Effects of Dairy Food Components

Even though the effects of dairy products may be a result of the synergy between individual components, each nutrient and compound has a biological function of its own. 

Phosphorus, vitamin D, and calcium are all needed for bone health (Huth et al., 2006) and selenium has a role in the immune and antioxidant systems and in DNA synthesis and repair. Zinc is necessary for DNA repair, cell growth, gene expression, and is an essential part of some enzymes and metalloproteins. Magnesium has been implicated in the prevention of CVDs (Haug et al., 2007). For example, it is known that calcium, phosphorus, and magnesium may mediate beneficial effects on 

In the Women s Health Initiative Calcium/Vitamin D Trial, a large number of postmenopausal women (n = 36,282) were supplemented with 1000 mg of elemental calcium and 400 IU vitamin D daily or placebo for 7 years. The study found no significant decrease in either systolic or diastolic blood pressure (Margolis et al., 2008). The results from the Women s Health Initiative Trial further emphasized the importance of dairy per se rather than calcium for the effect on blood pressure. 

Dairy foods provide an array of important micronutrients each of which has an identified role. In terms of outcomes associated with 

---