The consumption of dairy products and their contribution to the nutrients in the diet of schoolchildren in the community of Madrid. the Food Consumption and Nutritional Status of the School-Age Population of the Autonomous Community of Madrid Group
Fernández Estívariz, C.; López del Val, T.; Martínez de Icaya Ortiz de Urbina, P.; Jaunsolo Barrenechea, M.A.; De Cos Blanco, A.I.; Cilleruelo Pascual, M.L.; Vázquez Martínez, C.
Anales Espanoles de Pediatria 44(3): 214-218
1996
ISSN/ISBN: 0302-4342 PMID: 8830593 Document Number: 463871
The aim of this report, included in the CAENPE study, was to assess the actual intake of milk products by children from Madrid and their nutrient contribution to the diet. In a sample of 2,608 children, 1,343 boys and 1,265 girls, between 6 and 14 years of age, representative of the school child population from Madrid, a dietary assessment of 4 non-consecutive days was carried out by applying a combination of the methods of 24-hour recall (2 days) and an estimated food intake record (2 days). We found that the average total milk product intake was 410 +/- 173 g/person/day, with this being significantly higher in boys (p < 0.0001) and increasing with age (p < 0.001). Milk products are the primary source of calcium, 1,076 +/- 374 mg/person/day, which represents 61% of the total calcium intake and is below the RDA for children over 10 years of age. In addition, following meat and meat products, dairy products are the second largest source of saturated fat (28% of total intake). They also supply 31% of the dietary phosphorus, 17% of protein, 16% of total fat, 15% of the cholesterol, 10% of the carbohydrates and 14% of the the energy intake. We conclude that milk products are the major source of calcium in the diet of schoolchildren. Their low consumption explains the insufficient calcium intake in certain age groups, which might be associated to a higher risk of osteoporosis in later life. We encourage an increase in the intake of milk products, especially milk, and a reduction in the consumption of sweets and meat in order to decrease the dietary saturated fats.