NDC’s top 10 science-based articles of 2017

Throughout its more than 100-year history, National Dairy Council has been committed to providing science-based education about dairy foods.

Here’s a look at the top 10 science-based articles on dairy foods we published on NationalDairyCouncil.org in 2017:

• Does milkfat influence vitamin D status and weight in young children? — A cross-sectional study in Canadian preschool children found drinking whole milk was related to both higher vitamin D concentrations and lower body mass index compared to drinking 1 percent milk. Long-term and randomized controlled trials may help clarify these relationships.
• Child cognition: Does overall diet quality matter? — Emerging research suggests overall greater diet quality may support both physical and cognitive health in youth. Additional clinical trials will help us better understand how children’s eating patterns may impact cognitive function.
• Flavored milk may help children meet dairy recommendations — Flavored milk provides essential nutrients while contributing, on average, only 4 percent of the total added sugars consumed by U.S. children. Among children, drinking flavored milk was associated with drinking more milk and consuming more nutrients like calcium and vitamin D compared to not drinking flavored milk, a study found.
• Studies: Eating recommended dairy for bone health not linked to weight in teens — Eating dairy foods like milk, yogurt and cheese in recommended amounts did not cause unwanted weight gain among young people, two clinical trials found. This adds to the body of science showing dairy foods can help young people meet their nutrient needs and follow a healthy eating pattern.
• How close are we to defining sustainable eating patterns? — Some people say sustainable food systems protect the environment and natural resources. But there’s much more to it than that. We need research that integrates environmental, health and economic considerations.  
• How yogurt interacts with other foods in a Mediterranean Diet — A cross-sectional study in an elderly population found that eating yogurt within a Mediterranean eating plan was associated with a reduction in cardiovascular risk factors. Eating both yogurt and certain plant-based foods containing lignans within the Mediterranean plan had a stronger link with risk factors of cardiovascular health than either food alone.
• How dairy foods and eating patterns support metabolic health — A cross-sectional study found dairy food choice (milk, yogurt, cheese, cream and butter), amount eaten and patterns of dairy food consumption in meals and snacks influenced their impact on specific components of metabolic health. Adults following an eating pattern that emphasized reduced-fat milk and yogurt unexpectedly had higher total blood cholesterol and triglycerides than those in the whole fat dairy and cream and butter groups.
• Eating low-fat yogurt can help reduce inflammation biomarkers in women — A new clinical study showed that eating 1½ servings of low-fat yogurt per day reduced biomarkers of chronic inflammation and improved gut integrity in both obese and normal weight women who were otherwise healthy. These results add to the body of research supporting a link between yogurt and health.
• How much do we really know about “green” eating? — French researchers reviewed consumption data from ten studies to assess the environmental impact of diets. They found some eating plans could be environmentally sustainable without eliminating animal foods or entire food groups.
• Healthy aging: Protein and physical activity can help — Eating adequate protein, including protein from animal sources, was associated with preserving muscle mass and functional performance in older adults, a longitudinal study found. Physical activity enhanced the benefit of adequate protein. Animal protein, such as that found in dairy foods, was associated with lower risk of declining physical ability, even in less active adults.