Journal
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
Volume 30, Issue 5, Pages 410S-414SPublisher
ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD
DOI: 10.1080/07315724.2011.10719984
Keywords
dairy products; minerals; vitamins; survey; France
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Objective: To assess the contribution of milk and daisy products to the intake of vitamins and minerals in the French population. Methods: Data from the French Individual National Food Consumption Survey 2 (2005-2007) carried out in a representative sample of French people aged 3 to 79 years were used for analysis. Results: Dairy products are strong contributors of calcium; iodine; phosphorus; potassium; zinc; vitamins B-2, B-12, B-5, and D; and retinol. Of all daisy products, milk contributes the most to the intake of these nutrients in children, whereas in adults, cheese and ultra-fresh dairy products contribute equally. Conclusion: Dairy products are an important source of vitamins and minerals in the French population and help strongly to meet micronutrient recommendations for both children and adults.
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