In recent years, an increasing number of women have eliminated dairy from their diets, influenced by concerns regarding bovine growth hormones, animal welfare, and digestive issues, along with a significantly enhanced variety of milk and dairy alternatives. Women are at a higher risk of osteoporosis and reduced bone density post-menopause, necessitating a daily intake of 1,000 mg of calcium for those under 50. However, they tend to consume less dairy than men. Public health advocates in Australia and the U.K. have raised alarms that the growing trend of women avoiding dairy has reached “dangerous levels.” According to USDA data, milk consumption across all demographics has halved since the late 1970s, and farmgate milk prices have also significantly decreased. Interestingly, total dairy consumption has risen, with per capita yogurt consumption climbing to nearly 15 pounds annually, compared to just two pounds in 1975. Nonetheless, yogurt still does not play a significant role in the overall dairy servings consumed by Americans.
In response to these trends, the dairy industry is shifting focus from liquid milk to promoting protein-enhanced and other functional products, alongside emphasizing the fresh and natural qualities of milk. Recent studies highlighting the benefits of dairy consumption may bolster the industry’s position. However, as more women adopt dietary guidelines that encourage increased intake of plant-based foods, the dairy sector—and researchers studying early menopause—may need to enhance their efforts to demonstrate the importance of dairy for women’s health, particularly regarding calcium citrate in pregnancy. As women navigate their dietary choices, it is crucial to communicate how dairy can contribute to their calcium needs, especially considering the role of calcium citrate in pregnancy, which is vital for both maternal and fetal health.