Consumption of Dairy Products in the Russian Federation: A Retrospective Analysis

Abstract

Introduction: The article presents the results of analyzing the dynamics of consumption of milk and dairy products in the Russian Federation in 1990–2022 and their role in nutrition as a source of essential nutrients. Objective: To analyze the dynamics and past trends in the consumption of milk and dairy products in Russia. Materials and methods: We analyzed patterns of milk and dairy product consumption based on data of the following surveys: annual sample surveys of household budgets conducted by the Federal State Statistics Service (Rosstat) in 1990–2022; sample observations of diets carried out by Rosstat in the years 2013 and 2018, and the Russian monitoring of the socio-economic situation and health status of the population in 1994–2012. Results: We have noted a positive upward trend in the frequency of consumption of milk and dairy products by the population; yet, in general, their consumption remains below the recommended rational values. The greatest increase in consumption was noted for fermented milk products, yogurt, sour cream and cream, cottage cheese and curd mass, cheese and feta cheese. At the same time, we established that only 74.5 % of adults and children over a year old include milk and fermented milk products, 47.6 % – cottage cheese and curd products, and 54.5 % – cheese in their diet daily or several times a week. A decrease in the consumption of milk and dairy products by the population, especially children, can be considered as a serious risk factor for the development of deficiencies of the most important essential nutrients (calcium and vitamins) and such related diseases as osteopenia and osteoporosis. Conclusion: The necessity of developing and implementing targeted educational programs for various population groups on healthy eating with an emphasis on the role of dairy products in nutrition, their contribution to supply of macro- and micronutrients, as well as recommendations on including at least 2 to 3 servings of dairy products in the daily diet, both for children and adults, is substantiated.