 |
|
 A study in the January issue of the Journal of Periodontology found that people with a higher intake of fermented dairy foods containing lactic acid, such as yogurt and yogurt drinks, were 60 percent less likely to develop severe periodontal disease, an infection of the gums that can lead to tooth loss.
|
|
Now there are more reasons not to skip the most important meal of the day.
The March/April issue of the Dairy Council Digest
highlights studies linking children’s regular breakfast consumption to higher academic performance, better memory and school attendance and healthier body mass indexes (BMIs).
The Digest also discusses the School Breakfast Program, a federally-supported plan that offers students breakfast for free or at reduced prices, so every student can start his or her day off right.
|
| |
|
A recent study in the Journal of the American Dietetic Association found that children and adolescents ages 2 to 18 years who included flavored milk in their diets reported significantly higher total milk intakes than those who drank plain milk exclusively.
Those who drank flavored or plain milk consumed more nutrients than those who didn’t drink milk including vitamin A, calcium, phosphorus, magnesium and potassium. In addition, milk drinkers had comparable or lower BMI's than non-milk drinkers.
Go here to read more about the study in Newsweek.
|
|
Check out the latest edition of the Nutrition & Health News Alert for information on recent dairy research including a study from the journal Allergy, which associates infrequent milk consumption and being overweight with asthma in young girls.
This issue of the Alert also features studies on the benefits of protein and calcium found in dairy products, and much more.
|
| |
|
 |
 |
|
|
E-mail this newsletter to a friend or colleague.
| | |
 |
|
Need information for a story or are interested in speaking with a nutrition expert?
Looking for local dairy council contacts?
Have ideas you'd like us to consider?
We welcome your feedback!
| |
| |
Go here to unsubscribe to this newsletter. |
|
|
A study published in Hypertension tracked 28,866 women aged 45 and older for ten years and found that a higher intake of low-fat dairy foods was linked to a lower subsequent risk of hypertension.
Higher intakes of calcium and vitamin D from food, but not supplements, were also linked to a lower risk of hypertension.
These study findings, the authors say, lend additional support to the 2005 Dietary Guidelines recommendation to eat 3 servings of low-fat and non-fat dairy foods daily.
Visit NationalDairyCouncil.org to learn more about hypertension.
|
| |
|
 Wilma Wooten, MPH, MD, President, Local Chapter, National Medical Association (NMA)
Q: Can dairy products really help lower blood pressure?
A: High blood pressure is a serious health problem, affecting an estimated 73 million Americans, including 40 percent of African-Americans. And it can have serious health ramifications, such as stroke, heart attack, heart failure or kidney failure, if not controlled properly.
Unfortunately, many people who have high blood pressure don’t know they have it, since there are often no symptoms. It is important to check with a health professional to find out if you are at risk.
Lifestyle changes, such as maintaining a healthy weight, getting regular physical activity, quitting smoking and adding dairy to your diet, are important steps to controlling high blood pressure.
A trio of minerals – calcium, potassium and magnesium – all found in dairy foods – may play an important role in maintaining blood pressure.
Additionally, research shows that the National Institute of Health's DASH (Dietary Approaches to Stop Hypertension) diet, which recommends 2 to 3 servings of dairy foods, along with 8 to 10 servings of fruits and vegetables, may help lower blood pressure. However, for some, lifestyle changes aren't enough and a doctor may prescribe medication.
For complete information on the DASH diet, go here.
For additional information on dairy's role in managing blood pressure, visit NationalDairyCouncil.org.
| |
|