A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children

Year: 2018

Type: article

Abstract: As more information is needed about the health aspects of milk processing; we classified milk products based on their homogenisation and heat-treatment history in the following inclusive classes: (i) homogenised, (ii) non-homogenised, (iii) fat-free; and (i) low-pasteurised or less heat-treated, (ii) high-pasteurised at <100 °C, (iii) high-pasteurised at ≥100 °C or sterilised. Milk product consumption of Finnish children was studied at the age of 6 months (n = 1305), 1 y (n = 1513), and 3 y (n = 1328) both using conventional food grouping and the novel processing-based grouping. At 6 months, more than three quarters of the children consumed cows’ milk products (median consumption 511 g d−1); at 3 y most of the consumed milk products were low-pasteurised or less heat-treated and homogenised. In contrast to children aged 3 y, almost all milk products consumed by infants aged 6 months were pasteurised at high temperature or sterilised.

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2018.07.007

Authors: Katariina Koivusaari, Sari Niinistö, Hanna-Mari Takkinen, Mari Åkerlund, Tuuli Korhonen, Suvi Ahonen, Jorma Toppari, Jorma Ilonen, Riitta Veijola, Mikael Knip, Tapani Alatossava, Suvi M. Virtanen

Institutions: University of Helsinki, Finnish Institute for Health and Welfare, Tampere University, University of Tampere, Tampere University Hospital, University of Turku, Turku University Hospital, University of Oulu, Helsinki University Hospital, Folkhälsans Forskningscentrum

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $3,290

Funders: European Commission, European Foundation for the Study of Diabetes, Academy of Finland, Suomen Kulttuurirahasto, Juho Vainion Säätiö, Novo Nordisk, Tampereen Yliopisto, Novo Nordisk Fonden, Terveyden ja hyvinvoinnin laitos

OpenAlex ID: W2884475000