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Dairy industry seeking whole milk in new nutritional standards

The National Dairy Council is hopeful new research on whole milk fat could change the USDA’s nutrition guidelines for 2020.

Dr. Greg Miller says research shows dairy products regardless of fat levels provide health benefits to consumers, but they have to have evidence milk fat is beneficial.

“When we have an obesity epidemic, they continue to recommend that we consume foods in their lowest caloric version, and so for dairy that means low-fat and fat-free.”   

He says new research is finding compounds in milk fat are associated with reduced risk of stroke, type II diabetes, and other diseases.

“We’re trying to undo 50 years of dogma that’s been out there.  I do feel like we’ve turned the corner and we’re now seeing whole milk recommended by health professional organizations.”

Dairy management Inc says retail sales of whole milk have increased at least 10 percent over the past five years with flavored whole milk demand growing at an even faster rate.

Miller says the dietary guidelines affect what can be sold in schools, certain feeding programs, and what can be said about dairy foods.