How the Medical Community is Helping the Dairy Industry Grow

The dairy industry in the U.S. is seeing growth in all Classes of milk.  The key item is the growth of butterfat.  What is driving the growth?  Changes in how the dairy products are viewed by the medical community.  The influence in the medical community is influencing consumers.  This change is slowly trickling down to the 340 million U.S. consumers.  This change is not limited to just the U.S. it is a global event.

Because dairy products are in various forms, like fluid milk, cheese, butter, etc. the impact varies.  This post will cover some of the new research and how it impacts demand for the components in milk.

The medical community is constantly researching to dig deeper into the dairy impact of nutrition.  Because butterfat is a saturated fat, the traditional view has been that butterfat can lead to cardiovascular (heart) issues.  There are two key concerns about butterfat.

Some of the highest threats to consumers health are cancer, heart issues, diabetes, and obesity.  Current research shows that butterfat does not impact cardiovascular issues. Butterfat unlike meat fat has a no impact on cardiovascular issues.

The potassium in milk can help blood vessels dilate and reduce blood pressure, a key factor in preventing heart disease and stroke.

Dairy products have many healthy ingredients, like protein, calcium, and vitamins.  These characteristics are especially important to young and growing children.  They are also important to adults.

Calcium helps maintain bone density and reduces the risk of fractures.

Quality protein in milk helps develop muscle mass which is important to health.

Another recent study found that older adults who drank milk had higher levels of glutathione, an antioxidant that supports brain health.  Other studies have reported a positive association between regular milk consumption and better memory and slower cognitive decline in adults.

Research suggests that dairy consumption, particularly products like yogurt and cheese, are associated with a reduced risk of type 2 diabetes.

It can also reduce the risk of childhood obesity.

Globally, as much as two thirds of the population have lactose intolerance.  In the U.S., it is much less.

In fluid milk, the solution is very easy, buy lactose free milk.  In some of the leading cheeses, like Cheddar and Parmesan there is almost no lactose.  Lactose is soluble and therefor is separated from the milk for cheese and makes up part of the whey.  Butter has no lactose.  Other dairy products may have some lactose.

Nutrition research continues globally.  It appears that most all research shows a positive impact with diary consumption.  Will this continue to help build the dairy industry?   There are two factors to this.  One is the continued positive research and the other informing consumers of the benefits of dairy products.  Do we need to relaunch the “white mustache” commercial?