Dairy Foods in Nutrition and Health

This review traces the dichotomous situation of dairy foods over the past quarter century, describes their present situation, and attempts to predict their future position in this new decade of the 1980s. While dairy foods have continued to make an impressive nutrient contribution to the United States diet, to hold a key position as a separate group in basic food guides, to be included in the more than 4.9 billion meals served annually to the nation's school children, and to increase in variety consistent with consumer demands, their traditional image as foods contributing to optimal health has been challenged. National attention to quality of life and the role of diet in disease prevention and health maintenance has subjected animal products in general, and dairy foods in particular, to critical evaluation. A review of scientific and medical evidence, however, supports the conclusion that dairy foods, as part of a nutritionally adequate diet, do not contribute to coronary heart disease or obesity and need not be restricted to the general public for primary lactose intolerance. Milk allergy is rare, affecting less than 1% of infants and children in the United States. Furthermore, dairy foods are significant sources of several nutrients, particularly calcium, riboflavin, phosphorus, protein, magnesium, vitamin B12, niacin equivalents, vitamin B6, and when fortified, vitamins A and D. For their content of calcium and other nutrients important in bone formation, dairy foods may be of particular value in prevention, mitigation, and reversal of age-related decreases in bone density. Although definition of a nutritionally sound diet continues to be debated, we anticipate that dairy foods will remain a significant component of the food supply and will continue to contribute to the nutritional well-being of Americans of all ages.