Dairy food consumption contribution

Dairy products group. Zinc provided by the use of dairy products has Increased about 50 percent during the past 70 years (Table IV). The largest amount of zinc contributed by dairy products was 2.8 mg per capita per day In 1945 and 1946. These were the years In which total dairy product consumption was the highest. After a slight decline, the level of zinc from this food group has remained relatively constant since the late 1940 s. 

Thus, the coplanar PCBs contribute about one third of the total dioxin TEQs in human breast milk. The daily TEQ intake per kg body weight is about 50 times higher in breast-fed infants and 3 times higher in toddlers than in adults. Based on a model that included intake measures, food questioimaires, and national food consumption and contamination data, breast-feeding for 6 months contributed about 12% (boys) or 14% (girls) of the cumulative PCB/dioxin TEQ intake until 25 years of age. In toddlers, dairy products contribute 43% of the PCB-TEQ, meat and meat products contributed 14%, and processed foods 23%. Further information on exposures of children can be found in Section 6.6. 

According to the FDA Total Diet Study, in which dietary sodium and potassium intakes of three age groups of Americans were estimated from 1977 through 1980, cow s milk supplied 32 to 39% of the total sodium intake for infants, whereas the percentage for toddlers was much lower, 12 to 14% (Shank et al. 1982). Dairy products contributed about 10% of the sodium in the total diet consumed by adults. Data obtained from the National Health and Nutrition Examination Survey (HANES II) 1976-1980 (Carroll et al. 1983) reveal that the median daily consumption of sodium found naturally in food and added during... 

The food chain is the primary pathway of human exposure to dioxin, with meat (38%) and dairy products (28%) dominating. Fish ingestion can be a significant contributor in countries with high fish consumption (26% of total intake in the Netherlands), but is not an important factor in the US. The exact contribution of fruits and vegetables is unclear, but vegetable oil does appear to play a role in human dioxin exposure. Inhalation and consumption of contaminated water and soil are not major sources of human exposure to TCDD. 

Processed milk products, which Include condensed, evaporated, malted and dry milks, cheese, whey, and ice cream and other frozen desserts, account for a large part of the overall Increase in zinc from the dairy products group. Cheese with its markedly increased use is chiefly responsible. Since 1909-13, the amount of zinc provided by cheese Increased more than fourfold and beginning in 1978, it has exceeded the amount contributed by fluid whole milk. In 1981, cheese provided 0.9 mg of zinc per capita per day or 7 percent of all the zinc in the food supply. Use of ice cream and other frozen desserts is now more than 10 times higher than in 1909-13. Half of this Increase occurred before the late 1930 s, and, since 1957-59, the small contribution of zinc from ice cream and other frozen desserts has been relatively stable. Other processed milk products have accounted for more zinc in recent years than at the beginning of the century. The amount, however, is somewhat less than the 0.6 mg per capita per day provided in 1946 when consumption of these products was highest. 

Agricultural enrichment of Q.A content in various animal species has received considerable attention. Lactating cows and beef cattle are the primary food sources of dietary CLA for human consumption. Among the factors that contribute to elevated CLA levels in these food products are ration modification, species of cow, and geographical and seasonal factors. Perhaps the most promising method of enrichment resides in the dietary supplementation of PUFA-rich materials, such as oil seeds and fish oil/meals, to the rations for dairy cows and beef cattle. Because these dietary supplements are also high in n-3 PUFA, additional benefits could be achieved by elevating n-3 fatty acids in both dairy and beef fats (39). 

Thiamin intake in average U.S. diet—According to the U.S. Department of Agriculture, there is sufficient thiamin in foods available for consumption in the United States to provide an average intake of 2.2 mg per person per day. Of this total, the contribution of food groups is as follows meats, poultry and fish, 25% dairy products, 7.5% and flour and cereal products, 43.3%. 

Because all food derives from biological tissues and because all tissues contain biological membranes, all foods contain, to a greater or lesser extent, structural fats. These are predominantly phospholipids and glycolipids (Chapter 6) with, in animal tissues, cholesterol and in plant tissues, the plant sterols. Thus, the lean part of meat contains the structural lipids, phospholipids and cholesterol of the muscle membranes and minor quantities of gly colipids. Consumption of tissues like brain would introduce larger quantities of animal sphingolipids into the diet. Dairy products contribute small amounts of structural lipids because of the presence of the fat globule membrane. The structural lipids of plants that are important in... 

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