A large analysis of 22 studies found that the trans fats naturally present in dairy foods such as milk, butter, yogurt, and cheese do not appear to raise the risk of heart disease or type 2 diabetes. Unlike industrial trans fats from partially hydrogenated oils, dairy trans fats showed no meaningful harmful effects on blood fats in controlled trials and were not linked to higher rates of heart disease, stroke, cardiovascular death, or diabetes in long-term studies.