The government has recently backed down on Health Minister Anne Milton's proposal that the third of a pint (189 ml) of milk daily at nursery for the under fives should be scrapped. Resisting the temptation of an annual saving of £50 million, the government has insisted that a daily milk serving, started in 1940 as a response to poor nutrition in young children due to war rations, should stay.
So, what makes milk such an attractive food? It is not only inexpensive, does not need to be cooked or prepared and is an easy food to package and consume, but milk also has numerous health benefits, – it is the original and ultimate 'fast food'.
Milk is a nutrient dense food. This means it provides relatively significant nutrients for its calorific value.
We have all grown up with 'if you drink your milk you will have strong bones and teeth'. Milk provides the body with calcium, phosphorus, magnesium, iodine, zinc and potassium (sodium, selenium and iron are also found in low amounts) and protein. These are all essential for healthy bone development in children as well as have a protective effect later in life playing a key role in preventive healthcare for adults - strong bones are less susceptible to osteoporosis (where the bones become brittle and easily broken). The protein that is important for healthy teeth is casein. There is more casein in milk than any other protein. Casein works by coating the teeth and therefore providing a protective layer reducing the loss of calcium and phosphate from the tooth enamel in the periodically acid environment of the mouth.
Studies have shown that consuming three servings of milk-based foods and five servings of fruit or vegetables coupled to a low-salt diet can reduce blood pressure in children and adults. In addition, a study in Wales showed that adult males who consumed the most milk had fewer heart attacks when compared to those who consumed less milk. Scientists have linked the calcium in milk to a reduced incidence of cardiovascular disease. They have shown that calcium works by reducing the amount of cholesterol in the blood and also by binding harmful fats in the intestines thus preventing their absorption into the blood.
Regular consumption of milk has been shown to confer a protective effect on the risk of colorectal and breast cancer. A study of 45,000 Swedish men found a 35% lower risk of disease of this type in adult males who had a daily ration of 1.5 glasses of milk compared to men whose ration was less than two glasses per week. Scientists believe that it is the calcium and a type of fat found in milk called conjugated linoleic acid (CLA) that lower the risk of colon cancer.
Milk also aids hydration. It is recommended that a person drinks 6 to 8 glasses of fluid each day. Milk is a good drink as it re-hydrates and nourishes at the same time!
Milk provides energy in the form of fat and carbohydrate. A person can control the fat and therefore the energy value of the milk they drink by choosing full-fat, semi-skimmed or skimmed milk. Higher calorie milk is suitable for people expending large amounts of energy through exercise such as playing sport or physical activity at work. Children are normally active and therefore require a source of high energy food such as milk. The carbohydrate in milk is called lactose. This sugar is the least damaging to teeth and consequently dentists recommend water and milk as the only two safe drinks to consume between meals.
Protein is needed for healthy growth and repair of the body and for the production of enzymes (these control the speed of reactions in the body) and hormones (these help to control some of the bodily functions). The main proteins found in milk are casein, mentioned above and whey.
Vitamins A, D, E, B complex and C are present in milk and are vital (the name 'vitamin' derives from the term 'vital amine') for the body in order to maintain good vision, the immune system and growth and development of body tissues. Vitamin D is needed in order for calcium and phosphorus to be absorbed by the body. Vitamin E helps maintain structures in the body such as cell membranes. It is an anti-oxidant and has been linked to reducing the risk of some cancers. B vitamins are present in milk, particularly vitamin B12. This is needed to maintain healthy nerves and red blood cells. The other B vitamins are thiamin (B1), riboflavin (B2), niacin, folic acid, pyridoxine (B6) and vitamin C.
So, despite an estimated 5% of the population having lactose intolerance to milk, the ubiquitous drink is enjoyed by many and is at the heart of a good, healthy and balanced diet. For a cheap and effective way to look after your health, there’s definitely a case for more of the white stuff!
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