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The aim of this study was to assess the impact of yoghurt consumption on bone health among postmenopausal Latvian women. In the study, 52 participants were divided into two groups — control (n = 26) and experimental group (n = 26). Both study groups were able to consume a self-selected diet, but the experimental group had to additionally consume 175 g of plain organic milk yoghurt on a daily basis for eight weeks. 72-hour food diaries were obtained prior to and after the eight-week experiment. To evaluate bone mass density, a dual-energy X-ray absorptiometry (DEXA) was performed prior to the eight-week experiment. 25-OH-Vitamin D and calcium blood serum levels were evaluated prior to and after the eight-week experiment. DEXA revealed osteoporotic values at the lumbar spine or femoral neck region for ten participants. The 25-OH-Vitamin D blood serum level among the participants was sufficient (30.0–44.9 ng·ml−1). Calcium blood serum levels were within reference values (2.1–2.6 mmol·l−1) for all participants. No significant difference was found regarding yogurt consumption and calcium blood serum levels (p= 0.400). Although the majority of participants noted milk and milk product consumption on a daily basis, the daily calcium intake only reached the lowest recommended value for adults (800 mg). Vitamin D intake from food and dietary supplements significantly varied (0 to 302.08 µg a day). For the prevention of osteoporosis, it is necessary to promote the consumption of fermented milk products and vitamin D supplementation among postmenopausal women.

There are approximately 590 million people in the world with swallowing disorders (dysphagia), who need texture-modified foods to ensure nutritional intake on a daily basis. The aim of this research was to create new texture-modified products and to evaluate their bioactive and mineral compound concentration. Nine new products (five desserts and four puree-soups) were developed from plant-based ingredients with addition of a source of protein, canola oil, ascorbic acid, and other ingredients. Obtained samples were vacuum-cooked, sterilised at 115 °C for 5 min and tested for their bioactive compound concentration (total carotene and phenol concentration, and ABTS and DPPH radical scavenging activity), and concentration of seven vitamins and thirteen minerals important in human nutrition. The obtained data showed that bioactive compound concentration varied from sample to sample, which was expected due to the varied ingredients of each product. Mineral compound concentration analysis showed low levels of iodine, molybdenum, and selenium. The vitamin analysis showed traces of vitamin D3and low levels of B group vitamins. Overall, the analysed product composition indicated that the natural background of these products is insufficient for ensuring the human body with all of the necessary vitamins and minerals, and the best solution could be the supplementation of these products with complexes of vitamins and minerals.

Infants experience rapid growth and development during their first year of life. The objective of the study was to investigate the early dietary habits of Latvian infants and their relation to iron metabolism. The study was composed of Study A “Research on eating habits of infants living in Latvia” (n = 344) and Study B “Research on the association between eating habits of infants living in Latvia and iron metabolism” (n = 73). 89% of infants (n = 18) were breastfed (BF) in the first month, and 21% (n =15) were exclusively BF for the first six months. The average age for introducing complementary food was five months. Iron intake was on average 7.4 mg. Iron deficiency (ID) was in 9.6% (n = 7) and iron deficiency anemia (IDA) in 4.1% (n = 3) of infants. The blood iron level was lower in 30% (n = 8) of infants fed with cow’s milk. For infants who obtained iron predominantly from non-animal products, serum ferritin (SF) was within normal range. SF was within the normal range for 93% (n = 26) of infants who did not consume legumes. Dietary habits of infants in Latvia partly correspond to the guidelines. 63% of infants did not consume enough iron from food and ID was observed in 9.6% of infants and IDA in 4.1%. A lower iron level in blood occurred in breastfed infants and in infants for whom cow’s milk was introduced at an early stage; a lower mean corpuscular volume level was observed in infants whose exclusive breast-feeding continued for at least the first four months; lower SF occurred in breastfed infants, in at least the first four months for exclusively breastfed infants, and in infants for whom whose legumes had been introduced in diet. A higher level of soluble transferrin receptors was observed in infants who were not first-born.