Satellite Symposium on ‘Dairy’s role in achieving healthy, sustainable European diets: closing nutritional and sensory gaps’
We were delighted to host a Satellite Symposium at the Nutrition Society Congress in Newcastle, UK : Co-chaired by Prof Ciarán Forde and Dr Pol Grootswagers, Wageningen University and Research, the session explored the potential role of the sensory properties of dairy foods in supporting the transition towards more healthy and sustainable dietary patterns in Europe and examined how they may also help ensure that nutritional requirements are met.
- Dr Anestis Dougkas from Institut Lyfe Research and Innovation Centre, Lyon spoke about ‘Sensory perception and eating behaviour: why dairy matters’. His presentation highlighted that understanding how sensory perception influences eating behaviour is essential for bridging the gap between nutritional guidance and real-world food choices. Using dairy as a case study, he illustrated how the dairy matrix generates a unique combination of flavour, texture and mouthfeel that contributes to food enjoyment and acceptance. In this way dairy may serve as a culinary bridge within more plant-forward dietary patterns by enhancing sensory appeal, reducing barriers to acceptance and supporting dietary adherence.
- Dr Aifric O’Sullivan looked at ‘Addressing nutrient adequacy and supporting dietary behaviour change – two fundamental challenges in achieving sustainable healthy diets’ drawing on her research at University College Dublin with the MyPlanetDiet and PLAN’EAT studies. Evidence from MyPlanetDiet showed that those participants who ate 2 to 3 (or more) servings of dairy foods a day achieved adequate intakes of calcium, iodine and vitamins B2 and B12, while those with lower intakes did not. The amount of dairy food consumed in the study did not impact greenhouse gas emissions. The MyPlanetDiet findings suggest that higher dairy consumption may help reduce the risk of micronutrient inadequacy without increasing greenhouse gas emissions.
A big thank you to the speakers and to all those who attended the session and contributed to the interesting and informative discussions.
Nutrition and Health Professionals can find out more here
