Articles producció científica> Bioquímica i Biotecnologia

Evidencia científica sobre el papel del yogur y otras leches fermentadasen la alimentación saludable de la población española

  • Datos identificativos

    Identificador: imarina:8434217
    Autores:
    Moreno Aznar, Luis A.Cervera Ral, PilarOrtega Anta, Rosa MaDiaz Martin, Juan JoseBaladia, EduardBasulto, JulioBel Serrat, SilviaIglesia Altaba, IrisMa Lopez-Sobaler, AnaManera, MariaRodriguez Rodriguez, ElenaSantaliestra Pasias, Alba M.Babio, NancySalas-Salvado, JordiFESNAD
    Resumen:
    Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumptiom of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40% of the children and 30 to 45% of the adults. Milk products represent 44 to 70% of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35% of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10% the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogur
  • Otros:

    Autor según el artículo: Moreno Aznar, Luis A.; Cervera Ral, Pilar; Ortega Anta, Rosa Ma; Diaz Martin, Juan Jose; Baladia, Eduard; Basulto, Julio; Bel Serrat, Silvia; Iglesia Altaba, Iris; Ma Lopez-Sobaler, Ana; Manera, Maria; Rodriguez Rodriguez, Elena; Santaliestra Pasias, Alba M.; Babio, Nancy; Salas-Salvado, Jordi;FESNAD
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Babio Sánchez, Nancy Elvira / Salas Salvadó, Jorge
    Palabras clave: Yogurt Randomized double-blind Milk products Lactis dn-173 010 Japanese cedar pollinosis Insulin-resistance syndrome Helicobacter-pylori eradication Fatty-acid profiles Evidence based medicine Dairy product consumption Cultures milk products Calcium Bone-mineral density Bifidobacterium-containing yogurt Antibiotic-associated diarrhea
    Resumen: Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumptiom of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40% of the children and 30 to 45% of the adults. Milk products represent 44 to 70% of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35% of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10% the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogur and fermented milk consumption show some advantages when compared with other milk products, we can recommend yogur within a daily and varied consumption of milk products.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Historia Geociências Farmacia Engenharias iii Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Administração, ciências contábeis e turismo
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 02121611
    Direcció de correo del autor: jordi.salas@urv.cat nancy.babio@urv.cat
    Identificador del autor: 0000-0003-2700-7459 0000-0003-3527-5277
    Fecha de alta del registro: 2024-09-07
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.nutricionhospitalaria.org/articles/H0790/show
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Nutricion Hospitalaria. 28 (6): 2039-2089
    Referencia de l'ítem segons les normes APA: Moreno Aznar, Luis A.; Cervera Ral, Pilar; Ortega Anta, Rosa Ma; Diaz Martin, Juan Jose; Baladia, Eduard; Basulto, Julio; Bel Serrat, Silvia; Iglesia (2013). Evidencia científica sobre el papel del yogur y otras leches fermentadas en la alimentación saludable de la población española. Nutricion Hospitalaria, 28(6), 2039-2089. DOI: 10.3305/nh.2013.28.6.6856
    DOI del artículo: 10.3305/nh.2013.28.6.6856
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2013
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Yogurt
    Randomized double-blind
    Milk products
    Lactis dn-173 010
    Japanese cedar pollinosis
    Insulin-resistance syndrome
    Helicobacter-pylori eradication
    Fatty-acid profiles
    Evidence based medicine
    Dairy product consumption
    Cultures milk products
    Calcium
    Bone-mineral density
    Bifidobacterium-containing yogurt
    Antibiotic-associated diarrhea
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Planejamento urbano e regional / demografia
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Historia
    Geociências
    Farmacia
    Engenharias iii
    Engenharias ii
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Administração, ciências contábeis e turismo
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