Dietary intake and food sources of calcium and vitamin D in young children in the Guelph Family Health Study

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-05-16 DOI:10.1016/j.idairyj.2024.105980

Hillary W.H. Lo , Flora Zhang , Anisha Mahajan , Gerarda Darlington , Alison M. Duncan , Jess Haines , Andrea C. Buchholz , David W.L. Ma , on behalf of the Guelph Family Health Study

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Abstract

Canadian research on dietary intake of calcium and vitamin D in young children is limited. This cross-sectional analysis investigated dietary intake and food sources of calcium and vitamin D among 265 preschool-aged children (3.6 ± 1.2 years) in the Guelph Family Health Study via one 24-h dietary recall completed by their parents using the Automated Self-Administered 24-H Dietary Assessment Tool 2016-Canadian version. Median intakes of calcium and vitamin D were 827 mg d⁻¹ [Interquartile range (IQR) = 522] and 4.0 μg d⁻¹ (IQR = 3.6), respectively. The two most frequently consumed dairy food sources for both nutrients were fluid cow's milk (78%, n = 206) and cheese (60%, n = 160), whereas the most frequently consumed non-dairy food sources for calcium were fruits (92%, n = 243), bakery products (92%, n = 243), and water (92%, n = 243), and for vitamin D it was bakery products (74%, n = 196). Findings raise concern about low intakes of calcium and vitamin D in young Canadian children.

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圭尔夫家庭健康研究》中幼儿钙和维生素 D 的膳食摄入量和食物来源

加拿大有关幼儿膳食中钙和维生素 D 摄入量的研究十分有限。这项横断面分析调查了圭尔夫家庭健康研究（Guelph Family Health Study）中265名学龄前儿童（3.6 ± 1.2岁）的膳食摄入量以及钙和维生素D的食物来源，他们的父母使用2016年加拿大版自动自控24小时膳食评估工具（Automated Self-Administered 24-H Dietary Assessment Tool 2016-Canadian）完成了一次24小时膳食回忆。钙和维生素 D 的摄入量中位数分别为 827 毫克/天-1 [四分位距 (IQR) = 522] 和 4.0 微克/天-1 (IQR = 3.6)。摄入这两种营养素最多的两种乳制品来源是液态牛奶（78%，n = 206）和奶酪（60%，n = 160），而摄入钙最多的非乳制品来源是水果（92%，n = 243）、烘焙食品（92%，n = 243）和水（92%，n = 243），摄入维生素 D 最多的是烘焙食品（74%，n = 196）。研究结果引起了人们对加拿大幼儿钙和维生素 D 摄入量低的关注。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.