A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children
| Autor: | Suvi M. Virtanen, Riitta Veijola, Jorma Ilonen, Sari Niinistö, Suvi Ahonen, Hanna-Mari Takkinen, Mikael Knip, Tuuli E. Korhonen, Tapani Alatossava, Jorma Toppari, Mari Akerlund, Katariina Koivusaari |
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| Přispěvatelé: | Department of Food and Nutrition, Research Programs Unit, Diabetes and Obesity Research Program, Mikael Knip / Principal Investigator, Clinicum, Lastentautien yksikkö, Children's Hospital, University of Helsinki, Helsinki Institute of Sustainability Science (HELSUS), Tapani Alatossava / Principal Investigator, Food Sciences, HUS Children and Adolescents |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
2. Zero hunger Consumption (economics) 030109 nutrition & dietetics milk homogenization food and beverages ta3111 Applied Microbiology and Biotechnology 3142 Public health care science environmental and occupational health 03 medical and health sciences Milk products Finnish children milk heat treatment Food systems Product (category theory) Food science dairy technology milk product consumptio 412 Animal science dairy science Food Science Mathematics |
| Zdroj: | International Dairy Journal. 86:96-102 |
| ISSN: | 0958-6946 |
| Popis: | As more information is needed about the health aspects of milk processing; we classified milk products based on their homogenisation and heat-treatment history in the following inclusive classes: (i) homogenised, (ii) non-homogenised, (iii) fat-free; and (i) low-pasteurised or less heat-treated, (ii) high-pasteurised at = 100 degrees C or sterilised. Milk product consumption of Finnish children was studied at the age of 6 months (n = 1305), 1 y (n = 1513), and 3 y (n = 1328) both using conventional food grouping and the novel processing-based grouping. At 6 months, more than three quarters of the children consumed cows' milk products (median consumption 511 g d(-1)); at 3 y most of the consumed milk products were low-pasteurised or less heat-treated and homogenised. In contrast to children aged 3 y, almost all milk products consumed by infants aged 6 months were pasteurised at high temperature or sterilised. (C) 2018 The Authors. Published by Elsevier Ltd. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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