Good Nutrition From Whole Milk

PotashCorp supports safe, science-based agricultural practices.
Here are science-based truths about healthy foods from animal agriculture:

Dairy cows need adequate levels of dietary phosphorus (30 to 40g/day) to sustain high levels of quality milk production. The fat component of whole milk contains phospholipids, which may act as a source of beneficial fatty acids for humans. However, consumption of whole milk has declined as a part of overall dietary recommendations to reduce dietary fat intake. As it turns out, we may be better off cutting fat from dietary sources other than milk.

Health-Promoting Food Components of Milk
Milk is a good source of dietary calcium, phosphorus and Vitamin D needed for humans to build strong bones and teeth. Recent research information reported at the 2006 Cornell Nutrition Conference indicates that there are nutritional benefits of other functional food components in milk as well.

One of the most significant discoveries is related to milk fat components identified as conjugated linoleic acid isomers (CLA). In particular, rumenic acid (RA), the CLA isomer that predominates in milk, may have beneficial health properties related to cancer and artherosclerosis (Bauman et al, 2006). It was reported that RA and other CLA mixtures have been shown to improve the blood cholesterol:lipoprotein profile and reduce artherothrogenic lesions in various animal models of coronary heart disease.

Other biological effects of other CLA isomers present in milk and dairy products are: reduced hyperglycemia (Type II diabetes), improved bone mineralization and strengthening of the immune system (Bauman et al, 2006).

Dairy products are the major source of dietary CLA for humans. RA represents around 80% of milk fat CLA isomers (Palmquist et al, 2005). It is not found in plant foods.

Consumer Confusion about Dietary Fat
Consumers are increasingly interested in the relationship between food, nutrition and health. Unfortunately, a scientific basis is lacking in much of the literature promoting health benefits from various diets and foods.

The most recent research has demonstrated that drinking whole milk "may be associated with a small, but worthwhile, reduction in heart disease and stroke risk" (Elwood et al, 2004) and that "milk fat intake has been shown to lower serum cholesterol in children" (Samuelson et al 2001), and "a range of cardiovascular risk factors in older adults" (Smedman et al 1999).

While the U.S. Department of Health and Human Services and the Department of Agriculture 2005 Dietary Guidelines for Americans (www.usda.gov/cnpp) set targets for reducing dietary saturated fat intake to no more than 10% of total fat as the major nutritional advice for lowering blood cholesterol and reducing risk of cardiovascular disease (CVD), the USDA is studying additional recommendations for other fats due to the beneficial effects reported for certain fatty acids such as CLA isomers like RA. The American Heart Association has emphasized the diversity in the biological effects of individual fatty acids and the need to evaluate specific fatty acids with respect to a range of variables related to the risk of CVD (Kris-Etherton et al, 2001).

Milk — Functional Food Components and Health Benefits
Research scientists are increasing the focus of their research on agricultural practices that may improve the nutrient profile of foods like milk. Bauman et al, 2006, presented a list of bioactive components in milk that have positive human health implications:

Partial List of Bioactive Components in Milk that Have Positive Human Health Implications

The bottom line is consumers need to re-consider the health benefits of whole milk and other full-fat dairy products based on the demonstrated science-based health benefits. In time, research will provide more reasons why people should be drinking whole milk and eating full-fat dairy products.

Drink to your health — more whole milk (and butter and ice-cream) please!

The statements in this piece are not PotashCorp's opinion. The article is based on research by third-party sources as noted.

References

Bauman, D.E., Animal-Derived Food and Fat: Opportunities and Challenges, 2006. 2006 AFIA Nutrition Symposium Meeting, Kansas City, Mo. pp. 39-52.

Bauman, Dale E., Adam L. Lock. 2006. Animal Products and Human Health: Perceptions, Opportunities and Challenges. In: Proceedings, 2006 Cornell Nutrition Conference for Feed Manufacturers, 68th Meeting, pp. 45-57.

Bauman, D.E., A.L. Lock, B.A. Corl, C. Ip, A.M. Salter, and P.W. Parodi. 2006. Milk fatty acids and human health: Potential role of conjugated linoleic acid and trans fatty acids. In: K. Serjrsen, T. Hvelplund, and M.O. Nielson (Eds.) Ruminant Physiology: Digestion, Metabolism and Impact of Nutrition on Gene Expression, Immunology and Stress, pp. 523-55. Wageningen Academic Publishers, Wageningen, the Netherlands.

Elwood, P.C., J.E. Pickering, J. Hughes, A.M. Fehily, and A. Ness. 2004. Milk drinking, ischaemic heart disease and ischaemic stroke I.I. Evidence from cohort studies. Eur. J. Clin. Nutri. 58:718-724.

Kris-Etherton, P., S. R. Daniels, R.H. Eckel, M. Engler, B.V. Howard, R.M. Krauss, A. H. Lichtenstein, F. Sacks, S. St. Jeor, and M. Stampfer. 2001. AHA scientific statement: Summary of the scientific conference on dietary fatty acids and cardiovascular health. Conference summary from the nutritional committee of the American Heart Association. J. Nutr. 131:1322-1326.

Palmquist, D.L., A.L. Lock, K.J. Shingfield, and D.E. Bauman. 2005. Biosynthesis of conjugated linoleic acid in ruminants and humans. Adv. Food Nutr. Res. 50:179-218.

Bauman, D.E., Animal-Derived Food and Fat: Opportunities and Challenges, 2006. 2006 AFIA Nutrition Symposium Meeting, Kansas City, Mo. pp. 39-52.

Samuelson, G., L.E. Bratteby, R. Mohsen, and B. Vessby. 2001. Dietary fat intake in healthy adolescents: inverse relationships between the estimated intake of saturated fatty acids and serum cholesterol. Brit. J. Nutr. 85:333-341.

Smedman, A.E.M., I. B. Gustafsson, L.G.T. Berlund, and B.O.H. Vessby. 1999. Pentadecanoic acid in serum as a marker for milk fat: Relations between intake of milk fat and metabolic risk factors. Am. J. Clin. Nutr. 69:22-29.