By Robert Cohen Executive Director Text Only


"The most popular definition for fat is a 'greasy or oily substance.' Milk fat and the associated lipid material are present in milk...about 1500 billion or more may be found in a pint of milk. The fats of plant origin in the cow's diet contain large amounts of polyunsaturated fatty acids. These fats are hydrolyzed in the cow's rumen. The liberated fatty acids are then converted into saturated fatty acids."

Lincoln Lampert, "Modern Dairy Products," Third Edition

"Milk fat has been identified as a cholesterol-elevating fat because it contains cholesterol and is primarily saturated."

Journal of Dairy Science 1991;74 (11)

"From 1965 to 1996, a considerable shift in the adolescent diet occurred...increases occurred in the consumption of higher fat potatoes and mixed dishes (pizza, macaroni cheese)...These trends, far greater than for US adults, may compromise health of the future US population."

Arch Dis Child, 2000 Jul, 83:1

"Preference for a diet high in animal fat could be a pathogenic factor, and milk and high fat dairy products contribute considerably to dietary fat intake."

J. Am Coll Nutr, 2000 Apr, 19:2 Suppl.

"Dietary fat during childhood may be more life-threatening than was originally suspected... Overweight children are usually the victims of the dietary habits of the adult members of the family...Reducing dietary fat to levels necessary to the control of cholesterol cannot be achieved if a child drinks whole milk or eats cheese."

Charles Attwood, M.D., "Dr. Attwood's Low-Fat Prescription for Kids"

Robert Cohen author of:   MILK A-Z

Executive Director (
Dairy Education Board

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