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(St. Louis, Mo.
- July, 2008) While
licking a cone topped with your favorite
flavor to celebrate July Ice Cream
Month, consider these frozen treat
figures from the International Dairy
Foods Association (www.idfa.org):
• About 8% of milk produced by U.S.
dairy farmers is used for ice cream
• In 2006, the U.S. produced 1.6 billion
gallons of ice cream and related frozen
desserts
• The top five flavors (based on
consumption figures) are: vanilla (30%),
chocolate (10%), butter pecan (4%),
strawberry (3.7%) and chocolate mint
chip (3.2%)
• Ice cream and related frozen desserts
are consumed by more than 90% of
households in the United States
• In 2006, Americans spent $23 billion
on ice cream and frozen desserts
• In 2006, California was the top
ice-cream producing state in the United
States, followed by Texas, Indiana,
Pennsylvania, Massachusetts, and
Minnesota.
A few more fun facts:
• Ice cream is not just a summertime
treat: Limited edition “seasonal
flavors” are hot around holiday time.
How about Gingerbread, Pumpkin Pie or
Peppermint flavors?
• 13% of men and 8% of women admit to
licking the bowl clean after eating ice
cream.
• It takes 50 licks to finish the
average single scoop of ice cream.
Want a Great
Smile? Brush, Floss…Eat Yogurt
Findings of a New Study Show
Yogurt’s Role in Gum Health
(St. Louis, Missouri—June, 2008)
Researchers in Japan found that daily
intake of dairy foods containing lactic
acid, such as yogurt, is associated with
a lower prevalence of severe periodontal
(gum) disease and tooth loss in
non-smoking adults. Periodontal
examinations and dietary surveys were
analyzed from 942 Hisayama residents,
age 40 to 79 years. The participants’
dairy intake was examined and classified
into four groups: milk (low-fat and
full-fat milk), cheese, lactic acid
foods (yogurt) and other dairy products
(fat-free milk and coffee creamer).
Those with the highest intake of lactic
acid foods had a 60 percent lower risk
for generalized deep periodontal disease
and a 50 percent lower risk for tooth
loss than those who ate no lactic acid
foods.
Shimazaki Y, et al. Intake of dairy
products and periodontal disease: The
Hisayama Study. Journal of
Periodontology. 2008;79:131-137.
DASH to Dairy to Lower Blood Pressure
Low-Fat Dairy is Part of a Winning
Team in the Blood Pressure Battle
(St. Louis, Missouri—June, 2008)
New research adds to the body of
evidence that dairy foods may indeed
affect blood pressure and overall heart
health. Findings from the Optimal
Macronutrient Intake Trial to Prevent
Heart Disease (OmniHeart) suggest that
consumers have several options when it
comes to creating a heart-healthy diet.
Study participants with higher than
normal blood pressure followed three
different diets during the course of the
study: 1) a carbohydrate-rich diet, 2) a
higher protein diet and 3) a higher
unsaturated fat diet. Each of the three
diets met parameters of the DASH
(Dietary Approaches to Stop
Hypertension) diet previously proven as
effective in lowering blood pressure,
and met the major recommendations of the
2005 Dietary Guidelines for Americans,
emphasizing low-fat dairy foods, fruits,
vegetables, and whole grains. All three
dietary patterns led to reduced blood
pressure, improved cholesterol levels
and reduced estimated coronary heart
disease risk.
A second study, published in the
Hypertension journal, analyzed diet
supplement records from 4,680 men and
women (ages 40-59) from Japan, China, UK
and US. Results showed that dietary
phosphorus, a nutrient found in dairy
and other foods, was associated with
reduced blood pressure. In addition to
phosphorus, dietary calcium and
magnesium were also shown to lower blood
pressure significantly.
Both studies suggest that dairy foods
and the nutrients they contain can be
part of a heart-healthy diet.
Swain J, et al. Characteristics of the
diet patterns tested in the Optimal
Micronutrient Intake Trial to Prevent
Heart Disease (OmniHeart): options for a
heart-healthy diet. Journal of the
American Dietetic
Association.2008;108:257-265.
Elliott P, et al. Dietary phosphorus and
blood pressure: international study of
macro- and micro-nutrients and blood
pressure. Hypertension. 2008;51:669-675.
For more
information on these studies or to
schedule an interview on the many health benefits of
dairy foods, please locate your St.
Louis Dairy Council nutrition educator
on the CONTACT
US page.
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