower infertility risk associated with high-fat dairy products. Interestingly, the study found no link between lactose or the intake of calcium, phosphorus, or vitamin D and anovulatory infertility.
This study adds a new layer to the ongoing debate about the role of diet in fertility and highlights the need for more focused research in this field.
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