Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

Australia, but other sources include milk and products from goats, sheep and soy and variouscereals. Milk substitutes that are not fortified with calcium and other nutrients are not included inthis food group.Milk, cheese and yoghurt are a good source of many nutrients, including calcium, protein, iodine,vitamin A, vitamin D, riboflavin, vitamin B12 and zinc. These foods provide calcium in a readilyabsorbable and convenient form. The proportion of total fat and saturated fat content in somemilk, cheese and yoghurts has led to the recommendation that reduced fat varieties should bechosen on most occasions [10]. However reduced fat varieties of milks are not suitable as a milkdrink for children under the age of two due to energy requirements for growth.Alternatives to milk, cheese and yoghurt include calcium-enriched legume/bean milk products suchas calcium enriched soy drinks. Information about legumes/beans is included with vegetables andmeat and alternative groups above.2.5.2 The evidence for ‘milk, yoghurt, cheese and/oralternatives’The evidence for the health benefits of consumption of these dairy foods (mainly reduced fatvarieties) has strengthened since the previous Dietary Guidelines [37], however the evidence baseprimarily comprises small, short term studies with varied definitions of dairy foods. The evidencefor the relationship between foods containing calcium and increased bone density in postmenopausalwomen was not re-examined because it was regarded as an accepted relationship[37].The evidence statements and gradings (A- convincing association, B- probable association, C-suggestive association) from the Evidence Report (literature from years 2002 – 2009) arepresented in the table below. This does not include evidence from other sources, such as the 2003Dietary Guidelines (where evidence was classified as level I, II or III in which individual studieswere classified according to their design but overall grades for relationships were not derived),although these sources have been used to inform the Guidelines.Evidence StatementConsumption of at least 2 servings per day dairy foods (milk, yoghurt, and cheese) isassociated with reduced risk of ischemic heart disease and myocardial infarction.Consumption of 2 or more servings of dairy foods per day is associated withreduced risk of stroke.Consumption of 3 servings of low fat dairy foods is associated with reduced risk ofhypertensionGradeBBBDRAFT Australian Dietary Guidelines- December 2011 62