DOCSLIB.ORG

Impact of Animal Source Foods on Growth, Morbidity and Iron Bioavailability in Kenyan School Children

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Impact of Animal Source Foods on Growth, Morbidity and Iron Bioavailability in Kenyan School Children Impact of animal source foods on growth, morbidity and iron bioavailability in Kenyan school children Monika Grillenberger Promotoren Prof. Dr. Joseph G.A.J. Hautvast Hoogleraar Voeding en Gezondheid Wageningen Universiteit Prof. Dr. Ir. Frans J. Kok Hoogleraar Voeding en Gezondheid Wageningen Universiteit Co-promotor Prof. Dr. Charlotte G. Neumann Professor in Community Health Sciences and Pediatrics School of Public Health, University of California, Los Angeles, USA Promotiecommissie Prof. Dr. Wija A. van Staveren Wageningen Universiteit Dr. Jules J.M. Tolboom Universitair Medisch Centrum St Radboud, Nijmegen Prof. Dr. Ir. Martin W.A. Verstegen Wageningen Universiteit Dr. Ir. Marti van Liere Unilever Health Institute, Vlaardingen Dit onderzoek is uitgevoerd binnen de onderzoekschool VLAG. Impact of animal source foods on growth, morbidity and iron bioavailability in Kenyan school children Monika Grillenberger Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus van Wageningen Universiteit, Prof. Dr. M.J. Kropff, in het openbaar te verdedigen op woensdag 19 april 2006 des namiddags te vier uur in de Aula. Impact of animal source foods on growth, morbidity and iron bioavailability in Kenyan school children / Monika Grillenberger Thesis Wageningen University, The Netherlands – with summaries in Dutch and German ISBN 90-8504-387-5 To all children “We must move children to the centre of the world’s agenda. We must rewrite strategies to reduce poverty so that investments in children are given priority. Any country, any society, which does not care for its children, is no nation at all." -Nelson Mandela, The State of the World's Children, www.unicef.org Abstract Simultaneous multiple micronutrient deficiencies that are highly prevalent in developing countries can impair growth and immunity with an increased risk of morbidity, mortality, and poor psychomotor development. Animal source foods can provide highly bioavailable micronutrients and improve the absorption of micronutrients from plant foods that are less bioavailable. The research presented in this thesis is part of a randomised controlled feeding intervention study that was carried out in order to examine the efficacy of animal source foods in improving cognitive function, growth, and morbidity in rural Kenyan children. Food supplements were provided for two years as a mid-morning snack to children aged 6-9 years from twelve primary schools (n 554). The habitual diet mainly consists of maize and beans with little or no animal source foods and children suffer from stunting and micronutrient deficiencies. Schools were randomly assigned to four study groups: 1) Control: no food supplement provided; 2) Energy supplement: a food supplement based on a local dish of maize, beans and vegetables (githeri); 3) Milk supplement: githeri plus a glass of milk (200 mL); and 4) Meat supplement: githeri with 60 g minced beef. The food supplements were approximately isoenergetic and contained an estimated energy content of ~250 kcal/serving (1050 kJ) during the first three months of the intervention and were then modified to obtain a total energy content of ~300 kcal/serving (1255 kJ). The supplements would supply ~20% of the daily energy requirement, yet the meat supplement would provide highest proportions of recommended amounts of micronutrients, particularly vitamin B12, bioavailable iron and bioavailable zinc, and the milk supplement would provide highest proportions of recommended amounts of vitamin A, riboflavin, calcium and phosphorus. Thus dietary quality would be improved for children receiving the meat or milk supplement compared with children receiving the energy supplement, and dietary quantity would be improved for all supplemented children compared with children in the control group. Weight gain was significantly higher (~10%) in the children receiving any type of food supplement compared with the control group. However, it remains unsolved if it was the energy and/or nutrients provided by the food supplements that resulted in the observed improvement in weight. No overall effect of the food supplementation was found on height. Children receiving the milk supplement who were more stunted gained 1.3 cm (15%) more height than children in the control group. Children receiving the meat supplement gained ~80% more mid-upper-arm muscle area (MMA) than those in the control group and ~30% more than those receiving the milk or energy supplement. Children receiving the milk supplement gained ~40% more MMA than those in the control group. No effects of the food supplements were found on measures of body fat. Analyses of the total diet of the children, i.e., their home diet and the food supplements, revealed that energy from animal source foods, but not total energy, was predictive of gain in height, weight, MMA, and mid-upper-arm fat area. Further, haem iron, preformed vitamin A, calcium and vitamin B12 positively predicted height and weight gain. In contrast, nutrients predominantly found in plant foods and dietary components that inhibit micronutrient absorption, such as fibre and phytate, negatively predicted the children’s growth. No effect of any of the food supplements was found on common childhood diseases or indicators of illness severity, but there was the trend that predicted risks were lowest for children receiving the milk supplement for most of the morbidity outcomes. The amount of absorbed iron in the habitual diet of the children was very low (0.56 ± 0.47 mg/d) due to the high amount of iron absorption inhibitors in the diet. Simulations of different household dietary strategies revealed that the combined addition of meat and ascorbic acid to a meal was the most efficacious approach to reduce the prevalence of inadequate iron intake, which was estimated to be 77% in the habitual diet. The findings of the study indicate that animal source foods can improve iron bioavailability and are beneficial for growth. An increase in the consumption of animal source foods should therefore be part of any program aiming at alleviating micronutrient malnutrition in children in developing countries. Contents Chapter 1 Introduction 11 Chapter 2 Food supplements have a positive impact on weight gain 43 and the addition of animal source foods increases lean body mass of rural Kenyan school children Chapter 3 Intake of micronutrients high in animal source foods is 61 associated with better growth in rural Kenyan school children Chapter 4 Impact of supplementation with animal source foods on morbidity 81 of rural Kenyan school children Chapter 5 High prevalence of inadequate iron intake in rural 99 Kenyan school children Chapter 6 The potential of household dietary strategies to improve iron 113 nutrition in rural Kenyan school children Chapter 7 General discussion 127 Summary 149 Samenvatting 155 Zusammenfassung 161 Acknowledgements 167 Curriculum Vitae 171 List of publications 172 Educational programme 173 11 IInnttrroodduuccttiioonn CHAPTER 1 MICRONUTRIENT MALNUTRITION IN CHILDREN IN DEVELOPING COUNTRIES Prevalence, causes and consequences of micronutrient deficiencies The global elimination or reduction of micronutrient deficiencies, particularly iodine, vitamin A and iron deficiencies were set goals at several international meetings such as the World Summit for Children in 1990. However micronutrient malnutrition is still widely prevalent among children in developing countries and probably the main nutritional problem in the world posing important public health problems with long-term effects on human capital and national economic growth. Besides iron deficiency anaemia, vitamin A deficiency and iodine deficiency disorders, deficiencies of zinc, vitamin B12, folate and others are increasingly recognised. Micronutrient deficiencies that often co-exist with protein-energy malnutrition are not only caused by high morbidity rates and insufficient food quantity, but also by the low quality of the diet common in many areas in developing countries. Diets usually contain few animal products, fruits and vegetables, and predominantly consist of cereals, tubers and legumes. This type of diet is associated with low intakes of several vitamins and minerals and poor mineral bioavailability. It is now known that many population groups do not suffer from single, but from simultaneous deficiencies of multiple nutrients1. The term poverty micronutrient malnutrition trap has been used to highlight the fact that poverty and micronutrient malnutrition positively influence each other2. Iron deficiency (with or without anaemia) is the most common micronutrient deficiency world- wide, affecting more than 3.5 billion people in developing countries1. Consequences for children are impaired motor and mental development, impaired immune function, growth retardation, reduced appetite and decreased physical activity. These can result in increased morbidity and educational losses. Main causes for iron deficiency anaemia in developing countries are low intakes of bioavailable iron and infections with intestinal parasites3. Iodine deficiency affects an estimated 1.6 billion people worldwide with the possible consequences of severe mental retardation, goitre, hypothyroidism, abortion, stillbirths and low birth weight. Iodine deficiency during early life also adversely affects learning ability, motivation, school performance, motor development and general cognitive function. National salt iodisation programmes have accelerated over recent years and now globally ~70% of households in
Load more

Recommended publications
  • Meat Consumption and Potential Reduction for Environmental and Public Health Benefits
    MEAT CONSUMPTION AND POTENTIAL REDUCTION FOR ENVIRONMENTAL AND PUBLIC HEALTH BENEFITS by GARRETT LENTZ A thesis submitted to the University of Otago in partial fulfilment for the degree of DOCTOR OF PHILOSOPHY Department of Geography June 2019 Abstract The focus of this thesis was to better understand meat consumption and investigate how a shift to more plant-based diets may best be promoted. The various environmental impacts linked to animal agriculture were explored and a movement towards more plant-based diets was found as a solution that could alleviate environmental impacts, along with the added benefit of improving public health and helping to safeguard future food security. Shifting a behaviour that is as prevalent as meat consumption is no easy task however, as high rates of meat intake have become normalised in many developed nations, being influenced not only by the desires of individual actors’, but also structures within society that encourage continued production and consumption. Potential economic, regulatory, and informational measures to encourage meat reduction were explored and after weighing multiple factors, the potential for information provision to shift consumer meat intake held promise. However, before further inquiry into potential information provision measures, it was advisable to first obtain a more thorough understanding of consumers’ meat consumption within the relatively understudied nation of New Zealand. Thus, the first study of the thesis sought to better understand New Zealand consumers’ meat intake through the distribution of a nationwide questionnaire. Awareness of meat’s environmental impacts was determined to be low and the most common motivations for reducing meat were considerations of cost and health.
    [Show full text]
  • Academy Comments to USDA And
    August 13, 2020 The Honorable Sonny Perdue Secretary, U.S. Department of Agriculture Jamie L. Whitten Building 1400 Independence Ave., S.W. Washington, DC 20250 The Honorable Alex Azar Secretary, U.S. Department of Health and Human Services Hubert H. Humphrey Building 200 Independence Ave., S.W. Washington, DC 20201 Re: Scientific Report of the 2020-2025 Dietary Guidelines Advisory Committee Dear Secretaries Perdue and Azar: The Academy of Nutrition and Dietetics (the “Academy”) appreciates the opportunity to submit comments to the 2020 Dietary Guideline Advisory Committee (the “Committee” or the “Advisory Committee”) regarding its conclusions, advice, and recommendations to inform the 2020-2025 Dietary Guidelines for Americans (the “Dietary Guidelines,” “Guidelines,” or DGAs). Representing more than 107,000 registered dietitian nutritionists (RDNs); nutrition and dietetic technicians, registered (NDTRs); and advanced-degree nutritionists, the Academy is the largest association of food and nutrition professionals in the world and is committed to accelerating improvements in global health and well- being through food and nutrition. Our members have helped conduct, review, and translate nutrition research for the Guidelines since their inception and will work to help consumers, industry, and government programs adopt dietary patterns in accordance with the final recommendations of the U.S. Department of Agriculture and the U.S. Department of Health and Human Services (collectively, the “Departments”). I. TABLE OF CONTENTS The Academy’s comments below reflect our considered analysis of the most current literature and the purposes and statutory requirements of the Dietary Guidelines. I. Table of Contents II. Overview III. Status of the Process IV. Making Recommendations for “The General Public” V.
    [Show full text]
  • Animal Source Foods As a Food-Based Approach to Improve Diet and Nutrition Outcomes
    ANIMAL SOURCE FOODS AS A FOOD-BASED APPROACH TO IMPROVE DIET AND NUTRITION OUTCOMES Charlotte G. Neumann1, Nimrod O. Bwibo2, Constance A. Gewa3, Natalie Drorbaugh4 1University of California, USA; 2University of Nairobi, Kenya; 3George Mason University, USA; 4Public Health Nutrition Consultant, USA Abstract Animal source foods (ASF), particularly meat of a wide variety, fish, fowl, milk, eggs, snails, worms and other small animals supply not only high-quality and readily digested protein and energy, but also readily absorbable and bioavailable micronutrients. The inclusion of ASF in the diet promotes growth, cognitive function, physical activity and health, and it is particularly important for children and pregnant women. The importance of ASF consumption for health and nutritional outcomes has been documented in observational settings and, more recently, in intervention studies. A recent Kenyan study provides causal evidence that even a modest amount of meat to the diet of schoolchildren improves cognitive function and school performance, physical activity, growth (increased lean body mass), micronutrient status and morbidity. Outcomes from several nutrition interventions promoting ASF production and consumption also demonstrate improvements in nutritional outcomes. Non-governmental organizations (NGOs) have played a key role in promoting ASF in the diets of populations in low-income countries and in addressing issues that constrain household production and utilization of ASF. This paper also provides examples of the activities of several NGOs operating in Africa. In addition to current strategies, small freshwater fish and rabbits are two ASF sources with great potential for addressing nutritional deficiencies that have not received sufficient attention. Even modest amounts of meat and other ASF in the diet from a variety of sources can greatly improve the overall nutrition and micronutrient status, health and function of rural populations.
    [Show full text]
  • Download Volume 2 of Miniat's Awareness, Benefits & Change
    VOL. 2 The Benefits of Protein in Early Childhood Development ab&c awareness, benefits, & change Understanding Childhood Nutrition We also need protein to make enzymes, hormones, and vitamins that are critical Animal proteins are the key to 30% grains to brain and immune system functions. cognitive and physical developments 40% vegetables in children. 10% fruits Protein, along with fats and carbohydrates, 20% protein provides needed calories to our body. Infancy, childhood, and adolescence 1 serving of dairy These added nutrients are necessary are measured by many demanding Depending on the age and weight of during the aggressive growth and physical and cognitive milestones. a child, serving sizes and exact development that occurs from birth Babies’ first goals are to double their percentages will vary. until early adulthood. Childhood protein birth weight, then sit up, crawl, and requirements are significantly higher walk. We watch as toddlers learn One of the key building blocks to per pound of body weight than what to run, jump, and recite their ABCs. achieving proper nutrition is protein. an adult needs. This shifts the balanced Teenagers demonstrate expanding The protein food group contains meat, dietary requirement of protein up to as intelligence and physical capabilities. poultry, seafood, high as 30% of the Proper nutrition is required for the beans and peas, total caloric intake mind and body to fully develop in eggs, processed between the ages of 20% – 30% 2 support of this explosive growth. soy products, nuts, 4 and 18 years old. of a child’s diet and seeds. The Building Blocks of Nutrition should come from protein Now that we According to the USDA’s MyPlate Our body’s growth understand that program1, a balanced diet of proper relies heavily on protein.
    [Show full text]
  • Livestock-Derived Foods and Sustainable Healthy Diets
    EN Discussion Paper Livestock-derived foods and sustainable healthy diets Logo UN NUTRITION | English | Feb 2021 | version A UN June 2021 Nutrition All rights reserved. UN Nutrition encourages the use and dissemination of content in this product. Reproduction and dissemination thereof for educational or other non-commercial uses are authorized provided that appropriate acknowledgement of UN Nutrition as the source is given and that UN Nutrition’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be addressed to the UN Nutrition secretariat at [email protected]. EN Discussion Paper Livestock-derived foods and sustainable healthy diets Logo UN NUTRITION | English | Feb 2021 | version A UN June 2021 Nutrition Acknowledgements This report was written by Lora Iannotti (Washington University in St Louis) with valuable inputs from Shirley Tarawali, Isabelle Baltenweck, Polly Ericksen and Bernard Bett (ILRI), Delia Grace Randolph (University of Greenwich and ILRI), and Mary Kate Cartmill (Washington University in St Louis) as well as support and detailed comments from Joyce Njoro and Antonio Rota (IFAD), Saskia De Pee and Becky Ramsing (WFP), Nancy Aburto, Trudy Wijnhoven and Johanna Schmidt (FAO), Marzella Wustefeld, Lina Mahy, Carmen Savelli and Stephane De la Rocque (all WHO). The report was prepared under the overall management of Stineke Oenema (UN Nutrition). Poilin Breathnach served as editor, and benefited from support in its finalization from Sadia Mohamoud and Jessie Pullar (UNSCN). Faustina Masini is credited with the graphic design. Livestock-derived foods and sustainable healthy diets Table of contents Abstract 2 1.
    [Show full text]
  • Food System Strategies for Preventing Micronutrient Malnutrition
    Food system strategies for preventing micronutrient malnutrition Dennis D. Miller and Ross M. Welch ESA Working Paper No. 13-06 August 2013 Agricultural Development Economics Division Food and Agriculture Organization of the United Nations www.fao.org/economic/esa The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. © FAO 2013 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected].
    [Show full text]
  • The Impact of Animal Source Food Products on Human Nutrition and Health
    South African Journal of Animal Science 2013, 41 (no. 3) The impact of animal source food products on human nutrition and health H.C. Schönfeldt#, B. Pretorius & N. Hall Associates of the Institute of Food, Nutrition and Well-being, University of Pretoria, Pretoria 0002, South Africa Department of Animal and Wildlife Sciences, University of Pretoria, Pretoria 0002, South Africa Copyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. See: http://creativecommons.org/licenses/by/2.5/za Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognise the authors and the South African Journal of Animal Science ________________________________________________________________________________ Abstract Throughout the ages the quest for food and drink has influenced humanity’s economic, social and political development, and played a role in the organization of society and history. Nutrition (or what we choose to consume) influences the health of human beings and therefore their quality of life. Animal source foods are often the dietary component that evokes the widest array of complex scientific, economic, environmental and political issues. It is viewed as the most expensive component of any diet, yet can make significant contributions to human health through providing high quantities of essential nutrients. In addition to quantity, the high quality of the nutrients in animal source foods is important as high-quality nutrients are more readily absorbed into the human body than lower-quality nutrients from other food and non-food sources. As South Africans increasingly suffer the consequences of inappropriate diets (over- and under- nutrition), the role of animal source foods as part of a healthy diet requires continuous investment in research and extrapolation of information towards appropriate guidelines and recommendations.
    [Show full text]
  • Healthy Diets from Sustainable Food Systems Food Planet Health Table of Contents
    Summary Report of the EAT- Summary Report Lancet Commission Healthy Diets From Sustainable Food Systems Food Planet Health Table of Contents 04 Introduction 06 The 1 Goal 08 The 2 Targets 20 The 5 Strategies 26 Conclusion 27 Glossary 28 The EAT-Lancet Commission 30 About EAT Photo credit: Shutterstock (page 8, 20, 22, 24, 25), iStock (page 6), Mollie Katzen (page 11). Graphics: Valerio Pellegrini (page 9, 10, 12, 13, 15, 17, 18). This report was prepared by EAT and is an adapted summary of the Commission Food in The Anthropocene: the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems. The entire Commission can be found online at thelancet.com/commissions/EAT. The EAT-Lancet Commission and this summary report were made possible with the support of Wellcome Trust. Summary Report Prof. Walter Willett MD Harvard T.H. Chan School of Public Health Transformation to healthy diets by 2050 will require substantial dietary shifts. Global consumption of fruits, vegetables, nuts and legumes will have to double, and consumption of foods such as red meat and sugar will have to be reduced by more than 50%. A diet rich in plant-based foods and with fewer animal source foods confers both improved health and environmental benefits. 3 IntroductionHealthy Diets From Sustainable Food Systems Our Food in the Anthropocene: Healthy Diets From Sustainable Food Systems Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease.
    [Show full text]
  • The Impact of Animal Source Food (ASF)
    ition & F tr oo u d N f S o c Ihab et al., J Nutr Food Sci 2014, 4:6 l i e a n n c r e DOI: 10.4172/2155-9600.1000321 u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access The Impact of Animal Source food (ASF) on the Growth of Malnourished Children in Bachok, Kelantan: Randomized Controlled Intervention Trial Ihab AN1*, Rohana AJ2, Wan Manan WM3, Wan Suriati WN3, Zalilah MS4 and Mohamed Rusli A2 1Program of Clinical Nutrition, Faculty of Pharmacy, Al Azhar University, Palestine 2Department of Community Medicine, School of Medical Sciences, Health Campus, Universiti, Sains Malaysia, Malaysia 3Program of Nutrition & Dietetics, School of Health Sciences, Health Campus, Universiti Sains, Malaysia, Malaysia 4Program of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra, Malaysia, Malaysia Abstract Objective: The aim of this study was to evaluate the effect of Animal Source Food on the growth of Malaysian malnourished children in Bachok Kelantan. Method: A six months Animal Source Food (ASF) intervention trial was carried out with 90 malnourished children, aged 2-10 years, from food insecure households in Bachok, Malaysian. Children were randomized into three groups: Milk Group (n=30) consumed two boxes of 250 ml milk daily over the study period, Egg Group (n=30) received two eggs daily and Control Group (n=30) children who did not receive any food intervention. Anthropometric data were collected at baseline, after 3 and 6 months of the intervention trial. Results: Over the 6 months study period there was a significant increase in children’s height for all groups (Milk Group; 3.62 cm; p<0.001, Egg Group; 3.51 cm , p<0.001, Control Group; 2.55 cm, p<0.001), weight (Milk Group; 1.72 kg; p<0.001, Egg Group; 1.67 kg, p<0.001, Control Group; 0.87 kg.
    [Show full text]
  • May 8, 2015 Friends of the Earth Comments on the 2015 Scientific Report on Dietary Guidelines
    May 8, 2015 Friends of the Earth Comments on the 2015 Scientific Report on Dietary Guidelines Summary Friends of the Earth urges HHS and USDA to embrace the Scientific Report’s recommendations regarding sustainability, and develop clear guidance on the need for reduced consumption of animal products and more plant-based foods for the sake of public health and the environment. In our comment, we highlight four key points: First, food security is a fundamental basis of nutrition. Food choices today directly impact the food security of current and future generations. Second, there is overlapping and strong scientific evidence that a more plant-centered, less resource-intensive diet is both better for the environment and our nation’s health outcomes, while generating large cost savings. Third, the public overwhelmingly supports the inclusion of recommendations on sustainability, less meat and more plants in the (DGA) as evidenced by: the overwhelming numbers of public comments in favor of sustainability more than 150,000 signatories on petitions in support of sustainability (FOE petition with 41,500 signatories attached) a letter delivered to the agencies with support from 49 public interest groups (attached) a letter (attached) with support from more than 500 health professionals Fourth, the report mentions that production practices are a critical component of sustainability, yet fails to highlight the well-documented health, environmental, and economic benefits of pastured, grassfed and organic production practices. We urge you to consider and inform Americans of these benefits in the 2015 USDA Dietary Guidelines. Finally, the dietary guideline recommendations are an historic opportunity to bring alignment and coherence across USDA’s and HHS’ key economic, health and environmental goals.
    [Show full text]
  • The Rising Costs of Animal- Source Foods in Ethiopia: Evidence and Implications
    Ethiopian Development Research Institute (EDRI) STRATEGY SUPPORT PROGRAM | WORKING PAPER 108 | August 2017 The rising costs of animal- source foods in Ethiopia: Evidence and implications Fantu Bachewe, Bart Minten, and Feiruz Yimer TABLE OF CONTENTS Abstract ............................................................................................................................................................... 1 1. Introduction ..................................................................................................................................................... 1 2. Background on Livestock and Animal Source Foods in Ethiopia ................................................................... 3 2.1. Production and consumption ................................................................................................................. 3 2.2. International trade .................................................................................................................................. 4 3. Data and Descriptive Statistics ....................................................................................................................... 6 3.1. Data ....................................................................................................................................................... 6 3.2. Descriptive statistics .............................................................................................................................. 6 4. Seasonal and Spatial Patterns ......................................................................................................................
    [Show full text]
  • The Importance of Milk and Other Animal-Source Foods for Children in Low-Income Countries
    The importance of milk and other animal-source foods for children in low-income countries Daphna K. Dror and Lindsay H. Allen Abstract Introduction Background. Milk and other animal-source foods are The consumption of milk and other animal-source concentrated dietary sources of macro- and micronu- foods in low-income countries is often very limited. trients. Despite a global increase in milk production Animal-source foods provide less than 5% of total and consumption over the past decades, milk and other energy intake in many countries of sub-Saharan Africa, animal-source foods are often lacking in the diets of 5% to 10% in most other African countries and south- children in developing countries. ern Asia, 10% to 15% in eastern and northern Asia Objective. To evaluate the importance of milk and and Mexico, and 20% and more in the United States, other animal-source food intake in promoting the growth, Canada, Europe, and Australasia [1]. Plant-based diets development, and health of children in low-income are high in phytate and fiber and are lower in energy countries. density, provide poorer-quality protein, have low levels Methods. Original research articles describing obser- of absorbable iron and zinc, are devoid of vitamin B12, vational and intervention studies with unfortified milk, and cause reduced bioavailability of calcium and other fortified milk, and other animal-source foods in children minerals [2–3]. were identified by searching the PubMed database. Milk and meat differ in their micronutrient contents. Results. Consumption of milk and other animal- Milk contains more vitamin B12, vitamin A, riboflavin, source foods by undernourished children improves an- folate, and calcium but is low in iron [4], and meat is a thropometric indices and cognitive function and reduces rich source of heme iron, zinc, riboflavin, and vitamin the prevalence of biochemical and functional nutritional B12 (table 1) [5].
    [Show full text]