Guest Columns

Perspective:
Dairy Nutrition

What evolving nutrition science tells us about dairy foods, health

Amy DeLisio

Amy DeLisio is CEO of the Dairy Council of California. She is a registered dietitian with a master’s degree in public health from the University of Southern California and earned her bachelor’s degree in dietetics at Youngstown State University. She contributes this column exclusively for Cheese Market News®.

Diabetes affects an estimated 40.1 million people in the United States, or 12% of the U.S. population, and November’s American Diabetes Month is an important time to talk about the role food plays in disease prevention and management.

Nutrition conversations have often focused on individual components such as sugar, carbohydrates and fat, or on characteristics such as food processing, but nutrition science is evolving. Assessing the healthfulness of a particular food requires thinking beyond a single nutrient or attribute and instead examining its holistic nutrient composition and role within healthy eating patterns. Nutrient density, structure and evidence around health outcomes all contribute to a fuller understanding of a food’s nutritional value.

For the dairy community, this perspective presents an opportunity to educate consumers, health professionals and other stakeholders about dairy’s contributions to health.

• Whole food perspective

Dairy foods like cheese, milk and yogurt are sources of high-quality protein and other essential nutrients, including under-consumed nutrients such as calcium, vitamin D and potassium. At the same time, some dairy foods have been criticized for fat content and added sugars, in the case of products like flavored milk.

However, the benefits of dairy foods go beyond any one nutrient or attribute. The dairy matrix, which is the natural structure of dairy foods, allows nutrients and other components to work together in unique ways to support health.

Milk, yogurt and cheese, at all fat levels, have a combination of nutrients and bioactive components that support health. For cheese, the dairy matrix provides benefits beyond its sodium or saturated fat content.

Cheese delivers high-quality protein and calcium within a structure shaped by fermentation and aging. These processes influence the characteristics of the finished product, including texture, flavor and how its components are digested.

Fermentation transforms milk into foods like cheese, yogurt and kefir, creating an array of nutritious options that differ in structure and composition. Yogurt, kefir and many cheeses contain probiotics, live microorganisms that support digestion, gut health and overall wellness.

Research links fermented dairy consumption with several favorable health outcomes, including reduced risk of Type 2 diabetes and improved gastrointestinal health. In fact, dairy consumption has beneficial or neutral associations with Type 2 diabetes incidence among adults, with findings varying by specific dairy foods.

• The role of processed foods

As rates of diabetes and other chronic diseases rise, ultra-processed foods are receiving increased scrutiny. While research links some processed foods with low nutritional value to poor health outcomes, not all processed foods are created equal. Processing itself is not inherently good or bad; a food’s overall nutritional value, safety, accessibility and affordability are important considerations.

For dairy foods, processing methods serve specific purposes. Pasteurization protects milk from harmful bacteria while maintaining nutrient quality. Fermentation transforms milk into cheese, yogurt and kefir, enhancing flavor and texture while influencing nutritional characteristics. Other methods extend shelf life, support distribution and make nutrient-dense options more convenient and accessible.

For cheesemakers and dairy processors, there is an opportunity to help consumers, policymakers and other stakeholders understand these practices within the broader context of nutrition and health. Education and informed policymaking can advance the shared goal of improving diet quality while supporting access to affordable foods that provide essential nutrients.

Nutrition science is evolving alongside innovation in dairy foods. Many processors are responding to changing health expectations through higher-protein and lower-lactose offerings and products designed for improved functionality. Processing can also support reformulation to reduce sodium or added sugars and fortify products with beneficial nutrients.

Dairy’s contribution to health is best understood by considering the whole food, its unique matrix of nutrients and its role within eating patterns. A healthy eating pattern is not about a single food choice, but rather all food and beverage choices over time. Healthy eating patterns can also be tailored to personal tastes, cultural heritage and budgets.

Organizations like Dairy Council of California bring trusted nutrition education and strong partnerships together to nourish communities and strengthen dairy’s future. Together, we are creating a healthier tomorrow through dairy.

CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reflect those of Cheese Market News®.

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