DRAFT Australian Dietary Guidelines - Eat For Health

Evidence Statement Grade
Consumption of more than 1 serving of dairy per day, especially milk, is associated
with a reduced risk of colorectal cancer.
Consumption of 3 or more servings of milk per day is not associated with risk of
renal cell cancer.
Consumption of 3 servings of any milk, cheese or yoghurt products a day is
associated with reduced risk of hypertension
Consumption of 2-4 serves of dairy foods per day is associated with reduced risk of
metabolic syndrome
Consumption of at least 1.5 servings of dairy foods (milk, yoghurt, cheese) per day is
associated with reduced risk of type 2 diabetes.
Consumption of more than 1 serving of milk per day is associated with reduced risk
of rectal cancer.
Consumption of dairy products (particularly milk) is associated with improved bone
mineral density
2.5.2.1 Cardiovascular disease, type 2 diabetes and excess weight
Cardiovascular disease: It is probable that the consumption of at least two servings per day of
dairy foods (milk, cheese and yoghurt) is associated with reduced risk of ischemic heart disease
and myocardial infarction (Grade B, Section 5.3 in Evidence Report [14]) [376].
It is probable that the consumption of two or more servings of dairy foods per day (milk, cheese
and yoghurt) is associated with reduced risk of stroke (Grade B, Section 5.4 in Evidence Report
[14]) [376, 377] particularly reduced fat varieties.
It is also probable that consumption of three servings of low-fat dairy foods (milk, cheese and
yoghurt) is associated with reduced risk of hypertension (Grade B, Section 5.5 in Evidence Report
[14]). The evidence also suggests that consumption of three servings of any milk, cheese or
yoghurt products per day is associated with reduced risk of hypertension (Grade C, Section 5.5 in
Evidence Report [14]) [378-382].
Type 2 diabetes: The evidence suggests that consumption of 2-4 serves of dairy foods (milk,
cheese, yoghurt) per day is associated with reduced risk of metabolic syndrome (Grade C, Section
5.7 in Evidence Report [14]) [376, 383] and that consumption of at least 1.5 serves of milk, cheese
and yoghurt per day is associated with reduced risk of type 2 diabetes (Grade C, Section 5.6 in
Evidence Report [14]) [376, 382, 384].
DRAFT Australian Dietary Guidelines- December 2011 63
B
B
C
C
C
C
C