Kvist K, et al. - Given the replacement of whole-fat dairy products with low-fat variants has been recommended by food-based dietary guidelines, researchers assessed the risk of myocardial infarction (MI) in relation to substitutions between different subgroups of dairy products, by analyzing data from the Danish Diet, Cancer and Health cohort. Overall 54,903 men and women aged 50–64 y at enrollment and without an MI diagnosis were examined. A median follow-up of 15.9 y was performed, during which, 3,033 cases were reported. Findings revealed a lower risk of development of MI in relation to consumption of whole-fat yogurt products or cheese in place of milk, irrespective of fat content, in middle-aged Danish men and women.