Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 4 – Milk and dairy products as part of the diet 117 malnutrition in Malawian children aged 6–59 months. A total of 1 874 children were enrolled in the study. Children were randomly assigned to either 25 percent milk RUTF or 10 percent milk RUTF as home-based therapy for up to eight weeks. The primary outcome was recovery (weight-for-height Z score >−2 and no oedema). Secondary outcomes were rates of weight and height gain. Recovery among children receiving 25 percent milk RUTF was greater than among children receiving 10 percent milk RUTF (64 percent compared with 57 percent after four weeks, and 84 percent compared with 81 percent after eight weeks [P
118 Milk and dairy products in human nutrition group consumed a carton of 330 ml of milk fortified with calcium each school day over the study period; the second group of girls received the same quantity of milk additionally fortified with 5 mg or 8 mg of cholecalciferol; the third was a control group and received no milk. When the relative percentage changes (the percentage changes from baseline, rather than the absolute values) were considered, the increases in height, sitting height and body weight after two years of the girls in the two supplemented groups were significantly greater than those of the girls in the control group. When the data were adjusted for menarcheal status, the effects of the milk supplement on bone were still apparent. In an American study, a group of healthy young Caucasian females with an average baseline age of 10.8 years were followed for seven years, to cover the pubertal growth spurt and late adolescence (Matkovic et al., 2005). One cohort participated in a long-term double-blinded, placebo-controlled clinical trial with calcium supplementation, and the other participated in an observational study with higher calcium intakes from dairy products. By an average age of 15 years, the dairy-group subjects remained significantly taller (P
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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Chapter 4 - Milk and dairy products
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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276 Milk and dairy products in huma
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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