They drink less than half the recommended amount of milk, while cheese consumption is almost double the level suggested in the dietary guidelines. A new analysis quantifies a significant shift in the dairy intake of young Danish girls.

Girls and young women aged 11–17 drink an average of just 160 grams of milk per day – less than half the 300–350 millilitres recommended by the Danish Official Dietary Guidelines. At the same time, they consume 38 grams of cheese daily, almost twice the recommended 20 grams.

This is one of the key findings from a new analysis by the National Food Institute at the Technical University of Denmark (DTU), based on the national dietary survey DANSDA 2021–2024. It is the first study to break down Danish dairy consumption into six product categories, providing a more detailed picture than previous national surveys.

Milk down, cheese up
Looking at total dairy intake – with cheese converted into equivalent amounts of milk – the group averages 372 grams per day, compared to the recommended 400–450 grams. While the gap appears modest, it conceals a marked shift between product types.

According to DTU, changing food habits may partly explain the trend, with cheese increasingly used as an ingredient in meals rather than milk being consumed as a beverage.

A critical window for bone development
The shift in dairy consumption comes at a stage in life when the body has a particular need for calcium.

– When girls and young women have a low intake of dairy products, they are less likely to obtain sufficient calcium and vitamin B12. The study does not tell us what young women are drinking instead, but we know that consumption of sugary beverages has increased, which may be influencing dairy intake and thereby also nutrients such as calcium and vitamin B12, says researcher Camilla Christensen from the National Food Institute at DTU.

Dairy still plays a central role
Despite shifting consumption patterns, dairy products continue to contribute significantly to the overall nutrient intake of the Danish population.

According to the analysis, dairy accounts for around 25 per cent of total protein and fat intake, and just under 60 per cent of calcium intake. Dairy also provides significant amounts of vitamin B12, riboflavin and zinc.

The analysis further shows that adults with a high intake of fermented dairy products such as yoghurt and skyr generally eat more in line with the Official Dietary Guidelines than those with a low intake.

By Maja Løvstrup
Source: DTU National Food Institute
Photo: Colourbox