Dilara Inanir1, Ivo Kaelin2, Giulia Pestoni3, David Faeh3,4, Nadina Mueller1, Sabine Rohrmann3, Janice Sych5. 1. Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820, Waedenswil, Switzerland. 2. Institute of Applied Simulation, ZHAW School of Life Sciences and Facility Management, Schloss 1, 8820, Waedenswil, Switzerland. 3. Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001, Zurich, Switzerland. 4. Health Department-Nutrition and Dietetics, Bern University of Applied Sciences, Bern, Switzerland. 5. Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820, Waedenswil, Switzerland. janice.sych@zhaw.ch.
Abstract
PURPOSE: Dairy contributes to daily protein and provides important minerals and vitamins. Using data of the National Nutrition Survey in Switzerland (menuCH), we aimed to describe intakes of dairy and its subcategories, to compare daily and per-meal dairy protein with total protein intake, and to investigate associations between energy-standardized dairy intake and sociodemographic, lifestyle and anthropometric factors. METHODS: From two 24-h dietary recalls, anthropometric measurements, and a lifestyle questionnaire from a representative sample (n = 2057, 18-75 years), we calculated daily and energy-standardized means and standard error of the means for dairy, its subcategories (milk, yoghurt and cheese), and compared daily and per-meal dairy protein with total protein intake. Associations were investigated between dairy intake (g/1000 kcal) and sociodemographic, lifestyle and anthropometric factors by multivariable linear regression. RESULTS: Dairy intake provided 16.3 g/day protein with cheese contributing highest amounts (9.9 g/day). Dairy protein intake was highest at dinner (6.3 g/day) followed by breakfast, lunch and snacks (4.3, 3.3 and 2.4 g/day, respectively). Per meal, total protein reached the amounts suggested for improving protein synthesis only at dinner and lunch (33.1 and 28.3 g/day, respectively). Energy-standardized dairy intake was 20.7 g/1000 kcal higher for women than men (95% CI 13.2; 28.1), 24.3 g/1000 kcal lower in the French than German-speaking region (95% CI - 32.4; - 16.1), and also significantly associated with nationality, household type and smoking status. CONCLUSION: This first description of dairy consumption is an important basis for developing meal-specific recommendations, aimed to optimize dairy and protein intake especially for older adults.
PURPOSE: Dairy contributes to daily protein and provides important minerals and vitamins. Using data of the National Nutrition Survey in Switzerland (menuCH), we aimed to describe intakes of dairy and its subcategories, to compare daily and per-meal dairy protein with total protein intake, and to investigate associations between energy-standardized dairy intake and sociodemographic, lifestyle and anthropometric factors. METHODS: From two 24-h dietary recalls, anthropometric measurements, and a lifestyle questionnaire from a representative sample (n = 2057, 18-75 years), we calculated daily and energy-standardized means and standard error of the means for dairy, its subcategories (milk, yoghurt and cheese), and compared daily and per-meal dairy protein with total protein intake. Associations were investigated between dairy intake (g/1000 kcal) and sociodemographic, lifestyle and anthropometric factors by multivariable linear regression. RESULTS: Dairy intake provided 16.3 g/day protein with cheese contributing highest amounts (9.9 g/day). Dairy protein intake was highest at dinner (6.3 g/day) followed by breakfast, lunch and snacks (4.3, 3.3 and 2.4 g/day, respectively). Per meal, total protein reached the amounts suggested for improving protein synthesis only at dinner and lunch (33.1 and 28.3 g/day, respectively). Energy-standardized dairy intake was 20.7 g/1000 kcal higher for women than men (95% CI 13.2; 28.1), 24.3 g/1000 kcal lower in the French than German-speaking region (95% CI - 32.4; - 16.1), and also significantly associated with nationality, household type and smoking status. CONCLUSION: This first description of dairy consumption is an important basis for developing meal-specific recommendations, aimed to optimize dairy and protein intake especially for older adults.
Entities:
Keywords:
Dairy; Dairy protein; Protein intake; menuCH
Authors: Tanja Kongerslev Thorning; Hanne Christine Bertram; Jean-Philippe Bonjour; Lisette de Groot; Didier Dupont; Emma Feeney; Richard Ipsen; Jean Michel Lecerf; Alan Mackie; Michelle C McKinley; Marie-Caroline Michalski; Didier Rémond; Ulf Risérus; Sabita S Soedamah-Muthu; Tine Tholstrup; Connie Weaver; Arne Astrup; Ian Givens Journal: Am J Clin Nutr Date: 2017-04-12 Impact factor: 7.045
Authors: G Pounis; A Bonanni; E Ruggiero; A Di Castelnuovo; S Costanzo; M Persichillo; M Bonaccio; C Cerletti; G Riccardi; M B Donati; G de Gaetano; L Iacoviello Journal: Nutr Metab Cardiovasc Dis Date: 2017-01-18 Impact factor: 4.222
Authors: Nicolaas E P Deutz; Jürgen M Bauer; Rocco Barazzoni; Gianni Biolo; Yves Boirie; Anja Bosy-Westphal; Tommy Cederholm; Alfonso Cruz-Jentoft; Zeljko Krznariç; K Sreekumaran Nair; Pierre Singer; Daniel Teta; Kevin Tipton; Philip C Calder Journal: Clin Nutr Date: 2014-04-24 Impact factor: 7.324
Authors: Justin R Buendia; Yanping Li; Frank B Hu; Howard J Cabral; M Loring Bradlee; Paula A Quatromoni; Martha R Singer; Gary C Curhan; Lynn L Moore Journal: Am J Hypertens Date: 2018-04-13 Impact factor: 2.689
Authors: Jing Guo; Arne Astrup; Julie A Lovegrove; Lieke Gijsbers; David I Givens; Sabita S Soedamah-Muthu Journal: Eur J Epidemiol Date: 2017-04-03 Impact factor: 8.082
Authors: Madonna M Mamerow; Joni A Mettler; Kirk L English; Shanon L Casperson; Emily Arentson-Lantz; Melinda Sheffield-Moore; Donald K Layman; Douglas Paddon-Jones Journal: J Nutr Date: 2014-01-29 Impact factor: 4.798