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[Knowledge, behavior and consumption types of milk and dairy products among the Chinese aged 60 and above in 15 provinces (autonomous regions and municipalities) in 2015].

OBJECTIVE
To investigate the knowledge of nutrition related to milk, milk and dairy products consumption and consumption types among Chinese elderly in 15 provinces(autonomous regions and municipalities) in 2015.


METHODS
Data used in this survey were derived from the China Nutritional Transition Cohort Study(CNTCS). A total of 4921 participants were aged 60 years and above, and had completed consecutive 3 d 24 h dietary records in 2015. To analyze the knowledge of nutrition related to milk, and the consumption rate and amount of liquid milk, powder, yoghurt and other dairy products in elderly with different awareness of milk.


RESULTS
The awareness rate of "drinking milk and eating dairy products are beneficial to health" was 79. 3%, and the awareness rate of "eggs and milk are the important sources of high quality protein" was 66. 3%. The consumption rate of milk and dairy products was 20. 2%, and the consumption were 0. 0 g/d in P50, 208. 3 g/d in P95. The consumption rates of liquid milk, powder, yoghurt and other dairy products were 16. 0%, 1. 1%, 5. 4% and 0. 2%, respectively and the consumption of which were all 0. 0 g/d in P50, 200. 0, 0. 0, 27. 8 and 0. 0 g/d in P95, respectively. The consumption rates of liquid milk, yoghurt and total milk(7. 8%, 2. 3% and 10. 6%) in the elderly who incorrectly answered the two questions related to milk were significantly lower than those who answered correctly(18. 2%, 6. 9% and 23. 3%). The consumption of liquid milk, yoghurt and total milk(100. 0, 0. 0 and 127. 9 g/d in P95) in the elderly who incorrectly answered the two questions related to milk were also significantly lower than those who answered correctly(200. 0, 55. 6 and 213. 3 g/d in P95).


CONCLUSION
The intake of milk and dairy products in the elderly in China is still seriously insufficient. Liquid milk is the main type of milk intake. Improving the level of knowledge about nutrition related to milk can improve the intake of milk and dairy products.