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

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Table 7.1 (continued) ASIA AND PACIFIC LATIN AMERICA AND THE CARIBBEAN Country/organization Title (duration) Reference Iran CFC, APHCAP and FAO (2008) Fortified milk programmes Chile/University of Chile Prevention of iron deficiency through milk fortification (1986–1987) Stekel et al. (1988) Target population Primary school-age children 3–15 mo partially or fully weaned Goal/ objective Prevent poor nutrition (growth) and health outcomes (osteoporosis); long-term goal to promote sustainable dairy industry development Determine effectiveness of fortified milk on prevention of iron deficiency and anaemia Intervention: strategy and activities *3 portions (20 cl) milk per week; total of 70 per 6 mo *Tetra Pak public–private partnership *Fortified (intervention) and non-fortified full-fat milk in a 10% dilution (st/vol) plus 5% sucrose, and 3% corn flour given to infants daily from 3 to 15 mo Design: comparison groups and methods Performance measurement study conducted for coverage and milk production outcomes Longitudinal study, randomised controlled study conducted in two clinics in Santiago, Chile Intervention group: full-fat fortified milk powder with 15 mg ferrous sulphate, 100 mg ascorbic acid, 1 500 IU vitamin A, and 400 IU vitamin D per 100 g (n=276) Control group: non-fortified, full-fat milk (n=278) Level of Inference Results Adequacy *12 million students now receiving milk; increase of 400% from original 1.2 million *7% increase in milk production, 187.5 million litres Probability *Reduced anaemia prevalence in intervention group (2.5%) vs control group (25.7%) at 15 mo (P
Table 7.1 (continued) 308 Country/organization Title (duration) Reference Target population Goal/ objective Intervention: strategy and activities Design: comparison groups and methods Level of Inference Results LATIN AMERICA AND THE CARIBBEAN Chile/University of Chile National Complementary Food Program of Chile (1999–present) Torrejon et al. (2004) Mexico/Instituto Nacional de Salud Publica Fortified milk in LICONSA (2000–present) Villalpando et al. (2006) 18 mo Prevent mineral deficiencies by fortifying milk 10–30 mo Assess efficacy of whole cow’s milk fortified with iron and zinc on reducing anaemia and improving iron status of low-income children *Fortified milk given through the National Complementary Food Programme for at least 6 mo *Milk fortified with iron (10mg/L), zinc (5 mg/L), copper (0.5 mg/L) and vitamin C (70 mg/L) *Original programme, began in 1920s, supplemented pregnant women and children under six years with milk *Ferrous gluconate added to cow’s milk with ascorbic acid as part of LICONSA public nutrition programme *Intervention group receive 400 mL/d of fortified milk with 5.8 mg iron (ferrous gluconate), 5.28 zinc (zinc oxide), 48 mg ascorbic acid for six months *Control group received 400 ml/d non-fortified milk *Field worker visit household 2 times/d to ensure correct reconstitution of milk and record milk intake Cross-sectional study of low-income male infants attending well-baby clinic and participating in national programme Nutrition survey and biomarkers collected and analysed Intervention group only Randomised, double blinded controlled trial in poor periurban area of Mexico Group 1: healthy children drink 400 mL/d of fortified milk (n=68) Group 2: healthy children drink 400 ml/d non-fortified milk (n=62) Adequacy *At endline only, prevalence of anaemia (12%); low ferritin < 10µg/dL (39%); and low plasma zinc
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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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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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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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358 Milk and dairy products in huma
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