Springer International Publishing

Consumption of dairy fat products and their association with chronic and cardiovascular diseases among Saudi adults: a cross-sectional study - Saudi Journal of Food Security and Environmental Sustainability

Dairy fat products, including ghee, butter, and cream, are major sources of saturated fatty acids and cholesterol and are commonly consumed in Saudi Arabia. However, their association with chronic diseases such as obesity, diabetes, and cardiovascular disease (CVD) remains controversial. This study aimed to assess consumption patterns, health awareness, and potential associations between dairy fat intake and chronic diseases among Saudi adults. A cross-sectional online survey was conducted between January and March 2024, including 498 participants aged 18–70 years [432 females (86.7%) and 66 males (13.3%)]. A validated questionnaire collected data on demographics, body mass index (BMI), medical history, dairy fat consumption habits, and awareness of health risks. Associations were analyzed using Chi-square tests (p ≤ 0.05). Results showed that 36% of participants were overweight, while most reported no diagnosed chronic disease. Ghee was predominantly used in cooking and was significantly associated with obesity, diabetes, and CVD (p < 0.05). In contrast, butter and cream consumption were not significantly associated with chronic disease outcomes. Approximately 62% of participants were aware of the potential health risks of dairy fat products; however, higher consumption, particularly of ghee, was linked to lower risk awareness. In conclusion, dairy fat consumption is prevalent among Saudi adults, with ghee intake significantly associated with adverse health conditions. Despite moderate awareness of risks, consumption remains high. Targeted nutrition education and improved food labeling are recommended to reduce excessive intake and mitigate chronic disease risk. Graphical Abstract