Girne American University (GAU) Faculty of Health Sciences Lecturer, Dr. dt. Simge Güneşer made some statements about the growing vegetarian and vegan food industry and milk and fermented milk products in order to adopt, integrate and expand the vegan (plant-based) food consumption model.
In her statement, Simge Güneşer said, “Today, the growing vegetarian and vegan food industry and milk and fermented milk products have become one of the topics that are frequently discussed in order to adopt, integrate and expand the vegan, that is, plant-based food consumption model. With the misleading information in some social media applications, the questions of many families who are undecided and worried about whether to give milk and its products to their children are frequently encountered”.
Güneşer stated the following in the continuation of her statement;
Despite this confusion of information, the common idea of all nutritionists is emphasized as the amount and frequency of consumption. Milk and fermented milk products are an important nutritional source for macro and micro nutrients apart from iron and vitamin C, which are essential for a healthy diet.
In addition, when it is considered as a source of many minerals, especially calcium and phosphorus, and some B group vitamins such as protein and riboflavin, it has an important place in our nutrition, both health and culturally, from infancy and child development in terms of public health.
It is known that milk proteins have a positive contribution on growth and development in the human body, and fermented milk products are important for calcium absorption and microbiota functions, and are effective in regulating blood pressure and controlling body weight.
“In general terms, the nutrient content of milk varies according to the animal species from which it is obtained”. When we look at our country and the world in general, it is observed that there is a different amount of consumption of milk and fermented milk products for each country.
Since the establishment of the Cyprus Turkish Dairy Industry Institution , the milk procured from the producer has been put on the market since 1963 by using techniques such as pasteurized and ultra heat treatment controlled by SÜTEK in our country.
In general, the nutrient content of milk varies according to the animal species from which it is obtained.
The most frequently produced and consumed derivatives can be specified as goat, buffalo, sheep and cow. The general content of milk is approximately 87.3% water, 5% carbohydrates, 3.5% fat, 3.4% protein and 0.7% minerals. Normal fat cow’s milk contains 20% whey proteins. In addition, whey proteins contain leucine, isoleucine and valine, which are rich in branched-chain amino acids, which are very important from childhood.
Branched-chain amino acids are very important in muscle building and prevention of muscle loss, especially when taken into the body with diet. It has been stated that its high-quality protein content supports the prevention of muscle loss during weight loss.
Fatty, low-fat, lactose-free and fat-free varieties are generally consumed all over the world. These varieties are reflected in fermented dairy products in the same way. Cheese and its derivatives, yoghurt, butter, kefir, ayran are among the most important fermented milk products.
The amount of milk recommended to be consumed for adequate and balanced nutrition of healthy individuals, ie individuals who have not developed any food allergy, varies according to age, gender and physiological status (growth and development period, pregnancy, lactation, old age).
However, in the Nutrition Guide of the National Milk and Dairy Products Council, 2-4 (400*800ml) servings per day for an healthy individual. 2 portions for adults in the Turkey-Specific Dietary Guidelines, for children, adolescents, pregnant and lactating women. post-menopausal women are recommended to consume 3-4 (600-800 ml) portions per day.
As a result, please do not remove the consumption of milk and fermented milk products, which are an important source of nutrients for your life, without experiencing any discomfort and finding a diagnosis of lactose intolerance.
When the food pattern consumed by an adult in the thirty years of his life is changed with a radical decision, it will lead to many needs, both positive and negative.
Please remember that the most important thing for individuals is what is healthy, socio-economically consumable and accessible through food.
