Bradley Publishes Research on Whole-Milk Dairy Benefits

A glass pitcher of milk with a glass half full of milk next to it, with a background of sunflowers and garden flowers.
Photo credit: Couleur from Pixabay

UVM Department of Nutrition and Food Sciences Lecturer Beth Bradley recently published a review article with her colleague at the National Dairy Council, Moises Torres-Gonzalez. Her research focused on the biological underpinnings by which whole-milk dairy foods beneficially affect risk markers for cardiometabolic health.

The review challenges conventional thinking that whole-milk dairy foods, such as milk, cheese, and yogurt should be excluded from healthy dietary patterns based on their calorie and saturated fat content. The open access article is available on-line, ahead of print, in Advances in Nutrition: An International Review Journal.

Click on this link to read the journal article.

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