A comparison of dairy with plant-based alternatives in seniors. Clinical study.

Our objective is to compare the effects of fluid milk (2% and lactose-free) and a simulated milk beverage, with plant alternatives to dairy on management of insulin resistance in older adults 60-75 years.

Dairy foods have a unique matrix and are a rich source of high-quality protein, healthy fats, and essential nutrients. Despite this, consumption of dairy (fluid milk, cheese as well as yogurt) in Canada has declined since 2004, particularly in the adolescent and older populations. This shift is encouraged by Canada’s Food Guide which acknowledges the inclusion of only low-fat dairy and greater emphasis on plant foods with water as the beverage of choice. These recommendations put the elderly at risk of adopting eating patterns favoring nutrient deficiencies, obesity, and Type 2 Diabetes (T2D). Data from the 2015 Canadian Community Health Survey show that elderly individuals who were emphasizing plant-based diets were low in protein and other essential nutrients. We have demonstrated that the consumption of dairy stimulates many metabolic responses that control blood glucose and appetite as well as provide essential nutrients. We have preliminary data showing this is not achieved by their plant-based alternatives…

Faculty Supervisor:

Harvey Anderson

Student:

Partner:

Dairy Farmers of Canada

Discipline:

Life Sciences

Sector:

Agriculture; Information and cultural industries; Other services (except public administration)

University:

University of Toronto

Program: