8 Health Benefits of Dairy
Including the Prevention of 12 Different Diseases
1. It’s great for your bones!
Milk is high in calcium that’s extremely bioavailable. Here are some studies that found a direct correlation between dairy consumption and stronger bones: “Consumption of dairy products in childhood and adolescence may improve bone mineral density and reduce the risk of osteoporosis in adult women.” Wadolowska, Lidia, Kamila Sobas, Justyna W. Szczepanska, Malgorzata A. Slowinska, Magdalena Czlapka-Matyasik, and Ewa Niedzwiedzka. "Dairy Products, Dietary Calcium and Bone Health: Possibility of Prevention of Osteoporosis in Women: The Polish Experience." Nutrients. MDPI, July 2013. Web. 30 May 2017. |
“The amount of calcium absorbed in the intestine depends on habitual calcium intake. Bioavailability of the calcium source—digestibility and solubilization—plays a role under conditions of low calcium intake but is relatively unimportant when calcium intakes are high (e.g. >800 mg/d in people). Vitamin D intake is a second factor, as active calcium transport is directly and proportionally dependent on the presence in the intestinal cell.”
Bronner, Felix, and Dannielle Pansu. "Felix Bronner." The Journal of Nutrition. The American Society for Nutrition, 01 Jan. 1999. Web. 30 May 2017
“In addition to being high in calcium, dairy products also contain more utilizable calcium than most other foods. Calcium may be more bioavailable from dairy than from foods such as grains and leafy green vegetables, for instance, because dairy does not contain phytic acid or oxalates, which can bind calcium and prevent its absorption.”
Hess, et al. “Dairy Foods: Current Evidence of Their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.” Comprehensive Reviews in Food Science and Food Safety, Wiley, 31 Dec. 2015, onlinelibrary.wiley.com/doi/10.1111/1541-4337.12183/full.
“The nutritional needs for optimizing bone health can be easily met by a healthy diet with adequate calcium and vitamin D intakes through dairy or calcium fortified foods.”
Nieves, Jeri W. “Osteoporosis: the Role of Micronutrients.” The American Journal of Clinical Nutrition, vol. 81, 2005, pp. 1232S–1239S.
“Worldwide, many people fail to achieve an adequate dietary calcium intake. The adequacy of dietary calcium consumption varies geographically and reflects milk consumption.”
Rozenberg, Serge, et al. “Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases.” Calcified Tissue International, Springer US, 2016, www.ncbi.nlm.nih.gov/pmc/articles/PMC4703621/.
Many have expressed concerns about milk being an acidic protein source, causing it to leach calcium out of our bones. That is not true, and you can find out why here.
Bronner, Felix, and Dannielle Pansu. "Felix Bronner." The Journal of Nutrition. The American Society for Nutrition, 01 Jan. 1999. Web. 30 May 2017
“In addition to being high in calcium, dairy products also contain more utilizable calcium than most other foods. Calcium may be more bioavailable from dairy than from foods such as grains and leafy green vegetables, for instance, because dairy does not contain phytic acid or oxalates, which can bind calcium and prevent its absorption.”
Hess, et al. “Dairy Foods: Current Evidence of Their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.” Comprehensive Reviews in Food Science and Food Safety, Wiley, 31 Dec. 2015, onlinelibrary.wiley.com/doi/10.1111/1541-4337.12183/full.
“The nutritional needs for optimizing bone health can be easily met by a healthy diet with adequate calcium and vitamin D intakes through dairy or calcium fortified foods.”
Nieves, Jeri W. “Osteoporosis: the Role of Micronutrients.” The American Journal of Clinical Nutrition, vol. 81, 2005, pp. 1232S–1239S.
“Worldwide, many people fail to achieve an adequate dietary calcium intake. The adequacy of dietary calcium consumption varies geographically and reflects milk consumption.”
Rozenberg, Serge, et al. “Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases.” Calcified Tissue International, Springer US, 2016, www.ncbi.nlm.nih.gov/pmc/articles/PMC4703621/.
Many have expressed concerns about milk being an acidic protein source, causing it to leach calcium out of our bones. That is not true, and you can find out why here.
2. It protects you from heart disease
Researchers believe that one of the most important dietary factors that promote heart health are the nutrient contents of food. This makes sense because your body uses nutrients to function, and, when everything is fully functional, your systems are less likely to have complications. Dairy’s bulk of nutrients do not disappoint, and here are several studies that have linked dairy consumption to lower cardiovascular disease risk: |
“Avoiding dairy can have significant health effects. An emerging body of evidence suggests that yogurt and other dairy products may help support reduced risk of heart disease, hypertension, obesity, and type 2 diabetes.”
Brown-Riggs, Constance. "Nutrition and Health Disparities: The Role of Dairy in Improving Minority Health Outcomes." International Journal of Environmental Research and Public Health. MDPI, Jan. 2016. Web. 30 May 2017.
“In two prospective cohorts, higher plasma dairy fatty acid concentrations were associated with lower incident diabetes. Our findings highlight need to better understand potential health effects of dairy fat; and dietary and metabolic determinants of these fatty acids.”
Yakoob, Mohammad Y., Peilin Shi, Walter C. Willett, Kathryn M. Rexrode, Hannia Campos, E. John Orav, Frank B. Hu, and Dariush Mozaffarian. "Circulating Biomarkers of Dairy Fat and Risk of Incident Diabetes Mellitus Among US Men and Women in Two Large Prospective Cohorts." Circulation. American Heart Association, Inc., 22 Mar. 2016. Web. 31 May 2017.
“Our study found that intakes of low-fat dairy products, calcium, and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women, suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications.”
Wang, L., J. E. Manson, J. E. Buring, I-M. Lee, and H. D. Sesso. "Dietary Intake of Dairy Products, Calcium, and Vitamin D and the Risk of Hypertension in Middle-Aged and Older Women." Hypertension 51.4 (2008): 1073-079. MedPage Today. Wolters Kluwer Health, 21 Feb. 2008. Web. 31 May 2017
Brown-Riggs, Constance. "Nutrition and Health Disparities: The Role of Dairy in Improving Minority Health Outcomes." International Journal of Environmental Research and Public Health. MDPI, Jan. 2016. Web. 30 May 2017.
“In two prospective cohorts, higher plasma dairy fatty acid concentrations were associated with lower incident diabetes. Our findings highlight need to better understand potential health effects of dairy fat; and dietary and metabolic determinants of these fatty acids.”
Yakoob, Mohammad Y., Peilin Shi, Walter C. Willett, Kathryn M. Rexrode, Hannia Campos, E. John Orav, Frank B. Hu, and Dariush Mozaffarian. "Circulating Biomarkers of Dairy Fat and Risk of Incident Diabetes Mellitus Among US Men and Women in Two Large Prospective Cohorts." Circulation. American Heart Association, Inc., 22 Mar. 2016. Web. 31 May 2017.
“Our study found that intakes of low-fat dairy products, calcium, and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women, suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications.”
Wang, L., J. E. Manson, J. E. Buring, I-M. Lee, and H. D. Sesso. "Dietary Intake of Dairy Products, Calcium, and Vitamin D and the Risk of Hypertension in Middle-Aged and Older Women." Hypertension 51.4 (2008): 1073-079. MedPage Today. Wolters Kluwer Health, 21 Feb. 2008. Web. 31 May 2017
3. It lowers your risk of many cancers
It makes sense that there is a connection between the foods we put into our body and our development of one of the world’s most deadly diseases. However, that connection has remained fuzzy, despite the billions of dollars that go into cancer research. Because dairy composes an entire food group, it has been the subject of much investigation. Here’s what scientists have found: “Among cancers, milk and dairy intake was inversely associated with colorectal cancer, bladder cancer, gastric cancer, and breast cancer, and not associated with risk of pancreatic cancer, ovarian cancer, or lung cancer, while the evidence for prostate cancer risk was inconsistent.” Thorning, Tanja Kongerslev, et al. “Milk and Dairy Products: Good or Bad for Human Health? An Assessment of the Totality of Scientific Evidence.” Food & Nutrition Research, Co-Action Publishing, 2016, www.ncbi.nlm.nih.gov/pmc/articles/PMC5122229/. |
“This putatively protective effect of dairy intake has been ascribed to the milk content of potentially chemopreventive compounds such as calcium, vitamin D, conjugated linoleic acid, etc. (152). In particular, calcium has been suggested to inhibit cell proliferation, stimulate differentiation and apoptosis in the gastrointestinal tract and in the mammalian gland, and bind to FAs and biliary salts in the intestine, therefore lessening their potentially noxious effects on the mucosa.”
Visioli, et al. “Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence | Advances in Nutrition | Oxford Academic.” OUP Academic, Oxford University Press, 6 Jan. 2014, academic.oup.com/advances/article/5/2/131/4557960.
“Milk and dairy products play a key role in healthy human nutrition and development throughout life, but especially in childhood…. milk consumption is associated with a reduced risk of NCDs such as osteoporosis and possibly colorectal cancer and type 2 diabetes.”
Muehlhoff, Ellen, Anthony Bennett, and Deirdre McMahon. "Milk and Dairy Products in Human Nutrition." (2013): n. pag. FAO. Food and Agriculture Organization. Web. 31 May 2017.
“Higher consumption of milk and calcium is associated with a lower risk of colorectal cancer.” Cho, Eunyoung, Stephanie A. Smith-Warner, Donna Spiegelman, W. Laurence Beeson, Piet A. Van Den Brandt, Graham A. Colditz, Aaron R. Folsom, Gary E. Fraser, Jo L. Freudenheim, Edward Giovannucci, R. Alexandra Goldbohm, Saxon Graham, Anthony B. Miller, Pirjo Pietinen, John D. Potter, Thomas E. Rohan, Paul Terry, Paolo Toniolo, Mikko J. Virtanen, Walter C. Willett, Alicja Wolk, Kana Wu, Shiaw-Shyuan Yaun, Anne Zeleniuch-Jacquotte, and David J. Hunter. "Dairy Foods, Calcium, and Colorectal Cancer: A Pooled Analysis of 10 Cohort Studies." Journal of the National Cancer Institute 96.13 (n.d.): n. pag. Maastricht University. Oxford University, 7 July 2004. Web. 16 May 2017.
“Among premenopausal women, high intake of low-fat dairy foods, especially skim/low-fat milk, was associated with reduced risk of breast cancer.”
Shin, Myung-Hee, et al. “Intake of Dairy Products, Calcium, and Vitamin D and Risk of Breast Cancer | JNCI: Journal of the National Cancer Institute | Oxford Academic.” OUP Academic, Oxford University Press, 4 Sept. 2002, academic.oup.com/jnci/article/94/17/1301/2519873.
Visioli, et al. “Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence | Advances in Nutrition | Oxford Academic.” OUP Academic, Oxford University Press, 6 Jan. 2014, academic.oup.com/advances/article/5/2/131/4557960.
“Milk and dairy products play a key role in healthy human nutrition and development throughout life, but especially in childhood…. milk consumption is associated with a reduced risk of NCDs such as osteoporosis and possibly colorectal cancer and type 2 diabetes.”
Muehlhoff, Ellen, Anthony Bennett, and Deirdre McMahon. "Milk and Dairy Products in Human Nutrition." (2013): n. pag. FAO. Food and Agriculture Organization. Web. 31 May 2017.
“Higher consumption of milk and calcium is associated with a lower risk of colorectal cancer.” Cho, Eunyoung, Stephanie A. Smith-Warner, Donna Spiegelman, W. Laurence Beeson, Piet A. Van Den Brandt, Graham A. Colditz, Aaron R. Folsom, Gary E. Fraser, Jo L. Freudenheim, Edward Giovannucci, R. Alexandra Goldbohm, Saxon Graham, Anthony B. Miller, Pirjo Pietinen, John D. Potter, Thomas E. Rohan, Paul Terry, Paolo Toniolo, Mikko J. Virtanen, Walter C. Willett, Alicja Wolk, Kana Wu, Shiaw-Shyuan Yaun, Anne Zeleniuch-Jacquotte, and David J. Hunter. "Dairy Foods, Calcium, and Colorectal Cancer: A Pooled Analysis of 10 Cohort Studies." Journal of the National Cancer Institute 96.13 (n.d.): n. pag. Maastricht University. Oxford University, 7 July 2004. Web. 16 May 2017.
“Among premenopausal women, high intake of low-fat dairy foods, especially skim/low-fat milk, was associated with reduced risk of breast cancer.”
Shin, Myung-Hee, et al. “Intake of Dairy Products, Calcium, and Vitamin D and Risk of Breast Cancer | JNCI: Journal of the National Cancer Institute | Oxford Academic.” OUP Academic, Oxford University Press, 4 Sept. 2002, academic.oup.com/jnci/article/94/17/1301/2519873.
4. It has lower levels of hormones than other calcium sources
Furthermore, the plant form of hormones, called phytoestrogens, has been exclusively linked to reproductive disorders. Here’s some further reading about that:
AshadeepChandrareddyM.DaOzgulMuneyyirci-DelaleM.DaSamy I.McFarlaneM.DbOmar M.MuradM.Db. “Adverse Effects of Phytoestrogens on Reproductive Health: A Report of Three Cases.” Complementary Therapies in Clinical Practice, Churchill Livingstone, 7 Mar. 2008, www.sciencedirect.com/science/article/pii/S1744388108000170.
Clemetson, C A, et al. “Estrogens in Food: the Almond Mystery.” International Journal of Gynaecology and Obstetrics: the Official Organ of the International Federation of Gynaecology and Obstetrics., U.S. National Library of Medicine, www.ncbi.nlm.nih.gov/pubmed/29799.
D. Andrew Crain, Ph.D., Sarah J. Janssen, M.D., Ph.D., M.P.H., Thea M. Edwards, Ph.D., Jerrold Heindel, Ph.D., Shuk-mei Ho, Ph.D., Patricia Hunt, Ph.D., Taisen Iguchi, Ph.D., Anders Juul, M.D., John A. McLachlan, Ph.D., Jackie Schwartz, M.P.H., Niels Skak. “Female Reproductive Disorders: the Roles of Endocrine-Disrupting Compounds and Developmental Timing.” Fertility and Sterility, vol. 90, no. 4, Oct. 2008, pp. 911–940.
Singhal, Sarita*,†; Baker, Robert D.*; Baker, Susan S.*. “A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages.” Journal of Pediatric Gastroenterology and Nutrition, vol. 64, no. 5, May 2017, pp. 799–805.
AshadeepChandrareddyM.DaOzgulMuneyyirci-DelaleM.DaSamy I.McFarlaneM.DbOmar M.MuradM.Db. “Adverse Effects of Phytoestrogens on Reproductive Health: A Report of Three Cases.” Complementary Therapies in Clinical Practice, Churchill Livingstone, 7 Mar. 2008, www.sciencedirect.com/science/article/pii/S1744388108000170.
Clemetson, C A, et al. “Estrogens in Food: the Almond Mystery.” International Journal of Gynaecology and Obstetrics: the Official Organ of the International Federation of Gynaecology and Obstetrics., U.S. National Library of Medicine, www.ncbi.nlm.nih.gov/pubmed/29799.
D. Andrew Crain, Ph.D., Sarah J. Janssen, M.D., Ph.D., M.P.H., Thea M. Edwards, Ph.D., Jerrold Heindel, Ph.D., Shuk-mei Ho, Ph.D., Patricia Hunt, Ph.D., Taisen Iguchi, Ph.D., Anders Juul, M.D., John A. McLachlan, Ph.D., Jackie Schwartz, M.P.H., Niels Skak. “Female Reproductive Disorders: the Roles of Endocrine-Disrupting Compounds and Developmental Timing.” Fertility and Sterility, vol. 90, no. 4, Oct. 2008, pp. 911–940.
Singhal, Sarita*,†; Baker, Robert D.*; Baker, Susan S.*. “A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages.” Journal of Pediatric Gastroenterology and Nutrition, vol. 64, no. 5, May 2017, pp. 799–805.
5. It’s very easy to buy local sources of
Cattle are one of the few agricultural commodities that can adapt to many different climates. There are hundreds of different dairy breeds developed to withstand different temperature ranges and conditions. This means that you can find a dairy farm in a variety of different regions, making milk products highly accessible to people all over the world. Here is some further reading about local milk farms and the adaptability of cattle: |
“Real Milk Finder” : https://www.realmilk.com/real-milk-finder/
Hayes BJ, Bowman PJ, Chamberlain AJ, Savin K, van Tassell CP, Sonstegard TS, et al. (2009) A Validated Genome Wide Association Study to Breed Cattle Adapted to an Environment Altered by Climate Change. PLoS ONE 4(8): e6676. https://doi.org/10.1371/journal.pone.0006676
“Welcome to CAB Direct.” CAB Direct, CAB International, 1979, www.cabdirect.org/cabdirect/abstract/19791491643.
Hayes BJ, Bowman PJ, Chamberlain AJ, Savin K, van Tassell CP, Sonstegard TS, et al. (2009) A Validated Genome Wide Association Study to Breed Cattle Adapted to an Environment Altered by Climate Change. PLoS ONE 4(8): e6676. https://doi.org/10.1371/journal.pone.0006676
“Welcome to CAB Direct.” CAB Direct, CAB International, 1979, www.cabdirect.org/cabdirect/abstract/19791491643.
6. It’s packed full of macronutrients and micronutrients
I’ll just let the science do the talking: “Consumption of 0.5 litre milk daily supplies a significant amount of many of the nutrients that are required daily. Milk components take part in metabolism in several ways; by providing essential amino acids, vitamins, minerals and fatty acids, or by affecting absorption of nutrients. Milk fat is diverse with a wide-ranging spectrum of fatty acids and lipids. Milk fat has been notified for decades, but as discussed in this review a moderate intake of milk fat has no negative health effects, on the contrary, many milk fat component have important roles in the body. Milk protein is especially rich in amino acids that stimulates muscle synthesis, and some proteins and peptides in milk have positive health effect e.g. on blood pressure, inflammation, oxidation and tissue development.” |
Haug, Anna, et al. “Bovine Milk in Human Nutrition – a Review.” Lipids in Health and Disease, BioMed Central, 2007, www.ncbi.nlm.nih.gov/pmc/articles/PMC2039733/.
“In addition to calcium and phosphorus, the nutrients vitamin D, magnesium, zinc, and potassium are also found in milk and are vital to bone health…. Vitamin D, which is routinely added to milk in the U.S., Canada, and some countries in the European Union (Allen and others 2006), is integral to calcium uptake…. Dairy foods naturally contain small amounts of magnesium and zinc, which are also vital for bone health…. Although commonly represented as a valuable nutrient for blood pressure maintenance, potassium is also important for bone health and is present in dairy products.”
Hess, et al. “Dairy Foods: Current Evidence of Their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.” Comprehensive Reviews in Food Science and Food Safety, Wiley, 31 Dec. 2015, onlinelibrary.wiley.com/doi/10.1111/1541-4337.12183/full.
“Milk and its derivatives are proposed as being useful foods throughout all life periods, in particular during childhood and adolescence, when their contents of calcium, protein, phosphorus, and other micronutrients might promote skeletal, muscular, and neurologic development.”
Visioli, et al. “Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence | Advances in Nutrition | Oxford Academic.” OUP Academic, Oxford University Press, 6 Jan. 2014, academic.oup.com/advances/article/5/2/131/4557960.
“Nondairy milk beverages vary in their nutritional profiles. These should not be considered nutritional substitutes for cow's milk until nutrient quality and bioavailability are established.”
Singhal, Sarita*,†; Baker, Robert D.*; Baker, Susan S.*. “A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages.” Journal of Pediatric Gastroenterology and Nutrition, vol. 64, no. 5, May 2017, pp. 799–805.
“In addition to calcium and phosphorus, the nutrients vitamin D, magnesium, zinc, and potassium are also found in milk and are vital to bone health…. Vitamin D, which is routinely added to milk in the U.S., Canada, and some countries in the European Union (Allen and others 2006), is integral to calcium uptake…. Dairy foods naturally contain small amounts of magnesium and zinc, which are also vital for bone health…. Although commonly represented as a valuable nutrient for blood pressure maintenance, potassium is also important for bone health and is present in dairy products.”
Hess, et al. “Dairy Foods: Current Evidence of Their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.” Comprehensive Reviews in Food Science and Food Safety, Wiley, 31 Dec. 2015, onlinelibrary.wiley.com/doi/10.1111/1541-4337.12183/full.
“Milk and its derivatives are proposed as being useful foods throughout all life periods, in particular during childhood and adolescence, when their contents of calcium, protein, phosphorus, and other micronutrients might promote skeletal, muscular, and neurologic development.”
Visioli, et al. “Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence | Advances in Nutrition | Oxford Academic.” OUP Academic, Oxford University Press, 6 Jan. 2014, academic.oup.com/advances/article/5/2/131/4557960.
“Nondairy milk beverages vary in their nutritional profiles. These should not be considered nutritional substitutes for cow's milk until nutrient quality and bioavailability are established.”
Singhal, Sarita*,†; Baker, Robert D.*; Baker, Susan S.*. “A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages.” Journal of Pediatric Gastroenterology and Nutrition, vol. 64, no. 5, May 2017, pp. 799–805.
7. It powers your brain!
The nutrients that are primarily supplied by animal products are thought to be the main drivers of cognitive processing. The chemical compounds in dairy are no exception. Here is what researchers have to say about dairy and mental health: “A recent systematic review (135) identified 8 observational studies that reported a direct association between dairy consumption and better cognitive function.” Visioli, et al. “Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence | Advances in Nutrition | Oxford Academic.” OUP Academic, Oxford University Press, 6 Jan. 2014, academic.oup.com/advances/article/5/2/131/4557960. |
“It was determined that participants who consumed dairy products at least once per day had significantly higher scores on multiple domains of cognitive function compared with those who never or rarely consumed dairy foods, adjusting for cardiovascular risk factors, lifestyle and dietary factors. Frequent dairy food intake is associated with better cognitive performance but underlying causal mechanisms are still to be determined.”
Crichton, G.E., et al. “Relation between Dairy Food Intake and Cognitive Function: The Maine-Syracuse Longitudinal Study.” International Dairy Journal / Published in Association with the International Dairy Federation, U.S. National Library of Medicine, 1 Jan. 2012, www.ncbi.nlm.nih.gov/pmc/articles/PMC3895502/.
“A recent literature review states that cognitive health is impaired by metabolic syndrome parameters, especially hypertension and hypertriglyceridemia (Yates and others 2012). Although the reason for dairy foods’ associations with improved cognitive health has not been definitively determined, it has been attributed to the ACE inhibitors in their bioactive peptides.”
Hess, et al. “Dairy Foods: Current Evidence of Their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.” Comprehensive Reviews in Food Science and Food Safety, Wiley, 31 Dec. 2015, onlinelibrary.wiley.com/doi/10.1111/1541-4337.12183/full
Crichton, G.E., et al. “Relation between Dairy Food Intake and Cognitive Function: The Maine-Syracuse Longitudinal Study.” International Dairy Journal / Published in Association with the International Dairy Federation, U.S. National Library of Medicine, 1 Jan. 2012, www.ncbi.nlm.nih.gov/pmc/articles/PMC3895502/.
“A recent literature review states that cognitive health is impaired by metabolic syndrome parameters, especially hypertension and hypertriglyceridemia (Yates and others 2012). Although the reason for dairy foods’ associations with improved cognitive health has not been definitively determined, it has been attributed to the ACE inhibitors in their bioactive peptides.”
Hess, et al. “Dairy Foods: Current Evidence of Their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.” Comprehensive Reviews in Food Science and Food Safety, Wiley, 31 Dec. 2015, onlinelibrary.wiley.com/doi/10.1111/1541-4337.12183/full
8. It prevents a wide range of diseases and disorders
In conclusion, here are twelve diseases or disorders, identified by at least three of the above twenty-one studies (some studies cover more than one topic—that’s why there’s more than twenty-one citations), that dairy prevents:
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