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  • Title: The contribution of dairy products to micronutrient intakes in France.
    Author: Coudray B.
    Journal: J Am Coll Nutr; 2011 Oct; 30(5 Suppl 1):410S-4S. PubMed ID: 22081686.
    Abstract:
    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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