Contribution per serving of milk, yogurt and cheese to mineral recommended daily intake
DOI:
https://doi.org/10.14306/renhyd.26.s1.1246Keywords:
Minerals, Recommended Dietary Allowances, Dairy Products, Milk, Yogurt, CheeseAbstract
Introduction: The Dietary Guidelines for Argentine Population recommend a daily intake of 3 servings of milk, yogurt and/or cheese, preferably skimmed. Nevertheless, The Second National Survey of Nutrition and Health (2019) reported that only 4 of 10 adolescents and adults consume them, at least once a day. The objective of this work was to determine the mineral content and the contribution of a serving of the food mentioned above to the recommended daily intake (RDI).
Material and methods: Calcium (Ca), sodium (Na), potassium (K), iron (Fe), zinc (Zn), manganese (Mn) and copper (Cu) were quantified by atomic absorption, and phosphorous (P) by visible spectrophotometry in 12 milks, 11 yogurts, 22 soft cheeses (SC), 23 semi-hard cheeses (SHC) and 12 hard cheeses (HC). It was established that a food is source of a mineral when a serving provides more than 15% of the RDI for this nutrient.
Results: Ca, Na and P content in yogurts is significantly lower than in milk, while Fe and Zn present significantly higher values. On the other hand, in all cheeses the mineral content, except for K, is significantly higher than in milk and yogurts.
Conclusions: According to the percentage of daily values, milks and SHC are source of Ca and P and yogurts of P, while SC and HC are source of Ca, P and Zn. These findings are useful when establishing nutritional guidelines, in order to facilitate and promote the adoption of healthy habits.
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Copyright (c) 2020 Glenda Mangia, Emilse Negro, Santiago Toller Achaval, Carolina Gerstner, Ana Clara Fariña, Jimena Lavandera, María Rosa Williner
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