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.
Full access: http://suo.im/58dAY6
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