A1 Journal article – refereed
A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children




List of Authors: Katariina Koivusaari, Sari Niinistö, Hanna-Mari Takkinen, Mari Åkerlund, Tuuli Korhonen, Suvi Ahonen, Jorma Toppari, Jorma Ilonen, Riitta Veijola, Mikael Knip, Tapani Alatossava, Suvi M. Virtanen
Publisher: Elsevier Ltd
Publication year: 2018
Journal: International Dairy Journal
Journal name in source: International Dairy Journal
Volume number: 86
Number of pages: 7
ISSN: 0958-6946
eISSN: 1879-0143

Abstract

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 °C, (iii) high-pasteurised at ≥100 °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.


Last updated on 2019-21-08 at 21:55