Dairy Fat
Exaggerations about the benefits and harmfulness of certain foods abound, but perhaps none so provocative as those surrounding milk and milk products. The indictments against milk range from the impact of cattle on earth's ecological balance to the notion that it is the underlying cause of virtually every disease known to mankind.
One accusation levelled at dairy products is that they account for too much of the fat we eat. Nothing could be further from the truth. Milk, cheese and yogurt account for less than 18% of the total fat in the Canadian diet. Moreover, milk packs a nutritional wallop to which no other single food can lay claim.
An American study (n = 18,000) that evaluated the impact of dairy foods on nutrient intakes in the U.S. showed that total dairy and milk intakes were the same for those who restricted their fat intake and those who did not.1 Moreover, cholesterol intake was consistently lower among those in the higher quartiles of dairy intake.1 Saturated fat intake was slightly higher.1 It is worth noting that "other foods" (e.g., nutrient-poor, high-calorie soft drinks, sweets, desserts, alcoholic beverages, etc.) contribute one quarter2 to one third of the calories and fat calories3 in the average North American diet.
One accusation levelled at dairy products is that they account for too much of the fat we eat. Nothing could be further from the truth. Milk, cheese and yogurt account for less than 18% of the total fat in the Canadian diet. Moreover, milk packs a nutritional wallop to which no other single food can lay claim.
An American study (n = 18,000) that evaluated the impact of dairy foods on nutrient intakes in the U.S. showed that total dairy and milk intakes were the same for those who restricted their fat intake and those who did not.1 Moreover, cholesterol intake was consistently lower among those in the higher quartiles of dairy intake.1 Saturated fat intake was slightly higher.1 It is worth noting that "other foods" (e.g., nutrient-poor, high-calorie soft drinks, sweets, desserts, alcoholic beverages, etc.) contribute one quarter2 to one third of the calories and fat calories3 in the average North American diet.
1. Weinberg LG et al. 2004. J Am Diet Assoc 104:895-902.
2. Block G. 2004. J Food Comp Analysis 17:439-447.
3. Gray-Donald K et al. 2000. Cdn J Public Health September/October: 381-384.
4. Food Habits of Canadians: Changing Nutrition Issues. Beef Information Centre, 2001
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Ph.D., Justus liebig University, Giessen, West Germany. Professor,Department of Food Science. University of Ain Shams. Cairo, Egypt. Expert and consultant(dairy, food, water and nutrition |
