Dairy products from grass-fed cows are in growing demand among today’s consumers, driven mostly by perceived health benefits and animal welfare concerns¹.

This prompts the question: Are dairy products from grass-fed cows really better for us?

Scientists at Teagasc Moorepark Research Centre, Cork and the APC Microbiome Institute, University College Cork have explored this and found that grass-fed dairy has several nutrition advantages.

They carried out a thorough study which demonstrates the many advantages that dairy produced from pasture-fed cows holds over those derived from their indoor counterparts, from both a compositional and nutritional perspective.

This study compared milk derived from cows fed different diets, namely (i) grazed grass (outdoor), (ii) grazed grass plus clover (outdoor) or (iii) an indoor total mixed ration (TMR) diet³.

The TMR diet was primarily composed of maize, soybean meal, barley, and beet pulp.

Findings

Better raw materials for cheese-makers

Results showed that milk derived from grazing-based systems had significantly higher fat and protein (both casein and whey) yield and improved protein quality when compared with milk derived from cows fed a TMR diet.

This provides a benefit to milk and cheese manufacturers because increased protein and casein concentration enhances cheese-making properties³.

Better nutrient profile for human health

Non-communicable diseases account for 65% of today’s deaths worldwide, of which diet and obesity play a major role, with cardiovascular disease (CVD) being the leading cause of early death and diabetes being another main cause².

It is, therefore, not surprising that there is a growing interest amongst consumers in altering their diet to help reduce the risk or slow the progression of chronic diseases¹.

Grass-fed dairy is proving to be a strong contender in this space.

Conjugated Linoleic Acid (CLA)

The study carried out by Teagasc indicates that pasture-based systems can improve the nutritional status of milk in a number of ways.

The first is that pasture feeding increased the amount of conjugated linoleic acid (CLA) levels greater than two-fold compared to the TMR-fed cows.

In particular the health enhancing isomer, cis-9,trans-11 CLA, was increased. CLA is unique among fatty acids in that the primary source is from ruminant animals, since the bacteria in the digestive tract of these animals are responsible for its production.

There’s an emerging body of evidence that CLA confers a number of health benefits, including links to weight loss and reduced cardiovascular and metabolic disease risks³.

It’s not yet known exactly how CLA confers these benefits, but this is a growing area of discovery.

Omega-6/Omega-3 Ratio

Feeding of a pasture-based diet also beneficially alters the omega-6 and omega-3 fatty acid ratio in cow’s milk, as observed by numerous studies around the world, which will be referred to below.

Omega-6 and omega-3 polyunsaturated fatty acids (PUFAs) are essential fatty acids that must be derived from the diet as they cannot be produced by humans and other mammals.

The last three decades have seen an increase in the consumption of omega-6 PUFAs and a drop in omega-3 PUFA intake in the Western world⁴.

This favour towards omega-6 PUFAs has resulted in an unbalanced omega-6/omega-3 ratio with a significant increase to as high as 20:1 today.

Some proponents of this ratio believe, and some scientific evidence shows, a 1:1 ratio is optimal^4,5, although this has not been proven.

However, evidence shows the health benefits of increasing intake of omega-3 fatty acids, which is reflected in many global dietary recommendations to increase seafood consumption.

Modern grain and TMR feeding of farm animals is effective for production, but has contributed in-part to the omega-3 decrease and omega-6 increase in Western diets¹.

Results from the current study showed that milk from pasture-based systems has significantly higher levels of omega-3 PUFAs (about a 70% increase) and significantly lower contents of omega-6 PUFAs than that of TMR milk.

Another similar study in the US also observed this improvement in fatty acid profile in grass-fed dairy products and further noted a positive shift in the omega-6 and omega-3 ratio, bringing this ratio closer to the desired 1:1, compared to 5.7:1 in conventional whole milk.

Furthermore, this study found that grass-fed milk contains 147% more omega-3 fatty acids than conventional dairy milk^1,6.

Vitamin Boost

Another desirable health benefit observed in the Teagasc study, was an increase in certain vitamin levels.

Milk derived from grazing-based systems had higher levels of vitamins B2, B7 and E. These vitamins are understood to have beneficial roles in the diet.

Vitamin B2 and vitamin E act as powerful antioxidants, for example^7,8. Both vitamin B2 and B7 are water soluble, and, thus are regularly diminished and need to be replenished in the diet⁹.

Ethical and Animal Welfare Claims

According to Bord Bia, the Irish Food Board, consumers want foods that are more natural, less processed and made with familiar ingredients, with a focus on greater transparency.⁹

The perception that grass-fed cows are living in a more natural environment is often linked to the quality of milk produced. Consumers believe grass-fed dairy is a premium, natural and environmentally friendly product.

Two-thirds or more of consumers in European markets now show interest in grass-fed dairy, with the perception of natural being one of the major drivers for the use of pasture-based systems^10,11.

What is the Future of Grass-fed Dairy?

In Ireland, grass from grazing pasture land has always been an important source of feed for dairy cows. However, grazing pasture-based systems are utilised by only 10% of milk production facilities across the globe³.

Therefore grass-fed dairy milk is not currently a mass market product. However, Mintel reports that it represents an area of growth within the dairy milk market¹¹.

Public belief of improved environmental and animal welfare issues associated with grazing appears to be the main driver behind this growing demand for grass-fed dairy and beef.

There are restrictions which may inhibit or delay the expansion of pasture-based systems in some parts of the world, such as insufficient land for increased pasture feed requirements, but this has not restricted the growth of demand in these regions.

For example, imports of grass-finished beef to the US from Australia largely surpass the domestic US grass-finished beef supply.

The grass-fed beef market is growing at a rapid rate of 20%-35% per year in the US and is encouraging US suppliers to consider shifting domestic production to grass-finished beef¹².

So: are grass-fed dairy products really better for us? Data from this study and a growing body of additional studies suggest the answer is yes.

The benefits of grass-fed dairy extend beyond enhanced protein quality and quantity, the improved nutritional profile may in fact also improve human health.

Consumers are increasingly exploring diet alterations as an aid to help reduce disease risks or to slow their progression.

Pasture-based systems offer a unique solution in this space for these health-conscious consumers as well as for farmers looking to expand with this new growing demand.

In today’s marketplace, consumer demand for dairy-free foods like soy- or nut-based beverages seems ever growing.

Contrary to this movement, the scientific evidence for dairy as a key component of a healthy diet has never been stronger.

Studies continue to show that the quality of dairy milk protein is unrivalled and dairy remains a major source of essential nutrients lacking in many of our diets, such as calcium, potassium and vitamin D.

A recent review paper found that dairy’s rich nutrient content is associated with improved bone, cardiometabolic, cognitive and digestive health (Hess, JM et al. 2016).

Why, then, have we seen consumers shifting away from such a nutrient rich food?

It is difficult to identify one specific reason – trendiness and perceived health benefits of dairy-free diets are certainly two key drivers, but the good news is that it’s not all doom and gloom on the horizon.

According to a report by New Nutrition Business, the future for dairy is positive.

The changing dynamics in the marketplace, combined with continued positive scientific support for dairy, make it a great time to take a closer look into the essential role dairy plays in healthy diets throughout the life cycle.

Dairy’s Role in Health Begins Early in Life

Dairy is often one of the first complimentary foods introduced into the diet in infancy following the period of exclusive breastfeeding, which is globally recommended for at least the first six months of life.

While cow’s milk is not recommended as a beverage until after the child’s first birthday, cheese and yogurt can be included in the child’s first foods.

For more information on getting children to eat those first foods, take a look at our blog on Turning Fussy Young Eaters into Foodies.

The Food and Agriculture Organisation (FAO) of the United Nations notes that the protein, vitamins, minerals and lactose in dairy products help support a child’s growth and development.

Specific dietary guidance for dairy intake in early childhood varies from country to country.

Dietary Guidelines for Americans, for example, recommend 2 – 2.5 cup-equivalents of dairy products per day for children between 2 and 8 years of age.

These dairy products can include milk, fortified soy beverages, yogurt and cheeses, but dairy items low in calcium, such as dairy-based desserts are discouraged.

Most other countries recommend two or more servings for all ages over 2 years.  In the event that diet alone does not meet the needs of children, the WHO advises that calcium-fortified foods and nutrient supplementation may help provide adequate amounts of micronutrients.

During adolescence, dairy can provide many nutrients that are critical to support the rapid growth an development of this life stage.  For instance, up to 90% of peak bone density is achieved by the time we reach 18-20 years of age.

Sufficient intake of calcium during this time is critical to support this rapid bone growth and may help protect against loss of bone mass and osteoporosis in adulthood.

Dairy products are an important food source because their calcium is more efficiently absorbed than calcium from plant-based foods.

Other important dairy nutrients that support growth and development include protein, phosphorus, potassium, magnesium, zinc and vitamin D.

Not Just For Kids

The calcium and protein combination found in dairy appears to be beneficial all the way into our later years.  These nutrients work together to protect aging bones and reduce the risk of fracture.

Dairy effects on bone are particularly strong when adult populations with low daily calcium intake increase dairy consumption.

Sarcopenia, the loss of muscle mass and strength associated with aging, often occurs hand in hand with osteoporosis, where bones become brittle and fragile.

It’s thought that many older adults consume too little protein and that a higher protein intake could reduce the risk of sarcopenia. S

tronger muscles also help protect joints.  The protein in dairy products supplies all essential amino acids in a bioavailable and digestible matrix, making it one of the highest quality proteins available.

Metabolic syndrome, the name for a group of conditions, including abdominal obesity, hypertension and hyperglycaemia, is a growing global health threat affecting all life stages.

Several research groups have associated dairy foods, including higher fat items such as whole milk and cheese, with lower risk of abdominal obesity.

Dairy products appear to help lower blood pressure and are a key element of the Dietary Approaches to Stop Hypertension (DASH) diet for preventing and treating hypertension.

This is likely due to the combination of minerals and protein found in dairy. Dairy fats may also support healthy blood cholesterol levels.

Further research is needed to assess the relationship between dairy products and management of blood glucose.

Key Dairy Messages for Consumers

To meet general recommendations for dairy products and their nutrients:

• Aim for at least two daily servings of milk, yogurt, cheese and foods prepared with them. When using dairy substitutes, choose those that are fortified to match the protein, calcium and other nutrients in cow’s milk.
• Opt for dairy products that are low in both added sugars and sugar substitutes. Limit dairy desserts.
• Until the relationship between dairy fat and health is better understood, select mostly lower-fat dairy products.
• When consuming full-fat dairy products, avoid those that do not provide adequate calcium and balance calories by cutting back on saturated fats, solid fats and/or added sugars elsewhere in your diet.

The science supporting the contribution of dairy’s rich nutrient profile to positive health outcomes, combined with dairy’s presence provides a perfect platform for growth in the dairy market in coming years.

Re-imagining traditional dairy products to fit other market trends, such as snacking, is one way the industry may be able to effectively deliver the nutrition of dairy to consumers.

With the inclusion of recommendations for added sugar intake in the Dietary Guidelines for Americans, sugar reduction may also be a critical step in coming years for dairy products in North American markets.

Ultimately, there is room for creativity and innovation in the dairy market horizon and it is essential for us to consider the most effective way to deliver the nutritional benefits of dairy to consumers.