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The role of milk in the British diet
Author(s) -
Wells Anita S
Publication year - 2001
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1364-727x.2001.00027.x
Subject(s) - riboflavin , niacin , micronutrient , b vitamins , food science , nutrient , vitamin , calcium , medicine , biology , endocrinology , pathology , ecology
Milk and foods made from milk have been part of the British diet for the last 3500 years. They constitute one of the four main food groups that together comprise a healthy balanced diet, providing significant amounts of protein and most micronutrients, including calcium, B‐group vitamins (particularly riboflavin and B 12 , but also thiamin, niacin, B 6 and folate), vitamin A, iodine, magnesium, phosphorus, potassium and zinc. Milk and dairy foods can increase the nutrient density of the diet and play a pivotal role in ensuring that dietary intakes are nutritionally adequate. They can also help to improve bone and dental health and possibly protect against hypertension and colon cancer.