Nutrition & Health
Health effect of dairy foods
Scientific studies show that dairy as part of a healthy diet is associated with many health effects, including body weight management and composition, lower blood pressure and reduced risk of type 2 diabetes. A cardio-protective effect of dairy products has been observed in some studies.
Several studies have found no negative links between intake of saturated fat in dairy foods and cardiovascular disease and diabetes. Cheese consumption has shown no adverse effects on cholesterol levels. The explanation for this may lie in the complex composition of milk and dairy foods which, in addition to saturated fat, contain other nutrients and bioactive components such as calcium, potassium and bioactive peptides.
Consumers do not eat nutrients; they eat and enjoy whole foods. Nutrition and health policies should look at whole foods and their contribution to the overall diet and health as this is more helpful guidance to the consumers.
The composition of dairy foods is largely defined by nature and the raw material – milk – which is a complex matrix of protein, lactose, fat, essential vitamins and minerals and other bioactive substances.
Changes to the natural nutrient composition of dairy foods is often challenging, due to technological limitations, legal framework or consumers’ acceptance. Nevertheless, constant efforts from the dairy industry over the last decades have resulted in a broad variety of milks, yoghurts, fermented milks and cheeses allowing the consumers to achieve a healthy diet, according to their individual nutritional needs and preferences.