Factors influencing milk and milk product consumption in young and elderly women with low calcium intakes

Abstract

The aim of this research was to investigate factors influencing milk and milk product consumption in young and elderly women consuming less than two-thirds of the RDA for calcium. Semi-structured, open-ended interviews were conducted with 71 women over 70 years and 22 women aged 19–23 years. Questions addressed changes in milk and milk product intake, and reasons for changes; perceptions of the likely effects of an increased intake of milk or milk products on health; reasons for low consumption of milk or milk products; and willingness to increase intake of various calcium-rich foods. The elderly low-calcium consumers were identified from a nutrition and health study of all people over 70 years residing in one New Zealand town. The young women were low-calcium consumers identified from a university class of nutrition students. Older women were most likely to perceive that increasing their milk or milk product intake would have either no effect on their health or adverse effects on conditions such as diabetes, high blood cholesterol or blood pressure, and heart problems. Although young women were more likely to perceive potential health benefits from consuming more milk (and to a lesser extent milk products), an increase in body weight was the reason given by all those who believed an increased intake would be bad for them. Some 13–18% of women had been advised by doctors to eliminate milk or milk products from their diet, usually for inappropriate reasons. For both age groups, dislike was the most important reason for not consuming more milk; however health concerns were the primary reason for not consuming more of the other dairy products. There is need to actively counter misconceptions amongst both women (particularly elderly women) and doctors, concerning adverse effects of milk or milk products on health conditions. For young women, emphasis is needed that weight control does not require the exclusion of milk or milk products from the diet. Programs are required to increase awareness of the wide range of low-fat milks and milk products now available, and of the potential benefits of these for bone health.