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Experts' Summaries

• WHO Report on Trans Fats: Effects of Industrial versus Ruminant Trans Fat

  Data from randomized, controlled trials and observational studies demonstrate unequivocally that industrial trans fatty acids (TFA) derived from partially hydrogenated oils adversely affect several cardiovascular risk factors and are highly correlated with an increased risk of coronary...

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• Chocolate Milk: Improving Diet Quality for Children and Adolescents

  Studies have consistently demonstrated that inclusion of chocolate or flavoured milk in the diets of children and adolescents significantly improves diet quality with no adverse effect on weight. This is substantiated by the American Heart Association’s recent Scientific Statement on...

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• The benefits of milk products on blood pressure: a role for bioactive peptides

  Hypertension (blood pressure ≥ 140/90 mmHg) is responsible for more deaths than any other risk factor for cardiovascular disease and is predicted to become the leading cause of death and disability worldwide by 2020.”1 Currently, more than five million Canadians have hypertension and...

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• New Evidence Reveals that Saturated Fat Does Not Increase the Risk of Cardiovascular Disease

  In light of new scientific data, it appears that saturated fat is not associated with an increased risk of cardiovascular disease (CVD).

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• The alkaline diet, the acid-ash hypothesis and bone health

  Numerous webpages, books for lay persons, and alternative health practitioners espouse that diets favouring protein foods (especially meat and dairy products) and grains produce excess acid, such as phosphate, that must be buffered. They claim that this buffering mobilizes bone mineral...

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• Saturated Fat and Cardiovascular Diseases: The Role of Milk Products in Reducing Risk

  Current dietary recommendations advocate reducing saturated fatty acid intake to decrease the risk of cardiovascular disease. However, a growing body of evidence suggests that milk products, including cheese, may reduce cardiovascular disease risk despite their saturated fatty acid...

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• Institute of Medicine's DRIs for Calcium and Vitamin D

  Following a comprehensive review of the scientific literature, the Institute of Medicine (IOM) issued recommendations for intakes of calcium and vitamin D based on their key role in skeletal health, consistent with a cause-and-effect relationship. A review of nearly 1,000 published...

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• Sodium Reduction in the Canadian Food Supply: Challenges for Cheese

  In July 2010, the Sodium Working Group of Health Canada released their recommendations for reducing sodium intakes of Canadians to 2,300 mg/day by 2016.1 Although sodium consumption in Canada is too high, its reduction in foods such as cheese is challenging. Cheese contributes about 5% of...

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• Milk Products Play a Key Role in Preventing Type 2 Diabetes

  A growing and largely consistent body of evidence, including data from several meta-analyses, suggests that milk products significantly lower the risk of developing type 2 diabetes.

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• Milk Products: An Important Tool for Weight Management

  While unhealthy diets and sedentariness are the “big two” culprits contributing to overweight and obesity, the evidence to date indicates that an adequate consumption of calcium, especially from milk products, may be a key factor in preventing overweight and obesity. According to a...

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