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A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children |
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| Author: | Koivusaari, Katariina1; Niinistö, Sari1; Takkinen, Hanna-Mari1,2; |
| Organizations: |
1Department of Public Health Solutions, National Institute for Health and Welfare 2Faculty of Social Sciences, University of Tampere 3Tampere University Hospital, Research, Development and Innovation Centre
4Department of Paediatrics, Turku University Hospital, University of Turku
5Research Centre for Integrative Physiology and Pharmacology, Institute of Biomedicine, University of Turku 6Immunogenetics Laboratory, Institute of Biomedicine, University of Turku and Clinical Microbiology, Turku University Hospital, University of Turku 7Department of Paediatrics, University of Oulu 8Children's Hospital, University of Helsinki, Helsinki University Central Hospital 9Research Program Unit, Diabetes and Obesity, University of Helsinki 10Tampere Centre for Child Health Research, Tampere University Hospital 11Folkhälsan Research Centre, University of Helsinki 12Department of Food and Nutrition, University of Helsinki 13Centre for Child Health Research, University of Tampere, University Hospital of Tampere |
| Format: | article |
| Version: | published version |
| Access: | open |
| Online Access: | PDF Full Text (PDF, 0.2 MB) |
| Persistent link: | http://urn.fi/urn:nbn:fi-fe2018100937893 |
| Language: | English |
| Published: |
Elsevier,
2018
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| Publish Date: | 2018-10-09 |
| Description: |
AbstractAs 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. see all
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| Series: |
International dairy journal |
| ISSN: | 0958-6946 |
| ISSN-E: | 1879-0143 |
| ISSN-L: | 0958-6946 |
| Volume: | 86 |
| Pages: | 96 - 102 |
| DOI: | 10.1016/j.idairyj.2018.07.007 |
| OADOI: | https://oadoi.org/10.1016/j.idairyj.2018.07.007 |
| Type of Publication: |
A1 Journal article – refereed |
| Field of Science: |
3141 Health care science 3123 Gynaecology and paediatrics |
| Subjects: | |
| Funding: |
This work was supported by the Academy of Finland (Grants 63672, 68292, 79685, 79686, 80846, 114666, 126813, 129492, 139391, 201988, 210632, 276475), European Foundation for the Study of Diabetes (EFSD/Novo Nordisk Partnership and EFSD/JDRF/Novo Nordisk Programme), the Juho Vainio Foundation, the Finnish Cultural Foundation, the Competitive State Research Financing of the Expert Responsibility area of Tampere, Turku and Oulu University Hospitals (Grants 9E082, 9F089, 9G087, 9H092, 9J147, 9K149, 9L042, 9L117, 9M036, 9M114, 9N086, 9P057, 9R055, 9S074, 9T072), the JDRF (grants 4-1998-274, 4-1999-731, 4-2001-435), the European Union (grant BMH4-CT98-3314), the Novo Nordisk Foundation, the Academy of Finland (Centre of Excellence in Molecular Systems Immunology and Physiology Research 2012–2017, Decision No. 250114), and the Sigrid Juselius Foundation. The study sponsors were not involved in the design of the study; the collection, analysis, and interpretation of data; writing the report; or the decision to submit the report for publication. |
| Copyright information: |
© 2018 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
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https://creativecommons.org/licenses/by/4.0/ |