Ortega Rosa M, Jiménez Ortega Ana Isabel, Perea Sánchez José Miguel, Cuadrado Soto Esther, Aparicio Vizuete Aránzazu, López-Sobaler Ana María
Facultad de Farmacia. Universidad Complutense.
Universidad Complutense.
Nutr Hosp. 2019 Aug 27;36(Spec No3):25-29. doi: 10.20960/nh.02803.
Objective: messages that are given recently have encouraged to reduce the consumption of dairy products, by noting them as dispensable or even harmful in relation to certain pathologies. The objective of this present work is to review the nutritional value of this group of foods and their recommended consumption. Methods: bibliographic search related to the topic. Results: dairy products provide proteins of high biological value, vitamins and minerals, especially calcium and vitamins B2 and B12, as well as essential fatty acids, and some antioxidants, among other nutrients. Although its fat is mostly saturated (65%), it does not seem to adversely affect cardiovascular risk and may even have a slight protective effect. More than 75% of individuals have calcium intakes lower than recommended, and since more than 50% of the calcium in the diet comes from dairy products, increasing their consumption may be recommended. Moderate milk intake during pregnancy is positively associated with birth weight and length of the offspring and bone mineral content during childhood. In adults, dairy consumption it is associated with a lower risk of metabolic syndrome, coronary heart disease and myocardial infarction, colorectal and gallbladder cancer, and type 2 diabetes. Moreover in older people it is associated with a lower risk of sarcopenia and vertebral fractures. Conclusions: the population ignores what is the nutritional value of dairy products and their advisable consumption (2-4 servings / day). The latest studies support the need to have an adequate consumption in all stages of life due to its relationship with the prevention and control of chronic diseases. Dairy consumption is less than 2 servings / day in 37.1% of children and 42.3% of adults, so it would be desirable to improve this situation.
近期发布的信息鼓励减少乳制品的消费，指出其对于某些病症而言是可有可无甚至有害的。本研究的目的是回顾这类食物的营养价值及其推荐摄入量。方法：进行与该主题相关的文献检索。结果：乳制品提供具有高生物价值的蛋白质、维生素和矿物质，尤其是钙以及维生素B2和B12，还有必需脂肪酸和一些抗氧化剂等其他营养成分。尽管其脂肪大多为饱和脂肪（65%），但似乎不会对心血管风险产生不利影响，甚至可能有轻微的保护作用。超过75%的人钙摄入量低于推荐量，且由于饮食中超过50%的钙来自乳制品，因此可能建议增加其消费量。孕期适度摄入牛奶与后代出生体重、身长以及儿童期骨矿物质含量呈正相关。在成年人中，食用乳制品与代谢综合征、冠心病和心肌梗死、结直肠癌和胆囊癌以及2型糖尿病的较低风险相关。此外，在老年人中，食用乳制品与肌肉减少症和椎体骨折的较低风险相关。结论：人们忽视了乳制品的营养价值及其适宜摄入量（每天2 - 4份）。最新研究支持由于其与慢性病的预防和控制相关，在生命的各个阶段都需要有足够的摄入量。37.1%的儿童和42.3%的成年人每天食用乳制品少于2份，因此改善这种情况是很有必要的。
