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Dairy Foods: Current Evidence of their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health
Author(s) -
Hess Julie,
Jonnalagadda Satya,
Slavin Joanne
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.905.4
Subject(s) - dairy foods , micronutrient , environmental health , medicine , food science , microbiology and biotechnology , biology , pathology
Recent cross‐sectional and intervention studies on the associations of dairy food consumption with bone, cardiometabolic, cognitive, and digestive health show that dairy products have promise as health‐promoting foods for the prevention or amelioration of osteoporosis, sarcopenia, the metabolic syndrome, cardiovascular disease, cognitive decline, and digestive ailments. Many of the mechanisms or specific components of dairy foods responsible for these associations remain unknown. However, some dairy food components, including micronutrient composition, high quality protein, bioactive peptides, prebiotics, probiotics, and the milk fat globule membrane, may contribute to the beneficial health effects. Due to its nutrient profile and the current evidence of its benefits, at least one daily serving of a dairy item is recommended by the dietary guidelines of several countries. Yet, even in the U.S., many individuals do not consume the recommended three cups of dairy foods a day. Given their unique nutrient profile as well as the ubiquity of chronic health problems around the world, with further nutrition science research and thoughtful formulations from the food industry, dairy and dairy‐derived components could be used to great advantage to support public health. Support or Funding Information This study was supported by research funding from Kerry, Beloit, WI.