Dairy products are generally recognized as a cornerstone of a healthy diet, but many Americans consume less than the daily amount recommended by the Dietary Guidelines for Americans, published every five years by the federal Department of Agriculture and the Department of Health and Human Services. still do not meet the recommended intake. A detailed consumer study released by the International Food Information Council examines barriers to dairy nutrition among Americans and offers solutions on how to remove them.
It found that 78% of Americans believe dairy products are essential, but many are not reaping their benefits. Generally, this is because there is a disconnect between consumer perception and actual dairy intake.
The report titled Understand liquid milk and dairy consumption patterns to improve diet quality and nutritional equity, provides a roadmap for how industry, government and health and nutrition organizations can improve awareness 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.
Learning more about what drives or inhibits dairy consumption will help strengthen consumer education, identify reliable and effective support partners, improve knowledge about its nutritional value and health benefits, and encourage it as part of the food diet. It can support stakeholder efforts to address potential barriers associated with high dairy intake. healthy eating patterns.
Key data points in the report include:
- Missing out on lactose-free opportunities: Nearly two in three Americans choose lactose-free milk (64 percent), lactose-free flavored milk (76 percent), or non-dairy milk (68 percent). They said they had never consumed dairy products that did not contain lactose. ). 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.
- Best before dates and ‘passive avoidance’ are the biggest barriers: Concerns about spoilage before consumption are the main reasons why consumers avoid milk (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 purchase factors for taste and health, cheese ranks highest: Cheese is the most frequently consumed dairy product (90% weekly), followed by butter (85%), milk (75%), and yogurt (60%) Masu. 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 percent), with other benefits including immune system support (65 percent) and heart health (54 percent).
The study was supported by the International Dairy Council and the National Milk Producers Federation and was conducted on the dairy beliefs, behaviors, and perceptions of Black, Latino, Asian/Pacific Islander, and non-Hispanic white consumers. contained.
The prevalence of lactose intolerance in BIPOC communities, concerns about expiry dates, and the goal of reducing saturated fat intake are increasing awareness of innovative dairy products that are lactose-free, reduced-fat, fat-free, and safe to consume. It presents an opportunity to increase accessibility. Extending shelf life, increasing the intake of recommended amounts of dairy products, and ultimately improving the quality of our diets will become feasible and achievable for all Americans.
“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.”
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.
