| FEATURES |
  EXTRA! EXTRA! Positive School Milk Experience Increases Consumption
A new study published in the Journal of Child Nutrition & Management tested the effect of enhancing milk to be more appealing and attractive to students. The purpose of the study was to determine if these changes would improve milk consumption among elementary and secondary school children. Led by Karen Rafferty, RD, LMNT, Senior Research Dietitian for Osteoporosis Research Center at Creighton University, it revealed that children’s milk consumption increased by an astonishing 35 percent in elementary and 39 percent in secondary test schools. Enhancements included offering ice-cold, low-fat and fat-free white and flavored milk in plastic, re-sealable containers, as compared to control schools that did not make these enhancements. The study also found that participation in the National School Lunch Program in secondary schools increased when these improvements were implemented.
A key factor influencing this study’s outcome was the availability of flavored milk options. Flavored milk provides a unique package of nine essential nutrients for growing children and teens – the same nutrients contained in white milk – including calcium, potassium, phosphorus, protein, and vitamins A, D and B12. Additionally, the 2005 Dietary Guidelines for Americans states that milk’s nutrients play an important role in bone development and maintenance and overall nutrient adequacy throughout childhood and adulthood.
The research, conducted by School Nutrition Association and National Dairy Council (NDC), further supports NDC’s goal to improve childhood nutrition through partnerships with other leaders in the field and creation of innovative products. Read more about The New Look of School Milk program, one example of NDC's commitment to child nutrition in schools, later in this newsletter.
For more information on flavored milk, see NDC's newly updated Flavored Milk in Perspective resource, which highlights the latest details on flavored milk’s contribution to nutrient consumption and health. It also presents recommendations from health professional organizations and nutrition experts, and provides data demonstrating its important role in school nutrition. | |
| BREAKING NEWS & RESEARCH |
Incidence of Lactose Intolerance Significantly Lower than Previously Believed
 New research shows that the national prevalence of self-reported lactose intolerance may be far lower than previously estimated, according to a study in the latest issue of Nutrition Today. The study, which uses data from a national sample of three ethnic groups, reveals that the overall prevalence rate of self-reported lactose intolerance is 12 percent – with 7.72 percent of European Americans, 10.05 percent of Hispanic Americans and 19.5 percent of African Americans who consider themselves lactose intolerant.
These new findings indicate that previous estimates of self-reported lactose intolerance incidence – based on the incidence of lactose maldigestion – may be overestimated by wide margins. Previous studies have found lactose maldigestion, or low lactase activity in the gut, occurs in approximately 15 percent of European Americans, 50 percent of Mexican Americans and 80 percent of African Americans. The current Dietary Guidelines for Americans encourages people with lactose intolerance to try lower-lactose dairy food options to ensure they get the essential nutrients found in dairy foods. For more tips, access National Dairy Council’s lactose intolerance resources.
Lactose Intolerant Individuals Have Higher Liking for Lactose-Free Cow’s Milk
According to a new study, many adults with self-reported lactose intolerance report a higher liking of lactose-free cow’s milk compared to non-dairy, soy-based substitute beverages. In the study, published in the September issue of the Journal of Sensory Studies, 893 adult lactose tolerant and lactose intolerant Caucasian, African American, and Hispanic participants (ages 18-64) evaluated, in a randomized sequence, their taste acceptance of six different “white” lactose-free cow’s milk and soy beverages. Cow’s milk, whether reduced-fat or fat-free, consistently received higher overall liking ratings compared to the non-dairy soy-based beverages, regardless of age, gender, ethnicity or lactose intolerance status. Researchers also noted two sensory preference group trends: “sweet seekers” (37%) who liked reduced-fat and fat-free cow’s milk, and “cream seekers” (63%) who favored reduced-fat cow’s milk. Regardless of sensory preference, both segments liked white cow’s milk products more than the soy-based beverages.
The 2005 Dietary Guidelines for Americans recommend three servings of low-fat and fat-free dairy foods per day. Together, dairy foods supply four of the seven nutrients of concern in the American diet: calcium, potassium, magnesium and vitamin A. For those who do experience symptoms of lactose intolerance, but still want to enjoy the great taste and health benefits of dairy foods, there are several practical strategies, including the consumption of lactose-free milk, for keeping dairy foods in the diet.
African Americans at Risk For Nutrient Deficits
The National Medical Association’s (NMA) report published as a supplement in the October issue of the Journal of the National Medical Association released information on the role of dairy and dairy's nutrients in the diets of African Americans who are lactose intolerant. Evidence exists that African Americans may be at risk for nutrient deficiencies as a result of under-consumption of dairy foods because of lactose intolerance. The NMA states that cow’s milk alone provides a key package of essential nutrients, and that African Americans should use dietary strategies to increase the amount of dairy they consume, such as gradually introducing fat-free or low-fat dairy into the diet by drinking small portions of milk with food and eating hard cheeses, such as Swiss or Cheddar, and yogurt with live and active cultures. If milk substitutes are necessary, choose products from the milk food group, such as yogurt or lactose-free dairy products, or consume the enzyme lactase prior to the consumption of milk products.
Dairy-Rich Diet Helps Buckle the Belt
A new, multi-center trial adds to the growing body of evidence supporting dairy’s positive role in maintaining a healthy weight. In a 12-week placebo-controlled trial, 106 otherwise healthy, overweight and mildly obese adults aged 18-35, who at baseline had low calcium intake (<800 mg/day), were randomized into three dietary groups, all reducing their regular caloric intake by 500 calories each day: 1) “Low Calcium” control diet, consuming 500 mg calcium; 0-1 dairy serving; 2) “High Calcium,” 1,400 mg of calcium provided by 900 mg calcium supplement and ~500 mg from diet; 0-1 dairy serving; and 3) “High Dairy,” 1,400 mg calcium provided by three servings of milk, cheese and/or yogurt in addition to dietary calcium from other foods.
Weight loss in the “High Dairy” diet group was similar to that in the “Low Calcium” and the “High Calcium” diet groups, but those who complied with the “High Dairy” diet had twice as much fat loss as those in the other groups, and also demonstrated significantly greater fat loss in the torso and decreases in waist circumference. Visit NationalDairyCouncil.org for more information on dairy’s role in healthy weight management.
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| NDC BLOG HIGHLIGHTS |
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Bloggers are Buzzing about Dairy
 The National Dairy Council’s blog, The Dairy Report, continues to offer great content. Recently, a team of NDC’s bloggers, including Karen Kafer, Erin Coffield and Judy Jarvis, attended the American Dietetic Association’s Food and Nutrition Conference & Expo (FNCE). They blogged about their experiences, covering topics such as various child nutrition sessions and NDC-led panels.
Additionally, NDC held a Webinar to share the latest research on the importance of nutrient-rich foods for improving child health and wellness led by NDC’s Ann Marie Krautheim. The webinar, titled “Safeguarding the Health of America’s Children: The Important Role of Nutrient-Rich Foods,” featured speakers Karen Rafferty, RD, LMNT, Senior Research Dietitian for Osteoporosis Research Center at Creighton University and Lynn Moore, DSc, MPH, faculty of the Section of Preventative Medicine and Epidemiology at Boston University School of Medicine. Thanks to many of you who attended, and if you’re interested, please find a link to the presentation slides on Ann Marie Krautheim’s recap post on The Dairy Report.
As a reminder, readers are encouraged to visit The Dairy Report blog regularly and comment upon blog posts and contribute to ongoing conversations. Don’t forget to sign up for weekly e-mail alerts by visiting the “Get the Dairy Report Via” box! | | |
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| DAY-TO-DAY DAIRY |
Milk’s “New Look” Wins in School Lunch Rooms
 The New Look of School Milk (NLSM) program, based on the School Milk Pilot Test, has helped increase children’s milk consumption in nearly 11,000 schools nationwide. Through the NLSM program, more than six million children are offered ice-cold, low-fat or fat-free milk served in kid-appealing, easy-to-open recyclable plastic containers in white milk, as well as chocolate, strawberry, vanilla and other delicious flavors. In addition, consuming low-fat or fat-free flavored milk provides the same nine essential nutrients as low-fat and fat-free white milk, including calcium and potassium, and can help children and adolescents meet the 2005 Dietary Guidelines for Americans’ recommendations for dairy foods.
Growing Dairy Options for People with Lactose Intolerance
As you likely know, the 2005 Dietary Guidelines for Americans recommends that those 9 years of age and older consume three servings of nutrient-rich low-fat and fat-free milk and milk products each day. The dairy industry is committed to helping you provide nutritious, convenient and enjoyable solutions for your patients and clients. You can be a strong health ally for lactose intolerant consumers by educating them on the nutrient profile of lactose-free and low-lactose dairy products (especially that lactose-free milk has the same nine nutrients as regular milk) and recommending they look for and try the various types, flavors and sizes available in their markets.
Sip on a “Skinny” Treat Anytime
Stay warm this holiday season with a delicious and nutritious Skinny Hazelnut Café au Lait. This tasty and easy-to-make beverage offers 30 percent of the recommended Daily Value of calcium and 8 grams of dairy protein per serving, as well as other nutrients. It also can be made with lactose-free milk, and it’s a great treat to serve at a holiday party for friends and family. Get recipe ideas for other beverages, snacks and meals for all seasons! | |
| MORE FROM NDC |
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Coming Soon: The New Look of NationalDairyCouncil.org
 Through its Web site, National Dairy Council is the destination for scientifically-sound dairy nutrition information and educational tools. Materials available on the site focus on child nutrition, dairy’s health benefits and communication resources, as well as the latest dairy nutrition-related news. In the coming months, NationalDairyCouncil.org will sport a fresh new look, in addition to new and streamlined usability. Stay tuned to experience your favorite offerings with an exciting new twist!
Ask the Expert: Lactose Intolerance
Expert: Willarda V. Edwards, MD, MBA, President, National Medical Association 2009
Question: Sometimes my stomach hurts after I drink milk. I think I am lactose intolerant and have been avoiding all dairy products for the past few months, but I am starting to miss them. Any advice?
 Answer: If you are diagnosed with lactose intolerance, it doesn’t mean you have to avoid dairy. In fact, many people with lactose intolerance can often handle varying amounts of lactose, and it’s best to sample dairy foods in small amounts to find out how much and what types can be consumed to best meet your needs. Choose from a wide variety of lactose-free options or naturally lower-lactose containing choices in the dairy case that meet the different taste and health needs of most people, including lactose-free white milk and chocolate milk. Health professionals, such as a registered dietitian, can help customize a dairy-friendly diet that is right for you, so you can still enjoy dairy foods and the many health benefits they provide.
Also, as mentioned in “Research and Breaking News,” a new report from the National Medical Association recommends gradually introducing low-fat or fat-free dairy into the diet by drinking small portions of milk with food and eating hard cheeses, such as Swiss or Cheddar, and yogurt with live and active cultures. If milk substitutes are necessary, choose products from the milk food group, such as yogurt or lactose-free dairy products, or consume the enzyme lactase prior to eating or drinking milk or milk products.
While gas, bloating or abdominal discomfort can be uncomfortable and disruptive to a person’s lifestyle, it is difficult to confirm lactose intolerance based on digestive discomfort alone. People who have these symptoms need to be formally tested for lactose intolerance. For more information, visit NationalDairyCouncil.org.
Say Cheese!
The November/December issue of Dairy Council Digest highlights cheese’s role in a healthy diet. Consuming cheese as one of three daily servings of dairy is an easy way to get a powerful punch of nutrients, including calcium, phosphorus and protein, which help to build strong bones and healthy bodies.
Visit past issues of the Dairy Council Digest. | | | |