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- Title
Evidencia científica sobre el papel del yogur y otras leches fermentadas en la alimentación saludable de la población española.
- Authors
Moreno Aznar, Luis A.; Cervera Ral, Pilar; Ortega Anta, Rosa M.<sup>a</sup>; Díaz Martín, Juan José; Baladia, Eduard; Basulto, Julio; Bel Serrat, Silvia; Iglesia Altaba, Iris; López-Sobaler, Ana M.<sup>a</sup>; Manera, María; Rodríguez Rodríguez, Elena; Santaliestra Pasías, Alba M.; Babio, Nancy; Salas-Salvadó, Jordi
- Abstract
Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumption of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40% of the children and 30 to 45% of the adults. Milk products represent 44 to 70% of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35% of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10% the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogur and fermented milk consumption show some advantages when compared with other milk products, we can recommend yogur within a daily and varied consumption of milk products.
- Subjects
DAIRY products; NUTRITION research; SPANIARDS; DIETARY calcium; BONE density; YOGURT; NUTRITION
- Publication
Nutrición Hospitalaria, 2013, Vol 28, Issue 6, p2039
- ISSN
0212-1611
- Publication type
Article
- DOI
10.3305/nh.2013.28.6.6856