Healthy and Balanced Diets in the EU: How Milk and Dairy Can Help
European Milk Forum Holds European Stakeholder Conference In Brussels.
03 Dec 2012 --- The European Stakeholder Conference was the first landmark event in the Milk, Nutritious by Nature information campaign which has been set-up by the EMF to help address the common problem of many Europeans whose diet is unbalanced with respect to energy and nutrient requirements. Within this context, the campaign will significantly raise awareness amongst European and national level stakeholders about the importance of helping people choose naturally nutritious foods such as milk and dairy as part of a healthy, balanced diet. Overall, more than 70 participants from the world of politics, science, healthcare, dairy and media attended the Conference.
Milk provides a significant amount of essential nutrients such as calcium, protein, potassium, iodine, phosphorus and vitamins B2 and B12. Milk also contributes to the intake of many other nutrients including vitamin A, pantothenic acid (vitamin B5), niacin (vitamin B3), folate, vitamin B6, magnesium, selenium and zinc. Furthermore, a growing body of research indicates that nutrients naturally present in milk act in synergy as well as independently. This ‘milk matrix’ may become most relevant when the health effects associated with milk and dairy intake appear to go beyond those of the individual nutrients it contains. “This Conference has been the first, crucial step to present the ‘state of the art’ and create a fruitful dialogue on the nutrient richness of milk and dairy with key stakeholders”, said Laurent Damiens, Chairman of the EMF.
A whole host of speakers were part of the line-up for this half day Conference, including Prof. Frans Kok of Wageningen University, Prof Wim Verbeke of Ghent University, Prof. Arne Astrup of Copenhagen University and Mr. Eric Poudelet, Director Safety of the Food Chain at Directorate General Health and Consumers at the European Commission.
According to Professor Frans Kok from Wageningen University, there is a high prevalence of obesity and suboptimal energy and nutrient intakes in the EU. Consuming more of certain foods and nutrients such as fruit, vegetables, whole grains and dairy products is key. Dairy being a nutrient-rich food, can be beneficial for public health, especially in the areas of blood pressure, cardiovascular disease and cancer.
Nutrition information is key to help consumers make nutritious food choices that contribute to a healthy, balanced diet “Consumers display a keen interest in information about nutrition, especially in the qualifying nutrients’ information, although they quite often get confused due to ‘information overload’,” said Professor Wim Verbeke of Ghent University. Whereas consumers made a choice between tasty and healthy food ten years ago, they now believe that they can eat healthy and tasty food if they make the right choices.
The ongoing information measures to stimulate healthy eating receive a wide public support and have a positive impact on awareness, knowledge, attitude and intentions. The concept of ‘naturalness’ is also considered a benefit appreciated by consumers. This is thus a positive trend for naturally nutritious foods such as milk and dairy. Milk and dairy are naturally nutritious foods that can contribute to a healthy, balanced diet and the prevention of chronic disease
A growing body of research indicates that nutrients naturally present in milk, such as protein, calcium, vitamin B12, riboflavin (vitamin B2), phosphorus and potassium, act in synergy as well as independently. This intriguing phenomenon called the ‘milk matrix’ effect may have positive consequences on health and prevent chronic disease such as overweight and obesity, cardiovascular disease (CVD) and type 2 diabetes.
According to Prof. Arne Astrup of the University of Copenhagen, accumulating evidence from observational studies indicates an inverse association between dietary calcium intake and body weight and body fat mass. Some randomised controlled trails (RCT) have been reported, and a metaanalysis points to the importance of dairy calcium for weight control, particularly during energy restriction.
Furthermore, recent meta-analyses clearly show that dairy reduces the risk of type 2 diabetes, and is associated with a reduced risk of CVD.
“We and others have found that a calcium rich dairy product, such as cheese, may not affect blood lipid profile adversely as predicted from its fat content and composition,” explained Astrup. In fact, he cholesterol reducing effect of calcium has been shown in some studies. This can partly be explained by a decreased fat digestibility, but it is likely that other mechanisms are also involved.
Finally, Mr Eric Poudelet, Director Safety of the Food Chain from DG Health and Consumers referred to the health claims that have already been approved for nutrients naturally present in milk and dairy such as proteins, calcium, other minerals and vitamins, and concluded that naturally nutritious foods such as milk and dairy can contribute to a healthy, balanced diet. Overall, participants and speakers of this first EMF stakeholder Conference welcomed the concept of nutrient richness of milk and dairy and its role as a key contributor to a healthy, balanced diet.
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