Dietary recommendations for dairy intake

• “Fat intake, especially saturated fat and industrially-processed trans-fat intake can be reduced by (…) eating reduced-fat dairy foods and lean meats” 

• 350-500 ml/day (low fat)
• “intake of between 350 to 500 ml low fat milk and dairy products per day is sufficient to meet dietary requirements of calcium, iodine and vitamin B12 if combined with adequate intake of legumes, dark green vegetables and fish”
• “If consumption of milk and dairy is lower than 350 g/day, products may be replaced with fortified plant-based alternatives or other foods.”
• “Milk and dairy products with high amounts of saturated fat should be limited.” 

• 3 servings a day of milk, yoghurt and cheese
• 5 servings for children aged 9-12 and teenagers aged 13-18
• “Choose reduced-fat or low-fat varieties.”
• “Choose low-fat milk and yoghurt more often than cheese”

Note: 1 serving = 1 glass (200 ml) milk, 1 carton (125 g) yoghurt, 1 bottle (200 ml) yoghurt drink, 2 thumbs of cheese (25g) 

• A maximum of 3 servings of dairy products daily (without added sugar and with a low salt content
• “Due to the high environmental impact of dairy product, it is suggested to reduce the number of daily servings if you consume other foods of animal origin (meat, fish, eggs, milk)”

Note: one serving = 200-250 ml of milk, 85-125g of fresh cheese, 125g of yoghurt  

• 2 portions of milk & dairy per day
• “Have some milk and dairy products daily”
• “Milk and dairy products mainly supply protein, calcium, iodine, Vitamin B2 and Vitamin B12”. When choosing plant-based analogues to dairy drinks, ensure sufficient supply of calcium, iodine, vitamin B2 and vitamin B12.

Note: 1 portion = 1 glass of milk (250g), a slice of cheese (30g) or a yoghurt (150g) 

• 250-350 ml milk or dairy products and 20g of cheese /day
• “Choose mainly skimmed milk or buttermilk.”
• “Choose mainly fermented milk products, such as plain yoghurt, with a maximum of 1.5% fat” and “choose mainly cheese with a maximum 17% fat”

“Limit your intake of high-fat dairy products, such as cream.”

• 3 portions milk or yoghurt/day and 3 portions of cheese/week
• Choose semi-skimmed milk, and prefer cheeses with lower fat and salt content and consume them in moderate quantities

Note: 125 ml milk, 125g yoghurt, 100g cheese <25% fat content, 50g cheese >25% fat content 

• 2 to 3 daily servings of dairy  

Note: 1 cup of milk (250 ml), 1.5 solid yoghurt or 1 liquid yoghurt (200 g); 2 thin slices of cheese (40 g); 1/4 of a medium-sized fresh cheese (50 g); 1/2 of a medium sized curd cheese (100 g). 

• 250 g/day (0-500) of whole milk or equivalents

According to the EAT-Lancet Commission, a planetary health diet confers both improved health and environmental benefits, and consists of “a flexitarian diet, which is largely plant-based but can optionally include modest amounts of fish, meat and dairy foods.”

• 2 glasses, dishes or cans of milk or dairy products a day (or 500 ml)
• Cheese can partially substitute other dairy products, use most often low fat unsweetened or low sugary dairy products without artificial sweeteners, and limit the consumption of milk products that contain much of saturated fat such as whole milk, cream, fatty cheeses or butter.

Note: 250 ml liquid dairy, 25 g cheese

• “Try to go for lower-fat and lower-sugar products where possible, like semi-skimmed, skimmed or 1% fat milk, reduced-fat cheese or plain low-fat yoghurt.”
• “Choose lower fat and lower sugar options.”

• For adults: Dairy serving goals: 3 servings per day as part of a 2,000-calorie dietary pattern
• When consuming dairy, include full-fat dairy with no added sugars.

• 2-3 servings of fat-free or low-fat dairy products daily
• “For adults and children age 2 and older, use milk that’s low in dairy fats. This includes fortified fat-free milk, fortified fat-free milk powder, and 1% and 2% low-fat milk.”
• Examples of products that should be chosen: fat-free milk, 1% low-fat milk, fat-free or low-fat dry milk powder, evaporated fat-free milk, plain fat-free or low-fat yoghurt, low-fat cheeses, and for plant-based analogues to dairy drinks choose those fortified with vitamins A and D
• Examples of products to be avoided: whole milk, full-fat cheeses, yogurt and ice cream, milk substitutes that contain coconut oil, palm oil or palm kernel oil.