Dairy & Metabolic Syndrome, High Blood Pressure, Child Health & More

  • Article
  • 3 min read December 6, 2018

Dairy foods are related to lower risk of metabolic syndrome
A new systematic review and meta-analysis assessed the relationship between dairy foods and the risk of metabolic syndrome (MetS). This review found that specific types of dairy foods such as milk and yogurt were associated with lower risk of MetS. Total dairy food consumption was linked to lower risk of MetS components including hyperglycaemia, elevated blood pressure, hypertriacylglycerolaemia and low HDL- cholesterol. Additionally, adding one serving of milk per day was related to a 12 percent lower risk of abdominal obesity, and adding one serving of yogurt per day was associated with a 16 percent lower risk of hyperglycemia.

How chocolate milk compares with other post-exercise recovery drink
A systematic review and meta-analysis of 12 studies compared chocolate milk to water and other sports drinks for post-exercise recovery. The findings indicate that chocolate milk provides either similar or superior results when compared to placebo or other recovery drinks.

Eating dairy foods may help control high blood pressure
A recent analysis was performed on adults 60 years or older with high blood pressure to determine whether regularly eating dairy foods had an effect on 24-hour ambulatory blood pressure. Those who ate seven or more servings of low-fat milk and/or yogurt each week had lower blood pressure and better overall blood pressure control compared to individuals who ate less than one serving per week. Additionally, an analysis of the Nurses’ Health Study I and II and the Health Professionals Follow Up Study evaluated the relationship between long-term yogurt consumption, as well as cheese, milk and total dairy, and high blood pressure. Overall, participants of the studies who ate at least five servings per week of yogurt had a 16 percent lower risk for high blood pressure.

Cow’s milk as a source of iodine
A new randomized controlled trial was conducted in healthy women aged 18 to 45 to see if drinking more cow’s milk had an effect on iodine levels. The study showed that drinking more cow’s milk (3 liters milk/week or approximately 429 ml/day), versus a control (less than 250 ml/day), significantly increased iodine levels in women of childbearing age. The results suggest that cow’s milk is a potentially important dietary source of iodine for this population group.

Dairy-rich diets can help prenatal cerebellar growth
An observational cohort study investigated the relationship between periconceptional maternal diet and prenatal cerebellar growth. The study observed 126 women who followed either a Mediterranean, Western, egg-rich or dairy-rich diet. This study found a positive association between women who followed a dairy-rich diet and prenatal cerebellar growth as measured by transcerebellar diameter from the first trimester onwards.

Are infants and preschoolers getting enough nutrients?
In 2020, the U.S. Dietary Guidelines for Americans will expand to include infants and toddlers from birth to age 2, so a recent analysis of The Feeding Infants and Toddlers Study 2016 was done to understand their current dietary consumption. This analysis found that for toddlers and preschoolers, low consumption of vitamin D, potassium and fiber were of concern as was high consumption of sodium. Excess saturated fat was a concern in preschoolers. Additionally, a recent analysis of the 2011-2014 National Health and Nutrition Examination Survey (NHANES) was done to examine if beverage recommendations for children are being met. The results showed that dietary recommendations for both the introduction of beverages and amounts were not consistently followed for American infants and children from birth to age 5. As children aged, they rapidly drank more sugar-sweetened beverages (SSB) and less milk and 100 percent juice. Race and ethnic disparities also were noted, with Non-Hispanic Black children drinking the least amount of milk and the most SSBs.