Dairy Council Digest is a six-times-a-year publication that focuses on the latest dairy nutrition research relevant to dairy, food and beverage manufacturers and health professionals
Health Benefits of Dairy Foods: An Update (PDF)
Numerous studies published within the past year or so add to the accumulating body of evidence suggesting that dairy products may help reduce the risk of osteoporosis and hypertension, achieve and maintain a healthy body weight, and have a beneficial role in cardiovascular disease, type 2 diabetes, and the metabolic syndrome (also called insulin resistance syndrome).
Volume 78, No. 6, November/December
Making Nutrient-Rich Food Choices First: Key to a Healthful Diet (PDF)
The concept of nutrient density underlies the nutrient-rich foods approach to healthy eating. Nutrient-rich foods include low-fat and fat-free milk, cheese, and yogurt.
Volume 78, No. 5, September/October 2007
A Perspective on Sugars and Health (PDF)
It is important to ensure that nutrition education messages regarding intake of sugars not inadvertently discourage consumption of foods and beverages of high-nutrient density such as flavored milks and yogurts.
Volume 78, No. 4, July/August 2007
Modern Dairy Farming Practices and Milk Quality: Myths and Facts (PDF)
The many milk and other dairy food options available to today's consumers can help them meet their specific lifestyles, personal preferences, and the 2005 Dietary Guidelines' recommendation to consume 3 servings of milk, cheese, or yogurt a day.
Volume 78, No. 3, May/June 2007
A New Appreciation for Vitamin D (PDF)
The finding of a widespread vitamin D deficiency in children and adults in the last decade has renewed interest in the “sunshine vitamin.” Increased intake of foods fortified with vitamin D, including milk and some other dairy foods, can help.
Volume 78, No. 2, March/April 2007
Understanding Nutrition Claims on Food Labels (PDF)
Manufacturers of dairy products such as milk, cheese and yogurt may take advantage of label claims related to essential nutrients.
Volume 78, No. 1, January/February 2007
The Role of Dairy Foods in Weight Management (PDF)
Recent studies involving overweight and obese adults show that consuming three servings a day can support a healthy weight.
Volume 77, No. 6, November/December 2006
Building Strong Bones: Starting in the Early Years (PDF)
Although osteoporosis typically affects older adults, its prevention begins in childhood and adolescence. An adequate intake of dairy foods early in life may reduce the risk of developing osteoporosis in later adult years.
Volume 77, No. 5, September/October 2006
Emerging Health Benefits of Dairy Proteins (PDF)
Emerging research suggests milk proteins provide a variety of health benefits not previously recognized. As a result, dairy proteins are being incorporated as value-added ingredients into a variety of foods and beverages.
Volume 77, No. 4, July/August 2006
Cow’s Milk Allergy Versus Lactose Intolerance (PDF)
Milk protein allergy and lactose intolerance underlie most adverse reactions to cow’s milk and milk products.Misperception about cow's milk allergy and lactose intolerance can lead to unnecessary restrictions of dairy products and potentially compromise nutritional status and health.
Volume 77, No. 3, May/June 2006
Dairy’s Beneficial Role in Women’s Health (PDF)
Emerging scientific research indicates that consuming three servings a day of dairy products—such as milk, cheese or yogurt—as part of a reduced-calorie diet may enhance the weight-loss efforts of overweight or obese women.
Volume 77, No. 2, March/April 2006
The Role of the School Environment in Contributing to Children’s Wellness (PDF)
Schools are ideally positioned to help improve children’s health by providing more healthful food options in the cafeteria, more opportunities for children to be physically active and more behavior-focused nutrition education.
Volume 77, No. 2, January/February 2006
3-A-Day of Dairy for a Healthy Weight (PDF)
Randomized clinical trials offer evidence of a beneficial role for calcium and dairy in prevention and treatment of obesity.
Volume 76, No. 6, November/December 2005
Dairy’s Role in Children’s Health & Wellness (PDF)
Dairy products are not only important for children’s growth and development, but these foods also have beneficial roles in a variety of chronic diseases.
Volume 76, Number 5, September/October 2005
The New Food Guidance System (PDF)
USDA’s new MyPyramid interactive food guidance system is designed to help individuals make healthier food and physical activity choices consistent with recommendations in the 2005 Dietary Guidelines for Americans.
Volume 76, Number 4, July/August 2005
Highlights of the 6th Edition of the Dietary Guidelines For Americans (PDF)
For the first time in 25 years, the U.S. Dietary Guidelines for Americans recommends consuming three cups of lowfat or fat-free milk, cheese or yogurt each day as part of a healthy diet of nutrient-dense foods. Guideline highlights are showcased in the latest issue of the Dairy Council Digest.
Probiotics: Considerations for Human Health (PDF)
Probiotics have long been associated with dairy foods. Now, researchers are making progress in identifying their potential health benefits.
Volume 76, Number 1, January/February 2005
Building Better Bones With Dairy Foods Throughout the Lifecycle (PDF)
Evidence indicates consuming calcium-rich foods throughout life helps reduce the risk of osteoporosis.
Volume 75, Number 6, November/December 2004
Dairy Foods’ Role in Minority Health (PDF)
Studies show African-Americans’ low intake of dairy nutrients may contribute to their high incidence of certain chronic diseases.
Volume 75, Number 5, September/October 2004
Child Nutrition Programs: The Importance of Dairy Foods (PDF)
Dairy foods such as milk, cheese, and yogurt are a key component of meals and snacks offered in federally sponsored child nutrition programs. Children, however, continue to fall short of the recommended dairy food intakes.
Volume 75, Number 4, July/August 2004
The Benefits of Dairy Foods in Health Promotion (PDF)
Numerous studies support dairy foods' beneficial role in reducing the risk of osteoporosis, hypertension, obesity, insulin resistance and type 2 diabetes, heart disease and stroke, some cancers (colon, breast), and dental caries.
Volume 75, Number 3, May/June 2004
Dairy Foods’ Role in Achieving a Healthy Weight (PDF)
Research indicates that enjoying three servings of milk, cheese or yogurt each day as part of a reduced-calorie weight loss plan can help people lose more weight by burning more fat than just by cutting calories alone.
Volume 75, Number 2, March/April 2004
Dairy Foods’ Contribution to Nutrient-Dense Diets (PDF)
Milk, yogurt, and cheese provide a high concentration of many nutrients relative to their energy value. Amidst rising rates of obesity, it is important that Americans consume nutrient-dense foods most often. Volume 75, Number 1, January/February 2004
Emerging Health Benefits of Whey (PDF)
Emerging research shows whey protein and its components may offer unique nutritional benefits.
Volume 74, Number 6, November/December 2003
Dairy Protein and Bone Health: New Perspectives (PDF)
Protein’s role in bone health and osteoporosis is the subject of considerable research.
Volume 74, Number 5, September/October 2003
Healthy Snacking for Healthy Kids (PDF)
Between-meal snacks are important energy and nutrient sources for children and adolescents, if chosen wisely. Choosing dairy foods as snacks can have nutritional and health benefits.
Volume 74, Number 4, July/August 2003
Factors Influencing Eating Behaviors (PDF)
Multiple personal and environmental factors interact to influence eating behaviors. For example, moms who model healthful eating patterns can have a positive effect on children's dietary patterns.
Volume 74, Number 3, May/June 2003
Taking Action to Improve Children’s Nutrition and Fitness: The Role of Schools (PDF)
Schools are in an ideal position to help children establish healthy diet and exercise regimens.
Volume 74, Number 2, March/April 2003
3-A-Day of Dairy for Stronger Bones (PDF)
The campaign’s key message is to consume three servings a day of milk, cheese or yogurt to build and maintain strong bones and overall health.
Volume 74, Number 1, January/February 2003