Author/Authors :
Esfarjani، Fatemeh نويسنده Department of Food and Nutrition Policy and Planning Research, Shaheed Beheshti University of Medical Sciences, Tehran , , Mohammadi-Nasrabadi، Fatemeh نويسنده Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , , Roustaee، Roshanak نويسنده Department of Food and Nutrition Policy and Planning Research, Shaheed Beheshti University of Medical Sciences, Tehran , , Khalafi، Marjan نويسنده Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Scienc , , Alikhanian، Haleh نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , , Nouri-Saeidlou، Sakineh نويسنده Food and Beverages Safety Research Centre, Urmia University of Medical Sciences, Urmia, Iran. , , Abadi، Alireza نويسنده Department of Obstetric and Gynecology, Infertility and Reproductive Health Research Center (IRHRC),Shahid Beheshti University (Mc.S), Tehran, Iran , , Kamali، Zinat نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , , Hajimirsadeghi، Zohreh نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. , , Davari، Azadeh نويسنده Ph.D Leadership Studies Program, School of Leadership and Education Sciences (SOLES), University of San Diego, California, USA. , , Rashidi، Arash نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. ,
Abstract :
Background and Objectives: According to the available evidence, consumption of milk and other dairy products among Iranians is far less than recommendations. The share of different milks (i.e., traditionally vs. industrially processed) and its associated variables are, however, neither consistent nor fully known in different Provinces.
Materials and Methods: This cross-sectional study was conducted to determine household milk consumption and its association with selected socio-demographic factors in West Azarbayejan Province, North-west Iran. A total of 650 households were selected from urban and rural areas in three major Azeri and Kurdish districts (i.e. Urmia, Khoy and Mahabad) using a multi-stage cluster sampling method. Data were collected using socio-economic and milk frequency questionnaires.
Results: The findings indicated that traditionally-processed milk (bulk) was the most common milk consumed at household level (62.5%). Mean of bulk milk consumption in urban and rural areas was 479±23 and 730±64 ml/wk per capita, respectively. It was also shown that establishment of the new food subsidization policy has decreased the mean of household milk consumption by approximately 3 l/wk in urban areas. Factor analysis detected a significant decrease in the higher tertiles of family size/ethnicity score consumption of both bulk and pasteurized milk, which resulted in decreased consumption of total milk.
Conclusions: Designing and implementation of alternative approaches, such as targeted milk subsidies for poor households or vulnerable age-groups should be considered.
Keywords: Household milk consumption, Milk processing method, Socio-economic variables, Iran.
