Dairy nutrition: What we knew then to what we know now

By the middle of the 20th century it was well understood that milk was an important part of the diet…for children! Pasteurization ensured its safety and vitamin D was beginning to be a regular additive. At about this time, research began to reveal that there was possibly more to milk consumption than just the achievement and maintenance of healthy bones for children. In the space of 65 years we have learned that milk and milk products, along with being the major source of calcium in the western diet and the benefits thereof, are also responsible for reducing the risk of a variety of disease conditions. We now have very persuasive evidence that those who, within the context of a balanced diet, consume the equivalent of three servings of dairy per day are less likely to develop hypertension, kidney stones, type 2 diabetes, gout, colon cancer, heart disease and, of course, osteoporosis. The potential impact on health-care costs is enormous, but pales in comparison to the impact on quality of life. The simple prescription of three servings of dairy daily is one that should be embraced by all. The evidence is there; it is now up to health professionals to ensure its practical application.