Although many Americans recognize that dairy products are a cornerstone of a healthy diet, they still do not meet the recommended daily intakes approved by the Dietary Guidelines for Americans. In a detailed consumer survey released by the International Food Information Council (IFIC) on Thursday (May 16, 2024) and supported by the International Dairy Products Association (IDFA) and the National Milk Producers Federation (NMPF), Investigating barriers to dairy nutrition. Americans and how to remove them.
This report provides a roadmap for how industry, governments and the health and nutrition community can improve awareness of and access to lactose-free milk and dairy products. Expand your understanding of the nutritional value of dairy products. We work with the dairy industry to extend shelf life and improve the value of dairy products for consumers.
This report is based on the dairy beliefs, behaviors, and perceptions of Black, Latino, Asian/Pacific Islander, and non-Hispanic white consumers.
Key data points:
- Missed opportunities to go lactose-free: Nearly two in three Americans say they have never consumed lactose-free milk (64%), lactose-free flavored milk (76%), or any other lactose-free dairy product other than cow’s milk (68%). I am. Non-uptake rates were more than half in Latinx, Black, and Asian/Pacific Islander communities, indicating lower awareness among groups reporting higher rates of lactose sensitivity.
- Affordability is a key factor for both SNAP and non-SNAP households. Approximately 30% of all races and ethnicities at all income levels cite affordability as a reason for consuming milk.
- Expiration dates and the biggest barrier to “passive avoidance”: The main reason why consumers avoid milk is concern about spoilage before use (19%). Meanwhile, 37% of respondents did not cite specific reasons for restricting dairy consumption, suggesting “passive avoidance” that could be overcome through increased media, medical and community outreach. . Self-reported lactose sensitivity also contributes to higher levels of avoidance.
- Top buying factors for taste and health, cheese reigns supreme: The most frequently consumed dairy product is cheese (90% weekly), followed by butter (85%), milk (75%), and yogurt (60%). Consumers overwhelmingly cite taste as the main factor in purchasing cheese, yogurt and milk, followed by dairy as a good source of protein. Bone health is the most recognized health benefit (90%), with other benefits including immune system support (65%) and heart health (54%). Masu.
Spotlighting the disconnect between perception and consumption
“Exploring food consumption patterns of liquid milk and dairy products to improve diet quality and nutritional equity” study reveals a disconnect between consumer perceptions and actual dairy intake became. An overwhelming majority of Americans (78%) believe that dairy products are essential, but many are not reaping the benefits.
“Good nutrition is the foundation of health and wellness for adults and children of all walks of life, and dairy products are an important part of a healthy diet starting at a very young age,” said RDN, MPH, Vice President of Regulatory Affairs. Michelle Matto said. and Nutrition, IDFA. “This research shows how consumers value the nutrition and taste of dairy products, but lack adequate information about and access to the types of dairy products that are right for them and their families. This shows that dairy manufacturers are creating barriers that prevent Americans from getting enough of dairy’s nutrients, including high-quality protein, calcium, vitamin D, potassium, and health benefits. This demonstrates the need for expanded partnerships with communities of color, health and nutrition experts, and policy makers to improve bone health and eliminate type 2. These include lower risk of diabetes and cardiovascular disease.”
Advance
NMPF Director of Regulation Michela Hanselmann said the study clearly shows that education efforts need to be stepped up.
“IFIC’s research brings data behind both the nutritional importance of dairy and the need for better education about what dairy options are available and what benefits they offer. “We’re working hard,” Hanselman said. “As discussions about the next dietary guidelines are underway, we are making this information available to everyone who could benefit, from consumers who need dairy nutrition to policy makers who decide on federal programs.” It’s important to communicate clearly and strongly.”
IFIC’s research highlights the importance of targeted support programs to improve overall diet quality and achieve greater nutritional equity.
“Dairy products are a chronically under-consumed food group for many Americans, but BIPOC and SNAP-eligible households would benefit the most from hearing more about the health benefits associated with consistent dairy consumption.” Education and outreach efforts to increase awareness and availability of lactose-free dairy products and beverages highlight the benefits of dairy products beyond bone health for everyone. and new opportunities,” said Wendy Reinhard Kapsak, MSc, RDN, President and CEO of IFIC. “Increasing consumption of dairy products in all populations will positively contribute to improving diet quality and nutritional equity, i.e., availability, availability, and affordability, and will increase the consumption of dairy products among all Americans. We support health promotion.”
