A study published in Scientific Reports in September 2026 examined 37,366 U.S. adults using National Health and Nutrition Examination Survey data and reported that fermented dairy intake was associated with lower all-cause and heart disease mortality over a median follow-up of about 9.5 years. The fermented dairy category in the analysis included yogurt, cheese, buttermilk, and sour cream.
The findings add to a longstanding debate over dairy’s place in heart-health guidance. For years, dietary advice has encouraged limiting saturated fat, which is associated with elevated LDL cholesterol, a risk factor for cardiovascular disease; however, the relationship between saturated fat and heart health is more complex than that single pathway suggests [1]. The new report, based on a nationally representative survey, examined mortality outcomes among adults who reported eating fermented dairy and those who reported none.
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