The Dairy Report

Mar

2010

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Getting perspective on saturated fat

Posted by Judith Jarvis, MS, RD @ 2:32 PM

As February was American Heart Month, you may have read with interest this February 5th blog post from my colleague, Greg Miller, about the meta-analysis of prospective cohort studies published in the American Journal of Clinical Nutrition showing that the intake of saturated fat was not associated with an increase in risk of cardiovascular disease, stroke or coronary heart disease.

An article in the February 24th issue of the Boston Globe quotes principal investigator of the study, Ron Krauss, director of atherosclerosis research at Children’s Hospital Oakland Research Institute, as saying, “It’s time to turn the page on how we perceive saturated fats in relation to risk for heart disease. It’s the wrong message that saturated fats are artery-clogging or evil.” Adding some important perspective, Dr. Krauss told the Globe that Americans shouldn’t avoid all forms of saturated fats and that it’s erroneous to focus on saturated fat out of context from the whole diet.

As a health professional, do you share this perspective on the role of saturated fats in the diet?

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Mar

2010

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Got Free Milk?

Posted by Melissa Joy Dobbins, MS, RD, LDN, CDE @ 4:50 PM

That’s what we gave out to people at Union Station in Chicago on January 13th – free gallons of milk! People couldn’t quite believe we were giving out free milk but cheerfully grabbed gallon after gallon (2000 free gallons to be exact) as their travels through Union Station brought them by our milk table. We also donated 1000 gallons of free milk to the Chicago Food Depository.

The Great Gallon Give is a national initiative and an interactive way to show moms (and dads) that milk helps build stronger bones and healthier families. In addition to receiving a free gallon of fat-free or low-fat milk, people could pose for their very own celebrity-inspired milk mustache souvenir photo. As a registered dietitian at the event, I talked with people about dairy’s nutrient and economic value and answered nutrition questions.

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Mar

2010

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Dairy avoiders: are you getting enough?

Posted by Karen Kafer, RD @ 4:14 PM

Karen Kafer This question was posed by an NIH Consensus Development panel convened February 22-24 to examine the available evidence on lactose intolerance and health.

We certainly know that lactose intolerance is a leading barrier to health professionals recommending dairy, yet the panel noted in its draft consensus development conference statement that inadequate consumption of dairy and dairy nutrients may increase the risk for chronic health problems, including osteoporosis and decreased bone health, and that eliminating nutrient-rich dairy foods may be unnecessary to managing the condition.

Without low-fat and fat-free milk and milk products in the diet, it’s hard to meet nutrient needs, and available research suggests people diagnosed with lactose malabsorption can tolerate at least 12 grams of lactose (the amount in about one cup of milk) with no or minor symptoms. Experts also suggest drinking low-fat or fat-free milk (regular or flavored) with meals or a snack instead of on an empty stomach, trying small, frequent portions or buying lactose-free or lactose-reduced milk – which contain all the same nutrients as regular milk, and that yogurt and hard cheeses (the panel suggests Cheddar, provolone and mozzarella) may also be more easily digested. Lastly, the panel encouraged health professionals to offer personalized, culturally-sensitive management strategies based on individual preferences.

Last month I was pleased to moderate a National Dairy Council-hosted webinar on lactose intolerance which drew participation by over 1,500 dietitians, physicians and nutrition educators. Based on the interest in the topic, and the 150+ questions asked, the panel’s report will provide welcome guidance. For additional resources on lactose intolerance see the National Dairy Council Web site and http://www.nichd.nih.gov/milk.

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Feb

2010

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Got lactose intolerance?

Posted by Melissa Joy Dobbins, MS, RD, LDN, CDE @ 4:05 PM

Melissa Joy Dobbins Have you ever heard anyone say “I like dairy, but it doesn’t like me!”? As a registered dietitian who has counseled thousands of patients and now works for the dairy council, I have heard this from time to time. What strikes me the most is that people talk about how much they want to eat dairy foods for the sheer enjoyment if not the nutritional benefits, but they avoid them in order to avoid the symptoms of lactose intolerance.

When I speak with people about how they can still include dairy foods in their diet by following a few simple strategies, they are usually relieved and excited. And when I talk to them about how health experts encourage people with lactose intolerance to still choose dairy foods for their important nutrients, they are even more compelled to get dairy back into their diets. However, I’ve found that even health professionals are often unaware of these recommendations and strategies identified through research that may help make dairy foods easier to digest. I wanted to share them here so other health professionals can share them with patients to help them enjoy nutrient-rich dairy.

Try these tips that may help dairy foods fit in your daily diet:
• Try lactose-free milk. Lactose-free milk and other dairy foods are available in most local supermarkets in the dairy aisle. Traditionally, lactose-free milk has been made by adding the enzyme lactase to the regular form of milk, thus it provides the same package of nine essential nutrients as regular milk, just without the lactose.
• Try drinking small amounts of milk with meals. Consuming milk with other foods or a meal can make it easier to digest, so try milk on cereal, in smoothies or licuados, and enjoy a glass of milk with lunch or dinner.
• Try cooking with milk. Make oatmeal with milk instead of water and add milk to soups, sauces and casseroles.
• Try eating yogurt. Yogurts that contain live and active cultures can make it easier for the body to digest lactose.
• Try aged cheeses. Aged cheeses like Swiss, Parmesan, Gouda, Colby, provolone, Cheddar, Edam, Fontina, Gruyere, Muenster and Monterey Jack have very little lactose.

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Feb

2010

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Calcium and vitamin D synergy promote health

Posted by Judith Jarvis, MS, RD @ 11:49 AM

Judy Jarvis As research supporting the health benefits of vitamin D flood nutrition and medical journals, it is important to remember that synergy between nutrients often determines health outcomes. Two recent reports in the medical/nutrition literature demonstrate this for calcium and vitamin D.

A study in Denmark published January 12 online in the British Medical Journal, reported results of a meta-analysis of seven large randomized controlled trials. It investigated the role of vitamin D supplementation of the diet, with or without calcium, on the risk of fractures.

Results showed that vitamin D with calcium reduced the overall risk of fracture, and probably hip and clinical vertebral fractures, irrespective of sex and fracture history. Daily supplementation of the diet with 10-20 µg (400-800 IU) vitamin D alone was not significantly associated with fracture risk. However, when 10 µg of vitamin D was given with calcium, there was a significant reduction in both overall fracture and hip fracture risk.

Unfortunately, the authors do not report dietary intakes of vitamin D (or sunlight exposure) and calcium – so we don’t know if these study populations were being supplemented on top of adequate or inadequate intakes. However, based on the results of this meta-analysis, the researchers recommend supplementing the diet with at least 400 IU of vitamin D and 1,000 mg of calcium daily.

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Feb

2010

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NDC joins USDA for first blogger conference call about Fuel Up to Play 60

Posted by Karen Kafer, RD @ 4:51 PM

Recently, I had the pleasure of joining Jean Ragalie, RD, Executive Vice President of Consulting and Communications, Dairy Health and Wellness and the U.S. Secretary of Agriculture, Tom Vilsack on the first ever USDA blogger conference call to discuss the Fuel Up to Play 60 program, and the USDA and dairy industry’s joint commitment to child nutrition and wellness. This call was a follow-up to the January 15 event at Central Park East Middle School in New York City.

The call began with remarks from Jean and Secretary Vilsack about Fuel Up to Play 60, NDC’s partnership with the USDA and NFL, and the USDA’s focus on child nutrition, and concluded with Q&A’s from the participating bloggers.

Through the partnerships with the USDA, NFL and our many other partners, we are able to expand the Fuel Up to Play 60 program and bridge a common desire to improve child nutrition and wellness by empowering youth to change their school environment.

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Feb

2010

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Fuel Up to Play 60 teams up with the First Lady

Posted by Erin Coffield, RD, LDN @ 12:00 PM

I am excited to announce that today, Fuel Up to Play 60 and the office of the First Lady, Michelle Obama, announced a goal to expand the program's reach into 90,000+ schools by the end of the next school year (5/2011), or more than 90 percent of schools nationwide. Fuel Up to Play 60 will ensure all schools have access to customizable and non-prescriptive Fuel Up to Play 60 program components such as curriculum materials, in-school promotional materials and a program Web site, to facilitate positive changes in the school environment. Ultimately, through our reach and impact in schools, we will help youth take small steps toward developing and maintaining lifelong healthy habits.

Fuel Up to Play 60 shares the ambitious and attainable goals outlined in the First Lady’s childhood obesity platform. The program recognizes that many of today’s youth are overweight and undernourished, and encourages the availability and consumption of nutrient-rich foods- particularly low-fat and fat-free milk and milk products, fruits, vegetables and whole grains- along with 60 minutes of physical activity daily. Fuel Up to Play 60 is funded with an initial private sector financial commitment of $250 million over five years by America’s Dairy Farmers. Already impacting 59,000+ schools nationwide, the program will further its impact even more in the coming year. More information about Fuel Up to Play 60 is available at http://www.fueluptoplay60.com. Media resources, including related video footage and photos are available at FuelUptoPlay60MediaResources.com.

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Feb

2010

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Saturated fat and cardiovascular disease

Posted by Greg Miller, PhD, MACN @ 12:31 PM

An American Journal of Clinical Nutrition article, first published online ahead of print on January 13, 2010 by Siri-Tarino et.al., is a meta-analysis of prospective cohort studies examining the association between saturated fat and coronary heart disease (CHD), stroke, or cardiovascular disease (CVD; CHD inclusive of stroke). They found that during 5-23 years of follow-up of 347,747 subjects, 11,006 developed CHD or stroke. When examining the relationship between saturated fat intakes they found that the intake of saturated fat was not associated with an increased risk of CHD, stroke or CVD. Interestingly they also indicated, “Our results suggested publication bias, such that studies with significant associations tended to be received more favorably for publication.”

The strength of this study is that it used prospective epidemiological studies that adjusted for the relevant covariates and included large studies that had a significant number of incident cases. A weakness is the accuracy of measuring food intake in the various studies.

The results of this study will add fuel to the debate about dietary intake recommendations that focus on single nutrients, like recommendations to severely restrict intake of saturated fat.

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Feb

2010

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Protein may help elderly women preserve bone and muscle

Posted by Judith Jarvis, MS, RD @ 5:30 PM

An age-related decrease in skeletal muscle and bone mineral content can increase the risk for falls and fracture. Few studies have evaluated the effects of protein intake on both bone and muscle in elderly women long-term. Recent results from an observational study conducted in Australia provides support for the possible benefit of higher protein intake for this age group.

The researchers examined the association of protein consumption at baseline with bone-free lean mass, muscle size, and bone mass five years later in a group of 862 community-dwelling elderly women (average age 75 years). The average baseline protein intake was 81 gm/day contributing 19 percent of total energy.

Results showed:
• A higher baseline protein intake was associated with significantly higher whole body and appendicular (upper and lower limbs) bone-free lean mass, bone mineral content, and upper arm muscle area.
• “Compared with those in the lowest tertile of protein intake (<66 gm/day), women in the top tertile (>87 gm/day or 1.6 gm/kg/d) had 5.4-6% higher whole body and appendicular lean mass and upper arm muscle area, and 5.3-6% higher whole body and appendicular bone mineral content.”

The authors say these findings are consistent with a review of recent nitrogen balance studies in the healthy elderly, concluding that a protein intake of 1.0-1.3 gm/kg/d is necessary to maintain nitrogen balance, and a review of safe protein intake in the elderly suggesting 1.0-1.2 gm/kg/d of high-quality protein. “Providing further studies do not show adverse effects,” they conclude, “it would be reasonable to recommend such an increase in protein intake to elderly women.”

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Feb

2010

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Healthy kids, healthy schools

Posted by Teresa Wagner, MS, RD, LD @ 2:31 PM

Teresa Wagner On January 16th, I attended the Houston Wellness Association 2010 Wellness Symposium. The theme for the symposium was to offer strategies for companies & communities to impact health in a challenging economy. The goal of the symposium was to leave with solutions and tools for transforming Houston into a widely-modeled, innovative city for healthy living and thus a role model for the entire nation.

One of the major initiatives highlighted at the summit was the Healthy Kids, Healthy Schools (HKHS) program. DairyMax, National Dairy Council and leaders across Houston have joined together in a unique public-private partnership pioneering new ways to help students in Houston Independent School District (HISD) eat better and move more. As a result of Healthy Kids, Healthy Schools, an unprecedented, comprehensive and exciting campaign for wellness is underway in HISD. Stakeholders from a wide range of community, health, government and business organizations are working together to create a new “culture of wellness” through a range of coordinated communications, programs and activities – all geared toward empowering students to make better food choices and become more physically active. With collaboration as a guiding principle, this upbeat public-private partnership has a single goal: create a district-wide population of healthy, high-achieving students.

FUTP60 event

Concrete tools and programs have been collaboratively envisioned, piloted and rolled out including the HKHS Making Wellness Happen Guide for School Leaders, the HKHS Planner and identification of Health Coaches to help make change happen and monitor progress at the school building level. The student-led “Change the Game” social marketing campaign is underway to help spread the word. Direct student involvement in school meals is ramping up through the “Have a Say” effort.

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