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The contribution of dairy products to micronutrient intakes in France
1Centre de Recherche et d'Information Nutritionnelles, Paris, France. bcoudray@cerin.org
Objective:
To assess the contribution of milk and dairy products to the intake of vitamins and minerals in the French population.
Methods:
Data from the French Individual National Food Consumption Survey 2 (2005-2007) carried out in a representative sample of French people aged 3 to 79 years were used for analysis.
Results:
Dairy products are strong contributors of calcium; iodine; phosphorus; potassium; zinc; vitamins B(2), B(12), B(5), and D; and retinol. Of all dairy products, milk contributes the most to the intake of these nutrients in children, whereas in adults, cheese and ultra-fresh dairy products contribute equally.
Conclusion:
Dairy products are an important source of vitamins and minerals in the French population and help strongly to meet micronutrient recommendations for both children and adults.
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