Major Scientific Advances with Dairy Foods in Nutrition and Health

Abstract

A large body of scientific evidence collected in recent decades demonstrates that an adequate intake of calcium and other nutrients from dairy foods reduces the risk of osteoporosis by increasing bone acquisition during growth, slowing age-related bone loss, and reducing osteoporotic fractures. These results have culminated in the new (2005) Dietary Guidelines for Americans that now recommend 3 servings of milk products per day to reduce the risk of low bone mass and contribute important amounts of many nutrients that may have additional health attributes beyond bone health. A number of animal, observational, and clinical studies have shown that dairy food consumption can help reduce the risk of hypertension. Clinical trials indicate that the consumption of recommended levels of dairy products, as part of a healthy diet, can contribute to lower blood pressure in individuals with normal and elevated blood pressure. Emerging data also indicate that specific peptides associated with casein and whey proteins can significantly lower blood pressure. In addition, a growing body of evidence has provided support for a beneficial effect of dairy foods on body weight and fat loss. Clinical studies have demonstrated that during caloric restriction, body weight and body fat loss occurs when adequate calcium is provided by supplements and that this effect is further augmented by an equivalent amount of calcium supplied from dairy foods. Several studies support a role for calcium, vitamin D, and dairy foods against colon cancer. Additionally, conjugated linoleic acid, a fatty acid found naturally in dairy fat, confers a wide range of anticarcinogenic benefits in experimental animal models and is especially consistent for protection against breast cancer.

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

“…The consumption of fermented milk products is reported to have many benefits to human health around the world [1][2][3][4][5][6] . Yoghurt is the most known fermented dairy product with high consumption worldwide mainly because of the many health-promoting effects [7][8][9] .…”

Comparison of Diets of Urban American Indian and Non-Hispanic Whites: Populations with a Disparity for Biliary Tract Cancer Rates

“…Dairy products were not mentioned in that review. Nevertheless, it is widely accepted that constituents of food, such as calcium and vitamin D, may be protective against cancer (Huth et al, 2006).…”

Milk powder induced lipid peroxidation reduction using Ku Ding tea (Lactuca taiwaniana Maxim) in rats

“…Milk and dairy products contain an array of balanced nutrients and therefore play an important role in assisting both children and adults to meet their nutrient requirements (Huth et al 2006, MacDonald 2008, Michaelidou 2008. Although milk is a kind of proverbial nourishing food, the consumption of milk and milk products varies considerably among regions in the world, from about 180 kg yearly per capita in Island and Finland to less than 50 kg in Japan and China (Saxelin et al 2003).…”