Milk Shake

Fear of full-fat milk is tipped on its head by new findings on stroke and heart disease. So what milk is best and could dairy products help turn around our childrens poor nutrition?

- Sally Blundell

The froth on our coffee, the dash in our tea, the splash on our cereal – our hankering for milk is as unquenchable as it is questionable.

Some say it is just plain wrong – all other mammals nurse only until they are ready for other food, then a gene steps in to shut down the ability to produce lactase, the enzyme that allows babies to digest the milk sugar lactose. It is only through an evolutionary twist that about 40% of humans, particularly those in Europe, the Middle East, North Africa and the Indian subcontinent, lack this gene and so continue to consume milk into adulthood. For the remaining 60%, dairy consumption can cause a range of symptoms such as cramping, bloating, gas and diarrhoea.

Others warn of milk’s high fat content. If they consume milk, they opt for the no-fat, low-fat, lactose-free and trim versions. Most current dietary guidelines, including in New Zealand, recommend 2-4 servings of fat-free or low-fat dairy per day, in the belief that saturated fats adversely affect blood lipids and increase the risk of cardiovascular disease.

But a new study says a glass of full-fat milk, a pottle of yogurt and a slice of cheese every day actually lower the risk of heart disease. The Canadian-led Pure (Prospective Urban Rural Epidemiological) study, involving more than 135,000 people aged 35-70 in 21 countries, found those who eat three servings of dairy a day (one serving being a glass of milk, a cup of yogurt, a 15-gram slice of cheese or a teaspoon of butter) had lower rates of cardiovascular disease and lower mortality than those who ate less. As reported in the Lancet, butter was not seen to be protective, but the intake was so low it was not associated with any clinical findings.