It has been thought for more than 50 years that saturated fat consumption is associated with increased risk of cardiovascular disease (CVD), because it raises LDL-cholesterol, a biomarker thought to better predict CVD risk. Because of this, current dietary guidelines recommend to limit saturated fat and/or saturated fat sources such as whole milk dairy foods. In fact, recommendations for dairy products consumption are limited to low-fat and fat-free versions. However, it has to be recognized that saturated fat is not a single compound but rather comprises a broad spectrum of fatty acids, and specifically, saturated fat in dairy foods is rich in different classes of saturated fatty acids that exert differential effects on metabolic and health outcomes. Additionally, emerging scientific evidence suggests that saturated might not be harmful as it has been thought, and related with whole milk dairy products (milk, cheese and yogurt) the evidence suggests that it might be associated with lower risk of chronic diseases. Thus, the objectives for this presentation attendees are (1) to review the current nutrition landscape and barriers for saturated fat, (2) to summarize the emerging scientific evidence around saturated fat and its association with cardiometabolic diseases, (3) to summarize the emerging body of evidence on dairy foods and their connection with cardiovascular disease, obesity, type 2 diabetes.