Valerie Elliot, Consumer Editor
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The way that milk companies are allowed to market their products is changing today as health chiefs attempt to get people to reduce their intake of fat.
Until now, European Commission regulations meant that milk could be marketed only within tightly defined ranges as whole or full-fat, semi-skimmed or skimmed. Strict rules governed the fat content of each.
From today, after lobbying by Britain, dairy products containing 1 per cent fat – above the level of skimmed milk, but below semi-skimmed – can also be marketed as milk. So can products with 2 per cent fat, above semi-skimmed but well below full fat. Health chiefs are convinced that this extra choice will encourage consumers to switch to products that have lower fat than their usual intake.
Currently, semi-skimmed milk – which contains 1.5 to 1.8 per cent fat – accounts for 63.9 per cent of the market. Whole, or full-fat milk, important for children’s development, accounts for 24.7 per cent of all milk sales. It contains 3.5 per cent fat. Skimmed milk, which contains less than 0.5 per cent fat, accounts for 11.3 per cent of sales.
Dairy industry experts believe that the change could boost milk consumption. Between 1995 and 2005 average consumption per adult fell from four pints per week to three.
In the US “1 per cent milk” is a popular concept. Wiseman’s Dairy in Glasgow introduced “The One” three years ago, a product containing 1 per cent fat which until now could not be labelled milk. Sales have increased by 38 per cent in a year. Experts also believe that consumers can easily adapt to the taste if fat content is adjusted only mildly. Many people may switch from semi-skimmed to 1 per cent milk because there is only a little difference in taste. Similarly, adults who prefer full-fat milk could switch to a 2 per cent product. Food manufacturers are also expected to use low-fat milks and cheeses in sauces, ready meals and dairy-based puddings.
A recent scientific report for ministers by the Foresight Programme suggested that without urgent action to tackle diet, almost half of adults and a quarter of all children will be dangerously overweight by 2050.
The cost to the country was estimated at £45 billion a year; of this, £6.5 billion would be needed to pay for the treatment of type 2 diabetes, strokes, high blood pressure, cancer and heart disease and the rest of the cost would be in absenteeism and benefits.
Judith Bryans, of the Dairy Council, said that introducing 1 per cent and 2 per cent milk would help to open up the market and result in products to suit modern tastes. “Some people like semi-skimmed but won’t touch skimmed, but they might like something in between,” she said.
Rosemary Hignett, director of nutrition at the Food Standards Agency, said: “Using 1 per cent milk could help to reduce saturated fat levels in some foods and would be a positive move for the consumer.”
A spokeswoman for the Department for Environment, Food and Rural Affairs said: “This provides an opportunity for the dairy sector to satisfy demand for innovative, transparently labelled, lower-fat products, adding further value to the dairy supply chain and helping the consumer to make informed decisions.”
Reducing the fat content does not lower milk’s nutritional value in any way, said Susan Jebb, a nutrition scientist at the Medical Research Council.
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The amount of people that eat nothing healthy all day, eg most cerials, chocolate bars, cakes, biscuits, white bread etc and then get in a panic about full fat milk it totally ridiculous. Do they really believe low fat milk will make the slightest difference to their diet? how stupid can you be.
Steve, London, England
All milk should be heat treated, NOT HOMOGENISED. That's why skimmed is better for you. Apparently, many diaries now put milk through this homogenisation process, so the milk doesn't form cream on top and lasts longer on the shelf. Downside = according to research homogenised milk has small fat particles that get absorbed into the body and can damage health. It's disgusting a lot of non-organic and even some so called organic milk is homogenised and they don't seem to even tell you on the label! 'Homogenisation also liberates the enzyme xanthine oxidase which is normally shielded by the fat particles. Some research has linked this enzyme with increases in allergies, heart disease and artherosclerosis. Homogenisation also shatters the carotene (Vitamin A).' (quote, westhill farm.org). One way to help lower our cholesterol it seems is to avoid homogenized milk not necessarily full fat milk. Waitrose supply non homogenized, so thankgoodness we're getting a store in our town soon!
Aly, Warwickshire,
Catrina, rat's milk would pose a larger health risk and a much bigger problem milking. But in general yes, you could drink other milks subject to your predilicions in taste. Personally, I love cows milk, I also happen to love cows meat but the downside is a dead cow.
I am also rather puzzled as to how people can say which sort of food/drink is healthier. The so-called experts in the scientific community change their views with confusing rapidity. I would not be so rash as to presume a view.
Mike Poulsen, Reading, Berkshire
Well Catrina, I have been drinking milk for just over 32 years now and I'm still not making MOOING noises.
The other milk forms that you specify are ok, but, it's your personal opinion that these are better.
At no point has the Health Visitor advised me to nourish my two young children (2 years and 1 Year olds) with any of your varients. This is because they don't contain the fat needed to promote and maintain health. And as you say "It makes no more sense to drink milk from cows than from dogs or rats", if this is so, why should it make sense to drink oat, rice or quinoa milk instead??
Maybe your extensive research can dissolve my thoughts- if you would like to share your research I'd enjoy reviewing it further.
As it is, milk comes in so many varieties and all amount of fat content, the real main stay of "full fat milk" is old people and young children.
As stated, semi skimmed is the most popular, however, skimmed milk is always growing more sales.
Regards
benthemilk, essex, uk
What happens to all the fat?. I belive it is turned into other more expensive foods for people to eat. If this is the case what good does removing it from milk do?
darrent chapman, trowbridge,
There are many different milks to drink which are far, far healthier than cows milk, for example rice, oat and quinoa.
I used to keep a herd of quinoas when I lived in Narnia.
Stephen Phillips, London, UK,
This concept stems from Ancel Keys and his disgracefully biased and selective studies. However, if one examines the fat intake data (total and saturated) taken from the EU-MONICA study report which you can check for yourself at the shown website (http://www.ehnheart.org/files/statistics 2005).
This analysis of fat intake and Coronary Heart Disease (CHD) was based on data taken from the European Cardiovascular Statistics for1998-1999 The national data was tabulated (country, fat intake %age of diet and CHD rate) and then sorted on fat intake (total or saturated) and then plotted with fat% (total or saturated) on the x-axis.
Both analyses (Multiple R 0.667; Regression p = 5.43 E-07; Multiple R = 0.584; Regression = "p" < 0.00001) show that doubling the national fat intake reduces the national CHD rate by half! On this data there are 7 paradoxes of hi fat/lowCHD and another 7 of low fat/hi CHD
Check Kendrick, M. The Great Cholesterol Con, ISBN 978-1-84454-360-1.
M. J. Hope Cawdery, Portadown, UK`
The real problem is that many types of milk are homogenised and is part of the process for many semi-skimmed and full fat milks.
Not enough research has been done with regards to the intake of homogenised milk, however myself and others have had to avoid it due to problems it can cause.
Aubrey, London,
This is pure manipulation. They are trying to decieve us.
And if it works it could well mean that real full-fat milk will become hard to find. I prefer full-fat myself, and am upset at this prospect.
Ironically skimmed and semi skimmed milk has been shown to produce more problems than full-fat in those sensitive to milk.
Further the jury is very much out on whether the anti-fat medical scares of the past had any substance. It appears that the real culprits look to be hardened vegetable fats (ie. Margarine) and light vegetable oils (excluding olive oil). After all if we come from hunter-gatherers it seems unlikely that animal fat should be so harmful. That heart disease began in the 20's is pertinant.
Britain is one of the sickest nations in the west: we should not be exporting our nutritional wisdom as it is riddled with half-truth and distortion. We eat too much fruit and carbs, and deny ourselves pleasurable and natural animal fats with our puritanical approach to health.
Greg Lorriman, Leatherhead, UK
Milk from cows is intended for calves not humans, the nutritional content is 'designed' for the needs of calves not humans - it makes no more sense to drink milk from cows than it would to drink milk from dogs or rats.
There are many different milks to drink which are far, far healthier than cows milk, for example rice, oat and quinoa.
Catrina, London, UK