Why Low-fat Dairy Consumption is Important Resources:

   Some  clinical  studies  have  examined  the  speci ic  

effects  of  milk  in  relation  to  pregnancy  
Adapted  from  babycenter.com.  Redfern,  J.,  
Should  I  drink  whole  milk  during  pregnancy?  
The Importance of Low-
outcomes.  The  Canadian  Medical  Association  
Journal  (CAMJ)  found  that  women  who  drank  
Retrieved  on  12/19/12  from  http://
www.babycenter.com/404_should-i-drink- fat Dairy Consumption
whole-milk-during-pregnancy_2520.bc
During Pregnancy
one  cup  of  milk  or  less  each  day  gave  birth  to  
smaller  babies  than  mothers  who  drank  more  
milk,  with  each  cup  increase  in  daily  milk  
Adapted  from  dairyspot.com  (2011).  Whether   College of William and Mary
consumption  increasing  birth  weight  by  41  g.  
in  a  glass,  bowl  or  plate  –  low-fat  dairy  makes  
 Research  presented  at  the  American  Academy   mealtime  complete.  Mid-Atlantic  Dairy  Associ-­‐
of  Neurology's  Annual  Meeting  in  April  2010,   ation.  Retrieved  on  12/19/12  from    
found  that  the  risk  of  multiple  sclerosis  was   dairyspot.com/nutrition/health-wellness/
lower  in  women  born  to  mothers  with  high  milk   dairy-myplate-something-to-feel-good-about.
intake  during  pregnancy.

Tips: Adapted  from  livestrong.com  (2011).  George,  

S.,  The  advantages  of  drinking  milk  during  
 Other  low-fat  and  fat  free   pregnancy.  Retrieved  on  12/19/12  from  
dairy  choices  include;  fat-free   http://www.livestrong.com/article/528069-
sour  cream,  fat-free  half-n- the-advantages-of-drinking-milk-during-
half,  and  low-fat  ice  cream. pregnancy/

 Choosing  foods  from  the  milk  group  that  are  high  

in  saturated  fats  and  cholesterol  can  raise  LDL  
Photo  Credit  George  Doyle/Stockbyte/Getty  
(“bad”)  cholesterol  levels  in  the  blood  and  increase  
Images  
your  risk  for  coronary  heart  disease.  

 Eat  a  variety  of  other  calcium-rich  foods  such  as  

College of William and Mary
2%  cheese,  dark  leafy  greens  (such  as  kale  and  
spinach),  almonds,  and  calcium-forti ied  orange   Healthy Beginnings Project
Psychology Department
juice  (1/2  sugar  added  100%  natural  juice). Danielle Dallaire, Ph.D.
 Soy  milk  is  a  great  low-fat  alternative  to  cow’s   Catherine Forestell, Ph.D. Phone: 1-855-825-3541
milk.  Just  be  sure  to  choose  brands  that  have  add-­‐ Jessica Fielek MPH Tel: 1-855-825-3541
ed  calcium.   Elizabeth Rey, RN, BSN
Facts:

 Milk  and  other  dairy  products  pro-­‐

vide  signi icant  nutrients  for  preg-­‐
nant  women.  

 Milk  consumption  in  pregnancy  

has  been  associated  with  better  
pregnancy  outcomes  

 Milk  is  one  of  the  few    sources  of  

vitamin  D  (essential  during  preg-­‐
nancy  for  preventing  neonatal  
rickets  and  low  birth  weight)

 Non-fat    or  low-fat  milk  are  

healthier  choices  for  pregnant  
women  than  reduced  fat  or  whole-
milk,  which  contain  high  amounts  
of  saturated  fat.

 If  you  don't  consume  enough  cal-­‐

cium-rich  foods  during  pregnancy,  
you  will  lose  calcium  from  your  
bones  to  meet  your  baby's  needs  
for  this  mineral.

 Milk  is  also  an  excellent  provider  

of  protein  (1  cup  milk  =  8.22g)

 Protein  assists  with  the  buildup  of  

the  uterus,  blood  supply,  breasts  
and  the  baby's  tissues  during  
pregnancy.  

 Three  cups  of  low-fat  milk  each  

day  will  help  you  meet  more  than  
a  third  of  your  protein  needs  for  
pregnancy.