Ulster Farmers’ Union – dairy cows at Greenmout Agricultural College. Picture: Cliff Donaldson
As conversations around nutrition and food choices continue to evolve, the Ulster Farmers’ Union is reminding consumers of the well-established benefits of dairy in a balanced diet. Dairy products have nourished generations with essential nutrients, contributing to good health, strong bones and overall well-being.
Despite recent attempts to cast doubt on the dairy sector, scientific research consistently reinforces the value of milk, cheese and yogurt as nutrient-dense, affordable and widely accessible food sources. Leading studies, including those published in Nature and The Lancet, highlight dairy’s positive role in heart health, bone strength and overall nutrition. A recent meta-analysis covering nearly a million people in the UK and China, found that dairy consumption was associated with a reduced risk of cardiovascular disease (CVD) and stroke. In particular, cheese intake was linked to a 12% lower risk of CVD among regular consumers.
Commenting UFU deputy president John McLenaghan said, “Dairy is one of the most nutritionally complete foods available to us. It provides a unique package of vitamins and minerals that are difficult to replace with alternatives. Consumers deserve to know the science-backed benefits of dairy, rather than being misled by misinformation.”
Vitamin B12, vital for red blood cell formation and brain function, is naturally abundant in milk, yet deficiency is an increasing public health concern. Likewise, iodine, essential for thyroid health and fetal brain development, is primarily sourced from dairy, with the UK ranking among the top seven most iodine-deficient populations worldwide. While some plant-based alternatives are fortified to mimic dairy’s benefits, many organic options lack key nutrients, highlighting the irreplaceable role of real milk in the diet.
Calcium is another cornerstone of dairy’s nutritional profile, crucial for bone health and linked to a reduced risk of colorectal cancer. Scientific evidence continues to highlight dairy’s role in reducing disease risk and improving overall health outcomes.
Research from JAMA Network Open and Nature confirms that higher calcium intake, particularly from dairy, correlates with a significantly lower risk of bowel cancer. Additionally, dairy products serve as a natural source of vitamin D, a nutrient vital for bone strength and immune function, which remains a common deficiency in the UK.
“As the discussion around food choices continues, it is important to make decisions based on credible science rather than misinformation. NI’s dairy farmers are committed to producing sustainable, high-quality, locally sourced dairy products that meet the highest welfare and environmental standards, and support personal and public health. For those with concerns or questions about dairy farming, the best approach is to speak with a farmer and see firsthand the care and dedication that goes into milk production.
“Dairy is not just about tradition, it’s about science, health and sustainability. Let’s ensure consumers have the full picture when making their choices,” said Mr McLenaghan.
