Substituting saturated fats from processed red meat with dairy products is associated with a 12–20% lower risk of cardiovascular disease, with yogurt showing the strongest association (hazard ratio 0.80), indicating that fermented dairy may offer greater cardiovascular protection than other dairy types.

When people replace processed meat fats with yogurt or other fermented dairy, bioactive molecules from the dairy enter the bloodstream and lower blood pressure by relaxing blood vessels. These molecules also improve the balance of fats in the blood and reduce inflammation in artery walls. At the same time, eating less processed meat means less harmful substances like heme iron and nitrites enter the body, which reduces damage to blood vessels and stops the production of a compound that promotes plaque buildup. Together, these changes slow the formation of arterial plaques and make existing plaques more stable, lowering the chance of heart attacks and strokes.