Beliefs and Concerns about Dairy Products in the Swiss Older Adult PopulationMagali Chollet*, Doreen Gille, Patrizia Piccinali, Ueli Buetikofer, Alexandra Schmid, Helena Stoffers and Barbara Walther
Agroscope Institute for Food Sciences IFS, Schwarzenburgstrasse 161, CH-3003 Berne, Switzerland
- *Corresponding Author:
- Magali Chollet
Agroscope Institute for Food Sciences IFS
CH-3003 Berne, Switzerland
Tel: +41 58 423 74 60
Fax: +41 58 423 82 27
E-mail: [email protected]
Received date: April 02, 2015; Accepted date: April 27, 2015; Published date: May 05, 2015
Citation: Chollet M, Gille D, Piccinali P, Buetikofer U, Schmid A, et al. (2015) Beliefs and Concerns about Dairy Products in the Swiss Older Adult Population. J Nutr Food Sci 5:365. doi: 10.4172/2155-9600.1000365
Copyright: ©2015 Chollet M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Various studies have shown that the public is aware of the importance of milk and milk products in human nutrition. Even so, older adults still do not consume the recommended amount of dairy products. This study aimed to evaluate the knowledge of older adults (50-81 years) about the nutritional value of dairy products as well as their beliefs about these products. The most common concerns about milk and dairy products were added sugar (60%), cheese substitute (55%), and artificial aroma (55%). A majority of respondents rated milk as a good supplier of calcium, believed that consumption of dairy products improves bone health in older age, and also believed that it is better to drink milk than to consume calcium supplements. On the other hand, iron, vitamin C, and vitamin D content were often overestimated. The majority of older adults also stated that milk contains a lot of fat and believed that consumption of full-fat dairy products increases body weight and adversely affects cholesterol level.