Milk group's contribution to calcium and saturated fat in the diets of persons living in low‐ to high‐income households in the United States

Americans' calcium intake is low. Efforts to increase calcium intake by increasing milk group intake should consider the balance between saturated fat and calcium present in the milk group components. The study assess the impact of fluid milk, cheese, and yogurt, either consumed as a single food or as an ingredient in a food mixture or processed foods, on the total energy, saturated fat and calcium intakes of Americans living in low (< 131% of poverty), medium (131%–350% of poverty), and high (above 350% of poverty) income households. Dietary records of individuals, ages 2 years and over, in the National Health and Nutrition Examination Survey 2001–2002 were analyzed (N= 8,467). Mean percent nutrients from milk group to the overall day's intake were estimated and compared (alpha=0.05). Fluid milk provided 8 percent of total energy and 26 percent of total calcium for all income groups. However, fluid milk provided more saturated fat in the low income (16%) than the high income (12%) group's diet indicating that low income group made fewer low‐fat fluid milk choices. Cheese provided a higher percent of total energy (4.1% vs.3.3%), calcium (13% vs.10%), and saturated fat (12% vs. 8%) in the high income than the low income group's diet. Nutrition interventions targeting low income households should encourage the choice of low fat milk to increase calcium intakes without simultaneously increasing saturated fat intakes.