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Sources and Knowledge of Calcium Consumption: the Lactose Intolerant versus Tolerant among Selected Groups
Author(s) -
Bai Yeon,
Wunderlcih Shahla,
Chung Samuel,
Tomioka Michiko
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.732.4
Subject(s) - calcium , lactose , demographics , food science , medicine , population , zoology , environmental health , chemistry , demography , biology , sociology
Calcium is an essential nutrient for health. While infants and toddlers often consume calcium in their diets, the average intakes of calcium decrease with age. Studies show young adults and Asian populations are at risk for low calcium (Ca) intake. An adequate intake of Ca is challenging for lactose intolerant populations. The purpose of this study was to compare and explore the knowledge and food sources of calcium between lactose intolerant (LI) and tolerant (LT) individuals. A convenient sample (n=110), college students from a public university and Asian‐Americans from a local church, participated in the study. The survey asked demographics and weekly consumption of calcium containing foods. In addition, participants were asked to complete 3‐day food diary. Descriptive and content analyses, and t‐tests were performed. The Nutrition Data System for Research was used to evaluate the food diary. The average daily calcium intake was 672 (SD 387) mg for both groups. The results showed that the most popular responses for knowledge regarding calcium function, sources are similar between LI and LT population: e.g. calcium function relates to bone/teeth health/strength/growth=83.4 vs. 74.4% (LI vs. LT), dairy and anchovy for calcium sources= 41.7 vs. 25.6% (LI vs. LT). Fluid milk consumption was significantly different between LI and LT (1.2 vs. 2.24 servings/week, p<0.05). Other calcium containing food consumption was similar (LI vs. LT, servings/week, p>0.05): yogurt (1.4 vs. 1.96), cheese (1.8 vs. 2.53), calcium fortified juice (1.35 vs. 1.05), and ice cream (0.38 vs. 0.69). Calcium intakes were low regardless of lactose tolerance condition. Nutrition education on various calcium containing foods and their functions are needed to improve the intake among young adults and Asian population.