Guidelines Dietary - Eat For Health

The 1995 National Nutrition Survey 45 included a category called ‘milk products and dishes’ which included itemssuch as milks, yoghurts, cheese, cream, ice-cream and milk-based custards, as well as milk substitutes such assoy drinks and soy cheeses. On the day of the survey, 93% of subjects consumed foods from this category, theaverage intake being 322g for adult men and 258g for adult women. Older men consumed less of these foodsthan younger men, but consumption remained relatively stable in women across age groups.To meet recommended food group intakes for adults 9 consumption of milk, yoghurt and cheese products wouldneed to approximately double overall, with a halving of higher fat varieties and a four-fold increase in reducedfat varieties of milk, cheese and yoghurt. Alternatives such as calcium-enriched soy or other drinks could besubstituted for these dairy foods.Guideline 2Pregnant and breastfeeding womenMilk, yoghurt and cheese product intake during pregnancy and lactation have benefits for both women andtheir babies. Reduced fat milk, yoghurt and cheese products are recommended during pregnancy and whilebreastfeeding. 428,572Pregnant women are advised to avoid consuming unpasteurised dairy products and soft, semi-soft and surfaceripenedcheeses (e.g. brie, camembert, ricotta, fetta and blue cheeses) due to risk of listeriosis. 349,609InfantsCow’s milk should not be given as a drink to infants (under 12 months of age). However cow’s milk may be servedin small quantities as custards, with cereals or as yoghurt. Any milk given to infants (as a drink) should be breastmilk or infant formula.Milk given to infants and toddlers should be pasteurised. As children under 2 years are growing rapidly and haverelatively high energy (kilojoule) needs, reduced fat milks are not recommended as a main milk food for this age,but are suitable after 2 years of age.For further information, see the Infant Feeding Guidelines. 351Children and adolescentsMilk is an important source of calcium and protein for growing children and adolescents. The decreased intake ofmilk and milk products among adolescent girls is of concern, and can lead to low calcium intake in this group. 45Diets restricting intake of milk and milk products (or calcium-fortified alternatives) are not generally suitable forgrowing children and adolescents. Suspected lactose intolerance and allergy in children and adolescents shouldbe confirmed by a medical practitioner.Older peopleFor older Australians, milk is a good source of protein, calcium and energy (kilojoules). All milks, including wholemilk, are good choices for older people whose appetite is reduced or who have lost weight, unless medicallyadvised otherwise.People with lactose intoleranceThe rate of lactose intolerance is relatively high in many Asian communities compared with Caucasians. High rates oflactose intolerance have been described among Aboriginal and Torres Strait Islander groups. 610,611 Lactose-intolerantadults and children often avoid milk and milk products, however up to 250ml of milk may be well tolerated if brokenup throughout the day and consumed with other foods. 612 Cheese contains little lactose and the lactose in yoghurt ispartially broken down by bacteria that thicken the yoghurt, so should be well tolerated. Lactose-free dairy productsand calcium-fortified beverages are also available.People with vegetarian or vegan dietary patternsThe 2003 edition of the dietary guidelines addressed vegetarian and vegan diets and their influence on calciumneeds because of the relatively high oxalate and phytate content in some plants. However, lacto-ovo vegetariansappear to have calcium intakes similar to those of omnivores. Those who follow a vegan or vegetarian dietand avoid milk products, should consume alternative calcium-fortified products and seek advice from a healthprofessional about whether they need to take supplements. 3660EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council