scholarly journals Dairy Product Consumption and Metabolic Diseases in the [email protected] Study

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 262 ◽  
Author(s):  
Ana Lago-Sampedro ◽  
Eva García-Escobar ◽  
Elehazara Rubio-Martín ◽  
Nuria Pascual-Aguirre ◽  
Sergio Valdés ◽  
...  
Keyword(s):  
Dairy Products ◽  
Metabolic Diseases ◽  
Dairy Product ◽  
Cross Sectional Study ◽  
Geographical Region ◽  
Cross Sectional ◽  
Association Analyses ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

To date it is not clear what the role of dairy products is in metabolic diseases like diabetes, obesity, and hypertension. Therefore, the aim of this study is to test the association between dairy product consumption and those pathologies. A cross-sectional study was conducted with 5081 adults included in the [email protected] study, from 100 health centers around Spain. Food frequency questionnaires were carried out concerning consumption habits, which included dairy product consumption. Logistic regression models were used for the association analyses between the variables controlling confounding variables. Women had a higher consumption of milk, cheese, or yogurt than men (p < 0.0001), but men consumed more sugar dairy products (p < 0.001). People who live in the North of Spain consume more dairy products than those who live in the East. Dairy product consumption was inversely associated with the presence of hypertension regardless of age, sex, geographical region, and body mass index (BMI) (Odds Ratio (OR) 0.743; p = 0.022). The presence of obesity was inversely associated with dairy consumption regardless of age, sex, and geographical region (OR 0.61; p < 0.001). Milk consumption was not associated with diabetes. Our results show that consuming dairy products is associated with a better metabolic profile in the Spanish population.

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 Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study

2018 ◽  
Vol 119 (4) ◽  
pp. 442-455 ◽  
Author(s):  
Elske M. Brouwer-Brolsma ◽  
Diewertje Sluik ◽  
Cecile M. Singh-Povel ◽  
Edith J. M. Feskens
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Products ◽  
Dairy Product ◽  
Newly Diagnosed ◽  
Cross Sectional ◽  
Product Consumption ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Dairy Product Consumption

AbstractPrevious studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7–6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.

scholarly journals Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-Analysis of Cross-sectional Studies.

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 741 ◽  
Author(s):  
Ana Diez-Fernández ◽  
Celia Álvarez-Bueno ◽  
Vicente Martínez-Vizcaíno ◽  
Mercedes Sotos-Prieto ◽  
José Recio-Rodríguez ◽  
...  
Keyword(s):  
Systematic Review ◽  
Arterial Stiffness ◽  
Dairy Products ◽  
Fixed Effects ◽  
Meta Analysis ◽  
Dairy Product ◽  
Milk Intake ◽  
Cross Sectional ◽  
Product Consumption ◽  
Dairy Product Consumption

The aim of this review was to determine the relationship between dairy product consumption and arterial stiffness, measured by pulse wave velocity (PWV). We systematically searched the Medline, Embase and Web of Science databases until 30th January 2019 for cross-sectional data from studies addressing the association between dairy product consumption and PWV. This study was registered with PROSPERO (CRD42018110528). Both the inverse-variance fixed effects method and the DerSimonian and Laird method were used to compute pooled estimates of effect size (ES) and the respective 95% confidence intervals (CIs). Seven studies were included in the meta-analysis, with a total of 16,443 patients. Total dairy product (ES = −0.03; 95% CI [−0.04, −0.01]) and cheese (ES = −0.04; 95% CI [−0.07, −0.01]) consumption were weak, but significantly associated with lower PWV levels. Conversely, milk intake showed no significant association with PWV (ES = 0.02; 95% CI [−0.01, 0.05]). Heterogeneity in the ES was not important for the three groups of dairy products assessed. This systematic review and meta-analysis of seven studies found no detrimental effects of dairy product consumption on arterial stiffness measured by PWV. Due to the scarcity of studies, further investigations are warranted to clarify the role of dairy products on arterial stiffness.

Associations between dairy intake and metabolic risk parameters in a healthy French-Canadian population

2014 ◽  
Vol 39 (12) ◽  
pp. 1323-1331 ◽  
Author(s):  
Marine S. Da Silva ◽  
Pierre Julien ◽  
Patrick Couture ◽  
Simone Lemieux ◽  
Marie-Claude Vohl ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Systolic Blood Pressure ◽  
Dairy Products ◽  
Dairy Product ◽  
Plasma Phospholipid ◽  
Dairy Intake ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Risk Parameters ◽  
Dairy Product Consumption

Observational studies support that dairy product intake is associated with a reduced risk of developing type 2 diabetes; however, several clinical studies report conflicting results on the association between dairy product consumption and metabolic parameters. The aim of this study was to determine associations between dairy product consumption and metabolic profile. Dietary data, using a validated food frequency questionnaire, and fasting blood samples were collected from 233 French Canadians. Plasma phospholipid (PL) fatty acids (FA) concentrations were determined by gas chromatography. Subjects consumed 2.5 ± 1.4 portions of dairy products daily, including 1.6 ± 1.3 portions of low-fat (LF) and 0.90 ± 0.70 portions of high-fat (HF) dairy products. Trans-palmitoleic acid level in plasma PL was related to HF dairy consumption (r = 0.15; p = 0.04). Total (r = –0.21; p = 0.001) and LF dairy (r = –0.20; p = 0.003) intakes were inversely correlated with fasting plasma glucose level. Total dairy intake was inversely associated to systolic blood pressure (r = –0.17; p = 0.008) and diastolic blood pressure (r = –0.14; p = 0.03). LF dairy intake was also inversely correlated with systolic blood pressure (r = –0.17; p = 0.009). Total dairy intake was correlated with plasma C-reactive protein (CRP) (r = 0.15; p = 0.03). No association was found between HF dairy consumption and the risk factors studied. In conclusion, dairy intake is inversely associated with glycaemia and blood pressure; yet, it may modify CRP levels. Moreover, trans-palmitoleic FA levels in plasma PL may be potentially used to assess full-fat dairy consumption.

scholarly journals Dairy Product Consumption and Prostate Cancer Risk in the United States

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1615 ◽  
Author(s):  
Isabella Preble ◽  
Zhenzhen Zhang ◽  
Ryan Kopp ◽  
Mark Garzotto ◽  
Gerd Bobe ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
United States ◽  
Cancer Risk ◽  
Dairy Products ◽  
Dairy Product ◽  
Prostate Cancer Risk ◽  
The United States ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

An ongoing controversy exists regarding the effect of dairy products on prostate cancer risk in observational studies. We prospectively investigated the associations between dairy product consumption and prostate cancer risk among men in the United States. After calculating pre-diagnostic intake of individual or subgroups of dairy products using a validated food frequency questionnaire, we estimated hazard ratios (HR) and 95% confidence intervals (CI) for pathologically-verified cases of incident prostate cancer among men, overall, or stratified by severity. Among 49,472 men, 4134 were diagnosed with prostate cancer during an average follow-up period of 11.2 years. The median total dairy intake was 101 g/1000 kcal. Consumption of total, individual, or subgroups of dairy products was not statistically significantly associated with prostate cancer risk overall (HR = 1.05, 95% CI = 0.96–1.15 comparing the highest with lowest quartile) or stratified by severity, except for regular-fat dairy product intake with late-stage prostate cancer risk (HR = 1.37, 95% CI = 1.04–1.82 comparing the highest with lowest quartile) and 2%-fat milk intake with advanced prostate cancer risk (HR = 1.14, 95% CI = 1.02–1.28 comparing the higher than median intake with no intake group). Our findings do not support the previously reported harmful impact of dairy consumption on overall prostate cancer risk among men in the United States.

scholarly journals Adequacy of Total Usual Nutrient Intakes from Foods and Supplements Among Pregnant Women in the United States by Level of Dairy Consumption, NHANES 2003–2016

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1002-1002
Author(s):  
Kelly Higgins ◽  
Xiaoyu Bi ◽  
Leila Barraj ◽  
Carolyn Scrafford ◽  
Mary Murphy
Keyword(s):  
Vitamin D ◽  
Vitamin A ◽  
Pregnant Women ◽  
Dairy Products ◽  
Dairy Product ◽  
The United States ◽  
Health Concern ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Abstract Objectives Dairy products are a rich source of many nutrients including calcium, vitamins A and D, and potassium; these micronutrients are among the nutrients underconsumed by pregnant women. The objective of this analysis was to examine nutrient intake adequacy from foods (including beverages) and dietary supplements among pregnant women in the US by level of dairy consumption. Methods Using data from pregnant women (n = 806) ages 20–44 years in the combined NHANES 2003–2016, usual intakes (UI) of micronutrients from food and dietary supplement sources were estimated by level of total reported dairy product consumption categorized as &lt;1 (n = 244, 31%), 1 to &lt;2 (n = 211, 28%), 2 to &lt;3 (n = 144, 19%), and ≥3 (n = 207, 22%) cup equivalents per day (cup-eq/d). The Dietary Guidelines for Americans recommendation for dairy product consumption is 3 cup-eq/d. Usual intakes and prevalence of intakes below the Estimated Average Requirement (EAR) for underconsumed nutrients (e.g., magnesium and vitamin A) and nutrients of public health concern (e.g., calcium, potassium, and vitamin D) were calculated using the National Cancer Institute (NCI) method. Statistical significance was set at P &lt; 0.05. Results Mean consumption of dairy products among pregnant women was 2.0 ± 0.08 cup-eq/d, with 78% of pregnant women consuming less than the recommended 3 cup-eq/d. Compared to women consuming ≥3 cup-eq/d, women consuming &lt;1 or 1 to &lt;2 cup-eq/d of dairy products were more likely to have inadequate intakes of vitamin D (22% vs 56% and 22% vs 51%, respectively) and potassium (31% vs 81% and 31% vs 71%, respectively). Compared to women consuming ≥3 cup-eq/d of dairy products, women consuming &lt;1 cup-eq/d were more likely to have inadequate intakes of calcium (&lt;3% vs 43%). Pregnant women consuming ≥3 cup-eq/d of dairy products were less likely to have inadequate intakes of vitamin A and magnesium compared to women consuming the lowest levels of dairy intake. Conclusions Consumption of dairy products among pregnant women is associated with increased prevalence of adequate intakes of select underconsumed micronutrients. Funding Sources Dairy Management Inc.

scholarly journals New insights into Neolithic milk consumption through proteomic analysis of dental calculus

2019 ◽  
Vol 11 (11) ◽  
pp. 6183-6196 ◽  
Author(s):  
Sophy Charlton ◽  
Abigail Ramsøe ◽  
Matthew Collins ◽  
Oliver E. Craig ◽  
Roman Fischer ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Dairy Products ◽  
Dairy Product ◽  
Residue Analysis ◽  
Dental Calculus ◽  
Genetic Studies ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption ◽  
Β Lactoglobulin

Abstract There has long been debate over the origins of dairy consumption within European populations. Whilst it was previously assumed that lactase persistence (LP) was under positive selection following the advent of agriculture, recent genetic studies of prehistoric human remains have revealed LP may have only emerged in Europe in the last 4000 years. These findings stand in contrast to organic residue analysis of Neolithic pottery indicating the utilisation of dairy products, and zooarchaeological mortality profiles consistent with dairying herds at Neolithic sites. The recent discovery of the milk protein β-lactoglobulin (BLG) within human dental calculus presents a new method via which to explore dairy product consumption in the archaeological past. Here, we apply shotgun proteomic analysis to dental calculus samples from three British Neolithic sites, revealing the earliest identification of BLG in human dental calculus to date. The presence of BLG peptides in individuals who are unlikely to possess LP provides new insight into dairying in the British Neolithic, suggesting the potential processing of milk by Neolithic populations to reduce the lactose content of dairy products.

scholarly journals The impact of dairy product consumption on nutrient adequacy and weight of Head Start mothers

2009 ◽  
Vol 12 (10) ◽  
pp. 1693-1701 ◽  
Author(s):  
Carol E O’Neil ◽  
Theresa A Nicklas ◽  
Yan Liu ◽  
Frank A Franklin
Keyword(s):  
Head Start ◽  
Diet Quality ◽  
Low Income ◽  
Dairy Products ◽  
Hispanic Americans ◽  
Dairy Product ◽  
Product Consumption ◽  
Dairy Consumption ◽  
The Impact ◽  
Dairy Product Consumption

AbstractObjectiveTo assess the relationship of dairy product consumption on diet quality and weight of low-income women.SettingHead Start centres in Texas and Alabama, USA.DesignCross-sectional study. Women were divided into dairy consumption groups: ≤1, >1 to ≤2 and >2 servings/d. Nutrient intake/diet quality was determined by calculating the percentage meeting the Estimated Average Requirement, guidelines for fat and added sugar, and Mean Adequacy Ratio (MAR). Mean BMI was compared for the dairy consumption groups.SubjectsMothers with children in Head Start; 609 African-Americans (43 %), Hispanic-Americans (32 %) and European-Americans (24 %).ResultsFifteen per cent of participants consumed >2 servings of dairy products and 57 % consumed ≤1 serving of dairy daily. Intakes of protein, vitamin D, riboflavin, P, Ca, K, Mg and Zn were significantly higher in those consuming >2 servings/d. Total SFA were higher and added sugars were lower in those consuming >2 servings of dairy products daily compared with those consuming ≤2 servings/d. Forty-one per cent of women consuming >2 servings of dairy daily had MAR scores under 85 compared with 94 % consuming ≤1 serving/d. Mean BMI was 30·36 kg/m2; there was no association between BMI and dairy product consumption.ConclusionsConsumption of dairy products was low and was not associated with BMI in this low-income population. Higher levels of dairy product consumption were associated with higher MAR scores and improved intakes of Ca, K and Mg, which have been identified as shortfall nutrients in the diets of adults.

scholarly journals Changes in dairy product consumption and subsequent type 2 diabetes among individuals with prediabetes: Tehran Lipid and Glucose Study

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Emad Yuzbashian ◽  
Golaleh Asghari ◽  
Parvin Mirmiran ◽  
Catherine B. Chan ◽  
Fereidoun Azizi
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Products ◽  
Lower Risk ◽  
Dairy Product ◽  
Low Fat ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Abstract Background People with prediabetes can postpone or even reverse progression to type 2 diabetes (T2D) by making dietary changes. This study aimed to examine the association of changes in consumption of total and specific types of dairy products with the subsequent risk of incident T2D among individuals with prediabetes. Method This cohort study included 639 individuals (50% female, mean age 47.3 years) of the Tehran Lipid and Glucose Study (TLGS) who had prediabetes at baseline. We assessed 3-year changes in the consumption of dairy products using a food frequency questionnaire. Using multivariable logistic regression, odds ratios (OR) and 95% confidence intervals (CI) were calculated for the association of changes in intake of total and subtypes of dairy products during a 3-year interval with the risk of incident T2D in the subsequent 3 years. Results After almost 9 years of follow-up, the incidence of T2D was 25.2%. Compared with individuals whose intake remained relatively stable over 3 years, those who decreased consumption of total dairy (> 0.5 servings/day) had a higher T2D risk (OR = 1.56; 95% CI: 1.02 to 2.41). Increasing low-fat dairy consumption by 0.50 serving/d was associated with a lower risk of T2D (OR = 0.56; 95% CI: 0.35 to 0.90) compared with stable consumption. Those who increased consumption of low-fat milk (OR = 0.59; 95% CI: 0.37 to 0.92) and low-fat yogurt (OR = 0.55; 95% CI: 0.33 to 0.93) had a lower risk of T2D than those who were relatively stable in their consumption. Replacing low-fat milk and yogurt with regular cheese was associated with 66 and 47% higher risk of T2D, respectively. Conclusion In individuals with prediabetes, increasing consumption of low-fat dairy, low-fat milk, and low-fat yogurt had reduced risk of subsequent T2D. These data suggest a role of low-fat dairy products in the prevention of T2D among prediabetes patients.

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