A different type of fat found in dairy called c9t11-CLA is linked to a higher chance of getting type 2 diabetes, which is surprising because other dairy fats are usually thought to be harmless or even helpful.

Some studies suggest that the natural trans fats found in milk and meat might not raise heart disease risk the same way that artificial trans fats in fried and baked foods do.

A specific type of fat found in dairy called t10c12-CLA is linked to a lower chance of getting type 2 diabetes, even when accounting for how much cheese or butter someone eats.

People with more of a specific fat found in dairy products like butter and cheese in their blood have a lower chance of getting type 2 diabetes, even after accounting for how much dairy they eat.

A fat called trans-palmitoleic acid was once thought to protect against diabetes, but when scientists accounted for other similar fats in dairy, the link disappeared — meaning the earlier belief was probably wrong.

Not all trans fats are the same — some dairy fats lower diabetes risk, one dairy fat raises it, and artificial trans fats don’t seem to matter at all. What matters most is the exact molecular shape, not whether it’s natural or artificial.