Author:

• Alex Oliveira da Camara - Camara, AO - <alex.nutrj@gmail.com>

Co-author(s):

• Orlando Marino Gadas de Moraes - Moraes, OMG - <horlan2000@gmail.com>
• Lucia Rodrigues - Rodrigues, L - <lubel.rodrigues@gmail.com>

Abstract:

The low consumption of calcium and high of sodium for adolescents configures a serious problem of public health. The bioavailability and the amount of calcium contained in milk makes it the best choice to meeting the Dietary Reference Intakes (DRIs) for that nutrient. As the milk can contribute to sodium intake, the realization of programs with the intention of increasing their consumption should be preceded by actions to reduce the sodium content in it. The knowledge of the levels of calcium and sodium present in processed milk is essential in order to establish the adequate amount to be consumed. The study aimed to quantify calcium and sodium content of powders milk and Ultra High Temperature (UHT) milks marketed in supermarkets in the city of Rio de Janeiro and estimate the amount of milk to be consumed to achieve the daily requirements of calcium and the impact on the intake of sodium. The calcium content was quantified by volumetry and sodium by flame photometry. The mean levels of calcium and sodium of the powder milk (mg/26g) were, respectively, (262.5±5.1)mg and (116.8±3.1)mg, and of the UHT milk (mg/200mL) (246.0±10.3)mg and (162.5±16.3)mg. To achieve the DRI of calcium, by the consumption of milk, the intake of sodium it would be 584mg by consumption of powdered milk (39% DRI) and 812, 5 mg by UHT milk (54% DRI).

Keywords:

Milk; Calcium; Sodium; Adolescents.

Content:

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