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free tools for patients, expert nutrition advice and information on updated
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Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
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Dairy Council Digest Archives
Common Misperceptions About Dairy Foods
Summary
Myths regarding the health effects of specific foods are neither new nor uncommon. Dairy foods are no exception. Misperceptions about dairy foods periodically arise despite their recognized nutritional and health benefits. This Digest identifies some of the myths surrounding dairy foods and reviews the scientific evidence to help dispel these myths.
A common myth is that individuals who have difficulty digesting lactose should avoid milk and other dairy foods. New research indicates that individuals with lactase non-persistence (i.e., low levels of the enzyme, lactase) or lactose intolerance (i.e., symptoms following intake of lactose) can consume the recommended number of servings of milk and other dairy foods. A recent study demonstrated that lactose maldigesters could consume the amount of lactose in 2 cups of milk, one at breakfast and another at dinner, without developing symptoms. In another study, a diet providing 1500mg calcium/day primarily from dairy foods (i.e., 2 cups of milk, 1 cup of yogurt, and 2 ounces of cheese) was tolerated by lactose maldigesters. Individuals with lactase non-persistence or intolerance can enjoy and obtain the health benefits of dairy foods. In fact, gradually increasing intake of lactose-containing dairy foods may improve tolerance to lactose.
Milk was once thought to contribute to kidney stones in individuals at risk of this disease. On the contrary, research demonstrates that intake of calcium-rich foods such as milk and other dairy foods protects against kidney stones. When milk is consumed at the same time as oxalate-containing foods, dairy food calcium binds food oxalate, keeping it from being absorbed. The result is reduced risk of calcium oxalate kidney stones.
Although milk proteins, particularly bovine serum albumin, have been suspected of contributing to Type I or insulin-dependent diabetes mellitus, scientific evidence indicates that it is unlikely that milk proteins are involved in this disease. Also, the myth that calcium-fortified foods or calcium supplements are a good substitute for milk is not supported by scientific fact. Food is considered to be the best source of nutrients such as calcium for health. Intake of milk and other dairy foods improves the overall nutritional adequacy of the diet.
A coalition of food and nutrition professionals and scientists has provided tools to help improve understanding of nutrition science and dispel food-related myths. This coalition has identified 10 red flags that should raise suspicion regarding the accuracy of nutrition statements about foods. Dispelling myths regarding dairy foods is especially important at this time when accumulating scientific research strongly supports the nutritional and health benefits of dairy foods in the diet
Articles in this months digest:
Table of Contents:
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