making a difference for dairy

Dairy Delivers®: The Economic Impact of Dairy Products
Advocacy: Dairy Counts
Knowledge Center
Risk Gap Analysis by Berrian
FDA Milk Safety Memoranda
Trade Toolkit - a Resource for the U.S. Dairy Industry
Tariff Schedules
State Legislative Affairs
Buyers' Guide

About Membership
Membership Categories
Benefits of Membership
How to Become a Member
Membership Lists
Searchable Membership Directory
Membership Briefings


Latest National Dairy Council Research

  • Higher-Fat Dairy Foods May Be Good for the Heart
    Higher-fat dairy-product consumption was associated with lower risk for a first time heart attack in Swedish women, adding to the evidence that dairy foods could actually be beneficial for heart health. The study found that people with the highest levels of milk fat compounds, indicating higher amounts of dairy fat in the diet, were actually at lower risk for heart attack; 26 percent lower for women and 9% lower for men. Higher milk consumption was also associated with significantly lower total cholesterol levels. (American Journal of Clinical Nutrition, July 2010; 92(1):194-202).
  • Cheese Can Help Kids Eat More Fruits, Vegetables And Whole Grains
    A new National Dairy Countil study, published in the Journal of Child Nutrition & Management, found that adding cheese to school lunch menu offerings may help increase the consumption of fruits, vegetables or whole grains compared to when cheese is not paired with them. This study underscores the pivotal role cheese plays in helping youth consume important nutrients along with a wider array or fruits, vegetables and whole grains. (The Journal of Child Nutrition & Management. Volume 34, Issue 1, Spring, 2010.)
  • Low-fat Chocolate Milk is Effective Post-Exercise Recovery Aid For Soccer Players
    Soccer players may experience less muscle damage with low-fat chocolate milk as a recovery beverage after extended periods of intense training than with a high-carbohydrate beverage, according to the Journal of International Society of Sports Nutrition. (Journal of the International Society of Sports Nutrition 2010, 7:19.)
  • Vitamin D-Fortified Dairy Products Supply Vast Majority of Vitamin D in American Diet
    Fluid milk and milk drinks supply two-thirds of the vitamin D in the diet of 2 to 18 year olds. Vitamin D-fortified dairy products as major dietary sources of vitamin D can further help consumers achieve adequate vitamin D intakes. (Nutraceuticals World. April 1, 2010.)
  • Whey Protein Beats Soy, Carbs for Building Muscles in Young Adults
    This review examined scientific evidence supporting the role of milk and soy-based protein on building muscle protein with resistance exercise in adults. While milk and soy protein appear to be better than carbohydrate alone, the data in total suggests that whey supports muscle growth most effectively in young adults. (Journal of the American College of Nutrition, 28(4): 343-354.)
  • Early Soda Consumption by Girls May Lower Milk Consumption, Nutrient Intake in Teen Years
    A new study suggests that drinking milk as a child predicts a higher likelihood for girls having better nutrition as teenagers. Dr. Leann Birch and colleagues found that soda consumption at age five predicted higher soda intake and lower milk intake, along with higher intake of added sugars and lower intakes of protein, fiber, vitamin D, calcium, magnesium, phosphorus and potassium from age five to 15 years. This study demonstrates the importance of consuming nutrient-rich milk during childhood, since beverage intake patterns in early childhood tend to persist over time and are associated with intake of essential nutrients. (Journal of American Dietetic Association 2010; 110:543-550.)

Other Nutrition Research News

  • Dietary Protein May Play Protective Role in Hip Fractures
    A recently published study of 576 elderly women and 370 elderly men with no previous history of hip fracture was conducted to examine the relationship between protein intake and hip fracture risk. The study revealed that increased protein intake was associated with a decreased risk of hip fracture compared to those with the lowest protein intake. Although the reduction in fracture incidence with higher protein intakes could be due to greater lean mass to protect against falls and fractures, the findings do add support for the protective role of increased dietary protein on fracture risk. ("Does dietary protein reduce hip fracture risk in elders? The Framingham osteoporosis study." Osteoporosis International. Published online May 5, 2010.)
  • A Case for Whey Protein and Resistance Training for Skeletal Muscle Growth
    This study focuses on whey protein supplementation and its effect on skeletal muscle mass when combined with heavy resistance training. A growing body of evidence suggests that dairy protein and whey, in particular, may stimulate the greatest rise in muscle protein synthesis, result in greater muscle cross-sectional area when combined with chronic resistance training and enhance exercise recovery (at least in younger individuals). ("Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: a case for whey protein." Nutrition & Metabolism, June 17, 2010; 7(1):51.
  • Additional Research And Clear Definition Needed For Lactose Intolerance Diagnosis
    Authors of a review on the diagnostic value of gastrointestinal symptoms and self-reported milk intolerance concluded that additional high-quality studies on the diagnosis of lactose malabsorption and intolerance in primary care are urgently needed. An important prerequisite of the research would be to have a common understanding and definition of the term "lactose intolerance" and the process of how it should be assessed. (QJM Advance Access published online on June 3, 2010.)
  • Children and Adolescents Gain Better Nutrients and Lower BMI by Eating Cereal with Milk
    The study examined the breakfast habits of more than 4,000 children, ages 9 to 13, and more than 5,000 adolescents, ages 14 to 18, using national survey data from the National Health and Nutrition Examination Survey (1999-2006). The researchers concluded that children/adolescents who consumed ready-to-eat cereal (with milk) had more favorable nutrient intake profiles and lower body mass indexes than those who skipped breakfast or consumed other other breakfast items. (Journal of the American Dietetic Association. 2010;110(6):869-878.)
  • Majority of Calcium, Vitamin D Comes from Food, but Supplements Can Help
    This is the first report reviewing calcium and Vitamin D intake from both foods and dietary supplements. Using a nationally representative consumer survey, researchers considered calcium and vitamin D intakes from the diet, water, dietary supplements, and antacids. A total of 53% of the population uses dietary supplements with 43% supplementing their diet with calcium and 37% with vitamin D. The majority of calcium and vitamin D intake, however, is from food sources. (International Journal of Obesity. 34:614-623.)
Dairy Delivers