Informing WIC Food Package Recommendations: Dairy Manufacturers Perspective Cary Frye Vice President, Regulatory & Scientific Affairs International Dairy Foods Association Washington, DC www.idfa.org
What is IDFA? Represents the nation's dairy manufacturing and marketing industries and their suppliers Milk Industry Foundation (MIF) National Cheese Institute (NCI) International Ice Cream Association (IICA) IDFA's nearly 200 dairy processing members run about 600 plant operations, Together they represent more than 85 percent of the milk, cultured products, cheese, ice cream and frozen desserts produced and marketed in the United States. 2
Dairy foods contain a unique nutrient package Excellent Source of: Calcium Phosphorus Vitamin D Riboflavin Vitamin B12 Good Source of: Potassium Protein Vitamin A
Healthy eating patterns: U.S.- Style, Vegetarian and Mediterranean Include 2-3 servings dairy foods daily depending on calories requirement Dairy Group: Fat-free or low-fat dairy, including milk, yogurt cheese and/or fortified soy beverage Current intakes of dairy foods are far below recommendations of the Healthy U.S.-Style Pattern Americans should shift to consume more dairy products, particularly low-fat and fat-free varieties. 4
Dairy Remains an Under Consumed Food Group 2015 DGA Report Figure 2-1. Dietary intakes compared to recommendations. Percent of the U.S. population ages 1 year and older who are below, at or above each dietary goal or limit. 5
U.S Per Capita Sales of Fluid Milk by Product Type, 1957-2013 15.8% 15.5% 39.1% 29.6% Whole 2% 1% Nonfat 2013 Milk Fat Types Whole & 2% milk = 69% of milk consumption
25 20 15 Texas WIC Milk Sales 23 22.5 21.5 20.2 Sales ( MM gal.) 17.3 16.2 13.4 Reduced Fat, Low Fat & Non Fat Milk 17.2% 10 5-2.28% -4.34% -6.15% -14.22% 6 5.6-7.28% 0-2.38-1.53% -4.04% -3.28% -3.54% 2011 2012 2013 2014 2015 2015 (Oct- % Change in WIC Total Milk Sales from Prior Period Jan) 2016 (Oct- Jan) % Change WIC Clients from Prior Period 7
Milk Nutrition Facts Type Calories Fat g. Sat. Fat g. Protein g. Ca %DV Vit. D %DV Vit. A %DV Pot. %DV Whole 3.25% Reduced Fat 2% Low Fat 1% Fat Free <0.2% 150 8 5 8 30 30 8 10 120 5 3.5 8 30 30 10 10 100 2.5 1.5 8 30 30 10 10 80 0 0 8 30 30 10 10 Source: USDA Nutrient Database release 27 Nutrients and DV rounded according to FDA Labeling regulations 8
Evidence grows linking dairy to lower risk for chronic diseases 2010 DGA: Intake of milk and milk products is associated with a reduced risk of cardiovascular disease and type 2 diabetes and with lower blood pressure in adults. National Dairy Council has identified high quality studies that on dairy foods intake and health outcomes. Type of Studies Total # studies (published 2009-2015) Dairy and Cardiovascular Disease 3 15 0 Meta-Analysis/Systematic Reviews Prospective Cohort Trials Dairy and Blood Pressure Dairy and Type 2 Diabetes 2 6 10 5 14 0 Meta-Analysis/Systematic Reviews Prospective Cohort Trials Meta-Analysis/Systematic Reviews Prospective Cohort Trials 55
Reconsideration of Dairy Fat Because dairy foods provide many shortfall nutrients and are associated with lower risk for CVD and other chronic diseases, nutrient-rich whole and reduced fat milk, cheese and yogurt may not be the foods to focus on when decreasing dietary saturated fat levels Healthy eating patterns can accommodate nutrient-dense foods with small amounts of saturated fats, as long as calories from saturated fats do not exceed 10 percent per day, intake of total fats remains within the AMDR, and total calorie intake remains within limits. 2015 Dietary Guidelines for Americans Allowing flexibility for consumers to choose low-fat or fat-free dairy options, as well as whole or reduced-fat varieties, in calorie-balanced dietary patterns
A Dairy Perspective Milk and dairy is an under-consumed food group for most Americans according to the 2015 DGA. IDFA supports the inclusion of a variety of dairy products in the WIC food packages, including fluid milk, yogurt and cheese, in order to allow WIC participants to select the dairy products they prefer and will consume. USDA should review the WIC milk redemption trends with regards to milk types. Allowing flexibility to choose reduced fat 2% milk could fit within 2015 DGA recommendations when saturated fat limits are considered.
Thank You Cary Frye Vice President, Regulatory & Scientific Affairs International Dairy Foods Association Washington, DC www.idfa.org