Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 412109
Title The contribution of dairy products to micronutrient intake in the Netherlands
Author(s) Vissers, P.A.J.; Streppel, M.T.; Feskens, E.J.M.; Groot, C.P.G.M. de
Source Journal of the American College of Nutrition 30 (2011)5. - ISSN 0731-5724 - p. 415S - 421S.
DOI http://dx.doi.org/10.1080/07315724.2011.10719985
Department(s) VLAG
Human Nutrition (HNE)
Chair Nutrition and Health over the Lifecourse
Chair Nutrition and Disease
Publication type Refereed Article in a scientific journal
Publication year 2011
Abstract Objective: To assess the contribution of dairy products to the intake of various vitamins and minerals in several life stages in the Dutch population. Method: Data from 3 Dutch Food Consumption Surveys and the Leiden Longevity Study were used to estimate the contribution of dairy products—as percentage of total intake—to the intake of iron, copper, selenium, zinc, calcium, folic acid, vitamin D, vitamin C, and vitamin B12. Results: In young children, dairy products contributed substantially to the intake of calcium (73%), selenium (21%), iron (8%), zinc (39%), copper (12%), folic acid (24%), vitamin C (18%), vitamin D (16%), and vitamin B12 (58%). Of all dairy products, milk contributed the most to the intake of these nutrients. In adults and elderly subjects, the contribution of dairy products to total micronutrient intake was 65%–68% for calcium, 18%–19% for selenium, 3%–4% for iron, 28%–31% for zinc, 6%–7% for copper, 17%–19% for folic acid, 10%–14% for vitamin C, 11%–16% for vitamin D, and 44%–46% for vitamin B12. Milk as well as cheese contributed the most to the intake of these nutrients. Conclusions: Dairy products are an important source of vitamins and minerals in the Dutch population. Dairy products, especially milk and cheese, contribute substantially to the intake of calcium, selenium, zinc, and vitamin B12
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