Protein

Some studies suggest that adequate protein intake contributes to bone health. Other scientific data indicates that protein, including that present in milk, could reduce the risk of chronic diseases.

Protein and Healthy Aging: Optimal Muscle Mass for Life

Our muscles are constantly in balance between anabolism (growth) and catabolism (breakdown). For anabolism to take place, we need to fuel muscles with protein. Exercise also gives muscles a further push to grow. Optimal distribution of protein at each meal appears to be a key factor in building and maintaining muscle mass throughout life.

Keywords: protein

Spotlight on Reduction of Chronic Disease Risk: A Review of Protein’s Contribution

Diet and lifestyle modifications remain the cornerstone of chronic disease prevention and management. A growing body of evidence suggests that a balanced diet that includes adequate protein – characterized as protein intake above the Recommended Dietary Allowance of 0.8 grams of protein...
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Milk Products: Source of High-Quality Protein

Milk products are a source of protein, but what about the quality of protein?

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Protein Requirements: Time to Re-evaluate Canadian Recommendations

Current recommendations for protein are 0.8 g/kg/day for adults and 0.95 g/kg/day for children. However, recent studies using the Indicator Amino Acid Oxidation (IAAO) technique clearly indicate the Recommended Dietary Allowance (RDA) should be substantially higher.

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Protein and Calcium

It has been commonly believed that protein negatively affects bone health. However, recent studies strongly support a diet that includes adequate amounts of protein for optimal bone health.

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Protein and Bone Health

While calcium and vitamin D are well recognized for their role in the prevention of osteoporosis, the impact of dietary protein on bone health is less well understood. A well-accepted hypothesis holds that high-protein diets are possibly/potentially detrimental to bone because they...
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Proteins and Body Weight

The role of protein in the regulation of long-term energy balance and maintenance of healthy body weight remains unclear. Nonetheless, high-protein diets remain popular due to perceived benefits such as increased satiety. Evidence is mounting that the source of protein is very important...
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Nutrients in Milk Products Keywords

What's New

Symposium 2016

Our annual Symposium is back! This year, we will explore various dietary patterns.

The DASH Diet: What It Is and What the Research Says

Numerous studies have confirmed the beneficial role of the DASH dietary pattern on blood pressure, and various DASH-style diets have also been examined.

Cardiovascular Disease and Milk Products: Summary of Evidence

Milk products, regardless of their fat content, do not appear to increase cardiovascular risk. In fact, a growing body of evidence indicates that milk products are associated with a reduced risk of...

The Effect of Milk Products on Inflammation

Evidence from randomized controlled trials suggests that milk product consumption does not have an adverse effect on inflammation. In fact, milk products may reduce inflammation in the body by...

Milk Products and Kidney Stones

Evidence from prospective cohort studies, randomized controlled trials and systematic reviews indicates that an adequate or higher consumption of milk products and dietary calcium in particular does not increase the risk of developing kidney stones.

Metabolic Syndrome and Milk Products

Several studies, including meta-analyses, indicate that milk and milk products are associated with a reduction in the risk of developing metabolic syndrome.

Differences in the Nutritional Composition of Organic Versus Conventional Milk

There is limited research comparing organic and conventional foods, including milk. However, emerging studies suggest that organic milk may contain higher levels of certain nutrients compared to conventionally produced milk, but the relevance of these findings from a clinical standpoint is unclear.

Advantages of Vitamin D3 over Vitamin D2

Cholecalciferol (vitamin D3) is a natural by-product of animal origin that is created from exposure to the sun, while ergocalciferol (vitamin D2) is a synthetic by-product of plant origin.