Daily and meal-based assessment of dairy and corresponding protein intake in Switzerland: results from the National Nutr
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ORIGINAL CONTRIBUTION
Daily and meal‑based assessment of dairy and corresponding protein intake in Switzerland: results from the National Nutrition Survey menuCH Dilara Inanir1 · Ivo Kaelin2 · Giulia Pestoni3 · David Faeh3,4 · Nadina Mueller1 · Sabine Rohrmann3 · Janice Sych1 Received: 1 February 2020 / Accepted: 25 September 2020 © The Author(s) 2020
Abstract Purpose Dairy contributes to daily protein and provides important minerals and vitamins. Using data of the National Nutrition Survey in Switzerland (menuCH), we aimed to describe intakes of dairy and its subcategories, to compare daily and per-meal dairy protein with total protein intake, and to investigate associations between energy-standardized dairy intake and sociodemographic, lifestyle and anthropometric factors. Methods From two 24-h dietary recalls, anthropometric measurements, and a lifestyle questionnaire from a representative sample (n = 2057, 18–75 years), we calculated daily and energy-standardized means and standard error of the means for dairy, its subcategories (milk, yoghurt and cheese), and compared daily and per-meal dairy protein with total protein intake. Associations were investigated between dairy intake (g/1000 kcal) and sociodemographic, lifestyle and anthropometric factors by multivariable linear regression. Results Dairy intake provided 16.3 g/day protein with cheese contributing highest amounts (9.9 g/day). Dairy protein intake was highest at dinner (6.3 g/day) followed by breakfast, lunch and snacks (4.3, 3.3 and 2.4 g/day, respectively). Per meal, total protein reached the amounts suggested for improving protein synthesis only at dinner and lunch (33.1 and 28.3 g/day, respectively). Energy-standardized dairy intake was 20.7 g/1000 kcal higher for women than men (95% CI 13.2; 28.1), 24.3 g/1000 kcal lower in the French than German-speaking region (95% CI − 32.4; − 16.1), and also significantly associated with nationality, household type and smoking status. Conclusion This first description of dairy consumption is an important basis for developing meal-specific recommendations, aimed to optimize dairy and protein intake especially for older adults. Keywords Dairy · Dairy protein · Protein intake · menuCH
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00394-020-02399-7) contains supplementary material, which is available to authorized users. * Janice Sych [email protected] 1
Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820 Waedenswil, Switzerland
2
Institute of Applied Simulation, ZHAW School of Life Sciences and Facility Management, Schloss 1, 8820 Waedenswil, Switzerland
3
Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland
4
Health Department‑Nutrition and Dietetics, Bern University of Applied Sciences, Bern, Switzerland
Abbreviations 24-HDR 24-h dietary recall BMI
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