Health Professionals FAQs
We are here to answer your dairy nutrition related questions to help better advise clients/patients in your health professional practice. Below are some FAQ’s and answers supported by strong science-based research:
A: The preponderance of the evidence shows that consumption of dairy products or dairy proteins does not adversely affect biomarkers of inflammation in healthy and overweight or obese individuals and potentially provides beneficial effects. The results of this study provide additional support for the role of dairy product consumption in reducing chronic disease risk. Further research is warranted specifically on adequately and consistently designed trials and subsequent systematic review. Reference: Resource: A: Dairy foods such as milk, cheese and yogurt are foundational foods in healthy dietary patterns. The dairy group contributes important shortfall nutrients, including calcium, vitamin D and potassium to the American diet. Low-fat and fat-free dairy foods are part of the Dietary Guidelines for Americans (DGA) and American Heart Association (AHA) recommended healthy dietary patterns for Americans 2 years and older. An extensive body of research indicates that consuming dairy foods is associated with multiple health benefits, and several meta-analyses and prospective studies published since 2015 conclude that consuming dairy foods is not linked to increased risk for cardiovascular disease (CVD) or coronary artery disease (CAD) and is associated with reduced risk for stroke. This research provides further support for the importance of including low-fat or fat-free dairy foods in healthy dietary patterns. References: Resource: A: Higher consumption of total dairy (more than two servings per day compared to 0.5 servings) was associated with reduced risk of total mortality, non-cardiovascular mortality, cardiovascular disease mortality, major cardiovascular disease and stroke; Higher milk and yogurt consumption (more than one serving per day compared to none) was associated with reduced risk of total mortality; Cheese and butter (butter intake was low) consumption was not associated with risk of total mortality. The results from this large multinational prospective study are consistent with the growing body of scientific evidence that has shown eating dairy foods from a variety of fat levels are associated with neutral or reduced risk of cardiovascular disease outcomes and mortality. Additionally, this new evidence indicates that dietary recommendations to include dairy foods — within caloric and physical activity recommendations and regardless of fat level — as part of healthy eating patterns could be made globally. References: Resource: Is the Tipping Point for Dairy Foods of All Fat Levels and Heart Benefits Here? A: Yes. In fact, the 2020 Dietary Guidelines Advisory Committee’s Scientific Report includes historic recommendations for expectant moms and children from birth to 24 months. Yogurt and cheese were recognized as complementary feeding options for infants 6-12 months. Food patterns for toddlers 12-24 months include 1.5 to 2 daily servings of dairy foods (e.g., whole milk, yogurt, reduced-fat cheese). These recommendations align with American Academy of Pediatrics’ guidance represented in this Guide to Feeding Your Baby for the First Two Years. The Committee also notes milk and yogurt are good sources of iodine, a potential nutrient of public health concern for pregnant women, as iodine needs increase by more than 50 percent during pregnancy and prenatal iodine deficiency may lead to irreversible neurocognitive defects and lower childhood IQ. References: Resources: A: The Prospective Urban Rural Epidemiology (PURE)study including 147,812 individuals (aged 35-70 years) from 21 countries and five continents found that those who ate at least two servings of dairy a day compared to those who ate no dairy had a 24% lower prevalence of metabolic syndrome (MetS). The prevalence was even lower (28%) among those who ate at least two servings of whole-fat dairy compared to those who ate no daily dairy. The researchers also found an 11% and 12% lower incidence of hypertension and diabetes respectively for those who consumed at least two servings of dairy a day compared to those who ate no dairy. The incidence was even lower for both conditions (13% and 14%) if more than three daily servings of dairy were consumed instead of two. Reference: Resource: A: According to an analysis of National Health and Nutrition Examination Survey data (NHANES 2011-2014), milk and dairy were inexpensive sources of three of the four nutrients of public health concern (calcium, vitamin D and potassium), while grains were the least expensive source of fiber. Adding a serving of the lowest cost sources of the four nutrients of public health concern – milk for calcium and vitamin D, potatoes or sweet potatoes for potassium, and quinoa for fiber – would only add $0.81 per day for children and $0.88 per day for adults and 350 calories. This work reinforces the importance of consuming a variety of nutrient-rich foods for cost-effective, healthy and sustainable eating patterns. Did you know? A serving of whole grain cereal and milk only costs about $0.50. Add fresh fruit and the cost is still under $1.00 per serving! Reference: Resource: A: Dairy farmers across the country are continually working toward achieving several sustainability goals, including a NetZero carbon initiative. Michigan dairy farmers have made significant advances in water recycling, manure management and feed management that has increased production of milk per cow resulting in fewer resources per gallon. U.S. Dairy 2050 Sustainability Goals: Reference: Resources: