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

Chapter 9 – Human nutrition and dairy development: Trends and issues 359
sources of calcium, magnesium, selenium, riboflavin, vitamin B 12 and pantothenic
acid (vitamin B 5 ) (Chapters 3 and 4). Milk from some animal species can also be a
source of zinc and vitamins A, C, D and B 6 (Chapter 3). However, milk does not
contain sufficient iron and folate to meet the needs of growing infants, and the low
iron content is one reason animal milks are not recommended for infants younger
than 12 months (see Chapter 4). There is evidence to suggest that adding dairy
products to the diets of undernourished pregnant women and children above the
age of 12 months is beneficial for child development and general health (Chapter 4).
Although currently milk production is dominated by cow and buffalo milk,
promoting the consumption of milk from a range of animal sources may be beneficial.
There are large differences in nutrient composition among milks from different
dairy species (Chapter 3). It is not possible to recommend one particular milk as the
“best milk”, as this would depend on the specific nutritional needs of the population
group or individual in question. Milk from minor species can be important in parts
of the world with access to only a limited variety of other foodstuffs. In landlocked
Mongolia, for example, populations with no access to n-3 fatty acids 57 from fish
benefit from intake of mare milk (Chapter 3).
It seems highly likely that there would be an improvement in the food security of
the poor if more dairy products were added to their diet (Chapter 4). Milk, yoghurt,
ghee and cheese are known and accepted foods in many cultures, making it easy to
encourage people to consume them. Dairy products in the correct quantities are
good for most people over 12 months of age, providing essential nutrients in an
easily digestible form.
Perhaps the greatest impediment to increasing consumption of dairy products
by the poor is their price. Like other animal-source foods, dairy products tend to
be an expensive source of energy compared with cereal staples. While at times of
economic stress livestock products are replaced by other proteins or starchy staples,
consumption of animal products generally rises as incomes rise (FAO, 2009). Dairy
products are no exception. In China, for example, consumption of dairy products
per person grew considerably between 1987 and 2007, with this rise occurring during
a period of considerable economic growth and poverty reduction (Chapter 2).
In India, the nutritional status among certain populations in the country has not
improved or improved only marginally, despite unprecedented economic growth in
recent years. Although milk production increased fourfold in India between 1963
and 2003, evidence suggests that consumption is restricted to the more affluent
because of the cost of dairy products, which may partially explain the so-called
“Indian enigma”(Chapter 2; Headey, Chiu and Kadiyala, 2011).
Milk is a staple in the diet of many rural families. This is particularly true for
pastoralists, while small-scale intensive dairy production using cows and goats has
provided a way for farmers in Asia and Africa to earn a steady income (Chapters 2
and 8; Ogola and Kosgey, 2012) and has increased home consumption in families
that keep dairy animals (Chapters 2 and 9, citing reports from Kenya; Chapter 7,
57 n-3 or omega-3 fatty acids, together with n-6, are known as “essential” fatty acids, i.e. they cannot
be produced by the human body but must be ingested in food. n-3 fatty acid is associated with brain
function and reduced risk of heart diseases.