THIS MONTH'S HIGHLIGHTS
July 2008
DAIRY CHECKOFF UPDATE View PDF
Study Finds More Low-fat, Fat-free Dairy Protein May Benefit Adults
Newer research indicates that many adults may benefit from eating more than the minimum requirement of protein. These findings are presented in a supplement in the May 2008 issue of the American Journal of Clinical Nutrition describing the conclusions of a Protein Summit held last spring, which brought together the world’s leading scientists in protein research.
The summit’s attendees report in the supplement that eating a higher protein diet – still within the recommended range, but toward the top of it – may play a role in optimal health, as higher protein diets are linked with a lower risk for many health conditions such as type 2 diabetes, metabolic syndrome, cardiovascular diseases, and osteoporosis, as well as sarcopenia, the degenerative loss of skeletal muscle mass and strength. One easy way to increase protein intake – especially high-quality protein intake – is to eat the recommended three servings or more of dairy products like milk, cheese or yogurt each day.
“This is great news for dairy producers who, through their checkoff investment, help form life-long dairy consumers by educating them about the health benefits of dairy products,” said Greg Miller, Ph.D., executive vice president of research, regulatory and scientific affairs at the National Dairy Council®, the nutrition research and education arm of the dairy checkoff program. “Taking simple steps such as choosing a glass of low-fat or fat-free milk at a meal, or eating a piece of low-fat cheese with fruit as a snack will help increase protein in the diet which may lead to a reduced risk of heart disease, diabetes, obesity, and osteoporosis.”
The current U.S. recommendation is that adults should consume between 10 and 35 percent of their calories from protein, according to the Institute of Medicine. The summit participants said that many adults, such as those who are overweight or obese and older Americans, may benefit from eating up to 35 percent of their calories from protein.
Since most Americans are consuming protein in the lower end of this range (about 13-16 percent), there is room for adding more high-quality protein to their diets while still being in the recommended range outlined as safe. These conclusions from the Protein Summit support evidence by the International Dietary Energy Consultancy Group (IDECG), World Health Organization/Food and Agricultural Organization and Dietary Reference Intakes (DRI) panel.
In addition to protein, nutrient-rich dairy foods contain eight other essential nutrients including calcium, potassium, phosphorus, vitamins A, D and B12, riboflavin, and niacin. The Dietary Guidelines for Americans recommends three servings of low-fat or fat-free dairy products each day and recognizes that people who consume more dairy foods have better overall diets, consume more nutrients and have improved bone health. Additionally, the U.S. Surgeon General recommends consuming three daily servings of low-fat or fat-free dairy foods, and the National Medical Association and American Academy of Pediatrics recommend consuming three to four daily servings of low-fat or fat-free dairy foods.
The 2005 Dietary Guidelines do not specifically address protein as a required nutrient, and summit participants agreed that greater focus and attention to protein should be given in the 2010 Dietary Guidelines in light of grounded science supporting protein’s role in disease prevention and emerging research supporting its role in optimal health.
Checkoff staff are sharing these research findings with targeted national media that are covering the 2010 Dietary Guidelines. For more information, visit www.nationaldairycouncil.org.
National Dairy Council® Leader Receives Top Industry Award
Camellia Patey, a registered dietician and vice president of school marketing for the National Dairy Council® (NDC), has been named the School Nutrition Association (SNA) 2008 “Individual Industry Member of the Year.” Patey leads school marketing efforts for NDC, the nutrition research and education arm of the dairy checkoff program.
Patey worked with the SNA to develop programming that supports the U.S. Dietary Guidelines, including the recommendation for three daily servings of dairy. She also worked closely with SNA in creating the New Look of School Milk program, which encourages schools to offer multiple flavors of milk in plastic, resealable bottles. To date, more than 9,200 schools (representing more than 5 million students) offer milk in plastic bottles, as compared to zero schools in 2000.
“Patey’s reputation among school foodservice and nutrition professionals helps position dairy products, dairy producers and the dairy industry in the competitive school environment,” said Paul Rovey, Arizona dairy producer and chairman, Dairy Management Inc., which oversees the national dairy producer checkoff program. “Patey’s work on behalf of dairy producers has helped lead to substantial dairy consumption increases among schoolchildren, furthering our goal of creating lifelong dairy consumers.”