Dairy Food Consumption Research Articles

Regular-Fat Dairy and Human Health: A Synopsis of Symposia Presented in Europe and North America (2014-2015).

In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to disseminate, explore and discuss the state of the science on the relationship between regular fat dairy products and health, symposia were programmed by dairy industry organizations in Europe and North America at The Eurofed Lipids Congress (2014) in France, The Dairy Nutrition Annual Symposium (2014) in Canada, The American Society for Nutrition Annual Meeting held in conjunction with Experimental Biology (2015) in the United States, and The Federation of European Nutrition Societies (2015) in Germany. This synopsis of these symposia describes the complexity of dairy fat and the effects regular-fat dairy foods have on human health. The emerging scientific evidence indicates that the consumption of regular fat dairy foods is not associated with an increased risk of cardiovascular disease and inversely associated with weight gain and the risk of obesity. Dairy foods, including regular-fat milk, cheese and yogurt, can be important components of an overall healthy dietary pattern. Systematic examination of the effects of dietary patterns that include regular-fat milk, cheese and yogurt on human health is warranted.

Dairy Food Consumption and Health-Related Quality of Life in Boys: Preliminary Findings from a 5-Year Cohort Study

Objectives: There are few reported data on the relationship between dairy food consumption and health-related quality of life (QOL). In this cohort study, we aimed to assess the association between dairy food intake and QOL scores during adolescence. Methods: Of the 1216 participants who were followed up over 5 years (i.e., from age 12 to 17), 858 participants had complete data on dietary intakes and information on QOL scores at the 5-year survey. Dairy consumption was assessed from validated semiquantitative food frequency questionnaires. Health-related QOL was assessed by the Pediatric Quality of Life Inventory (PedsQL). Results: Among adolescent boys, after multivariable adjustment, those in the highest tertile of yogurt consumption compared to those in the lowest tertile of consumption had 4.7, 5.9, and 9.1 units higher for total score (p-trend = 0.03), and psychosocial health summary (p-trend = 0.02), and school functioning scores (p-trend = 0.01). Boys who remained in the highest tertile compared to the lowest tertile of yogurt consumption during adolescence from ages 12 to 17 had 7.4 and 12.4 units higher psychosocial health summary (p-trend = 0.04) and school functioning scores (p-trend = 0.02), respectively. Nonsignificant associations were observed among girls and with total dairy intake and milk and cheese consumption. Conclusions: Yogurt consumption in boys could influence health-related QOL scores. Given that ours is an observational study we cannot establish a causal nature and direction of the relationship between yogurt intake and quality of life, our findings require further confirmation and clarification by other studies.

Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies

A growing number of cohort studies suggest a potential role of dairy consumption in type 2 diabetes (T2D) prevention. The strength of this association and the amount of dairy needed is not clear. We performed a meta-analysis to quantify the associations of incident T2D with dairy foods at different levels of intake. A systematic literature search of the PubMed, Scopus, and Embase databases (from inception to 14 April 2015) was supplemented by hand searches of reference lists and correspondence with authors of prior studies. Included were prospective cohort studies that examined the association between dairy and incident T2D in healthy adults. Data were extracted with the use of a predefined protocol, with double data-entry and study quality assessments. Random-effects meta-analyses with summarized dose-response data were performed for total, low-fat, and high-fat dairy, (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet. Nonlinear associations were investigated, with data modeled with the use of spline knots and visualized via spaghetti plots. The analysis included 22 cohort studies comprised of 579,832 individuals and 43,118 T2D cases. Total dairy was inversely associated with T2D risk (RR: 0.97 per 200-g/d increment; 95% CI: 0.95, 1.00;P= 0.04;I(2)= 66%), with a suggestive but similar linear inverse association noted for low-fat dairy (RR: 0.96 per 200 g/d; 95% CI: 0.92, 1.00;P= 0.072;I(2)= 68%). Nonlinear inverse associations were found for yogurt intake (at 80 g/d, RR: 0.86 compared with 0 g/d; 95% CI: 0.83, 0.90;P< 0.001;I(2)= 73%) and ice cream intake (at ∼10 g/d, RR: 0.81; 95% CI: 0.78, 0.85;P< 0.001;I(2)= 86%), but no added incremental benefits were found at a higher intake. Other dairy types were not associated with T2D risk. This dose-response meta-analysis of observational studies suggests a possible role for dairy foods, particularly yogurt, in the prevention of T2D. Results should be considered in the context of the observed heterogeneity.

Bone Mass Status is Associated with Consumption of Dairy Foods and Fruits and Vegetables in Young Adult Uruguayan Women

We investigated bone mass status of young adult Uruguayan women (20–35 y; n=51) in relation to vitamin D status and consumption of dairy foods, and fruits and vegetables. Bone mineral content (BMC) and density (BMD) at total body (TB), lumbar spine (LS), femoral neck (FN) and trochanter (TR) were measured by dual energy X‐ray absorptiometry. Serum 25(OH)D was determined by a chemiluminescent assay. Number of daily servings of each food group was assessed by a food frequency questionnaire. Relationships between variables were examined by ANOVA adjusted for significant covariates. Average Z scores of bone measurements were adequate, 0.700 (TBBMC), 0.443 (TBBMD), 0.076 (LSBMD), −0,194 (FNBMD), −0.570 (TRBMD), although TRBMD, FNBMD and LSBMD Z scores were lower than −1 in 31.4%, 9.8% and 9.8% of the women, respectively. Low consumption of dairy foods (&lt;3 servings/d) and of fruits and vegetables (&lt;5 servings/d) were observed in 55% and 49% of the group, respectively. Serum 25(OH)D was 39.8 ± 11.7 ng/mL indicating vitamin D sufficiency. Mean LSBMD Z score was higher with consumption ≥3 compared to &lt;3 servings of dairy foods (0.391 vs −0.162, p=0.038) whereas mean FNBMD and TRBMD Z scores were higher with consumption ≥ 5 compared to &lt;5 servings of fruits and vegetables (0.035 vs −0.432, p=0.032, and −0.331 vs −0.820, p=0.04, respectively). Combined consumption of ≥3 servings of dairy foods and ≥5 fruits and vegetables were associated with highest mean LSBMD Z score (0.538, p=0.035). Bone measurements were not related to serum 25(OH)D. Our results indicate that in spite of the adequate vitamin D status, osteopenia at trabecular bone sites was present in about one third of the women studied. Consumption of dairy foods, and fruits and vegetables appears to play an important role for bone health in this population.

Dietary Intake and Diet Quality of Low‐income Adult Georgians Participating in Supplemental Nutrition Assistance Program Education (SNAP‐Ed)

SNAP‐Ed provides nutrition education to low‐income Americans to help them make healthy choices within a limited budget. The purpose of this study was to examine the impact of SNAP‐Ed participation on dietary intake and diet quality in a sample of low‐income Georgians who participated in the face‐to‐face nutrition education program delivered by trained paraprofessionals, titled Food Talk. This study includes 273 adult Georgians who completed both pre‐ and post‐surveys as well as consented to participate in the study (n=273, mean age 53.1±19.6 years, 80.2% female, 59.5% non‐Hispanic black; 38.5% of total Food Talk participants). Pre‐and post‐dietary recalls were collected by paraprofessionals to assess dietary intake and diet quality as measured by Healthy Eating Index‐2005 (HEI‐2005) score. Sociodemographic characteristics and food resource management, food safety, and nutrition practices were also assessed using self‐administered paper surveys. About 47% of participants received at least one public assistance program including SNAP (37.1%), and 51.1% reported sometimes running out of food before the end of the month. On average, participants completed 5.68±0.92 out of 6 lessons, and 81.4% of the sample completed all 6 lessons. At entry, participants met on average 29% of 19 recommended dietary guidelines. The mean total HEI‐2005 score of the sample at entry was 50.2±13.7 (out of 100). Most participants reported poor (49.8%) or needs improvement (49.47%) diet quality categories. After receiving the Food Talk lessons, the mean total HEI‐2005 score at exit (50.9±15.0) was not significantly different from that at entry, but 17.7% and 63.7% of the sample showed improved or maintained diet quality categories, respectively. At exit, participants met on average 49% of 19 recommended dietary guidelines. Those who reported improved diet quality showed significant increases in 8 of the HEI‐2005 component scores (except total grains, dairy, vegetables, and protein food consumption) and were more likely to have ≥ 12 years of education and to receive SNAP after controlling for other confounders. The findings of this study showed that overall diet quality of SNAP‐Ed participants in Georgia is poor. Although the Food Talk program helped to improve diet quality of vulnerable participants (i.e., SNAP recipients) more than others, still the diet quality of the majority of participants needs major improvement. This study suggests the need to identify strategies to tailor the SNAP‐Ed program to best support improvement of dietary quality among target audiences.Support or Funding InformationThis study was funded by USDA SNAP‐Ed.

Dairy food intake and perceptions 1995 to 2009: is it time to promote dairy food consumption?

BackgroundThere is evidence for the health benefits of dairy food consumption throughout the lifecycle. Government dietary guidelines advise the population to eat a wide variety of nutritious foods including foods from the dairy food group, particularly lower fat versions, to promote health and protect against disease. Knowledge, attitudes and intentions are key to adherence to dietary recommendations.ObjectiveTo assess trends in self‐reported dairy food consumption and intentions regarding these foods among Western Australia adults 18 to 64 years.MethodsData were pooled from the 1995, 1998, 2001, 2004, 2009, and 2012 Health Department's Nutrition Monitoring Survey Series of 7,044 adults. Outcome measures included type and amount of dairy foods eaten on the day prior. Sociodemographic characteristics, perceptions of current dairy food intake and intentions to change were measured. Multinominal logistic regression models were used to assess the factors associated with consumption.ResultsMost respondents (96%) reported consuming dairy products (milk, yoghurt, and/or cheese) on the day prior to the survey. Although the proportion consuming dairy foods remained relatively stable across survey years, the amount consumed decreased from 2.7 (95% CI: 2.6, 2.9) serves/d 1995 to 2.2 (95% CI: 2.1, 2.3) serves/d in 2012. Men consumed more serves of dairy compared with women (Coef 0.38 95% CI: 0.27–0.49; p&lt;0.001). The amount consumed decreased with age (Coef −0.57 95% CI: −0.80,−0.34; p&lt;0.001) for 55–64 years compared to 18–24 years. Overweight or obese people consumed fewer dairy foods serves than those of a healthy body weight (Coef −0.26, 95% CI: −0.37, −0.14; p&lt;0.001). Respondents were twice as likely to be ‘thinking about trying to change their intake’ compared to ‘actually trying to increase consumption’ in 2012 compared with 1995 (RRR 2.26, CI 1.36, 3.74; p&lt;0.01). Men were more likely than women to have tried to decrease their dairy food intake in the past year (RRR 2.08, 95% CI: 1.35, 3.22; p&lt;0.001). The perception that ‘I already eat enough dairy foods’ increased as a barrier to eating more, from 64.5%, 95% CI: 61.2–67.6 in 1995 to 77.1%, 95% CI: 74.3–79.6 in 2012 (p&lt;0.001).ConclusionsThese findings indicate that many adults believe they already eat enough dairy foods yet their intake is less than recommended and is decreasing over time. Health promotion interventions to address the declining consumption of dairy foods as part of a healthy dietary pattern are warranted and should challenge this misconception.Support or Funding InformationHealthway funded Curtin University's Food Law, Policy and Communications to Improve Public Health Project to assist the translation of research into practice

Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

Hydrocolloids are used in food systems as emulsifiers, texturizing and stabilizers agents. Its use is also associated with health benefits such as reducing the risk of cardiovascular diseases. Beta-glucans and konjac glucomannan are commercially important examples. Konjac glucomannan is a polysaccharide extracted from konjac tuber (Amorphophallus konjac K. Koch) and is authorized as food additive in Europe and classified as Generally Recognized as Safe by the FDA. Due to its technological and nutritional applicability, it can be used in food as fat mimetic. Dairy food consumption has increased worldwide due to its functional and sensory properties. Processed cheese is a stable oil-in-water emulsion containing dairy protein, fat, emulsifying salts and other ingredients. There are few studies investigating the supplementation of low fat processed cheese with hydrocolloids. Low fat processed cheese was produced with 0.5% of commercial konjac glucomannan (CKG) or konjac flour (KF) with fat reductions of 25, 50, 75 and 100%. Physicochemical, color and texture profile analyzis were conducted. Rheological properties (G′, Gʺ, tan δ) and microstructure were determined on selected samples. Processed cheese with 50% fat reduction with added CKG (CKG50) showed the highest hardness value (327 g) and a strong elastic behavior. Fat reduction altered processed cheese color and melting properties. The standard sample (S) melted at 28 °C, while low fat cheeses with CKG or KF did not melt showing a more stable structure.

Bitter taste perception and TAS2R38 genotype: effects on taste sensitivity, food consumption and anthropometry in Mexican adults

AbstractDifferences in sensitivity to 6‐n‐propylthiouracil (PROP) are associated with TAS2R38 genotypes. Those differences allow the classification in “nontasters” (NT), “tasters” (MT) and “supertasters” (ST), which have been related to differences in taste acuity and nutritional status, although there is controversy in the results obtained by different research groups. The aim of this study was to determine the frequencies of NT, MT and ST, TAS2R38 genotypes and to analyze its relationship with taste sensitivity, food consumption and anthropometric measures in healthy Mexican adults. Body Mass Index (BMI), Waist Circumference (WC), TAS2R38 genotype, detection thresholds for sucrose, capsaicin, PROP and linoleic acid as well as intensity perceived for sucrose, capsaicin and PROP suprathreshold solutions were performed in 76 Mexican adults. Food restriction was assessed and two seven‐day food consumption records from 66 individuals were analyzed. The proportion of subjects with genotype AVI/AVI, and its associated phenotype NT, was close to 10%; the proportion of MT and ST was 54.6 and 31.8 respectively. Genotypes associated with ST were present in 38%, while those associated with MT accounted for 41% of the population. PROP sensitivity was associated with linoleic acid sensitivity, consumption of vegetables, grains and dairy foods. BMI and WC were negatively correlated to carbohydrate intake and linoleic acid detection threshold. PROP taster status and TAS2R38 genotypes were related. PROP and linoleic acid sensitivity influences food consumption in unrestrained eaters and could produce differences in long‐term nutritional status. Copyright © 2016 John Wiley &amp; Sons, Ltd.

Circulating Biomarkers of Dairy Fat and Risk of Incident Diabetes Mellitus Among Men and Women in the United States in Two Large Prospective Cohorts

In prospective studies, the relationship of self-reported consumption of dairy foods with risk of diabetes mellitus is inconsistent. Few studies have assessed dairy fat, using circulating biomarkers, and incident diabetes mellitus. We tested the hypothesis that circulating fatty acid biomarkers of dairy fat, 15:0, 17:0, and t-16:1n-7, are associated with lower incident diabetes mellitus. Among 3333 adults aged 30 to 75 years and free of prevalent diabetes mellitus at baseline, total plasma and erythrocyte fatty acids were measured in blood collected in 1989 to 1990 (Nurses' Health Study) and 1993 to 1994 (Health Professionals Follow-Up Study). Incident diabetes mellitus through 2010 was confirmed by a validated supplementary questionnaire based on symptoms, diagnostic tests, and medications. Risk was assessed by using Cox proportional hazards, with cohort findings combined by meta-analysis. During mean±standard deviation follow-up of 15.2±5.6 years, 277 new cases of diabetes mellitus were diagnosed. In pooled multivariate analyses adjusting for demographics, metabolic risk factors, lifestyle, diet, and other circulating fatty acids, individuals with higher plasma 15:0 had a 44% lower risk of diabetes mellitus (quartiles 4 versus 1, hazard ratio, 0.56; 95% confidence interval, 0.37-0.86; P-trend=0.01); higher plasma 17:0, 43% lower risk (hazard ratio, 0.57; 95% confidence interval, 0.39-0.83; P-trend=0.01); and higher t-16:1n-7, 52% lower risk (hazard ratio, 0.48; 95% confidence interval, 0.33-0.70; P-trend <0.001). Findings were similar for erythrocyte 15:0, 17:0, and t-16:1n-7, although with broader confidence intervals that only achieved statistical significance for 17:0. In 2 prospective cohorts, higher plasma dairy fatty acid concentrations were associated with lower incident diabetes mellitus. Results were similar for erythrocyte 17:0. Our findings highlight the need to better understand the potential health effects of dairy fat, and the dietary and metabolic determinants of these fatty acids.

Consumption of dairy foods in relation to impaired glucose metabolism and type 2 diabetes mellitus: the Maastricht Study.

Observational studies suggest an inverse association between total dairy product intake and diabetes risk. However, there is a lack of information on the relationship of specific dairy products with impaired glucose metabolism (IGM) and type 2 diabetes mellitus (T2DM). Individuals aged 40-75 years were recruited for the Maastricht Study. All the participants filled out a 253-food item FFQ, covering fifty specific dairy items that captured differences between full-fat, semi-skimmed and skimmed products, as well as fermented and non-fermented products. Glucose metabolism status was assessed by an oral glucose tolerance test, and participants were informed on their glucose metabolism status after returning the FFQ. Data of 2391 individuals were available to estimate OR (95 % CI) for IGM (n 470) and newly diagnosed (ND) T2DM (n 125), with adjustment for age, sex, BMI, physical activity, smoking status, education, energy intake and intakes of vegetables, fruits, meat and fish. For IGM, fully adjusted analyses revealed inverse associations, with OR comparing the highest with the lowest tertile of intake of 0·73 (95 % CI 0·55, 0·96) for skimmed products and 0·74 (95 % CI 0·54, 0·99) for fermented products. These dairy products were not associated with ND T2DM. In contrast, full-fat products were positively associated with ND T2DM (OR 2·01; 95 % CI 1·16, 3·47), whereas total dairy product intake was inversely associated with ND T2DM (OR 0·50; 95 % CI 0·26, 0·93). In conclusion, individuals with a high consumption of skimmed and fermented products had lower odds of having IGM, and individuals with a high consumption of total dairy products had lower odds of having ND T2DM. High intake of full-fat products was not related to IGM but was positively related to ND T2DM.

Plasma Concentrations of Trimethylamine-N-oxide Are Directly Associated with Dairy Food Consumption and Low-Grade Inflammation in a German Adult Population

Background: Trimethylamine-N-oxide (TMAO) is a metabolite of carnitine, choline, and phosphatidylcholine, which is inversely associated with survival of cardiovascular disease (CVD) patients.Objective: We examined the associations of diet with plasma concentrations of TMAO, choline, and betaine and the associations of TMAO with plasma concentrations of various cytokines.Methods: Plasma TMAO, choline, and betaine concentrations were measured using LC-high resolution mass spectrometry in 271 participants, ≥18 y old, of the Second Bavarian Food Consumption Survey, conducted in 2002 and 2003. Food consumption was assessed using at least two 24-h dietary recalls. Cytokines were measured in plasma with enzyme-linked immunosorbent assays. Geometric mean concentrations of TMAO, choline, and betaine by categories of meat, dairy food, egg, and fish consumption were computed, adjusted for sex, age, and BMI. Multivariable-adjusted geometric mean concentrations of cytokines [tumor necrosis factor-α (TNF-α), soluble TNF receptors (sTNF-R) p55, sTNF-R p75, interleukin-6 (IL-6), and C-reactive protein (CRP)] were computed by quartiles of TMAO concentration using general linear models.Results: Meat, egg, or fish consumption was not associated with TMAO, choline, or betaine concentrations (all P-trend ≥ 0.05). With increases in milk and other dairy food consumption, the plasma TMAO concentration increased [geometric mean bottom quartile of milk consumption: 2.08 μM (95% CI: 1.69, 2.57 μM); compared with top quartile: 3.13 μM (95% CI: 2.56, 3.84 μM); P-trend = 0.008]. Participants in the top TMAO quartile had higher plasma concentrations of TNF-α, sTNF-R p55, and sTNF-R p75 than participants in the bottom quartile (percentage difference ranging between 14.4% and 17.3%; all P-trend < 0.05), but there were no differences in plasma concentrations of CRP and IL-6 (all P-trend ≥ 0.05).Conclusions: Results of this study conducted among healthy adults from the general population do not indicate a strong effect of diet on plasma concentrations of TMAO, choline, or betaine, with the exception of a positive association between dairy food consumption and plasma TMAO concentrations. Also, plasma TMAO concentrations were positively associated with inflammation. Whether habitual diet is strongly linked to the plasma TMAO concentration, a potential marker of CVD risk, needs to be determined in further studies.

Dairy intake in relation to in vitro fertilization outcomes among women from a fertility clinic.

Is dairy food consumption associated with live birth among women undergoing infertility treatment? There was a positive association between total dairy food consumption and live birth among women ≥35 years of age. Dairy food intake has been previously related to infertility risk and measures of fertility potential but its relation to infertility treatment outcomes are unknown. Our study population comprised a total of 232 women undergoing 353 in vitro fertilization (IVF) treatment cycles between February 2007 and May 2013, from the Environment and Reproductive Health study, an ongoing prospective cohort. Diet was assessed before assisted reproductive technology (ART) treatment using a validated food frequency questionnaire. Study outcomes included ovarian stimulation outcomes (endometrial thickness, estradiol levels and oocyte yield), fertilization rates, embryo quality measures and clinical outcomes (implantation, clinical pregnancy and live birth rates). We used generalized linear mixed models with random intercepts to account for multiple ART cycles per woman while simultaneously adjusting for age, caloric intake, BMI, race, smoking status, infertility diagnosis, protocol type, alcohol intake and dietary patterns. The age- and calorie-adjusted difference in live birth between women in the highest (>3.0 servings/day) and lowest (<1.34 servings/day) quartile of dairy intake was 21% (P = 0.02). However, after adjusting for additional covariates, this association was observed only among women ≥35 years (P, interaction = 0.04). The multivariable-adjusted live birth (95% CI) in increasing quartiles of total dairy intake was 23% (11, 42%), 39% (24, 56%), 29% (17, 47%) and 55% (39, 69%) (P, trend = 0.02) among women ≥35 years old, and ranged from 46 to 54% among women <35 years old (P, trend = 0.69). There was no association between dairy intake and any of the intermediate outcomes. The lack of a known biological mechanism linking dairy intake to infertility treatment outcomes calls for caution when interpreting these results and for additional work to corroborate or refute them. Dairy intake does not appear to harm IVF outcomes and, if anything, is associated with higher chances of live birth. This work was supported by NIH grants R01-ES009718 and R01ES000002 from NIEHS, P30 DK046200 from NIDDK and T32HD060454 from NICHD. M.C.A. was supported by a Ruth L. Kirschstein National Research Service Award T32 DK 007703-16 from NIDDK. She is currently employed at the Nestlé Research Center, Switzerland and completed this work while at the Harvard School of Public Health. The other authors declare no conflicts of interest.

Consuming the daily recommended amounts of dairy products would reduce the prevalence of inadequate micronutrient intakes in the United States: diet modelling study based on NHANES 2007–2010

Background: A large portion of Americans are not meeting the Dietary Reference Intakes (DRI) for several essential vitamins and minerals due to poor dietary choices. Dairy products are a key source of many of the nutrients that are under consumed, but children and adults do not consume the recommended amounts from this food group. This study modelled the impact of meeting daily recommended amounts of dairy products on population-based nutrient intakes.Methods: Two-day 24-h dietary recalls collected from participants ≥2 years (n = 8944) from the 2007–2010 What We Eat in America, National Health and Nutrition Examination Survey (NHANES) were analysed. Databases available from the WWEIA/NHANES and the United States Department of Agriculture (USDA) were used to determine nutrient, food group, and dietary supplement intakes. Modelling was performed by adding the necessary number of dairy servings, using the dairy composite designed by USDA, to each participant’s diet to meet the dairy recommendations outlined by the 2010 Dietary Guidelines for Americans. All analyses included sample weights to account for the NHANES survey design.Results: The majority of children 4 years and older (67.4–88.8 %) and nearly all adults (99.0–99.6 %) fall below the recommended 2.5–3 daily servings of dairy products. Increasing dairy consumption to recommended amounts would result in a significant reduction in the percent of adults with calcium, magnesium, and vitamin A intakes below the Estimated Average Requirement (EAR) when considering food intake alone (0–2.0 vs. 9.9–91.1 %; 17.3–75.0 vs. 44.7–88.5 %; 0.1–15.1 vs. 15.3–48.0 %, respectively), as well as food and dietary supplement intake. Minimal, but significant, improvements were observed for the percent of people below the EAR for vitamin D (91.7–99.9 vs. 91.8–99.9 %), and little change was achieved for the large percentage of people below the Adequate Intake for potassium.Conclusions: Increasing dairy food consumption to recommended amounts is one practical dietary change that could significantly improve the population’s adequacy for certain vitamins and minerals that are currently under-consumed, as well as have a positive impact on health.

Low fat dairy foods improve lipid profile and proinflammatory markers in overweight/obese early postmenopausal women after a 6-month weight loss intervention

W previously showed that consumption of low fat dairy foods (4-5 servings/day), resulted in better body composition (lean and fat tissue) outcomes compared to calcium (Ca) supplement or control group in postmenopausal women after a 6-month weight loss intervention. Here we report the effect of dairy foods and/or Ca supplementation on lipid profile and proinflammatory markers in the same population. A total of n=97 overweight/obese early postmenopausal women completed the 6 months follow up and had complete datasets. They were divided into 3 groups: Supplement (pills containing 630 mg Ca+400 IU of vitamin D/day); Dairy (low fat dairy consumption, 4-5 servings/day) and Control (placebo pills). Each group included moderate energy restriction (~85% of energy needs). Glucose, insulin, lipid profile (cholesterol, triglycerides, LDL, HDL) as well as Apo A1, Apo B and CRP were analyzed in fasting blood samples by commercially available Enzyme Linked Immunosorbent Assay (ELISA) kits. There was improvement in each measured parameter, probably due to weight loss, except in glucose, HDL and Apo B which remained the same. Dairy group showed the highest % decrease in total cholesterol and LDL, 6.1% and 7.7%, respectively, compared to Supplement (3.2% and 3.4%) and Control (3.8% and 1.7%) groups. Additionally, Apo A decreased in Dairy group while it increased in Supplement and Dairy groups. In conclusion, the intervention with low fat dairy foods complemented with hypo caloric diet resulted in the best outcomes for lipid profile and highest reduction in Apo A. Increasing the low fat dairy foods to 4-5 servings/day may be beneficial for metabolic profile in postmenopausal women during weight loss.

Systematic review and meta-analysis of lactose digestion, its impact on intolerance and nutritional effects of dairy food restriction in inflammatory bowel diseases.

BackgroundRelationships between inflammatory bowel disease and lactose containing foods remain controversial and poorly defined regarding symptoms, nutritional outcomes, and epidemiologic associations for lactose maldigestion.MethodsA literature review was performed using Pub Med, Cochrane library and individual references, to extract data on lactose maldigestion prevalence in inflammatory bowel diseases. A meta-analysis was done using selected articles, to determine odds ratios of maldigestion. Information was collected about symptoms, impact on pattern of dairy food consumption, as well as the effects of dairy foods on the course of inflammatory bowel diseases.ResultsA total of 1022 articles were evaluated, 35 articles were retained and 5 studies were added from review articles. Of these 17 were included in meta-analysis which showed overall increased lactose maldigestion in both diseases. However increased risk on sub analysis was only found in Crohn’s in patients with small bowel involvement. Nine additional studies were reviewed for symptoms, with variable outcomes due to confounding between lactose intolerance and lactose maldigestion. Fourteen studies were evaluated for dairy food effects. There was a suggestion that dairy foods may protect against inflammatory bowel disease. Nutritional consequences of dairy restrictions might impact adversely on bone and colonic complications.ConclusionsLactose maldigestion in inflammatory bowel disease is dependent on ethnic makeup of the population and usually not disease. No bias of increased disease prevalence was noted between lactase genotypes. Intolerance symptoms depend on several parameters besides lactose maldigestion. Dairy foods may decrease risks of inflammatory bowel disease. Dairy restrictions may adversely affect disease outcome.

Consuming the daily recommended amounts of dairy products would reduce the prevalence of inadequate micronutrient intakes in the United States: diet modeling study based on NHANES 2007-2010.

BackgroundA large portion of Americans are not meeting the Dietary Reference Intakes (DRI) for several essential vitamins and minerals due to poor dietary choices. Dairy products are a key source of many of the nutrients that are under consumed, but children and adults do not consume the recommended amounts from this food group. This study modeled the impact of meeting daily recommended amounts of dairy products on population-based nutrient intakes.MethodsTwo-day 24-h dietary recalls collected from participants ≥2 years (n = 8944) from the 2007–2010 What We Eat in America, National Health and Nutrition Examination Survey (NHANES) were analyzed. Databases available from the WWEIA/NHANES and the United States Department of Agriculture (USDA) were used to determine nutrient, food group, and dietary supplement intakes. Modeling was performed by adding the necessary number of dairy servings, using the dairy composite designed by USDA, to each participant’s diet to meet the dairy recommendations outlined by the 2010 Dietary Guidelines for Americans. All analyses included sample weights to account for the NHANES survey design.ResultsThe majority of children 4 years and older (67.4–88.8 %) and nearly all adults (99.0–99.6 %) fall below the recommended 2.5-3 daily servings of dairy products. Increasing dairy consumption to recommended amounts would result in a significant reduction in the percent of adults with calcium, magnesium, and vitamin A intakes below the Estimated Average Requirement (EAR) when considering food intake alone (0–2.0 vs. 9.9–91.1 %; 17.3–75.0 vs. 44.7–88.5 %; 0.1–15.1 vs. 15.3–48.0 %, respectively), as well as food and dietary supplement intake. Minimal, but significant, improvements were observed for the percent of people below the EAR for vitamin D (91.7–99.9 vs. 91.8–99.9 %), and little change was achieved for the large percentage of people below the Adequate Intake for potassium.ConclusionsIncreasing dairy food consumption to recommended amounts is one practical dietary change that could significantly improve the population’s adequacy for certain vitamins and minerals that are currently under-consumed, as well as have a positive impact on health.

Adaptation to Lactose in Lactase Non Persistent People: Effects on Intolerance and the Relationship between Dairy Food Consumption and Evalution of Diseases.

Dairy foods contain complex nutrients which interact with the host. Yet, evolution of lactase persistence has divided the human species into those that can or cannot digest lactose in adulthood. Such a ubiquitous trait has differential effects on humanity. The literature is reviewed to explore how the divide affects lactose handling by lactase non persistent persons. There are two basic differences in digesters. Firstly, maldigesters consume less dairy foods, and secondly, excess lactose is digested by colonic microflora. Lactose intolerance in maldigesters may occur with random lactose ingestion. However, lactose intolerance without maldigestion tends to detract from gaining a clear understanding of the mechanisms of symptoms formation and leads to confusion with regards to dairy food consumption. The main consequence of intolerance is withholding dairy foods. However, regular dairy food consumption by lactase non persistent people could lead to colonic adaptation by the microbiome. This process may mimic a prebiotic effect and allows lactase non persistent people to consume more dairy foods enhancing a favorable microbiome. This process then could lead to alterations in outcome of diseases in response to dairy foods in lactose maldigesters. The evidence that lactose is a selective human prebiotic is reviewed and current links between dairy foods and some diseases are discussed within this context. Colonic adaptation has not been adequately studied, especially with modern microbiological techniques.

Fermented dairy food and CVD risk.

Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

Short communication: Patterns of dairy consumption in free-living children and adolescents

According to national survey data, dairy food consumption has fallen in recent years and declines further with age, especially from childhood to adolescence. Dietary surveys typically rely on retrospective dietary assessment methods and use broad age groupings (4–10yr; 11–18yr), making it challenging to differentiate between middle-childhood and adolescence. Consequently, there is a need to assess dairy food consumption during middle-childhood and adolescence using more robust dietary assessment tools. Therefore, the present study aimed to describe and compare patterns of dairy consumption throughout middle-childhood and adolescence. Dairy food consumption was assessed during school term-time over 4 consecutive days, including 2 weekdays and 2 weekend days, in a sample of free-living children (9–11yr, n=40) and adolescents (15–18yr, n=35). For children, free-living dairy intake was evaluated through parental-weighed food records, and for adolescents, a combined weighed self-reported food record and 24-h dietary recall technique was utilized. Food records were explored to determine types, amounts, and frequency of dairy food consumption, and were analyzed for differences between middle-childhood and adolescence using a between group 2×2 (age × sex) ANOVA. Descriptive data suggested that milk was the most popular dairy product consumed by both children and adolescents. Statistical analysis revealed a main effect for sex on total milk consumption (mL) and number of daily milk portions consumed. No interaction or main effect was present for any other variable. The present study indicates that independent of age, boys consumed greater amounts of milk compared with girls. Contrary to existing literature, findings suggest no difference in milk-based dairy consumption between middle-childhood and adolescence.

Socio-economic differences in predictors of frequent dairy food consumption among Australian adolescents: a longitudinal study.

Sufficient dairy food consumption during adolescence is necessary for preventing disease. While socio-economically disadvantaged adolescents tend to consume few dairy foods, some eat quantities more in line with dietary recommendations despite socio-economic challenges. Socio-economic variations in factors supportive of adolescents' frequent dairy consumption remain unexplored. The present study aimed to identify cross-sectional and longitudinal associations between intrapersonal, social and environmental factors and adolescents' frequent dairy consumption at baseline and two years later across socio-economic strata, and to examine whether socio-economic position moderated observed effects. Online surveys completed at baseline (2004-2005) and follow-up (2006-2007) included a thirty-eight-item FFQ and questions based on social ecological models examining intrapersonal, social and environmental dietary influences. Thirty-seven secondary schools in Victoria, Australia. Australian adolescents (n 1201) aged 12-15 years, drawn from a sub-sample of 3264 adolescents (response rate=33%). While frequent breakfast consumption was cross-sectionally associated with frequent dairy consumption among all adolescents, additional associated factors differed by socio-economic position. Baseline dairy consumption longitudinally predicted consumption at follow-up. No further factors predicted frequent consumption among disadvantaged adolescents, while four additional factors were predictive among advantaged adolescents. Socio-economic position moderated two predictors; infrequently eating dinner alone and never purchasing from school vending machines predicted frequent consumption among advantaged adolescents. Nutrition promotion initiatives aimed at improving adolescents' dairy consumption should employ multifactorial approaches informed by social ecological models and address socio-economic differences in influences on eating behaviours; e.g., selected intrapersonal factors among all adolescents and social factors (e.g., mealtime rules) among advantaged adolescents.