This document discusses the health benefits and nutrients found in dairy products like milk and yogurt. It provides details on how dairy can help reduce the risks of osteoporosis, hypertension, overweight/obesity, heart disease, and some cancers. Specific nutrients in milk like calcium, vitamin D, and protein are highlighted. The document also reviews studies that have examined the effects of dairy intake on these health conditions. In addition, it outlines the benefits of yogurt and butter for bone, heart, and digestive health.

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Dairy Products
And Human Health
What we’ll review:
Nutrients in milk
What does the science say?
Health benefits dairy offers
Producing safe, wholesome
milk Products

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3 Guiding Principles for Healthy
Eating:
Balance
Variety
Moderation
1
2
3

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Balance
Eating enough but not too much
Eating foods in different groups
Promotes wider array of nutrient intake

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Variety
Eating many different kinds of foods in
each food group
Promotes wider array of nutrient intake

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Moderation
Moderation ≠ Elimination
All foods can fit into your diet
Can even have “too much of a good
thing”

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Milk products and health
controversial Consumption of milk products is
suggested to have positive health effects in the
regulation of body weight (calcium), especially
accentuating weight loss.
Milk products (protein, peptides) may reduce
hypertension. Some epidemiological studies
suggest that milk products may reduce the risk for
the metabolic syndrome, ischaemic heart disease
and stroke but findings are partly controversial
On the other hand …

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Ecological studies indicate that countries
with a high milk and milk fat consumption
show high prevalence of CHD – presumably
related to high intake of saturated fat.
Effects on serum cholesterol may be one
major mediating factor.
Prospective studies relating incidence of
coronary heart disease to individual intake of
saturated fatty acids within countries have
been less conclusive

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What do these studies suggest about milk products
and milk fat - and health?
by associations between consumption of
milk Most (all?) observational studies are
confounded products of different kind and
other food and lifestyle factors?
Positive health effects of low fat dairy foods
are counteracted by negative effects of milk
fat (serum lipids, insulin
sensitivity,endothelial function)?
But …

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Dairy fat in different foods (prepared in different ways)
may have different metabolic effects?
• May saturated fat in milk fat have less negative
effects than the same amount of saturated fat from
other food sources???
• Can we demonstrate positive health effects?
• by introduction of dairy products in realistic
amounts as a part of an ordinary diet ?

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Milk Contains nine essential nutrients
• Calcium
• Potassium
• Phosphorus
• Protein
• Vitamin A
• Vitamin D
• Vitamin B 12
• Riboflavin
• Niacin
To be considered a “good source” of a nutrient, the food
item must have at least 10% of the
DV in a standard serving (8 oz. fluid milk)
DV= Daily Value, the recommended nutrient intake for those on a 2,000
calorie diet

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Calcium
30% DV
• Builds and maintains strong bones
and teeth
• Role in nerve function, muscle
contraction, and blood clotting

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Potassium
11% DV
• Regulates body fluid balance
• Helps maintain normal blood
pressure
• Necessary for muscle activity and
contraction

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Phosphorus
20% DV
• Helps strengthen bones
• Generates energy in the body’s cells

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Protein
16% DV
• Builds and repairs muscle tissue
• Source of energy during intense
exercise

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Vitamin A
10% DV
• Helps maintain normal vision and
skin
• Helps regulate cell growth
• Helps maintain integrity of immune
system

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Vitamin D
25% DV
• Promotes absorption of calcium
• Enhances bone mineralization
• (Note: U.S. milk is fortified with
Vitamin D.)

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VitaminB12
13% DV
• Helps build red blood cells that carry
oxygen from the lungs to working
muscles

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Riboflavin also known as B2
24% DV
• Helps convert food into energy
• Crucial for exercising muscles

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Niacin (or Niacin Equivalent)
10% DV
• Important for normal function of
many enzymes
• Involved in metabolism of sugars and
fatty acids

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Recent Studies
Dairy Foods’ Role in Reducing
Risks of Medical Disorders
• Osteoporosis
• Hypertension
• Overweight and Obesity
• Insulin Resistance and Type 2 Diabetes
• Coronary Heart Disease and Stroke
• Cancer
• Dental Health

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Osteoporosis
Large body of evidence demonstrating
adequate intake of calcium affects bone
health:
• Increases bone acquisition during growth
• Reduces fragility fractures
• 139 studies published between 1975 and1999 Affects 1
in 6 U.S. citizens
• New Zealand researchers found children3 to 13 years of
age that avoided cow’s milk had lower bone mineral
density
• Black, Williams, Jones, et. al. (2002) Goulding, Rockell,
Black, et. al.(2004)

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Hypertension (High Blood Pressure)
• Calcium supplements and dairy foods lower risk of
hypertension and reduce blood pressure
• Beneficial effect tends to be more consistent with foods
rather than calcium supplements
Miller, DiRienzo, Reusser, et. al. (2000) McCarron &
Reusser (1999)
Griffin, Guyatt, & Cook (1999)
• In U.S., blood pressure-lowering effect is best
exemplified by DASH clinical trial:
• Blood pressure quickly reduced with DASH diet: rich
in fruits and vegetables, combined with three servings of
low fat dairy products per day

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Overweight and Obesity
• Consumption of dairy products accelerates weight loss
and reduction of body fat in obese adults
• Little research with children; however, there is no need for children
trying to reduce bodyweight or body fat to avoid dairy products
Zemel, Thompson, Milstead, et. al. (2004) Teegarden and
Zemel (2003)
Dairy consumption may protect individuals from
development insulin resistance syndrome, a key factor for
Type 2 diabetes and heart disease
Pereira, Jacobs, Van Horn, et. al. (2002) Tuomilehto, Lindstrom,
Erickson, et. al.(2001)

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Coronary Heart Disease And
Stroke
DASH diet significantly lowers LDL cholesterol and
homocysteine (amino acid linked to increased risk
of heart disease and stroke)
• 15% reduction in heart disease
• 27% reduction in stroke
Obarzanek, Sacks, Vollmer, et. al. (2001) Appel,
Miller, Jee, et. al. (2000)
Vaskonen (2003)

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Cancer
• Inverse association between calcium, Vitamin D, dairy
intake and colon cancer (epidemiological investigations)
• Increasing low fat dairy foods reduced growth of
abnormal cells that precede colon cancer development
(clinical trial)
• Preliminary evidence suggests protective effect of dairy
against breast cancer
Shin, Holmes, Hankinson, et. al. (2002)

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Dental Health
Milk does not promote dental caries
• Cheese (Cheddar, Swiss, blue, Monterrey
Jack against dental caries Thought to be
the protective, ) may have protective effect
proein, calcium and phosphorus that
contribute to protection
Miller, Jarvis, McBean (2000) Kashket and
DePaola(2002)

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Health Benefits of Butter
why would I be so insistent that you eat butter? Take a look at the lon list
of the benefits you receive when you include it in your diet:
• Butter is rich in the most easily absorbable form of
Vitamin A necessary for thyroid and adrenal health.
• Contains lauric acid, important in treating fungal infections and candida.
• Contains lecithin, essential for cholesterol metabolism.
• Contains anti-oxidants that protect against free radical damage.
• Has anti-oxidants that protect against weakening arteries.
• Is a great source of Vitamins E and K.
• Is a very rich source of the vital mineral selenium.

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• Saturated fats in butter have strong anti-tumor and
anti-cancer properties.
• Butter contains conjugated linoleic acid, which is a
potent anti-cancer agent, muscle builder, and immunity
booster
• Vitamin D found in butter is essential to absorption of
calcium.
• Protects against tooth decay.
• Is your only source of an anti-stiffness factor, which
protects against calcification of the joints.
• Anti-stiffness factor in butter also prevents hardening
of the arteries, cataracts, and calcification of the pineal
gland.

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• Is a source of Activator X, which helps your body absorb minerals.
• Is a source of iodine in highly absorbable form.
• May promote fertility in women.
• Is a source of quick energy, and is not stored in our bodies
adipose tissue.
• Cholesterol found in butterfat is essential to children's brain and
nervous system development.
• Contains Arachidonic Acid (AA) which plays a role in brain
function and is a vital component of cell membranes.
• Protects against gastrointestinal infections in the veryyoung or the
elderly.

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The Benefits of Yogurt
Benefit No. 1: Yogurt May Help Prevent Osteoporosis
• ''Adequate nutrition plays a major role in the prevention and
treatment of osteoporosis, and the micronutrients of greatest
importance are calcium and vitamin D,'' says Jeri Nieves, PhD, MS,
director of bone density testing at New York’s Helen Hayes Hospital.
• Calcium has been shown to have beneficial effects on bone mass in
people of all ages, although the results are not always consistent,
says Nieves, also an assistant professor of clinical epidemiology at
Columbia University.
• ''The combination of calcium and vitamin D has a clear skeletal
benefit, provided the dose of vitamin D is sufficiently high,''

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Benefit No. 2: Yogurt May Reduce the Risk of High
Blood Pressure
• A recent study, which followed more than 5,000 Spanish
university graduates for about two years, found a link
between dairy intake and risk of high blood pressure.
• ''We observed a 50% reduction in the risk of developing
high blood pressure among people eating 2-3 servings of
low-fat dairy a day (or more), compared with those
without any intake,'' Alvaro Alonso, MD, PhD, a
researcher in the department of epidemiology at the
Harvard School of Public Health, said in an email
interview.
• Although most of the low-fat dairy consumed by the
study subjects was as milk, Alvaro believes low-fat
yogurt would likely have the same effect.

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Benefit No. 3: Yogurt With Active Cultures Helps the Gut
• Yogurt with active cultures may help certain gastrointestinal
conditions, including:
• Lactose intolerance
• Constipation
• Diarrhea
• Colon cancer
• Inflammatory bowel disease
That's what researchers from the Jean Mayer U.S. Department of
Agriculture Human Nutrition Research Center on Aging at Tufts
University concluded in a recent review article.
The benefits are thought to be due to:
• Changes in the microflora of the gut
• The time food takes to go through the bowel
• Enhancement of the body's immune system

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Benefit No. 4: Yogurt With Active Cultures May
Discourage Vaginal Infections
• Candida or "yeast" vaginal infections are a common
problem for women with diabetes. In a small study,
seven diabetic women with chronic Candidal vaginitis
consumed 6 ounces of frozen aspartame-sweetened
yogurt per day (with or without active cultures).
• Even though most of the women had poor blood sugar
control throughout the study, the vaginal pH (measure of
acidity or basicity) of the group eating yogurt with active
cultures dropped from 6.0 to 4.0 (normal pH is 4.0-4.5).
These women also reported a decrease in Candida
infections. The women eating the yogurt without active
cultures remained at pH 6.0.

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Benefit No. 5: Yogurt May Help You Feel Fuller
• A study from the University of Washington in
Seattle tested hunger, fullness, and calories
eaten at the next meal on 16 men and 16
women who had a 200-calorie snack. The snack
was either:
• Semisolid yogurt containing pieces of peach and
eaten with a spoon
• The same yogurt in drinkable form
• A peach-flavored dairy beverage
• Peach juice

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Available data indicate that low fat dairy products
can be recommended as a part of a healthy diet
Whether milk fat has some advantages compared
with other food sources of saturated fat is as yet
an open question
In a healthy diet it is today recommended to
restrict consumption of high fat milk products as
well as other foods rich in saturated fatty acids.
Conclusion

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Thank you for Your Attention
Asif Meraj
PhD (Ist Semester)
University of Sargodha

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•Dawczynski C, Schubert R, Hein G et al. (2008):
Long-term moderate intervention with n-3 LC-PUFA-supplemented dairy products:
effects on pathophysiological biomarkers in rheumatoid arthritis. Br J Nutr [in press]
•Raff M, Tholstrup T, Basu S et al. (2008):
A diet rich in conjugated linoleic acid and butter increases lipids peroxidation but
does not affect atherosclerosis, inflammatory, or ]diabetic risk markers in healthy
young men.J Nutr138:509.
•Laso N, Brugue E, Vidal J et al. (2007):
Effects of milk supplementation with conjugated linoleic acid on body composition and
metabolic syndrome components. Br J Nutr 98:860.
•Hansel B, Nicolle C, Lalanne F et al. (2007):
Effects of low-fat, fermented milk enriched with plant sterols on serum lipid profile
and oxidativestress in moderate hypercholesterolemia. Am J Clin Nutr 86:790.
•Seidel C, Deufel T, Jahreis G (2005):
Effects of fat-modified dairy products on blood lipids in humans in comparison with
other fats.Ann Nutr Metab 49:42.
Literature

38. 1/14/2023 38
http://www.dairygoodness.ca/en/consumers/products/butter/history-of-butter.htm
2 "Butter" from
http://en.wikipedia.org/wiki/Butter#Worldwide
3 Princely Packets of Golden Health
http://webexhibits.org/butter/ref/MiltonEParker.pdf
4 Why Butter is Better
http://www.westonaprice.org/foodfeatures/butter.html
5 The Soft Science of Dietary Fat, Science Magazine, March 2001
http://www.second-opinions.co.uk/taubes.html#linktop
6 Ibid
7 Polyunsaturated Oils Increase Cancer Risk
http://www.second-opinions.co.uk/fats_and_cancer.html
8 From The Skinny on Fats
http://www.westonaprice.org/knowyourfats/skinny.html
and Why Butter is Better
http://www.westonaprice.org/foodfeatures/butter.html
9Fertility Awareness, Food, and Night-lighting
http://www.westonaprice.org/women/fertility.html and
High Fat Dairy May Boost Fertility
Internet References