Milk, fluid, 2% milkfat, with added nonfat milk solids and vitamin A and vitamin D
Category: Dairy & Egg Products Characteristics: Reduced Fat
Nutrition Highlights
Serving Size
Calories
125
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 49 (39.1%) |
| Fat | 42 (33.9%) |
| Protein | 34 (27.3%) |
| Total | 125 (100%) |
Serving: 1 cup [245g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 218 (88.9%) |
| Carbohydrate | 12 (5.0%) |
| Protein | 8.5 (3.5%) |
| Fat | 4.7 (1.9%) |
| Ash | 1.9 (0.8%) |
| Total | 245 (100%) |
Serving: 1 cup [245g]
Benefits
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Reduced fat milk is a good source of calcium which is important for building and maintaining strong bones and teeth. Calcium also helps with muscle function and nerve signaling
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The added nonfat milk solids increase the protein content, providing amino acids that are building blocks of muscle. Protein also keeps you feeling full
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Vitamin D promotes calcium absorption and is important for bone health. It also supports the immune system
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Vitamin A supports eye and skin health and helps the immune system function properly
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The fat content is lower than whole milk, reducing the calories and saturated fat intake which is better for heart health
Risks
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Consuming too much added sugars. Reduced fat milk often has added sugars to improve taste, which provides empty calories and can contribute to weight gain and increased risk of diabetes and heart disease if consumed in excess
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Excess saturated fat intake. While reduced, milk still contains saturated fat which is generally unhealthy if consumed in large amounts daily
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Allergic reactions. Some people may have dairy allergies or sensitivities and need to avoid milk
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Too much vitamin A. Consuming too much pre-formed vitamin A from fortified foods like this milk can be toxic in large amounts
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Not enough other nutrients. Milk provides few nutrients besides protein, calcium and vitamins A and D. Overreliance on milk can crowd out more nutritious whole foods
Additional Information
Milk, specifically reduced fat fluid milk with 2% milkfat, added nonfat milk solids, and vitamins A and D, is a widely consumed dairy product known for its nutritional benefits. However, it is important to understand both the advantages and potential risks associated with this specific type of milk.
Nutritional Benefits:
1. Calcium: Milk is an excellent source of calcium, a vital mineral necessary for healthy bones and teeth. Adequate calcium intake helps prevent conditions such as osteoporosis and supports optimal bone health.
2. Protein: Milk is a good source of high-quality protein, containing all essential amino acids needed for various bodily functions. Protein is essential for muscle growth, repair, and maintenance, as well as for the production of enzymes and hormones.
3. Vitamins: The addition of vitamin A and vitamin D to reduced-fat milk enhances its nutritional value. Vitamin A is crucial for maintaining healthy vision, supporting the immune system, and promoting cell growth and development. Vitamin D aids in calcium absorption, contributing to bone health, and also plays a role in immune function.
4. Reduced Fat Content: Choosing reduced-fat milk with 2% milkfat over whole milk can be beneficial for individuals aiming to manage their calorie and fat intake. This can be particularly important for those with specific dietary needs or goals, such as weight maintenance or cardiovascular health.
5. Hydration: Milk is a hydrating beverage that can contribute to meeting daily fluid requirements. Staying adequately hydrated is essential for overall health and helps maintain optimal bodily functions.
Potential Risks:
1. Lactose Intolerance: Some individuals may experience lactose intolerance, a condition where the body lacks the enzyme lactase needed to digest lactose, the natural sugar found in milk. This can lead to symptoms such as bloating, gas, and diarrhea. It is important for those with lactose intolerance to choose lactose-free alternatives or opt for lactase supplements.
2. Allergies: Milk allergy is one of the most common food allergies, particularly in children. It occurs when the immune system reacts to proteins found in milk, leading to symptoms like hives, digestive issues, or even anaphylaxis in severe cases. Individuals with milk allergies should avoid milk and opt for suitable alternatives.
3. Saturated Fat: While reduced-fat milk contains less fat than whole milk, it still contains some saturated fat. Excessive intake of saturated fat has been linked to increased risk of cardiovascular diseases. It is important to moderate overall saturated fat consumption and consider other low-fat or plant-based milk alternatives if cardiovascular health is a concern.
4. Added Nonfat Milk Solids: The addition of nonfat milk solids to milk can alter its taste and texture. While these additives are generally safe, some individuals may have sensitivities or allergies to specific ingredients. It is always recommended to read labels and consult healthcare professionals if any concerns arise.
In conclusion, milk with reduced fat, 2% milkfat, added nonfat milk solids, and vitamins A and D offers several nutritional benefits, including calcium, protein, and essential vitamins. However, it is important to be aware of potential risks such as lactose intolerance, milk allergies, saturated fat content, and individual sensitivities to additives. It is always advisable to consider personal dietary needs and consult with a healthcare professional for personalized guidance.