Consumption of milk and milk products in the population of the Upper Silesian agglomeration inhabitants

Marek Kardas; Elżbieta Grochowska-Niedworok; Ilona Kolasa; Beata Całyniuk; Mateusz Grajek; Agnieszka Bielaszka; Agata Kiciak; Małgorzata Muc-Wierzgoń

doi:10.3402/fnr.v60.28976

Marek Kardas Department of Food Technology and Quality Evaluation, Chair of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia
Elżbieta Grochowska-Niedworok Department of Human Nutrition, Chair of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia
Ilona Kolasa Department of Food Technology and Quality Evaluation, Chair of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia
Beata Całyniuk
Mateusz Grajek Department of Food Technology and Quality Evaluation, Chair of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia
Agnieszka Bielaszka Department of Food Technology and Quality Evaluation, Chair of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia
Agata Kiciak Department of Food Technology and Quality Evaluation, Chair of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia
Małgorzata Muc-Wierzgoń Department of Internal Diseases, Faculty of Public Health in Bytom, Medical University of Silesia

DOI: https://doi.org/10.3402/fnr.v60.28976

Keywords: milk, milk products, diet, nutrition

Abstract

Background: Providing the appropriate amount of nutrients at every stage of life is a key element determining the proper development and functioning of the body.

Objective: Because of the nutritional value and resulting position of milk and milk products in the daily diet, this study was undertaken to assess the consumption of milk and milk products among the inhabitants of the Upper Silesian agglomeration.

Design: The survey covered 600 people, including 339 women (56.5%) and 261 men (43.5%) aged 18–78 years. To assess the consumption of milk and milk products, as a research tool an original survey with the closed-ended and open-ended questions was used. The questions concerned the characteristics of the surveyed group and various aspects of the consumption of milk and milk products. The results obtained were subjected to statistical analysis using the Statistica 10.0 program with a chi-square test for quality features.

Results: The level of consumption of milk and milk products among the Upper Silesian agglomeration inhabitants is insufficient in relation to nutrition recommendations. However, despite many controversies surrounding milk, the respondents also claimed that it played an important role in their daily diet.

Conclusions: The most frequently consumed type of milk in the surveyed group is ultra heat treated (UHT) milk with average fat content.

Keywords: milk; milk products; diet; nutrition

(Published: 1 March 2016)

Citation: Food & Nutrition Research 2016, 60: 28976 - http://dx.doi.org/10.3402/fnr.v60.28976