Macronutrient and energy intakes in young children fed milk products containing different quantities and qualities of fat and protein

Background: Milk is the major source of protein and saturated fats in the d iet after infancy. In the present study, the effects of different fat and p rotein quantity as well as fat quality in milk and dairy products on nutrie nt intake and growth in young children were determined. Methods: Thirty-eight healthy children were randomly assigned to one of fou r feeding groups at 12 months of age: 1) Low-fat milk (1.0 g fat/dl, 3.3 g protein/dl); 2) standard-fat milk (3.5 g fat/dl, 3.3 g protein/dl); 3) part ially vegetable fat and protein-reduced milk (3.5 g fat/dl, 50% vegetable; 2.2 g protein/dl); and 4) full-vegetable-fat milk (3.5 g fat/dl, 100% veget able; 3.0 g protein/dl). Nutrient intake and growth were measured at 12, 15 , and 18 months. Results: The protein intake was significantly reduced with the protein-redu ced milks. The intake of saturated fat was significantly lower with low-fat milk (11% of energy) or milks containing vegetable fat (13%) than in stand ard-fat milk (19.6%). However, the total fat intake was below 30% of energy in low-far milk, whereas the total fat intake remained more than 30% in th e other groups. Energy intake and growth were similar in all groups. Conclusions: A modified milk with reduced protein content for young childre n results in protein intakes closer to recommendations. A modified milk wit h either 50% or 100% vegetable fat and dairy products with low milk fat and high vegetable fat content results in intakes of total and saturated fats closer to international recommendations, compared with standard or low-fat milk and dairy products.