Rosaura Leis presents Dairy White Paper at NutriEXPO in Barcelona
Leis, president of the Spanish Nutrition Foundation (FEN), coordinated the publication and heads the pediatric gastroenterology, hepatology and nutrition unit at Santiago University Clinical Hospital. The event, held in Barcelona on October 16 and 17, brought together professionals and companies involved in food and dietetics. Its program included presentations by specialists in food, medicine and pharmacy, alongside representatives from gastronomy, institutional catering and services for nutrition professionals.
The publication places dairy products within Spanish culinary traditions and assigns them an essential role in a healthy diet throughout life. In her presentation, Leis linked the leading global causes of illness and death to unhealthy habits, including poor diet, insufficient physical activity and sedentary behavior. She also linked increasing inactivity to passive forms of leisure and excessive or inappropriate screen use.
The specialist warned that people are moving away from traditional dietary patterns, particularly during childhood and adolescence. She explained that these diets have demonstrated health benefits and sustainability characteristics, and that abandoning them compromises nutritional and metabolic health. Leis advocated promoting dairy consumption through information about its properties, countering trends that discourage it. She said the available scientific evidence supports beneficial effects on health and the prevention of chronic noncommunicable diseases.
The book's fourth module addresses dietary needs according to age and physiological status. It describes the contribution of high-quality protein, along with calcium, phosphorus and vitamins A, D and B. According to the publication, these nutrients play a role in growth, the maintenance of bone tissue and bodily functions. It also highlights the accessibility and variety of these foods: milk, cheese and yogurt offer options for different ages and preferences.
As general guidance, specialists suggest an average of three servings a day as part of a varied, balanced diet. They advise choosing products suited to each stage of life, including reduced-fat, fermented or vitamin D-fortified options. They also recommend European dairy products for their quality, safety and sustainability assurances. Leis associates regular consumption with osteoporosis prevention and a contribution to blood pressure control through minerals such as potassium and calcium. She also credits it with benefits for maintaining an adequate diet.
The book's guidelines distinguish between population groups. For children and adults, they specify two to three servings daily, combining milk, yogurt or cheese. The recommendation rises to three to four servings during adolescence, pregnancy and breastfeeding, as well as for older people and those who participate in sports. The authors link these guidelines to the specific needs of each life stage and attribute benefits for bones, muscles and metabolic health to dairy products.
The proposed serving sizes depend on the product. For milk, a serving is 200–250 milliliters, approximately one glass or cup. For yogurt, the reference amount is 250 grams, equivalent to two individual containers. The recommended amount of aged or semi-aged cheese is around 30 grams; for fresh cheese, it is 60 grams.
