A new study reveals that individuals who enjoyed whole milk during the 1970s and early 1980s had a higher risk of mortality. However, beginning in the mid-1980s, a significant change occurred.
The new study from professor Kjetil Retterstøl and his team suggests that the shift from whole milk to semi-skimmed milk has had a beneficial impact on public health. (Photo: Cecilie B. Høstmark, UiO)
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