Research for Health Professionals
The effective delivery of the NDC’s work programmes relies on the communication of accurate, evidence-based, up-to-date information.
Additionally, to ensure our work is both relevant and applicable, it is essential that we understand the dietary habits of the Irish population in relation to dairy products and the associated health outcomes.
Consequently, the NDC is committed to contributing to dairy nutrition research, and the dissemination of such research to all relevant stakeholders, including health professionals.
In Ireland and globally, people are living longer with the last census figures indicating that there are more than 1.1 million people on the island of Ireland aged 60 and over. It is predicted that this figure will more than double by 2041, with the greatest increase expected in those aged over 85 years (Central Statistics Office, 2013). While this is a fantastic achievement for society, the dramatic increase in the ageing population poses significant public health and economic challenges in terms of providing adequate medical and social care.
Age related conditions such as osteoporosis and sarcopenia are predicted to increase in line with the expansion of the ageing demographic. Both of these conditions can have debilitating effects that compromise quality of life and independence into old age. There is a need, therefore, to identify factors that can maximise the chances of successful ‘healthy’ ageing through the preservation of good health.
The National Dairy Council recognises that nutrition can play a key role in supporting healthy ageing. We have explored, in collaboration with leading scientists at Trinity College Dublin and St. James’ Hospital, the role of dairy foods in the diet of older adults. This research explored an existing dataset of almost 5,000 Irish adults over the age of 60 years from the TUDA (Trinity-Ulster Department of Agriculture) study.
The TUDA database consists of a wealth of data on biochemical health markers, genetics, physical characteristics and dietary intake. The aim of the work was to identify the potential benefits of frequent dairy intake in healthy ageing.
Click to download Dairy intakes in older irish adults and effects on vitamin micronutrient status: data from the TUDA study.
Click to download Greater yogurt consumption is associated with increased bone mineral density and physical function in older adults
Building on research demonstrating the effectiveness of milk and milk components in specific areas of sports nutrition, the NDC partnered with the University of Limerick to undertake a research project evaluating milk as an effective rehydration drink following exercise. The NDC has financed a Postgraduate Educational Training Grant which enabled dietitian Suzanne Seery to undertake an MSc in late 2013.
The aim of this research project was to build on, and expand, existing knowledge regarding the potential of milk as a post-exercise rehydration drink.
Click here to download the research paper – A metered intake of milk following exercise and thermal dehydration restores whole-body net fluid balance better than a carbohydrate–electrolyte solution or water in healthy young men
In November 2013, the NDC was awarded further funding from the Dairy Research Trust Co-operative Society Ltd. to commission an additional dairy-specific analysis of data from the National Adult Nutrition Survey. This follow-on analysis focuses on ≥ 65 year olds, providing up-to-date figures on, and insights into, dairy consumption trends among this population group.
Full Analysis
Highlights
This analysis was financed by a grant awarded to The National Dairy Council by The Dairy Research Trust Co-operative Society Ltd.
In 2012, the NDC commissioned dairy-specific analysis of the National Adult Nutrition Survey (NANS). This survey, conducted by the Irish Universities Nutrition Alliance (IUNA), investigated habitual food and beverage consumption in a representative sample of Irish adults between 2008 and 2010. This dairy-specific analysis evaluated the contribution of the ‘milk, yogurt and cheese’ food group to the nutritional quality of the diet of Irish adults aged 18-64 years:
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Report on the Contribution of Dairy Foods to the Nutritional Quality of the Irish Adult Diet
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Erratum, Oct 2014
A serving of processed cheese was originally quantified as 50g instead of 35g. The data have been re-analysed using 35g resulting in minor changes to mean daily servings of processed cheese, total cheese and total dairy and to percentages of the population classified as under consumers, consumers and over consumers. The relevant tables (tables 4(a), 4(b), 4(c) and 5(a)) have been revised to reflect this re-analysis: click here to access revised tables.
This research is funded by the National Dairy Council and Dairy Research Ireland. The research was conducted by Dr Juan Trujillo and Caoimhe Cronin from Cork University Hospital.
Complete avoidance of milk is the usual management for IgE-mediated cow’s milk protein allergy (CMPA). A ‘baked milk ladder’ is a method of dietary advancement therapy in IgE-mediated CMPA in Ireland, while in Spain, avoidance of milk awaiting natural tolerance acquisition is usually used. The aim of this study was to evaluate the use of the dietary advancement therapy using a milk ladder compared with complete avoidance of milk for managing IgE-mediated CMPA.
This is a retrospective review of pediatric patients treated for IgE-mediated CMPA, with the milk ladder (Ireland) or complete avoidance followed by an OFC (Spain). The research found that milk ladder patients were 3.7 times more likely to succeed in comparison with milk avoidance.
This is the first study that compares outcomes of these 2 methods. It demonstrates that cow’s milk can be successfully and safely reintroduced using dietary advancement therapy using a milk ladder.
This aim of this review was to appraise the scientific literature regarding the three CMPA management methods: avoidance, the milk ladder, and oral immunotherapy (OIT) and their outcomes.
In primary care (PC) settings in Ireland, the use of the milk ladder is recommended only in the management of non-IgE mediated CMPA. Primary care is a safe and effective setting to employ the milk ladder as a method of reintroduction in children with IgE-mediated CMPA and further studies are recommended to support general practitioners in the use of the milk ladder in their clinical practice.
The National Teens’ Survey II assessed food and nutrient intakes of 428 teenagers aged 13-18 years in the Republic of Ireland between 2019-20. This survey, conducted by the Irish Universities Nutrition Alliance (IUNA), investigated habitual food and beverage consumption using semi-weighed, four-day food diaries. In 2023, the NDC commissioned a dairy-specific analysis to further explore the contribution of the ‘milk, yogurt and cheese’ food group to the nutritional quality of Irish teenagers’ diets.
Full Analysis
Key findings from dairy-specific analysis of the National Teens’ Food Survey II