Milk – recommended throughout life

Milk and milk products became part of the diet of adult humans following the transition from the hunter-gatherer to the tending of herds of animals for products other than meat and skins.

Humans evolved using the milks of many species as foods and as sources of a range of products.

Milk is the secretion of the mammary gland and is the staple food for all young mammals, including human infants.

It is a fact that the composition of the milk secreted by the species is optimally adapted to the particular nutritional needs of the species it serves.

Breast milk is a case in point. Its composition changes from birth to well beyond the first year of life of the human infant to provide myriad essential nutrients and immunological factors necessary for the healthy physical development and growth of the infant to the toddler.

It is for this reason that mothers are encouraged to breastfeed their children exclusively for the first six months of life and thereafter to sustain breastfeeding alongside complimentary feeding for two years and beyond if possible.

Cow’s milk is introduced in the infant’s diet once the child is a year old. From this point onwards, the milk product food group establishes itself alongside the other three main food groups (grains, meats, and fruit and vegetables).

Milk contains a complete and healthy balance of nutrients, including the protein casein, adisaccharide sugar called lactose, and saturated fatty acids.

Milk is therefore a good source of high-quality protein, providing substantial amounts of indispensable amino acids.

Lactose is normally digested by the enzyme lactase; however, individuals with insufficient amounts of this enzyme do not tolerate milk consumption well.

Such individuals experience discomfort and diarrhoea soon after ingesting milk. In such cases it is advised that they consult their family doctor.

Cow’s milk is also a substantial source of micronutrients, name-ly calcium, phosphorus and potassium.

There are also fat soluble and water-soluble vitamins that make milk and its products a rich source of vitamin B12, riboflavin and folate.

The nutritional composition of milk and its products clearly demonstrate that they are excellent sources of many nutrients. The current nutritional advice to reduce the consumption of total fat, especially saturated fat, has led the dairy industry to skim milk and thereby produce milk with lower fat levels. The consumer can therefore choose accordingly. Skimmed milk products are unsuitable for children below five years of age.

Milk and its products are generally the richest source of calcium, which plays a key role in thedevelopment of healthy teeth and bones. Calcium derived from milk and its products is highly bio-available to the human body and is therefore considered as a primary source of this very important mineral.

Calcium is needed throughout life for bone growth, and later on for maintenance as well as for several physiological functions. Milk is, however, low in iron.

Unflavoured natural milk is non-cariogenic, that is, it neither promotes nor reduces the prevalence or incidence of dental caries.

Milk and milk products are recommended for daily consumption throughout life due to the nutrient-dense composition of this natural product. People who develop an intolerance or allergy related to milk or any of it products should seek medical advice.

Ms Ellul is a registered public health nutritionist.