Associations between Calcium and Phosphorus Intake and Anthropometric Indices in University Students: A Study on Dairy Product Consumption

Abstract

Objective: This study aims to evaluate the association of calcium and phosphorus with anthropometric measurements in university students with consumption of dairy products.

Methods:  The study was conducted with 180 students studying in health and non-health departments. Students' socio-demographic characteristics, milk and dairy product consumption habits and health information data were collected by face-to-face interview method. A significant difference was found between faculties/schools because of reasons for not drinking milk (p=0.042), with health-related students being more likely to report discomfort with the taste and smell. The preferred type of milk also varied by faculty/school (p<0.001). UHT milk was more commonly preferred among health-related students, whereas pasteurized milk was more frequently chosen by students in non-health-related fields. There was a statistically significant difference in attention to milk fat content among faculties/schools (p=0.041), with health-related students indicating a greater concern for the fat content in milk. Anthropometric measurements of the students were taken by the researchers and their body compositions were calculated. Food-frequency consumption and 24-hour period food intake forms were used to evaluate nutritional status.

Results: 73 (40.6%) male and 107 (59.4%) female students were included in the study and the mean age of the students was 21.5±2.5 years. It was determined that 43.3% of the students had a habit of drinking milk. A significant difference was found between faculty/schools in terms of the reason for not drinking milk (p=0.042). The preferred milk type varies according to faculty/schools (p<0.001). A statistically significant difference was determined in terms of faculty/schools according to the attention to the fat ratio of milk (p=0.041). It was determined that body weight (p<0.001), waist circumference (p=0.008) and hip circumference (p=0.023) were statistically significantly different between departments only in female students, while waist/hip ratio and upper middle arm circumference values were found to be statistically significantly different in both male and female students (p<0.05). It was found that there was no significant difference between the amount of calcium and phosphorus that the students took from milk and dairy products according to the faculty/school and Body Mass Index average and waist/hip ratio distribution and upper middle arm circumference values (p>0.05).

Conclusion: It has been determined that the consumption of dairy products, which have an important place in our nutrition, is below the desired and recommended levels in university students. In order to increase the awareness of daily consumption of dairy products, studies involving nutrition education/activities of students should be carried out.