Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women

Menopause begins between the ages of 45 - 55 for most women, when estrogen and progesterone levels decrease. Good nutrition plays significant roles in the health and quality of life of pre- and post-menopausal women. It is generally agreed that post-menopausal women should get enough vitamin, calcium, and fiber but reduce fat and calorie consumption. The objective of this study was to evaluate and compare the preference of chocolate milk products sweetened with sucrose and stevia by pre- and post-menopausal women and to examine their concerns about bone health.

Women panelists were divided into two groups according to age: pre- menopausal (from 18 to 47 years old) and post-menopausal (over 48 years old) and answered the frequency of white and chocolate milk consumption during a week and their concerns about bone health. For preference, five kinds of chocolate milk were used: 1) Non Sucrose Added [NSA] with stevia and NutraFlora^®, 2) NSA with stevia, 3) with sucrose and stevia, 4) with sucrose, stevia, and NutraFlora^®, and 5) control with sucrose.

The results showed that both groups (pre- and post- menopausal women) prefer chocolate milk to white milk. Pre-menopausal women prefer the chocolate milk with NSA stevia and NutraFlora^®, while post-menopausal women prefer the chocolate milk NSA with stevia without NutraFlora^®. For comparisons between chocolate milk with sucrose and stevia vs. chocolate milk with sucrose and stevia and NutraFlora^® and chocolate milk with sucrose vs. chocolate milk with sucrose and stevia, there were no visible differences between pre- and post-menopausal women. Both groups were concerned about bone health, fiber, and calories, and their concerns about which influenced their milk choices. Pre-menopausal women showed a greater positive impact on milk choice when being informed the amount of fibers in the sample than post-menopausal women.

In summary, this study suggests that milk with sweetener needs to be produced in order to solve concerns about calories and to increase milk consumption. Also, such milk items will give more functionality as sources of calcium and fiber.

Article by Marta Regina Verruma-Bernardi, et al, from Brazil and USA.

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