NEWS for North Dakotans
Agriculture Communication, North Dakota State
University
7 Morrill Hall, Fargo, ND 58105-5665
January 22, 1998
The familiar milk mustache will continue to brighten the faces of certain celebrities, young children and those who remain young at heart. What has changed with the new year are the labels for reduced-fat milk products.
The Food and Drug Administration required the label changes, through a rule it issued in November. The action is supported by the milk industry, and the intent of the changes is to help consumers make more healthful choices at the dairy case.
"A cup of whole milk provides 26 percent of the daily value for saturated fat, so if people to make a switch from whole to 2-percent or from 2-percent to non-fat or 1-percent milk, it will mean a significant reduction in their saturated fat intake," says Julie Garden-Robinson, extension food and nutrition specialist at North Dakota State University.
Under the new labeling requirements, the label for 2-percent milk must carry descriptions such as reduced fat or less fat. By comparison, labels for 1-percent milk can continue to carry the low-fat designation, or a similar phrase, such as little fat.
"I'd almost predict that we're going to see people switching from 2-percent to 1-percent milk due to this labeling change," says Garden-Robinson.
Under the new regulations, descriptions of skim milk can refer to the fact that it is a fat-free product. Some processors may opt for phrases such as zero-fat or non-fat. Meanwhile, a number of industry analysts are predicting that processors may begin offering a wider assortment of reduced-fat milk products.
But a reduced fat content doesn't mean that lower-fat and non-fat milks are nutritionally lacking. The FDA requires these products to provide at least the same amounts of fat-soluble vitamins A and D as whole milk, says Garden-Robinson. Because those vitamins are lost when fat is removed, milk processors will need to fortify their reduced-fat products. All milk products, regardless of fat content, are excellent sources of calcium.
At a minimum, the new labeling changes should continue a U.S. trend in milk consumption that dates back to mid-1970s, says Garden-Robinson. Since then, sales of whole milk have dropped while sales of reduced-fat (2 percent) and fat-free (skim) milk have increased. In fact, annual sales of 2-percent milk surpassed those of whole milk during the 10-year period from 1986 to 1996.
"That doesn't mean that people are drinking less milk," says Garden-Robinson. "I think the educational efforts that have already gone on have created an awareness of the relationship between fat intake from different types of foods and chronic diseases. These label changes should further heighten that awareness. At a minimum, we should consume two or three cups of milk or servings of other calcium-rich food every day."
But first, consumers will need to read the new milk labels more closely to know exactly what they're buying because some products are likely to be carrying a different name. And definitions are important. For example, Garden-Robinson reminds consumers that 2-percent milk means the product contains 2-percent fat by weight, which equates to 4.7 grams of fat per cup. In order to carry a low-fat label, a milk product must contain no more than 3 grams of fat per cup.
Another point Garden-Robinson makes is this: After weaning from formula or breast milk, young children from ages 1 to 2 need to be drinking whole milk because fat is necessary for proper growth and brain development. Parents should switch their children after they reach age 2 to a lower-fat milk such as 2-percent. She adds, "I'm going to keep my son on 2-percent milk through his preschool years."
Making the switch to lower-fat milk products presents an opportunity for adults to make complementary dietary changes at the same time. For example, cereal eaters may want to switch to a high-fiber cereal. Also, eating only jam, jelly or peanut butter on toast or muffins will eliminate the additional saturated fat and calories of butter or margarine.
"Trying to eat more fruits and vegetables throughout the day would be another goal," concludes Garden-Robinson. "Work toward at least three servings of vegetables and two servings of fruit for a total of five a day. A medium-sized piece of fruit, three-fourths of a cup of fruit or vegetable juice, or a half-cup of cooked or raw vegetables equals one serving."
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Source: Julie Garden-Robinson (701) 231-7187
Editor: Dean Hulse (701) 231-6136