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:
Q: What effects do dairy products have on inflammation?
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:
- Kristin M. Nieman, Barbara D. Anderson & Christopher J. Cifelli (2020): The Effects of Dairy Product and Dairy Protein Intake on Inflammation: A Systematic Review of the Literature, Journal of the American College of Nutrition, DOI: 10.1080/07315724.2020.1800532
Q: Is there a link between dairy food consumption and cardiovascular disease?
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:
- Products – Data Briefs – Number 355 – January 2020. https://www.cdc.gov/nchs/products/databriefs/db355.htm. Accessed August 26, 2020. 2 National Heart Lung and Blood Institute. Know the Differences: Cardiovascular Disease, Heart Disease, Coronary Heart Disease. https://www.nhlbi. nih.gov/health-topics/all-publications-and-resources/know-differences-cardiovascular-disease-heart-disease-coronary-heart-disease. Published 2019. Accessed August 27, 2020.
- Benjamin EJ, Muntner P, Alonso A, et al. Heart Disease and Stroke Statistics-2019 Update: A Report From the American Heart Association. Circulation. 2019;139(10):e56-e528. doi:10.1161/CIR.0000000000000659
- USDA and HHS. 2020-2025 Dietary Guidelines for Americans.; 2020. https://www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_ for_Americans_2020-2025.pdf.
- Van Horn L, Carson JAS, Appel LJ, et al. Recommended Dietary Pattern to Achieve Adherence to the American Heart Association/American College of Cardiology (AHA/ACC) Guidelines: A Scientific Statement From the American Heart Association. Circulation. 2016;134(22). doi:10.1161/ CIR.0000000000000462
Resource: Science Summary: Dairy and Cardiovascular Disease
Q: Are there health benefits associated with all fat levels of dairy foods?
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:
- Mahshid Dehghan, PhD; Andrew Mente, PhD; Sumathy Rangarajan, MSc; etal: Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study. The Lancet. Articles| Volume 392, ISSUE 10161, P2288-2297, November 24, 2018. Published: September 11, 2018DOI: https://doi.org/10.1016/S0140-6736(18)31812-9
- Hess J, Cifelli C, Nicholls J, FulgoniV, et al. Abstract P356: Modeling the Impact of Flexibility in Fat Levels of Dairy Foods Consumed to Meet Recommendations From the 2015 Dietary Guidelines for Americans Healthy U.S.-style Eating Pattern. American Heart Association. 2020;141:P356.
Resource: Is the Tipping Point for Dairy Foods of All Fat Levels and Heart Benefits Here?
Q: Do dairy foods play an important role in the diets of expectant moms, infants, and children?
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:
- Academy of Nutrition and Dietetics Pediatric Nutrition Care Manual. http://www.peds.nutritioncaremanual.org. Accessed 11/12/13.
- Eidelman AI, Schanler RJ, et al. American Academy of Pediatrics Section on Breastfeeding. “Breastfeeding and the Use of Human Milk.”* Pediatrics. 2012;129: e827-e828.
- Lott M, Callahan E, Welker Duffy E, Story M, Daniels S. Healthy Beverage Consumption in Early Childhood: Recommendations from Key National Health and Nutrition Organizations. Technical Scientific Report. Durham, NC: Healthy Eating Research, 2019. Available at http://healthyeatingresearch.org.
Resources: A Guide to Feeding Your Baby for the First Two Years; Dairy Foods Help People Thrive Across the Lifespan
Q: What is the associating factor between dairy consumption and chronic diseases like metabolic syndrome, hypertension and diabetes?
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:
- BhavadhariniB, DehghanM, MenteA, et al. Association of Dairy Consumption with Metabolic Syndrome, Hypertension and Diabetes in 147,812 Individuals from 21 Countries. BMJ Open Diabetes Research and Care. 2020;8:e000826.2.
Resource:
Association of Dairy Consumption with Metabolic Syndrome, Hypertension and Diabetes in 147,812 Individuals from 21 Countries [/su_spoiler][/su_accordion]
Q: When talking to the general population, what are some inexpensive foods I can recommend to help patients/clients meet the nutrients typically not adequately consumed, moving them closer to a healthy and sustainable eating pattern?
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:
- Julie M. Hess, Christopher J. Cifelli, Sanjiv Agarwal and Victor L. FulgoniIII, Nutrition Journal. Comparing the Cost of Essential Nutrients from Different Food Sources in the American Diet Using NHANES 2011–2014. 2019;18:68. https://nutritionj.biomedcentral.com/track/pdf/10.1186/s12937-019-0496-5.
Q: What is dairy’s role in sustainability and what are dairy farmers doing to foster a better environment and a healthier planet?
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:
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- Become carbon neutral or better: Both the goal and 2050 timing align with what we believe is achievable based on today’s science, technology and innovation.
- Optimize water use while maximizing recycling: This encourages dairy farms and businesses to make the best water management decisions, including using each gallon of water as many times as is appropriate, for their individual operations. This approach is intended to help account for regional differences in water sources and use, and incorporates recycling, which is a practice at both the farm and processor levels.
- Improve water quality by optimizing utilization of manure and nutrients: This goal highlights the interconnectivity of manure/nutrient management, soil health and water quality.
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