WASHINGTON, D.C.—According to “Effects of Switching from Whole to Low-Fat/Fat-Free Milk in Public Schools, New York City, 2004-2009,” part of this week’s Morbidity and Mortality Weekly Report from the Centers for Disease Control and Prevention, a switch from whole to lowfat and fat-free milk in New York City schools has dramatically reduced students’ caloric and fat intake.
The report notes that students who drink milk see a daily reduction in 33 calories and 3.4 grams of fat. This equates to roughly 6,000 fewer calories and 600 grams of fat per year.
After making the switch to lowfat and fat-free milk in 2004, student purchases of milk decreased by 8%—a negative impact that had been predicted by milk-industry advocates. However, sales gradually picked up and, by 2009, milk sales had increased by 1.3% overall from 2004 to 2009. This finding went contrary to initial concerns that removing whole milk from school cafeterias would cause a decreased demand for milk.
