![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Background: The 2005 Dietary Guidelines Advisory Committee (DGAC) recognized calcium, potassium and magnesium, all found in high levels in dairy foods, among the shortfall nutrients in both children and adults’ diets.
Objective: The objectives were to determine: 1) the percentage of the population with intakes greater than the Adequate Intakes (AI) for calcium and potassium and the percentage of the population with inadequate magnesium intake (based on Estimated Average Requirement [EAR]) and 2) the impact of various levels of dairy consumption on intake of calcium, potassium and magnesium.
Design: Secondary analysis of data from the 1999-2004 NHANES.
Subjects/Setting: Participants 2 years of age and older.
Main Outcome Measures: Percentage of the population meeting current recommendations for calcium, potassium and magnesium.
Statistical Analyses Performed: Percentage of EAR/AI for nutrients was calculated based on age/gender specific values. All analyses were weighted using the NHANES six-year sample weights and adjusted for the complex sample design of NHANES with the statistical package SUDAAN.
Results: The most recent NHANES data demonstrated that a significant proportion of the American population did not meet recommendations for calcium, potassium, and magnesium. Less than 3% of the population consumed the recommended level or more of potassium. Only 30% of the US population 2 years of age and older obtained the recommended level of calcium or more and 55% consumed less than the EAR for magnesium. Recommending 3–4 servings from the dairy group for all people greater than 9 years of age may be necessary in order to ensure adequate intake of calcium and magnesium, assuming the current diet remains the same. More than 4 servings of dairy would be needed to meet the potassium recommendation at all ages.
Conclusions: For those individuals who do not consume dairy products, we need to better understand the barriers to consuming specific dairy products. In addition, more research is needed to examine whether food-based recommendations are practical, feasible and cost effective to meet nutrient needs.
Key teaching points
• A significant proportion of the population does not meet recommendations for calcium, potassium and magnesium.
• Individuals that met or exceeded the dairy recommendations are more likely to have a mean calcium intake above the AI for calcium.
• Recommending 3–4 servings from the dairy group for all people greater than 9 years of age may be necessary in order to ensure adequate intake of calcium and magnesium, assuming the current diet remains the same.
• More than 4 servings of dairy may be needed to meet the potassium recommendation at all ages, in addition to an increased fruit and vegetable intake.
• For those individuals who do not consume dairy products, we need to better understand the barriers to consuming specific dairy products.
• More research is needed to examine whether food-based recommendations are practical, feasible and cost effective to meet nutrient needs.
Key teaching points
• A significant proportion of the population does not meet recommendations for calcium, potassium and magnesium.
• Individuals that met or exceeded the dairy recommendations are more likely to have a mean calcium intake above the AI for calcium.
• Recommending 3–4 servings from the dairy group for all people greater than 9 years of age may be necessary in order to ensure adequate intake of calcium and magnesium, assuming the current diet remains the same.
• More than 4 servings of dairy may be needed to meet the potassium recommendation at all ages, in addition to an increased fruit and vegetable intake.
• For those individuals who do not consume dairy products, we need to better understand the barriers to consuming specific dairy products.
• More research is needed to examine whether food-based recommendations are practical, feasible and cost effective to meet nutrient needs.
This work is a publication of the United States Department of Agriculture (USDA/ARS) Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, and Houston, Texas. The contents of this publication do not necessarily reflect the views or policies of the USDA, nor does mention of trade names, commercial products, or organizations imply endorsement from the U.S. government. This research project is supported by the USDA — Agricultural Research Service through specific cooperative agreement 58-6250-6-003. Partial support was received from the USDA Hatch Projects 940-36-3104 Project #93673 and LAB 93951. The authors wish to thank Pamelia Harris for help in preparing the manuscript and Bee Wong for obtaining scientific articles.
