Currently, the calcium ration of Vietnamese people only meets 50% of the recommended calcium needs. The National Institute of Nutrition has recommended the use of milk, cheese and yogurt for Vietnamese people in order to effectively implement the national strategy on nutrition 2011-2030.
Why recommend the use of milk and dairy products?
Milk and dairy preparations (yogurt, cheese) are foods with high nutritional value, in the composition is full of proteins, fats, sugars, vitamins and minerals that help the body grow, healthy and prevent diseases.
Vietnamese calcium intake only meets 50% of the recommended calcium needs. Milk, yogurt, cheese are rich in calcium and are a source of high biological value.
Furthermore, the calcium/phosphorus ratio of the low diet (< 0.8) reduces absorption and affects calcium metabolism.
Excellent nutritional value of milk, yogurt, cheese
- Liquid milk:
Milk is a food with high nutritional value, full of protein, fat, vitamins, minerals to help the body develop comprehensively and healthyly.
The protein of milk is precious because of its balanced amino acid composition and high assimilation.
The fat of milk has a variety of fatty acids including saturated and unsaturated fatty acids. About 29% of unsaturated fatty acids have a double junction and 6% of unsaturated fatty acids have many pairings.
Liquid milk is a soluble solvent and increases the absorption of vitamins A, D, E, K.
Milk has many different minerals such as calcium, copper, iron, zinc, magnesium, potassium, selenium … In particular, milk is high in calcium, 100ml of milk provides 100-120mg of calcium.
Calcium in milk in combination with casein, the appropriate calcium/phosphorus ratio should be easy to absorb.
Milk contains many vitamins such as B vitamins (vitamins B1, B3, B5, B6 and B9…), vitamin C, vitamin D, vitamin E and vitamin K. Especially high levels of vitamin A, vitamin B2 and vitamin B12.
Yogurt is full of the nutrients of milk. There are also some highlights:
Low-sugar yogurt lactose: In yogurt, fermented lactose is converted into lactic acid, which helps the body absorb nutrients more easily, suitable for people with lactose intolerance.
Yogurt provides the body with a large amount of beneficial bacteria that help balance the intestinal flora, protect the digestive system, enhance the absorption of nutrients.
Cheese is a dairy product, so cheese is full of the nutrients of milk. In addition, cheese has some highlights:
High nutritional density: Cheese has all the same nutritional ingredients as milk, but at a higher density. The protein of the cheese has been partially hydrolyzed so it is absorbed more easily.
Low in lactose: Cheese has very little lactose so it can be used for people with lactose intolerance.
Rich in calcium: The calcium content in cheese is 3-6 times higher than milk and yogurt.
Some studies show that pregnant women who eat cheese during pregnancy have better tooth health.
Cheese does not increase the risk of blood sugar metabolism disorders, blood fat.
Cheese helps improve women’s bone loss after menopause, preventing osteoporosis and fractures.