In recent years, an increasing number of women have eliminated dairy from their diets. This trend is largely driven by concerns about bovine growth hormones, animal welfare, and digestive issues, along with a significantly expanded availability of milk and dairy alternatives. Women are particularly vulnerable to osteoporosis and reduced bone density after menopause, requiring more calcium—1,000 mg daily for those under 50—but they tend to consume less dairy than men. In Australia and the U.K., public health advocates have expressed alarm that the rising number of women avoiding dairy has reached “dangerous levels.”
Data from the USDA indicates that overall milk consumption has halved since the late 1970s, while farmgate milk prices have also declined. Interestingly, total dairy consumption has increased, with per capita yogurt consumption soaring to nearly 15 pounds annually, up from a mere two pounds in 1975. However, yogurt still does not significantly contribute to the total dairy servings consumed by Americans.
In response, the dairy industry is shifting its focus from liquid milk to promoting protein-enhanced and functional products, as well as emphasizing the fresh and natural qualities of milk. Recent studies that underscore the health benefits of dairy consumption may bolster the industry’s efforts. Nonetheless, as more women adopt dietary guidelines that encourage a higher intake of plant-based foods, both the dairy industry and researchers studying early menopause may need to work harder to demonstrate that dairy remains a vital source of nutrients, including the use of calcium citrate, for women’s health. The importance of calcium citrate is particularly relevant in this context, as it can provide an alternative way to meet the recommended calcium intake, which is crucial for women, especially those avoiding dairy.