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Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women

Zvonimir Šatalić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Irena Colić Barić
Irena Keser

Puni tekst: engleski, pdf (523 KB) str. 327-339 preuzimanja: 936* citiraj
APA 6th Edition
Šatalić, Z., Colić Barić, I. i Keser, I. (2008). Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women. Mljekarstvo, 58 (4), 327-339. Preuzeto s https://hrcak.srce.hr/30630
MLA 8th Edition
Šatalić, Zvonimir, et al. "Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women." Mljekarstvo, vol. 58, br. 4, 2008, str. 327-339. https://hrcak.srce.hr/30630. Citirano 02.12.2020.
Chicago 17th Edition
Šatalić, Zvonimir, Irena Colić Barić i Irena Keser. "Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women." Mljekarstvo 58, br. 4 (2008): 327-339. https://hrcak.srce.hr/30630
Harvard
Šatalić, Z., Colić Barić, I., i Keser, I. (2008). 'Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women', Mljekarstvo, 58(4), str. 327-339. Preuzeto s: https://hrcak.srce.hr/30630 (Datum pristupa: 02.12.2020.)
Vancouver
Šatalić Z, Colić Barić I, Keser I. Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women. Mljekarstvo [Internet]. 2008 [pristupljeno 02.12.2020.];58(4):327-339. Dostupno na: https://hrcak.srce.hr/30630
IEEE
Z. Šatalić, I. Colić Barić i I. Keser, "Dairy consumption and other dietary risk factors for osteoporosis in Croatian young women", Mljekarstvo, vol.58, br. 4, str. 327-339, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/30630. [Citirano: 02.12.2020.]

Sažetak
Among dietary risk factors for developing osteoporosis, calcium intake in the primary prevention of osteoporosis has received much attention. The aim of this study was to determine dietary risk factors for later osteoporosis in Croatian young women (mean age 22 years), especially dairy foods consumption, a food group that is the best calcium source because of its calcium content and bioavailability. Dietary assessment methods used were Food Frequency Questionnaire (FFQ) (n=1372) and Quantified Food Frequency Questionnaire (Q-FFQ) (n=480). Daily consumption of dairy foods reported 76.0 % subjects and 11.6 % subjects consume dairy foods less than once a month. Average daily calcium intake was 1444.4 mg, i.e. 144.4 % Dietary Reference Intake (DRI) and 31.0 % of women had calcium intake less than 100 % DRI. In conclusion, dairy foods were the main source of dietary calcium in a daily diet, what shows significance of this food group in achieving adequate calcium intake in this study.

Ključne riječi
diet; dairy foods; dietary calcium; osteoporosis

Hrčak ID: 30630

URI
https://hrcak.srce.hr/30630

[hrvatski]

Posjeta: 1.800 *