Dairy Consumption and Calcium Intake of Egyptian Women
Abstract: Dairy products are therefore nutrient-dense foods necessary to promote bone health, to help reduce risk for chronic diseases. This study depends on the data of Egyptian food consumption survey which carried out by Food Technology Research Institute. This project takes a multi stage strata random sample distributed between urban and rural area. The survey data indicate that the mean intakes of all nutrients, are higher for urban Domiat mothers than that of governorates and the lowest was for urban Bany-Sueif mothers, except for calcium, the lowest is for rural Bany-Sueif mothers with significant differences in intakes between governorates at P<0.05. The dairy products contribute to 4.60% of total energy intake, 7.89% of protein, and 11.12% of total fat. As for minerals, it contributed 28.58% of calcium intake, 9.04% of phosphorous and 2.83% of magnesium. Intakes of calcium, phosphorous and magnesium were higher as total dairy for Giza and lowest for Sharkia. Calcium intakes were higher form milk, cheese and other dairy products as butter and cream, in Giza, but were higher form yogurt in Domiat. There was a significant difference between governorates. These results reinforce not only the importance of dairy foods and milk as key calcium sources but as foods associated with “package” nutrients. Moreover, because dairy foods are not good sources of iron and folate, yet intakes of these nutrients were higher among people who consumed more total dairy and milk, the data suggest that people who choose more dairy foods and milk also make other nutrient rich food choices.
Publication year 2010
Pages 123 – 130,
Organization Name
City Cairo
serial title J. of Food and Dairy Sciences
Author(s) from ARC
Publication Type Journal
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