National Dairy Month a Reminder of Milk’s Nutrient-Packed Contribution to Our Diet

Article ID: 675705

Released: 1-Jun-2017 8:05 AM EDT

Source Newsroom: University of Florida Institute of Food and Agricultural Sciences

  • Credit: UF/IFAS

    Milk's nutrients build strong bones and teeth, maintain and improve bone mass, make red blood cells, synthesize DNA and maintain healthy blood pressure, said Gail Kauwell, a faculty member at the UF Institute of Food and Agricultural Sciences.

Newswise — GAINESVILLE, Fla. --- A glass of milk packs a nutritious punch, a reminder of the importance of dairy in our diets as we enter National Dairy Month, a University of Florida nutrition expert said.

“Basically, cow’s milk helps to meet nutrient needs, and some research suggests it may help to protect against some of the major chronic diseases,” said Gail Kauwell, a professor in food science and human nutrition.

Dairy food nutrients play many important roles in maintaining good health, so Kauwell encourages milk as part of a healthy eating pattern. Some key nutrients in milk include calcium, vitamins D and B12, potassium and protein. These nutrients build strong bones and teeth, maintain and improve bone mass, make red blood cells, synthesize DNA and maintain healthy blood pressure, said Kauwell, a faculty member at the UF Institute of Food and Agricultural Sciences.

For example, studies support an association between higher dairy food intake and lower risk for type 2 diabetes, said Kauwell, although she cautions that these studies do not prove cause and effect.

All sorts of “milk” fills the grocery store dairy case. So how do consumers distinguish between them? Further, what do you do if you cannot consume a certain type of dairy product?

Kauwell explained that several of the key vitamins and minerals naturally present in cow’s milk are only present in soy, almond, rice and coconut beverages if they are added to the product. And when it comes to protein, only soy beverages provide an amount equal to that of cow’s milk.

People who are lactose intolerant may be able to drink small amounts of milk without experiencing any symptoms but may prefer to drink lactose-free milk or a fortified soy beverage. On the other hand, some people cannot drink cow’s milk because of a food allergy. Those with a food allergy to milk, and those practicing a vegetarian or vegan diet also may choose to drink a fortified soy beverage, said Kaley Mialki, a UF/IFAS graduate and registered dietitian.

“If individuals are watching their weight, switching from full-fat milk, cheese and yogurt to low-fat or fat-free milk products can reduce calorie and fat consumption but still allow for intake of other important nutrients like protein, vitamins and minerals,” Mialki said.

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The mission of the University of Florida Institute of Food and Agricultural Sciences is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS works to bring science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. Visit the UF/IFAS web site at ifas.ufl.edu and follow us on social media at @UF_IFAS.

 


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