(P14-076-23) Assessment of Milk and Beverage Intake During Diet Transition Periods Through Adolescence and Modeling the Nutritional Impact of Replacing Non-Dairy Beverages With Milk

Objectives: To investigate the milk and beverage intake trends and nutrient intakes from these products in U.S. children 6 to 18 years of age and to model the effect of isocaloric substitution of non-dairy beverages with milk.

Methods: Data from NHANES 2001-2018 for children age 6-8 (n=4,696), 9-13 (n=8,117) and 14-18 years (n=8,514) were used and milk and other beverages intakes were estimated from the 1^st 24-hour in-person dietary recall. Nutrient intake was determined using the NHANES cycle specific Food and Nutrient Database for Dietary Studies. Nutrient modeling was performed by isocaloric substitution with milk of all non-dairy beverages consumed during lunch and dinner meals combined. Sample-weighted analyses were performed using SAS 9.4.

Results: Daily intake of milk and flavored milk decreased from 210 g and 92 g at age 6-8 years to 190 g and 35 g at age 14-18 years while daily intake of caloric beverages excluding milk increased from 396 g at age 6-8 years to 776 g at age 14-18 years.

Daily intake of nutrients from caloric beverages and milk combined decreased with age and % decreases between ages 6-8 years and 14-18 years were: fiber (30%), protein (19%), fat (23%), SFA (26%), calcium (20%), magnesium (6%), potassium (11%), vitamin A (21%) and vitamin D (24%); and the daily intake of energy (20%), carbohydrates (38%), added sugars (88%) and folate (12%) increased.

Isocaloric substitution of non-dairy beverages at meals with milk (using the nutrient contribution of USDA milk, NFS) resulted in significant increases in protein (5-6%), fat (3%), SFA (5-6%), calcium (12-14%), magnesium (4%), potassium (5-6), sodium (1%), vitamin A (9-11%), folate (1%), vitamin B12 (11%) and vitamin D (23-31%); and significant decreases in carbohydrate (3%), fiber (1%), and added sugar (13-14%).

Conclusions: The intake of milk decreased and intake of caloric beverages increased with age with a consequent decrease in several key nutrients and an increase in energy and added sugars. Additionally, isocaloric replacement of beverages consumed at meals with milk resulted in an increase in several nutrients of public health concern and a decrease in added sugars with only a small increase in SFA. These findings provide additional evidence to support dietary recommendations for milk and efforts should be made to make milk a beverage of choice.

Funding Sources: National Dairy Council