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

2.5.3 How drinking milk and eating yoghurt, cheeseand/or alternatives may improve health outcomesTwo proposed mechanisms link the consumption of milk, yoghurt and cheese products with areduction in cardiovascular risk. Firstly, the consumption of milk, yoghurt and cheese products hasbeen linked to an increase in the levels of high density lipoprotein (HDL) cholesterol [410, 411].Secondly, there is evidence of an inverse relationship between milk, yoghurt and cheeseconsumption (especially milk) and blood pressure [412] which might be mediated by calciummodulation of endothelial function [413]. Calcium from foods may be preferable to calcium fromsome supplements. A recent meta-analysis of the effect of calcium supplementation on myocardialinfarction and cardiovascular events [414] suggested that calcium supplements, without coadministeredvitamin D, were associated with an increased risk of myocardial infarction. The samegroup have more recently reported a similar effect from calcium supplements with vitamin D[415]. However, the effect of an equivalent dose of calcium from milk, yoghurt and cheeseproducts has a much smaller effect than calcium supplements on the proposed risk factor, namelyraised serum calcium levels [416].There may be a negative association between calcium and blood pressure although this is variable,depending on other dietary factors, and it has been suggested that calcium supplementation maylower blood pressure only in people with a relatively high salt intake [417].Several reasons have been suggested for the lack of an association between a low consumption ofmilk and increased risk of osteoporotic fracture of the hip. For example it has been suggested thatwomen who consumed higher quantities of milk chose to do so because they were known to beat an elevated risk of osteoporosis or that milk intake during childhood was more important [418].A randomized control trial of overweight children found that 200mL of milk per day combinedwith nutrition education reduced consumption of sugar-sweetened drinks and increased lean bodymass [419].2.5.4 Practical considerations: Milk, yoghurt, cheeseand/or alternativesConsuming at least two and a half serves of milk, cheese, yoghurt and/or alternatives (mostlyreduced fat) is recommended for Australian adults, while the recommended food group intakesfor children and adolescents depend on age and sex [10]. Varieties of cheese which are lower insalt are also preferable (see Section 4.4).The Australian Guide to Healthy Eating provides detailed information on number of serves and servesizes of milk, yoghurt, cheese and/or alternatives required for different population groups (seetables 2.7 and 2.8 below).DRAFT Australian Dietary Guidelines- December 2011 65