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Comparing the Effects of Dairy Saturated Fatty Acids from Butter and Cheese on Non‐Lipid Cardiovascular Risk Factors in Men and Women

The primary objective of this study was to compare the impact of dairy saturated fatty acids (SFA) provided as cheese (CHEESE) or butter (BUTTER) on blood pressure, fasting glucose and C‐reactive protein (CRP) levels. The impacts of SFA from CHEESE were also compared to low SFA diet with either high monounsaturated (MUFA), polyunsaturated fatty acids (PUFA) and carbohydrate (CHO) content.