Milk, fluid, 2% milkfat, without added vitamin A
Category: Dairy & Egg Products Characteristics: Reduced Fat, With Added Nonfat Milk Solids
Nutrition Highlights
Serving Size
Calories
136
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 | 54 (39.6%) |
| Fat | 44 (32.1%) |
| Protein | 39 (28.5%) |
| Total | 136 (100%) |
Serving: 1 cup [245g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 215 (87.7%) |
| Carbohydrate | 13 (5.5%) |
| Protein | 9.7 (4.0%) |
| Fat | 4.9 (2.0%) |
| Ash | 2.1 (0.9%) |
| 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 blood clotting
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It provides protein to support growth and repair of cells and tissues. The protein in milk also helps keep you feeling full for longer
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Vitamin D is added to help the body absorb calcium. Vitamin D promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate concentrations to enable normal mineralization of bone and to prevent hypocalcemic tetany
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Potassium is present which is important for regulating blood pressure and muscle function. Potassium also helps counterbalance the effects of sodium
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The carbohydrates in milk are mainly in the form of lactose which provides fuel for the body and brain
Risks
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Reduced fat milk is lower in beneficial fat-soluble vitamins like vitamins A, D, E and K compared to whole milk. The added nonfat milk solids do not fully compensate for this loss
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The processing of milk to reduce its fat and add nonfat milk solids can potentially damage some heat-sensitive nutrients. The nutritional quality depends on the processing methods used
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Added sugars are not listed as an ingredient but the nonfat milk solids could include added sugars which increase calorie and carb content without adding many nutrients
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Cow's milk is not ideally suited for everyone and some people may be lactose intolerant or allergic to milk protein. For them, even reduced fat milk can cause digestive issues
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Like other processed foods, reduced fat milk with added ingredients has a higher carbon footprint and environmental impact than plain whole milk
Additional Information
Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids, without added vitamin A, is a commonly consumed dairy product that offers several nutritional benefits. However, it is important to consider both the advantages and potential risks associated with this specific type of milk.
One of the primary benefits of reduced-fat milk is its lower fat content compared to whole milk. By choosing a 2% milkfat option, individuals can reduce their overall saturated fat intake, which is beneficial for heart health. Saturated fat has been linked to an increased risk of cardiovascular diseases, so opting for reduced-fat milk can be a healthier choice.
While the fat content is reduced, the milk still retains many essential nutrients. Milk is an excellent source of calcium, which is crucial for maintaining strong bones and teeth. Adequate calcium intake is particularly important during childhood and adolescence when bone growth is at its peak. Additionally, calcium plays a role in muscle function, nerve transmission, and blood clotting.
Furthermore, milk is a good source of high-quality protein. Protein is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones. Consuming milk can help meet the daily protein requirements, especially for individuals who follow a vegetarian or vegan diet and may have limited protein sources.
Milk also contains other essential vitamins and minerals, including phosphorus, potassium, magnesium, and vitamins D and B12. Phosphorus is necessary for energy production, maintaining healthy bones, and regulating cell function. Potassium is crucial for maintaining proper fluid balance, nerve function, and blood pressure control. Magnesium supports muscle and nerve function, as well as bone health. Vitamin D is essential for calcium absorption and bone health, while vitamin B12 is necessary for the formation of red blood cells and proper nervous system function.
While reduced-fat milk offers numerous nutritional benefits, it is essential to be aware of potential risks. Some individuals may be lactose intolerant, meaning they lack the enzyme necessary to digest lactose, the sugar found in milk. This can lead to digestive symptoms such as bloating, gas, and diarrhea. However, lactose-free milk options are available for those who are lactose intolerant.
Additionally, some people may have allergies or sensitivities to milk proteins, particularly casein or whey. These individuals may experience allergic reactions ranging from mild symptoms like hives to severe anaphylaxis. It is crucial for individuals with milk allergies to avoid consuming milk and opt for suitable alternatives.
In conclusion, milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids, without added vitamin A, offers several nutritional benefits. It provides a lower fat option while still supplying essential nutrients like calcium, protein, vitamins, and minerals. However, individuals with lactose intolerance or milk allergies should consider alternative milk options that suit their dietary needs. As with any food, moderation and individual tolerance should be considered when incorporating milk into a balanced diet.