scholarly journals Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

2020 ◽  
Vol 7 ◽  
Author(s):  
Sally D. Poppitt
Keyword(s):  
Dairy Products ◽  
Fat Content ◽  
Animal Origin ◽  
Cow’S Milk ◽  
Cardiometabolic Health ◽  
Inverse Association ◽  
Low Fat ◽  
Cow's Milk ◽  
Positive Effects ◽  
Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

scholarly journals Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 687
Author(s):  
Inmaculada Aguilera-Buenosvinos ◽  
Cesar Ignacio Fernandez-Lazaro ◽  
Andrea Romanos-Nanclares ◽  
Alfredo Gea ◽  
Rodrigo Sánchez-Bayona ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Dairy Products ◽  
Dairy Product ◽  
Inverse Association ◽  
Low Fat ◽  
Significant Inverse Association ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

scholarly journals Monitoring of fatty farming corives of extreme dairy pores of Ukraine

2019 ◽  
Vol 24 ◽  
pp. 75-79
Author(s):  
Z. V. Yemets ◽  
A. M. Mamenko ◽  
O. S. Miroshnikova
Keyword(s):  
Mathematical Analysis ◽  
Milk Fat ◽  
Dairy Products ◽  
Genetic Factors ◽  
Fat Content ◽  
Animal Research ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Reverse Trend

Aim. The “breed” was used as one of the genetic factors and as a result the genetic and mathematical analysis of fat content on cow’s milk and the output of milk fat depending on the origin mainly in Kharkiv region have been carried out. Methods. Studies were performed on materials pedigree registered in Kharkiv region agribusinesses and farms in Institute of Animal research, NAAN of Ukraine, on the cows of Ukrainian red and pockmarked and black and pockmarked breed. Results. The highest fatty dairy products are distinguished by animals of the Ukrainian red- and pockmarked milk breed (3.9 %), while the cows of Ukrainian black- and pockmarked milk are lower (3.81 %). As for the milk fat, there is a reverse trend, the cows of Ukrainian black- and pockmarked milk breed have a higher yield of milk fat in milk (167.4 kg) than cows of Ukrainian red -and- pockmarked milk (161.6 kg). Conclusions. The fat content in the milk of Ukrainian red -and- pockmarked currant dairy breeds is 3.9 %, while the cows of Ukrainian black- and pockmarked milk breed 3.81 %. The yield of milk fat from cows of the Ukrainian black- and pockmarked milk was 167.4 kg, while in cows of Ukrainian red- and pockmarked breed 161.6 kg. The "breed" factor has a significant (P > 0.999). Keywords: вlack- and pockmarked, red- and pockmarked, breed, factors, milk.

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

scholarly journals Potential Cardiometabolic Health Benefits of Full-Fat Dairy: The Evidence Base

2020 ◽  
Vol 11 (3) ◽  
pp. 533-547 ◽  
Author(s):  
Kristin M Hirahatake ◽  
Arne Astrup ◽  
James O Hill ◽  
Joanne L Slavin ◽  
David B Allison ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Disease Risk ◽  
Dietary Cholesterol ◽  
Metabolic Phenotype ◽  
Cardiometabolic Health ◽  
Atherosclerotic Cardiovascular Disease ◽  
Inverse Association ◽  
Low Fat ◽  
Dairy Foods ◽  
Dairy Consumption

ABSTRACT Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not reduce putatively beneficial nutrients per serving, including calcium, vitamin D, and potassium. Additionally, links between saturated fat and dietary cholesterol intakes with cardiovascular disease risk have helped to sustain the view that low-fat dairy foods should be recommended. Emerging evidence shows that the consumption of full-fat dairy foods has a neutral or inverse association with adverse cardiometabolic health outcomes, including atherosclerotic cardiovascular disease, type 2 diabetes, and associated risk factors. Thus, although low-fat dairy is a practical, practice-based recommendation, its superiority compared with full-fat dairy is not obviously supported by results from recent prospective cohort studies or intervention trials. To evaluate the emerging science on full-fat dairy, a group of nutrition experts convened to summarize and discuss the scientific evidence regarding the health effects of consuming full-fat dairy foods. Future studies should focus on full-fat dairy foods (milk, yogurt, and cheese) in the context of recommended dietary patterns and consider meal composition and metabolic phenotype in assessing the relation between full-fat dairy consumption and cardiometabolic health.

scholarly journals Effects of calf separation and injection of oxytocin on milk performance and milk composition of the Polish Red cows

2013 ◽  
Vol 56 (1) ◽  
pp. 882-891
Author(s):  
E. Dymnicki ◽  
E. Sosin-Bzducha ◽  
M. Gołębiewski
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Milk Composition ◽  
Fat Content ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Milk Performance ◽  
Standard Composition

Abstract. The aim of this study was to analyse the yield and composition of milk from Polish Red cattle after 12-hour isolation of calves. Sixty six Polish Red cows were kept together with calves. Control milkings were carried out once a month after 12-hour isolation of calves. Five subsequent milkings after calving were taken under consideration. In the season (May–July 2012) oxytocin (OXT, 1 ml, 3 min before control milking) was injected. The milk of cows milked mechanically after 12-hour isolation of calves was characterized by a very low fat content (0.47–0.58 %) depending on the month after calving. There were no differences in protein and lactose content compared to the standard composition of cow’s milk. The milk yield was 6.16 kg in the first milking after calving and 3.55–4.01 kg in the four further milkings. After administration of OXT a significant increase of milk was observed in the first (12.9 kg) and subsequent months of lactation (8.5–12.4 kg). Milk fat content was significantly higher (4.14 % in the first and 3.39–3.86 % in the further milkings).

Abstract P178: Dairy Consumption and Risk of Becoming Overweight or Obese in Middle-Aged and Older Women.

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Susanne Rautiainen ◽  
Lu Wang ◽  
I-Min Lee ◽  
JoAnn E Manson ◽  
Julie E Buring ◽  
...  
Keyword(s):  
Body Weight ◽  
Dairy Products ◽  
Smoking Status ◽  
Health Study ◽  
High Fat ◽  
Low Fat ◽  
Dairy Intake ◽  
Dairy Consumption ◽  
History Of

Background: Dairy products have been positively associated with weight loss and inversely associated with weight gain. However, limited number of studies has investigated the role of dairy consumption in the prevention of becoming overweight or obese. The aim of this study was to prospectively investigate how consumption of dairy products was associated with the risk of becoming overweight or obese among initially normal-weight women. Methods: We studied 19,180 women aged ≥45y from the Women’s Health Study free of cardiovascular disease (CVD), cancer, and diabetes with an initial body mass index (BMI) of 18.5-<25 kg/m 2 . Dairy intake was assessed through a 131-item food-frequency questionnaire. Total dairy intake was defined as the sum of servings per day of low-fat dairy products (skim/low-fat milk, sherbet, yogurt, and cottage/ricotta cheese) and high-fat dairy products (whole milk, cream, sour cream, ice cream, cream cheese, other cheese, and butter). Women self-reported body weight along with obesity-related risk factors on baseline and annual follow-up questionnaires. In multivariable-adjusted analyses, we included the following covariates: baseline age, randomization treatment, BMI, smoking status, vigorous exercise, postmenopausal status, postmenopausal hormone use, history of hypercholesterolemia, history of hypertension, multivitamin use, alcohol intake, total energy intake, and fruit and vegetable intake. Results: During a mean follow-up of 11.2y (216,979 person-years), 8,582 women became overweight or obese (BMI ≥25 kg/m 2 ). The multivariable-adjusted mean changes in body weight (95% confidence interval (CI)) during the follow-up were 3.9 (3.5-4.3), 3.9 (3.5-4.2), 3.8 (3.5-4.2), 3.7 (3.4-4.1), and 3.4 (3.0-3.7) lbs in quintiles 1-5 of total dairy consumption (P-trend: 0.01), respectively. In multivariable-adjusted analyses (Table 1) , women in the highest versus lowest quintile of had a rate ratio (RR) of 0.91 (0.84-0.98, P-trend: 0.16) of becoming overweight or obese. No associations were observed in highest quintiles of low-fat dairy and high-fat dairy intakes. Conclusion: Greater consumption of dairy products may be inversely ssociated with risk of becoming overweight or obese in women.

CHANGES IN THE CHEMICAL COMPOSITION OF COWS MILK OF EDUCATIONAL SCIENTIFIC AND PRACTICAL CENTER «STUDENTESKIY» IN AUTUMN

2019 ◽  
Vol 1 (4) ◽  
pp. 382-387
Author(s):  
G.A. Larionov ◽  
◽  
V.G. Semenov ◽  
N.V. Mardaryeva ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Dairy Products ◽  
Dairy Product ◽  
Research Work ◽  
Dairy Farm ◽  
Cow’S Milk ◽  
Agricultural Product ◽  
Cow's Milk ◽  
State Agricultural Academy

Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. During the study the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors – the breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding on its further processing for a certain type of dairy product. Modern national and international regulatory documents impose low requirements for the mass fraction of fat and protein in cow's milk – at least 2,8 %. Milk with a minimum content of fat and protein does not allow to obtain products with high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms are examined. In this regard, it is relevant to conduct research to identify seasonal changes in chemical composition of milk. Our article presents the results of research work on determining the chemical composition of milk of cows in the dairy farm of educational scientific and practical center «Studenteskiy» of the Chuvash State Agricultural Academy in autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.

scholarly journals Associations of types of dairy consumption with adiposity: cross-sectional findings from over 12 000 adults in the Fenland Study, UK

2019 ◽  
Vol 122 (8) ◽  
pp. 928-935
Author(s):  
Eirini Trichia ◽  
Fumiaki Imamura ◽  
Søren Brage ◽  
Emanuella De Lucia Rolfe ◽  
Simon J. Griffin ◽  
...  
Keyword(s):  
Mass Distribution ◽  
Body Fat ◽  
Lean Mass ◽  
Dairy Products ◽  
Experimental Studies ◽  
Linear Regression Models ◽  
Low Fat ◽  
Cross Sectional ◽  
Beneficial Effects ◽  
Dairy Consumption

AbstractEvidence from randomised controlled trials supports beneficial effects of total dairy products on body weight, fat and lean mass, but evidence on associations of dairy types with distributions of body fat and lean mass is limited. We aimed to investigate associations of total and different types of dairy products with markers of adiposity, and body fat and lean mass distribution. We evaluated cross-sectional data from 12 065 adults aged 30–65 years recruited to the Fenland Study between 2005 and 2015 in Cambridgeshire, UK. Diet was assessed with an FFQ. We estimated regression coefficients (or percentage differences) and their 95 % CI using multiple linear regression models. The medians of milk, yogurt and cheese consumption were 293 (interquartile range (IQR) 146–439), 35·3 (IQR 8·8–71·8) and 14·6 (IQR 4·8–26·9) g/d, respectively. Low-fat dairy consumption was inversely associated with visceral:subcutaneous fat ratio estimated with dual-energy X-ray absorptiometry (–2·58 % (95 % CI –3·91, –1·23 %) per serving/d). Habitual consumption per serving/d (200 g) of milk was associated with 0·33 (95 % CI 0·19, 0·46) kg higher lean mass. Other associations were not significant after false discovery correction. Our findings suggest that the influence of milk consumption on lean mass and of low-fat dairy consumption on fat mass distribution may be potential pathways for the link between dairy consumption and metabolic risk. Our cross-sectional findings warrant further research in prospective and experimental studies in diverse populations.

Sign in / Sign up

Export Citation Format

Share Document