Experts recommend drinking milk despite the decline in consumption in Spain

Milk consumption in Spain has decreased by almost 30% since the year 2000, although experts recommend continuing to drink cow’s milk for its nutritional properties and the benefits it provides if there is no health problem such as intolerance or allergy.

Bárbara Romano, a specialist in Human Nutrition and Dietetics at the Hospital Clínic de Barcelona, explains that, “within a healthy and balanced diet, it is important to maintain the consumption of milk and dairy products because they are a good source of bioavailable calcium, meaning that the human body absorbs it very well thanks to both the lactose it contains and vitamin D. It is worth noting that it is a very complete food because it provides a wide variety of nutrients: carbohydrates -in the form of lactose- fats, high-quality proteins, minerals (calcium, potassium, phosphorus, etc.) and also vitamins A, B12, and D”.

Regarding the necessary servings, Romano states that, “about 2-3 servings daily are recommended in the form of milk, yogurt, kefir, cheese, etc., and in case of suffering from any severe allergy or intolerance, it is necessary to provide calcium from other sources, such as small fish eaten with bones or vegetables like almonds, sesame, or spinach. However, it should be noted that in these cases the necessary servings to cover this calcium intake will be greater than if we do it through milk or dairy products”.

On the substitution of milk with plant-based drinks, the nutritionist clarifies that, “these drinks contain little calcium, so they must be fortified, and it is also important to monitor the sugar content added to improve their taste and acceptance”. Nevertheless, Romano emphasizes that “the choice to replace milk consumption with other alternatives should not be based on self-diagnosis. In case of any suspicion of intolerance or other health problems derived from cow’s milk consumption, one should always consult a doctor for a proper diagnosis.”

Additionally, the Nutrition Committee of the Spanish Association of Pediatrics, and the Spanish Society of Pediatric Gastroenterology, Hepatology, and Nutrition, recommend introducing whole milk between the ages of 1 and 2 or 3 years, as long as breastfeeding is not ongoing. Specifically, “in early childhood, the ideal is two servings daily, about 2 or 3 during the school period, and between 3 and 4 for adolescents” specifies Dr. José Vicente Arcos, a pediatrician specializing in Gastroenterology, Hepatology, and Nutrition at the Hospital Sant Joan de Déu.

Consuming cow’s milk in childhood also brings long-term benefits. “Various studies show that consuming a sufficient amount of dairy products during childhood could reduce the risk of osteoporosis by increasing bone mass acquisition with growth, decreasing bone loss with age, and reducing fractures due to osteoporosis, especially in women, although it is also true that other studies reflect that physical exercise is the fundamental determinant of bone accretion”, notes the doctor, and states that, “some data suggest that it may even be protective against the development of hypertension. This does not mean that those who do not consume milk have a higher risk of low bone mineralization, but certainly, it may be more difficult to ingest a sufficient amount of calcium and vitamin D through other types of food”.

In light of this reality, and on the occasion of World Milk Day, Bayer has launched for the third consecutive year the #EsLaLeche campaign, to promote the consumption of this food among the population, highlighting its nutritional benefits, and supporting the dairy cattle sector. In this regard, various entities, including the Fundación Diferencia2, promote the production of so-called A2 milk, a type of milk that due to the proteins it contains could be better tolerated than A1 milk, which currently generates the most production in Spain.

According to Gerardo Caja, Professor of Animal Production at the Faculty of Veterinary Medicine of the Universitat Autònoma de Barcelona (UAB), “although A2 milk is not a novelty worldwide, as it has been known for about 20 years, it is a relatively new topic in Spain where it is estimated that approximately 30% of cows produce A2 milk.”

Cow’s milk is three times richer in protein than human milk. Of the total protein that cow’s milk contains (3 to 3.5%), 80% are caseins (capable of forming cheese), of which about 50% are α-caseins, another 40% are β-caseins, and the rest are κ-caseins. “Caseins are proteins rich in calcium and phosphorus, very digestible and of high nutritional value that, once digested, we use to build our body proteins. The differences between caseins are due to the amino acid chain that composes them (about 200) and the order in which they are arranged. Within the β-caseins, there are the A1 and A2 variants”, Caja clarifies.

“In Dutch Friesian cows, the A1 variant appeared, possibly by mutation, which was believed to be associated with higher milk production compared to traditional A2-type cows. Currently, it has been seen that this is not the case and they do not differ in milk quantity or composition, which is very important for farmers. Of the two variants, A1 and A2, they only differ in one amino acid (histidine or proline, respectively) which produces changes during casein digestion and subsequent amino acid absorption. In this regard, the digestion of A2 milk is more similar to that of human milk, which makes it more digestible and better tolerated by some people than A1 milk, which can be very important in their diet. The milk of traditional cow breeds and other species, such as goats and sheep, are mostly A2”, states Caja.

On the other hand, the quality controls to which milk is subjected is a hot topic among the population. Josep Mallo, a veterinarian specializing in milk quality at Lleidavet S.L.P., explains that, “the control and review processes for both the milk and the producing cows are very strict. To obtain a good quality product, animal welfare must be prioritized first, knowing how to treat it, how to feed it, and how to milk it. Therefore, in addition to conducting training programs for dairy farm staff, we carry out an exhaustive review of milking parlors, analyze the infection dynamics present on farms, and advise on hygiene issues.”

Once the milk is obtained, it undergoes a series of tests that allow its bacteriological quality to be known and controlled. Subsequently, the milk leaves the farms and reaches the industries, where it is again subjected to exhaustive controls, following European regulations that set quality standards for milk production intended for human consumption. “In this regard, both the producer and those of us in charge of reviewing the facilities and milk production are concerned with offering and maintaining the highest possible quality”, concludes the expert.

In this regard, Mireia Campàs, Brand Manager of the Farm Animals area at Bayer and responsible for the Technical Service, states that the campaign’s objective is “to spread the great work that farmers and veterinarians do so that every day we can have quality milk in our homes”, and indicates the different challenges faced by the dairy cattle sector in Spain. “On one hand, they have to meet the societal demand for producing different types of milk based on individual needs, and on the other, improve animal welfare on farms and the rational use of antibiotics. At Bayer, we want to be alongside veterinarians and farmers, and for this reason, we are working on different projects based on improving animal health and welfare on dairy cattle farms”, she concludes.

About World Milk Day

World Milk Day, celebrated since 2001, is a date chosen by the FAO, the United Nations organization for Food and Agriculture, to give milk a universal value and commemorate all the activities carried out around the dairy sector in different countries on the same day.

About Bayer

Bayer is a multinational company with key competencies in the life sciences related to health and agriculture. With its products and services, the company aims to be useful to humanity and contribute to improving quality of life. At the same time, the Group aspires to create value through innovation, growth, and high profitability. Bayer adheres to the principles of sustainability and, as a civic company, acts in a socially and ethically responsible manner. In the 2017 fiscal year, the Group, with around 99,800 employees, achieved sales of 35 billion euros, made investments worth 2.4 billion euros, and allocated 4.5 billion euros to research and development.

For more information, www.bayer.com