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
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
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2013
Tipo de publicación: Journal Publications
Repositori URV