A Scientific Report Highlights Dairy Products’ Nutritional Benefits
The report, identified as the Libro Blanco de los Lácteos, reviews the nutritional contribution of milk and dairy products, including yoghurt and cheese. Depending on their composition, these foods can provide calcium, protein and B vitamins, as well as vitamins A and D. Vitamin D levels are not uniform across dairy products and can depend on whether a product has been fortified.
The range of dairy formats allows these nutrients to be consumed through different foods and preparations. The report says that nutritional values can differ among milk, yoghurts and types of cheese, including their levels of protein, fat, added sugars, salt and vitamins. It therefore advises considering product labels and the rest of the diet when choosing among them.
Dairy consumption across life stages
Children and adolescents have increased nutritional requirements linked to growth and the development of bones. The report highlights calcium, protein and vitamins from milk and its derivatives during these years, while also stressing the importance of a varied diet and healthy habits. Dairy products may help meet nutritional needs, but they form only one part of the overall dietary pattern.
For adults, dairy proteins contribute to daily protein intake, while calcium is among the nutrients needed to maintain bone health. The report also reviews studies that found associations between the consumption of some fermented dairy products and certain cardiovascular-health indicators. It states that such an association does not by itself establish that yoghurt or cheese prevents disease. Any potential effect may vary with the product, the amount consumed, the overall diet and other factors.
For older people, the document focuses on protein and calcium in relation to nutritional needs linked to the maintenance of muscle and bone mass. Its guidance is presented as a general orientation rather than an identical prescription for every individual. Age, personal requirements, preferences and applicable nutritional recommendations can affect food choices and portion sizes.
Suggested daily servings
The report gives a broad guide of two to three dairy servings a day for children and adults. It proposes three to four servings for certain groups with specific nutritional needs, including adolescents, pregnant women, breastfeeding women and older people. Approximate serving equivalents include:
- Milk: 200–250 ml
- Yoghurt: 250 g
- Semi-cured or cured cheese: 30 g
- Fresh cheese: 60 g
These quantities are the report’s approximate reference points. The document says that dairy choices should be assessed in the context of habitual eating patterns and the composition of the individual products.
