The contribution of dairy products to micronutrient intakes in France

Abstract

Objective: To assess the contribution of milk and dairy products to the intake of vitamins and minerals in the French population.

Methods: Data from the French Individual National Food Consumption Survey 2 (2005-2007) carried out in a representative sample of French people aged 3 to 79 years were used for analysis.

Results: Dairy products are strong contributors of calcium; iodine; phosphorus; potassium; zinc; vitamins B(2), B(12), B(5), and D; and retinol. Of all dairy products, milk contributes the most to the intake of these nutrients in children, whereas in adults, cheese and ultra-fresh dairy products contribute equally.

Conclusion: Dairy products are an important source of vitamins and minerals in the French population and help strongly to meet micronutrient recommendations for both children and adults.