Association between Intake of Total Dairy and Individual Dairy Foods and Markers of Folate, Vitamin B6 and Vitamin B12 Status in the U.S. Population

• Published in: Nutrients Vol. 14; no. 12; p. 2441
• Main Authors: Cifelli, Christopher J., Agarwal, Sanjiv, Fulgoni III, Victor L.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 13.06.2022; MDPI
• Subjects: Age groups; Biomarkers; Cardiovascular disease; Cell division; cheese; Consumers; Dairy products; Demographic variables; Energy metabolism; Ethnicity; Folic acid; Food; Homocysteine; Laboratories; Metabolism; Milk; NHANES; Nutrients; Nutrition; Population; Population studies; pyridoxal 5′-phosphate; Pyridoxine; Review boards; Sample size; Trends; Vitamin B; Vitamin B12; Vitamin B6; Vitamins; Womens health; Yogurt; United States > US
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14122441

Vitamin B6, B12 and folate are required for energy metabolism and have been identified as nutrients of concern for certain population groups. This study examined the cross-sectional association between the consumption of dairy (total dairy, milk, yogurt and cheese) and biomarkers and adequacy for these nutrients in a nationally representative sample. Twenty-four-hour dietary recall data and concentrations of RBC folate (ng/mL), serum folate (ng/mL), and serum vitamins B6 (nmol/L) and B12 (pg/mL) were obtained from the National Health and Nutrition Examination Survey 2001–2018 (n = 72,831) and were analyzed by linear and logistic regression after adjusting for demographic variables. Significance was set at p < 0.01. Mean intakes of total dairy were 2.21, 2.17, 1.83 and 1.51 cups eq among consumers aged 2–8, 9–18, 19–50 and 51+ years, respectively. Higher intakes of total dairy as well as individual dairy foods (especially milk and yogurt) were positively associated with serum and RBC folate, serum vitamin B6 and serum B12, and generally, with 9–57% lower risk of inadequate or deficient levels of these vitamins. These findings suggest that encouraging dairy consumption may be an effective strategy for improving micronutrient status and provide continued evidence to support the current dietary recommendations for dairy and dairy products.