Eight dairy organizations join to demonstrate tangible nutritional benefits of dairy

Eight dairy organizations from around the world are joining efforts to demonstrate the tangible nutritional benefits of dairy at a symposium on "Maintaining health with nutrient rich diets: The role of dairy in prevention of metabolic syndrome, cardiovascular disease (CVD), obesity and sarcopenia."

Organized in conjunction with the 20th International Union of Nutritional Science (IUNS) Congress of Nutrition, taking place in Granada, Spain on Thursday 19 September (17:00-19:00), the Symposium will present updates on recent studies demonstrating four different yet major health benefits of dairy products. The Symposium features four presentations by leading experts: "Dairy's rich nutrient package" by Prof. Connie Weaver, "Dairy, metabolic syndrome and blood pressure, evidence from the MONICA Study" by Prof. Vanina Bongard, "The relationship between high-fat dairy and obesity, cardiovascular, and metabolic disease" by Prof. Mario Kratz and "Dairy protein and muscle mass maintenance in the elderly: preventing sarcopenia" by Prof. Luc van Loon.

"The objective of this Symposium is to explore and deepen the understanding of the nutritional benefits of dairy based on sound science," said Prof Connie Weaver, Dept. Nutrition Science, Purdue University, USA, and Chair of the session. "This is a unique opportunity that highlights the whole food value of dairy for an international audience."

"Dairy products are natural, nutrient rich foods which provide us with many essential nutrients throughout life. They play an important role in a healthy, balanced diet at any age and are recommended in numerous dietary guidelines. A growing body of scientific evidence shows that dairy foods as part of a healthy diet are associated with beneficial health effects. Creating awareness about the health benefits of dairy is vital and global collaboration is key in achieving this." explained Dr. Stefanie J.W.H. Oude Elferink, Chair of the IDF Standing Committee on Nutrition and Health.

Source: Purdue University