The Contribution of Dairy Products to Micronutrient Intakes in France

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.