Abstract
PurposeDairy contributes to daily protein and provides important minerals and vitamins. Using data of the National Nutrition Survey in Switzerland (menuCH), we aimed to describe intakes of dairy and its subcategories, to compare daily and per-meal dairy protein with total protein intake, and to investigate associations between energy-standardized dairy intake and sociodemographic, lifestyle and anthropometric factors.MethodsFrom two 24-h dietary recalls, anthropometric measurements, and a lifestyle questionnaire from a representative sample (n = 2057, 18–75 years), we calculated daily and energy-standardized means and standard error of the means for dairy, its subcategories (milk, yoghurt and cheese), and compared daily and per-meal dairy protein with total protein intake. Associations were investigated between dairy intake (g/1000 kcal) and sociodemographic, lifestyle and anthropometric factors by multivariable linear regression.ResultsDairy intake provided 16.3 g/day protein with cheese contributing highest amounts (9.9 g/day). Dairy protein intake was highest at dinner (6.3 g/day) followed by breakfast, lunch and snacks (4.3, 3.3 and 2.4 g/day, respectively). Per meal, total protein reached the amounts suggested for improving protein synthesis only at dinner and lunch (33.1 and 28.3 g/day, respectively). Energy-standardized dairy intake was 20.7 g/1000 kcal higher for women than men (95% CI 13.2; 28.1), 24.3 g/1000 kcal lower in the French than German-speaking region (95% CI − 32.4; − 16.1), and also significantly associated with nationality, household type and smoking status.ConclusionThis first description of dairy consumption is an important basis for developing meal-specific recommendations, aimed to optimize dairy and protein intake especially for older adults.
Highlights
IntroductionYoghurt and cheese are an important part of diet in Switzerland
Dairy products including milk, yoghurt and cheese are an important part of diet in Switzerland
Given the high nutritional value of dairy and new perspectives of protein intake, this study aimed to describe intake of dairy and its subcategories using menuCH data, with a focus on their protein contributions compared with total protein per day and per meal
Summary
Yoghurt and cheese are an important part of diet in Switzerland. Not all studies are consistent, but the current consensus is that dairy intake, including regular fat dairy products, is not associated with negative health outcomes, i.e., cardiovascular disease or type 2 diabetes, and in some cases, protective effects have been reported [2, 3]. These effects and other positive health outcomes linked to dairy consumption may differ between dairy subcategories. There is particular interest in effects observed for consumption of fermented dairy products, such as yoghurt and cheese [4, 5]
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