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Dairy

Pediatricians Urge Consumption of Only Pasteurized Dairy Products

Posted December 17, 2013

Pregnant women, infants and young children should avoid raw or unpasteurized milk and milk products and only consume pasteurized products, according to a new policy statement from the American Academy of Pediatrics.

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Study: Organic Dairy is The Latest Source For Your Omega-3s

Posted December 12, 2013

Shoppers have another reason to feel good about choosing organic dairy. A new scientific study, conducted by Washington State University researcher Charles Benbrook, suggests new benefits from eating and drinking whole milk organic dairy products. The research is now published in the online journal PLOS ONE.

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Study: Meat, Egg and Dairy Nutrient Essential for Brain Development

Posted November 25, 2013

Asparagine, found in foods such as meat, eggs, and dairy products, was until now considered non-essential because it is produced naturally by the body. Researchers at the University of Montreal and its affiliated CHU Sainte-Justine Hospital found that the amino acid is essential for normal brain development. This is not the case for other organs.

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Higher dairy intake in elderly women linked to greater strength, less falls

Posted August 20, 2013

Elderly women that consume “higher” levels of milk, yogurt and cheese are at less risk of a fall, new research findings have suggested.

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Dairy Products Help Maintain Muscle Mass

Posted August 13, 2013

Consuming dairy products may help preserve muscle mass and improve the physical performance of elderly women, according to a new study published in the Journal of the Academy of Nutrition and Dietetics. Researchers were led by Kun Zhu, Ph.D., Department of Endocrinology and Diabetes, Sir Charles Gardiner Hospital in Western Australia. The team examined whether dairy intake was associated with body composition and physical performance using 1,456 women between the ages of 70 and 85 years.

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New Research Shows Cheese May Prevent Cavities

Posted June 6, 2013

Consuming dairy products is vital to maintaining good overall health, and it’s especially important to bone health. But there has been little research about how dairy products affect oral health in particular.

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High Dairy Consumption May Improve Insulin Resistance

Posted May 29, 2013

A study by researchers at the University at Buffalo and the University of Manitoba has found that consumption of high amounts of low-fat dairy food over a six-month period improved a marker of insulin resistance in healthy adults but had no ill effect on body weight and composition, energy expenditure, blood pressure, blood glucose, and blood lipid and lipoprotein responses.

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Consumption of low-fat dairy foods for 6 months improves insulin resistance without adversely affecting lipids or bodyweight in healthy adults

Posted May 4, 2013

Given the highly debated role of dairy food consumption in modulating biomarkers of metabolic syndrome, this study was conducted to examine the influence of long-term (6 month) dairy consumption on metabolic parameters in healthy volunteers under free-living conditions without energy restriction.

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New study sheds light on link between dairy intake and bone health

Posted February 3, 2013

A study by researchers at the Institute for Aging Research (IFAR) at Hebrew SeniorLife, an affiliate of Harvard Medical School (HMS), has found that dairy intake —specifically milk and yogurt —is associated with higher bone mineral density (BMD) in the hip, but not the spine. Cream, on the other hand, may be associated with lower BMD overall. Published today in the journal Archives of Osteoporosis, these findings suggest that not all dairy products are equally beneficial in promoting bone strength.

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A Blend Of Soy & Dairy Proteins Promotes Muscle Protein Synthesis When Consumed After Exercise

Posted January 26, 2013

A new study published in The Journal of Nutrition demonstrates the benefits of consuming a protein blend for muscle protein synthesis after exercise. This study is a first-of-its-kind, conducted by researchers at the University of Texas Medical Branch, and utilizes the proteins from soy, whey and casein consumed after an acute bout of resistance exercise.

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