NUTRITION: TUESDAY 31ST OCTOBER
The conference will present recent ‘hot topic’ research from three stages of the life cycle, where dairy makes a real difference to nutrition and health. The conference will conclude with a leader’s forum on big picture issues around sustainable development goals and global malnutrition.
Session 1: Dairy Makes a Difference to Growth and Development – Hot topics in infant and child nutrition
09:00 – 09:05 Introduction from the chair: Yvette Soustre, CNIEL
09:05 – 09:35 Professor Margaret Rayman, University of Surrey, UK: Iodine during pregnancy
Nutrition survey data from the UK indicates that 26% of girls aged 11 to 18 and 11% of women aged 19 to 64 have iodine intakes below recommendations. The WHO has defined the problem as ‘mild-to-moderate’ in the UK]. Mild-to-moderate deficiency in pregnancy is associated with reduced cognitive scores among children and in pregnancy the strongest dietary predictor of iodine status is milk consumption. Milk and dairy foods are the greatest contributor of iodine to the UK diet. Professor Margaret Rayman will explain the importance of milk and dairy play in providing this often over-looked nutrient, particularly during pregnancy.
09:35 – 10:00 Dr Seppo Salminen, University of Torku, Finland: Dairy and gut immune development
In recent years, there has been great interest in both the role of the gut microflora in moderating non-communicable chronic disease risk, and the role of maternal factors in setting a trajectory for life-long health of the foetus. In this session, Dr Seppo Salminen will discuss the role of maternal probiotic in optimising life-long health of the offspring.
10:05 – 10:30 Dr David Luyt, University Hospitals of Leicester, UK: Advances in the management of Cow’s Milk Protein Allergy (Clinical Perspective)
Cow’s Milk Protein Allergy (CMPA) affects about 0.4% to 2% of infants, and about 85% are in remission by the age of 3 years. However, there are nutritional implications of strict dietary elimination of cow’s milk protein. The management of CMPA is, however, no longer considered ‘open-shut’, and Dr David Luyt will address specific oral tolerance induction – the deliberate controlled exposure of patients to extremely low but progressively increasing doses of cow’s milk protein over a period of weeks or months. The aim is to reduce the immunological sensitivity so that patients can safely consume foods containing cow’s milk protein.
10:30 – 11:00 Break
Session 2: Dairy Makes a Difference to Teen Health and Nutrition
11:00 – 11:05 Introduction from the chair: Mary Anne Burkman, Senior Director, Dairy Council California
11:05 – 11:45 Marianne Smith Edge, formerly The International Food Information Council (IFIC) Foundation, USA: Teenage diets and dairy: reasons why teens turn from dairy, and impact on health
In the UK, about 1 in 5 adolescent girls have intakes of calcium, iodine and riboflavin (Vitamin B2) below dietary recommendations, and the picture is similar internationally. Milk and dairy products are the greatest contributor of these micronutrients to the UK diet. Marianne Smith-Edge will overview the importance of milk and dairy in the teenage diets and the health implications of teens turning away from dairy.
11:45 – 12:15 Dr Moshe Mishali, University of Haifa, Israel: Behavioural aspects of teen dairy avoidance
The reasons why teenagers turn away from dairy appear complex to understand, and even more complex to address. Dr Mishali’s research tries to better understand the nature of resistance to milk consumption and the mind of the consumer, and he will present a six-stage model for enhancing compliance to milk and dairy recommendations.
12:15 – 12:30 Panel Discussion
12:30 – 14:00 Lunch
Session 3: Dairy Makes a Difference to Healthy Ageing
14:00 – 14:05 Introduction from the chair: Maretha Vermaak, Milk SA
14:05 – 14:35 Dr Anthony Fardet, French National Institute for Agriculture Research, France: Dairy and NCD overview
Milk and dairy products, largely on the basis of saturated fat, are often targeted in campaigns against non-communicable chronic diseases such as obesity, heart disease and type 2 diabetes (often coined ‘cardiometabolic disease’). However, evidence from very large, statistically powerful cohort studies consistently shows neutral or protective associations between the consumption of milk and dairy and cardiometabolic disease. Dr Anthony Fardet will provide a detailed overview of this evidence.
14:35 – 15:05 Dr Constance Boyer-Gayet, Centre National Interprofessional de l’Economie Laitière, France: Dairy and cognitive function
The population of the UK is growing and ageing, and nutritional science has shifted in recent years towards understanding the role of food in promoting cognitive function and preventing age-related cognitive decline. Dr Constance Boyet will overview the growing evidence-base on milk and dairy consumption and cognitive function.
15:05 – 15:30 Professor Toshiharu Ninomiya, Department of Epidemiology and Public Health, Kyushu University, Japan: Japanese Perspectives on Dietary Patterns and Dementia
15:30 – 16:00 Break
Session 3: Dairy Makes a Difference to Healthy Ageing (cont’d)
16:00 – 16:40 Professor Sandra Iuliano-Burns, Department of Medicine, University of Melbourne, Australia: Dairy, frailty and sarcopenia
Nutrients from milk and dairy, including calcium, essential amino acids and proteins, have a strong and clear role in the healthy ageing of muscle and bone. Long-term consumption of milk and dairy products may have a role in reducing age-related loss of muscle mass and function (‘sarcopenia’) and reducing the risk of fractures and frailty in older people. Professor Sandra Iuliano will overview the evidence supporting the role of milk and dairy, and constituent nutrients, in this important session.
Session 4: Nutrition and Health Leaders’ Forum
16:45 – 17:30 Speakers TBC
The final session of the day will be the Nutrition Leader’s Forum, addressing how dairy can make a difference to health and wellbeing, and how the dairy industry can help meet the challenge within the sustainable development goals set out by the Food and Agriculture Organisation of the United Nations.