Scientific evidence about the role of yogurt and other fermented milks in the healthy diet for the spanish population Evidencia científica sobre el papel del yogur y otras leches fermentadas en la alimentación saludable de la población español

10.3305/nh.2013.28.6.6856Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumptiom of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40% of the children and 30 to 45% of the adults. Milk products represent 44 to 70% of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35% of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10% the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogu

Bioaccessibility and total content of iron, zinc, copper, and manganese in rice varieties ( Oryza sativa

Background and objectives: Fe, Zn, Cu, and Mn contents as well as bioaccessi- ble fractions of eight rice varieties were analyzed in order to evaluate them nutri- tionally. Findings: Total trace element concentrations ranged between 5.90 and 15.3 mg/ kg for Fe, 8.82–12.9 mg/kg for Zn, 1.45–5.59 mg/kg for Cu, and 2.45–13.6 mg/ kg for Mn. Brown rice presented the highest trace element contents and at the same time the lowest bioaccessibility. A negative significant statistical correlation was found between dietary fiber and Mn bioaccessibility (r = −0.872; p < 0.01). Significant statistical negative correlations were found between vegetable proteins of rice and trace elements bioaccessibility. Conclusions: A probabilistic assessment (@Risk) used to determine the contribu- tion of DRI for Fe, Zn, Mn, and Cu through the intake of 150–200 g of boiled rice showed that this food can be a proper source of Cu and to a lesser extent Mn but not in the case of Fe and Zn. Significance and novelty: The present study develops a probabilistic model to evaluate the contributions to the DRIs of these micronutrients, from data of rice varieties consumption and their bioaccessibility—total content