Nutrient contributions of dairy foods in the United States, continuing survey of food intakes by individuals, 1994–1996, 1998

Self-perceived lactose intolerance results in lower intakes of calcium and dairy foods and is associated with hypertension and diabetes in adults

“…The dairy food group is an important contributor of many nutrients lacking in American's diets, including calcium, potassium, and vitamin D (39), and limiting dairy food intake may have adverse health effects. Studies have shown that intake of dairy foods or dairy nutrients is associated with a higher diet quality (40)(41)(42), improved bone health (14)(15)(16), lower blood pressure (17)(18)(19)(20)(21) and body weight (22)(23)(24)(25), and a lower incidence of colon cancer (26)(27)(28). Some studies (29)(30)(31)(32)(33) have also linked dairy food intake or its nutrients with a lower risk of developing diabetes.…”

Calcium and Vitamin D Status in the Adolescent: Key Roles for Bone, Body Weight, Glucose Tolerance, and Estrogen Biosynthesis

“…Higher dairy intake is associated with significantly increased intake of essential vitamins and minerals, including calcium, magnesium, potassium, zinc, iron, vitamin A, riboflavin, and folate. 5 In addition, dairy consumption was positively associated with whole grain, fruit, and vegetable intake in the CARDIA study (Coronary Artery Development in Young Adults). 12 Thus, low consumption of milk and high consumption of soft drinks contribute to inadequate vitamin and mineral status.…”

“…5 However, calcium intake among female adolescents in the USA is considerably lower than the dietary reference intake (DRI) recommendation of 1300 mg/d. Mean calcium intake, from the National Health and Nutrition Examination Survey (NHANES;, for females 12-19 years was 793 mg/d.…”

Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

“…The high fat in the sambosa is mainly a result of the frying process, with the presence of cheese also contributing to increased fat content in the food, as shown by the high fat content in the sambosa biljebin, thereby resulting in a higher intake of energy. Weinberg et al (2004) have shown that dairy foods/ingredients directly contribute an average of 19% of total fat and 32% of saturated fat, and have suggest that it would be useful to modify product composition and/or eating patterns to optimize nutritional contributions of dairy products. The relationship between fried food and fat has been demonstrated by Taveras et al (2005) who have shown that the frequency of eating fried food outside of the home was associated with greater intakes of total energy, sugar-sweetened beverages, and trans fat, as well as a lower consumption of low-fat dairy food and fruits and vegetables.…”