A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children

作者:Koivusaari Katariina; Niinisto Sari; Takkinen Hanna Mari; Akerlund Mari; Korhonen Tuuli; Ahonen Suvi; Toppari Jorma; Ilonen Jorma; Veijola Riitta; Knip Mikael; Alatossava Tapani; Virtanen Suvi M
来源:International Dairy Journal, 2018, 86: 96-102.
DOI:10.1016/j.idairyj.2018.07.007

摘要

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, (iii) 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.

  • 出版日期2018-11

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