Milk is on the list of products that seniors limit as they age and . Poles often stop drinking it after the age of 60 because they think it is very harmful to the heart and is difficult to digest. However, this is a mistake that can cost you if your diet is not reasonably balanced, because (immunity decreases and bones and muscles gradually weaken).
This is explained by Professor Jadwiga Charzewska, an expert in human biology and nutritional anthropologywhose position is also confirmed by the results of scientific research on the role of key nutrients in the diet of seniors.
On the website of the National Center for Nutrition Education prof. Jadwiga Charzewska explained why seniors should drink milk unless they have clear contraindications. Among elderly people, the lack of dairy products is a bigger problem than its excess.
According to a famous dietitian, it is best to drink at least three glasses milk per day or an equivalent amount of fermented milk products. Of course, a lot also depends on your specific needs and predispositions, but you must remember that a properly balanced diet is the basis for your well-being and fitness.
Drinking milk after 60 can have many benefits because both this product and its products are a valuable source of protein that helps maintain muscle mass in old age, i.e. it is a form of preventing the so-called sarcopenia.
They also support the intestinal microflora, which is beneficial for the body’s metabolism and immunity. Milk also contains calcium and vitamin D, which support bone health and prevent osteoporosis.
Research shows that regular dairy consumption is associated with better bone density and, in some ways, a lower risk of fractures (this is confirmed, among others, by a study published in the “European Journal of Nutrition”).
Some people, however, should not overdo it with milk in their diet. Caution should be exercised in case of digestive problems and kidney diseases. It is not recommended to consume it in excess if you are lactose intolerant, although many people with this problem reach for kefir and yogurt.
The fermentation process partially breaks down lactose, and their consumption may have a beneficial effect on the lipid profile and blood pressure. Moreover, the bioactive compounds they contain also have anti-inflammatory properties and may support the control of cholesterol levels.
