Nutritional value of dairy products and recommended daily consumption

Nutrición hospitalaria
Rosa M OrtegaAna M López-Sobaler

Abstract

Objective: messages that are given recently have encouraged to reduce the consumption of dairy products, by noting them as dispensable or even harmful in relation to certain pathologies. The objective of this present work is to review the nutritional value of this group of foods and their recommended consumption. Methods: bibliographic search related to the topic. Results: dairy products provide proteins of high biological value, vitamins and minerals, especially calcium and vitamins B2 and B12, as well as essential fatty acids, and some antioxidants, among other nutrients. Although its fat is mostly saturated (65%), it does not seem to adversely affect cardiovascular risk and may even have a slight protective effect. More than 75% of individuals have calcium intakes lower than recommended, and since more than 50% of the calcium in the diet comes from dairy products, increasing their consumption may be recommended. Moderate milk intake during pregnancy is positively associated with birth weight and length of the offspring and bone mineral content during childhood. In adults, dairy consumption it is associated with a lower risk of metabolic syndrome, coronary heart disease and myocardial infarction, colorectal and gallbladder ca...Continue Reading

References

May 23, 1998·Journal of the American Dietetic Association·A F SubarL L Kahle
Jan 13, 2006·Critical Reviews in Food Science and Nutrition·J Bruce German, Cora J Dillard
Dec 17, 2008·Folia Microbiologica·L EbringerJ Krajcovic
Nov 16, 2011·Journal of the Science of Food and Agriculture·Elinor MedhammarBarbara Burlingame
Sep 13, 2013·Journal of the American College of Nutrition·Jean-Philippe BonjourSusan Whiting
Mar 14, 2014·The American Journal of Clinical Nutrition·Karina V SoerensenJanne K Lorenzen
Jan 13, 2017·Journal of the American College of Nutrition·Elena Rodríguez-RodríguezRosa M Ortega
Feb 6, 2019·Lipids in Health and Disease·Imran Taj KhanMuhammad Hayat Jaspal
May 16, 2019·Advances in Nutrition·Javier FontechaVicente Martínez-Vizcaino

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