Milk and Dairy Products: Dietary Partners for Life?Givens DI1,3*and Hobbs DA2,3
- Corresponding Author:
- Professor Ian Givens
Department of Food Production and Quality
Division and Centre for Food Security
Faculty of Life Sciences, University of Reading
Reading RG6 6AR, UK
Tel: +44 (0) 118 378 8491
E-mail: [email protected]
Received date: January 28, 2014; Accepted date: July 16, 2014; Published date: July 26, 2014
Citation: Givens DI, Hobbs DA (2014) Milk and Dairy Products: Dietary Partners for Life?. Primary Health Care 4:161. doi:10.4172/2167-1079.1000161
Copyright: ©2014 Givens DI, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The importance of milk in the human diet as a supplier of energy, high quality protein and other key nutrients, including calcium, is broadly accepted yet in the mind of many there remains uncertainty about whether or not these foods contribute to increased risk of cardiovascular and other chronic diseases. The evidence from long term prospective cohort studies that high milk consumption does not increase cardiovascular disease risk and indeed may provide benefit is now pretty unequivocal, although the effects of butter and cheese and benefits of fat reduced milk and saturated fat reduced milk are less certain. Milk is a crucial supplier of calcium, phosphorus and magnesium for bone growth and development in children and it is concerning that due to reduced milk consumption intake of these nutrients is often sub-optimal, particularly for female children. In addition, specific health issues in pregnant women and the elderly can be alleviated by milk or components of milk and these effects are not all explained by traditional nutrition.