Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Milk and dairy products in human nutrition
can vary greatly in their nutritional composition. 42 Industrial processes that alter
the nutritional composition may not improve the overall nutritional profile. For
example, low-fat foods typically compensate for the fat reduction by an increase
in carbohydrates. As a result, dairy foods labelled as low fat may contain as many
calories per serving as dairy foods without this label and may have higher sugar
content (Wansink and Chandon, 2006). Skimmed milk (also known as “fat-free”
or “non-fat” milk) contains less fat-soluble vitamins, particularly vitamin A, than
whole milk. Hence, reduced-fat milk may be fortified with vitamins to replace the
vitamins that were removed during the removal of milk fat.
In countries such as Chile, India and Mexico fortification of milk with iron and
other micronutrients has improved iron status and reduced anaemia among younger,
undernourished children 43 (Stekel et al., 1988; Villalpando et al., 2006; Sazawal et al.,
2007). The mass fortification of milk with vitamin D contributed to the eradication
of nutritional rickets in some developed countries (WHO and FAO, 2006). Milk
products enriched with n-3 long-chain polyunsaturated fatty acids (LC‐PUFAs)
have the potential to contribute to improved nutrition (Givens and Gibbs, 2008;
Lopez-Huertas, 2010).
Given the diversity of dairy products that are available on the market, and
considering the wide variability in their nutritional compositions, it is important
that accurate information is available to the consumer to help them make informed
nutritional choices. Products such as whey and probiotic beverages are now advertised
as offering health benefits beyond their regular nutritional value. To date,
however, many dairy products lack the scientific evidence that substantiate such
claims (Roupas, Williams and Margetts, 2009, and references therein).
The dairy industry is in a pivotal position to distribute health and nutrition
information through advertising and labelling. When this information coincides
with government public health recommendations, the industry can assist in promoting
health (Fulponi, 2009). But when messages conflict, industry advertising
can limit the efficacy of government messages. A Canadian study on butter, for
example, concluded that despite increasing evidence of the potential danger of high
blood cholesterol levels, industry advertising increased demand for butter (Chang
and Kinnucan, 1991). Hence, the regulatory framework is currently being revised
in many countries to ensure that consumers receive accurate information and are
protected from misleading marketing campaigns, and also to encourage innovation
in the dairy industry (Roupas, Williams and Margetts, 2009; Falguera, Aliguer and
Falguera, 2012).
This chapter gives a very broad overview of the range of dairy components and
products and their impact on human health. It is not a systematic review, therefore
its findings and implications should be considered indicative.
42 Chapter 3 provides detailed information on the nutritional composition of milks from various species
and dairy products produced from them.
43 Fortified milk programmes are discussed in Chapter 7.