Yogurt Consumption Research Articles

Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches.

Studies examining associations between self-reported dairy intake and health are inconclusive, but biomarkers hold promise for elucidating such relationships by offering objective measures of dietary intake. Previous human intervention studies identified several biomarkers for dairy foods in blood and urine using non-targeted metabolomics. We evaluated the robustness of these biomarkers in a free-living cohort in the Netherlands using both single- and multi-marker approaches. Plasma and urine from 246 participants (54 ± 13 years) who completed a food frequency questionnaire were analyzed using liquid and gas chromatography-mass spectrometry. The targeted metabolite panel included 37 previously-identified candidate biomarkers of milk, cheese, and/or yoghurt consumption. Associations between biomarkers and energy-adjusted dairy food intakes were assessed by a ‘single-marker’ generalized linear model, and stepwise regression was used to select the best ‘multi-marker’ panel. Multi-marker models that also accounted for common covariates better captured the subtle differences for milk (urinary galactose, galactitol; sex, body mass index, age) and cheese (plasma pentadecanoic acid, isoleucine, glutamic acid) over single-marker models. No significant associations were observed for yogurt. Further examination of other facets of validity of these biomarkers may improve estimates of dairy food intake in conjunction with self-reported methods, and help reach a clearer consensus on their health impacts.

Colon Cancer: What's New?

Colorectal cancer is the third most common cancer. Standard colonoscopy is the first-tier screening method. However, other non-invasive tests have shown high cancer detection rates. The age when screening is started is controversial: the U.S. Preventive Service Task Force (USPSTF) and the American College of Physicians (ACP) recommend the starting age of 50 while the American Cancer Society (ACS) recommends 45. In 2021, the American College of Gastroenterology (ACG) revised the guideline of the first screening age from 45–years old to 50-years-old. A recent study confirmed that the risk of colorectal cancer is lowered by a high fiber diet, low red meat intake, and consumption of yogurt. The detection of specific molecular and genetic characteristics of each patient’s cancer cells is the utmost important component of precision medicine. Many biomarkers of cancer cells are discussed along with their inhibitors. A recent study showed that three-month adjuvant chemotherapy is not inferior to six-month chemotherapy

Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics

Beetroot (liquid or lyophilized) was added to whole milk stirred yogurt to evaluate its antioxidant activity, rheological (flow behavior and apparent viscosity), sensory (color, flavor, odor, texture, general acceptability, and preference of yogurt), and physicochemical (protein, fat, ash, humidity, syneresis, and pH) characteristics. Yogurt added with lyophilized beetroot extract encapsulated with maltodextrin had higher sensory quality and antioxidant activity (p < .05). The addition of encapsulated beetroot extract did not modify (p < .05) the rheological characteristics but significantly reduced syneresis and increased protein content and antioxidant activity (p < .05). These results indicated that encapsulated beetroot extracts represent an option to manufacture yogurt with added antioxidant activity. Practical applications In the last year, consumption of yogurt has increased due to its recognition as a functional food. Meanwhile, foods with antioxidant capacity have gain popularity among consumers. In this study, different beetroot extracts were added to yogurt as an antioxidant source while its rheology characteristics and acceptability were studied. Encapsulated beetroot extracts are promising ingredients to manufacture yogurt with added antioxidant activity. Therefore, we believe that this work can have an impact in advancing our understanding of how beetroot extracts added to yogurts changes their acceptance and physicochemical characteristics within the context of value-added in yogurt production.

Milk and Fermented Milk Consumption and Risk of Total Stroke: A Population Based Cohort of Swedish Women and Men

ObjectivesTo investigate associations between time updated information of milk and fermented milk consumption and risk of total stroke. MethodsWe included 79,613 Swedish adults (35,892 women and 43,721 men), 45–83 years of age, without stroke at baseline in 1997 (SIMPLER, simpler4health.se). The participants completed a validated 96-item food frequency questionnaire including questions about milk and soured milk and yogurt consumption at baseline and in 2009. Incident and previous stroke cases were identified by linkage with the Swedish National Patient and Cause of Death Registers. Associations between milk and fermented milk intake and incident total stroke were assessed by restricted cubic spline Cox regression. We included the baseline covariates sex and educational level, and time updated exposures and covariates (age, smoking, total energy intake, body mass index, physical activity, living alone, coffee, vitamin- and mineral supplements, alcohol consumption, hypertension, hypercholesterolemia, diabetes mellitus, coronary heart disease, weighted Charlson Comorbidity Index, and intakes of fermented milk (in analyses of milk), milk (in analyses of fermented milk), fruits and vegetables, processed meat, soft drink, juice, total fat, and saturated fat) from 2009. ResultsThe average intake in 1997 was 260 grams (g)/day (d) for milk and 160 g/d for fermented milk (200 g corresponds to 1 glass). During a mean follow-up of 17.7 years (maximum follow-up of 22 years), 9736 total stroke cases were identified. P-values for non-linearity were 0.010 for milk and 0.721 for fermented milk. Compared with zero intake the Hazard ratio (HR) for milk intake was 0.95 (95% Confidence Interval (CI) 0.91, 0.99) for 200 g/d, 0.94 (95% CI 0.89, 1.00) for 400 g/d, and 0.97 (95% CI (0.91, 1.02) for 600 g/d. For fermented milk intake the HR was 0.99 (95% CI 0.95, 1.04) for 200 g/day, 1.00 (0.95% CI 0.95, 1.05) for 400 g/d, and 1.01 (95% CI 0.95, 1.07) for 600 g/d compared with zero intake. ConclusionsA low to moderate, but not higher, milk consumption (1–2 glasses/d) seem to have a protective effect on total stroke, compared to zero intake. Consumption of fermented milk was not associated with total stroke. Funding SourcesSIMPLER is funded by Vetenskapsrådet. The current work is funded by Forte.

LC-MS and 1H-NMR Untargeted Metabolomic Profiling of Probiotic Yogurt Consumption in C56BL6/N Mice

ObjectivesProbiotic yogurt consumption is associated with gut health, including nutrient production and immune regulation, largely via modulation of the gut microbiome. However, metabolites that mediate host-microbiome interactions are largely unknown. We hypothesize consumption of probiotic yogurt results in distinct metabolic signatures in colon, including decreased levels of branched-chain amino acids, triglycerides, and bile acids relative to probiotic-free yogurt, milk, and water controls. We further hypothesize these differences are driven by increased abundances of Lactobacilli and Bifidobacteria following probiotic yogurt consumption. MethodsA juvenile mouse model (3 weeks old, n = 32 male, 32 female) was fed AIN-93G diet for 3 weeks, followed by 3 weeks of daily gavage of 150 μL probiotic yogurt (PY), heat-inactivated yogurt (HY), milk (M), or water (W). Animals were cohoused in the initial phase and singly housed in the gavage phase. Polar and nonpolar colon extracts were analyzed with ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS) and 1H NMR metabolomics. Features detected by1H-NMR and C18 LC-MS in positive mode were compared, pairwise, between diet groups. ResultsMetabolite classes detected via UHPLC-HRMS included bile acids, amino acids and phospholipids. NMR yielded the following number of features with an absolute log2-fold change > 2 and unadjusted P-value < 0.05 between dietary groups: 74 (PY v HY), 17 (PY v M), 57 (PY v C), 79 (HY v M), 14 (HY v C), and 47 (M v C). C18 LC-MS in positive mode yielded the following numbers of metabolites with the same cutoffs used in NMR: 220 (PY v HY), 39 (PY v M), 196 (PY v C), 80 (HY v M), 58 (HY v C), and 61 (M v C). ConclusionsAs hypothesized, probiotic yogurt consumption for 3 weeks significantly altered the colon metabolome relative to controls. Further metabolite identification, pathway enrichment analysis, and next generation microbiome sequencing analyses will aid in identifying specific pathways altered upon PY consumption and correlated with alterations in colonic microbial taxa abundances. Ultimately, this work will help us to better understand how PY consumption influences gastrointestinal health in children. Funding SourcesDannon Gut Microbiome, Yogurt and Probiotics Fellowship Grant awarded to HC. Sample analyses partially supported by an NIH Award.

RELATIONSHIP BETWEEN HIGH CONSUMPTION OF FRESH WHOLE MILK OR YOGURT AND THE RISK FOR BOTH CARDIOVASCULAR DISEASES AND LIVER DISORDERS IN HYPERLIPIDEMIC WISTAR RATS

A rapid increase in the prevalence of hyperlipidemia was recorded recently. The link between consumption of milk or dairy products with higher risk for cardiovascular diseases (CVD) and liver disorders particularly in those individuals with hyperlipidemia is still controversial. The present study was conducted to show the relationship between increased consumption of milk and yogurt either of cow or buffalo origin and the risk for cardiovascular diseases and liver disorders in hyperlipidemic rats. An animal experiment was conducted on six groups each comprising six rats after a period of eight weeks for induction of hyperlipidemia. Then, four groups of the hyperlipidemic rats were fed on 30% of milk (either buffalo or cow) or yogurt (either buffalo or cow) for another 8 weeks in addition to control negative and control positive groups. Results for the hyperlipidemic groups which received milk or yogurt revealed a reduction in most of serum lipid parameters, atherogenic index, malondialdehyde while increased HDL-C concentration. Also, a reduced activity of liver enzymes ALT, AST and LDH-5 and the cardiac enzyme CPK was noticed for the same groups in comparison with the group of control positive. Histopathological examination for liver and aorta confirmed the aforementioned biochemical changes. Thus, it can be concluded that increased milk or yogurt consumption did not increase the risk for cardiovascular diseases or liver disorders in hyperlipidemic rats. On the contrary, it improves the enzyme activity of both liver and heart and the atherogenic index, also it improves the disturbed serum lipid parameters of hyperlipidemic rats.

No Associations Between Dairy Intake and Markers of Gastrointestinal Inflammation in Healthy Adult Cohort

ObjectivesWe examined associations between reported dairy intake and markers of gastrointestinal (GI) inflammation in a healthy human adult population. We hypothesized there would be a negative association of yogurt intake with GI inflammation, suggesting a protective effect, and no associations of total dairy, fluid milk, and cheese intake with GI inflammation. MethodsParticipants completed up to 3 unannounced 24-hour dietary recalls using ASA24 and a Block 2014 Food Frequency Questionnaire (FFQ) to assess recent and habitual intake, respectively. Those who also provided a stool sample were included in this analysis (n = 342). Stool samples were stored on ice immediately after collection and homogenized within 24 hours. Inflammatory markers from stool, including calprotectin, neopterin, and myeloperoxidase were measured by ELISA along with LPS-binding protein (LBP) from plasma. Regression models tested associations between dairy intake variables and inflammatory markers with and without covariates: sex, age, and body mass index (BMI). As yogurt is episodically consumed, t-tests were used to examine differences in inflammatory marker levels between consumers (>1 cup per month reported in FFQ) and non-consumers. Each dairy variable was also expressed as a percentage of mean energy intake from 24-hour recalls and regressed with inflammatory markers. ResultsWithout covariates, we found no associations between total dairy, fluid milk, and yogurt from both dietary assessments with any inflammatory markers. Cheese intake reported in the FFQ was positively associated with plasma LBP (P = 0.02). However, this association was not significant after covariate adjustment. There were no significant differences in GI inflammatory marker levels between yogurt consumers and non-consumers (P > 0.05). When expressed as a percentage of mean energy intake, cheese from ASA24 was associated with increased LBP (P = 0.03), but this was not significant after adjustment for covariates. There were no other associations of dairy variables as a percentage of energy intake with GI inflammatory markers. ConclusionsWe found no clinically relevant associations between dairy intake and markers of GI inflammation in a healthy human adult cohort. Funding SourcesCalifornia Dairy Research Foundation, USDA ARS 2032–51,530-026–00D.

The Effect of Daily Yogurt Supplementation on Inflammation and Bone Biomarkers

Abstract Objectives To evaluate the effect of daily yogurt intake on markers of inflammation and bone turnover in an 8wk RCT among Caribbean Latino adults with low-grade inflammation, at high-risk for osteoporosis (OP). Methods Eligible adults (n = 39) at-risk for OP (FRAX score) reporting &amp;lt;2 s/wk of yogurt intake, provided written informed consent, and participated in 1 study visit/wk for 12wks. Baseline (4wks) and intervention (8wks) assessment included health behavior questionnaires, 24-h dietary recalls (NDSR NCC, University of Minnesota, Minneapolis 2019), fecal collections (OMNIgene GUT), and venipunctures. Participants were randomly assigned to yogurt group (YG) [one 5-ounce container/d, 7/wk] or diet control group (DC). Each serving contained 5 grams protein, 8 grams fat, 16 grams carbohydrates, 170 kcal. Pre- and post-intervention blood evaluated osteocalcin (OC), Procollagen I N-Terminal Propeptide (PINP), and a panel of inflammatory biomarkers. Percent change in biomarkers between groups was assessed using unadjusted and adjusted generalized linear models. Relative abundance of yogurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) was quantified in the feces by qPCR. Fold change in abundance was tested between groups by independent t-test. Results Participants were 69% women (all post-menopausal), sedentary, average 70y, BMI 30 kg/m2, and baseline CRP of 5 mg/L. Baseline characteristics were not significantly different between groups. YG presented with 10.7- and 3.8-fold greater abundance of L. bulgaricus and S. thermophilus, respectively, in feces compared to DC. In unadjusted models, PINP increased 18.2% and OC 14.8% in the YG compared to DC [−1.9% P = 0.007, 0.3% P = 0.047, respectively]. In adjusted models, % increase in PINP remained significant (P = 0.03) but was attenuated for OC (P = 0.13). Daily yogurt intake did not change inflammatory biomarkers, compared to DC (P ≥ 0.1). Conclusions Daily yogurt intake significantly increased bone formation biomarkers from baseline, suggesting that regular yogurt consumption may protect against OP, independent of inflammatory pathways. Funding Sources Yogurt in Nutrition Initiative grant by Danone Institute International, American Society for Nutrition, International Osteoporosis Foundation

Carmines (E120) in coloured yoghurts: a case-study contribution for human risk assessment

ABSTRACT Carmines (E120) are used worldwide as natural food colouring agents of animal origin, with a widespread application, including yoghurts. Despite being considered safe for human health, carmines are known to cause allergic reactions. Our goal was to evaluate the presence of carmines in different yoghurts with a label declaration of E120, purchased in Portugal, and, for the first time, to assess the human risk. The analytical methodology, recommended by JECFA, was based on acid hydrolysis of the samples followed by spectrophotometric UV-Vis analysis at 494 nm. This methodology allowed for a limit of quantification (LOQ) of 39.0 mg/kg and recovery rates higher than 97.7%. All the samples had carmines at levels above the LOQ, ranging between 43.8 and 193.8 mg/kg, with an average of 125.2 ± 34.5 mg/kg. In total, 8 (26.7%) samples exceeded the European Union (EU) maximum permitted level (MPL) established for carmines in this foodstuff, 150 mg/kg. Solid yoghurts presented higher average levels, 137.2 mg/kg, when compared to liquid samples, 107.2 mg/kg, with a significant statistical difference (p= 0.0236) being observed. No significant statistical difference was observed between white and private labels, whose average levels were very similar, 125.4 vs 125 mg/kg, respectively. Although some samples were above the allowable values, the estimated daily intake (EDI), designed for the different scenarios of different yoghurt types, did not exceed the established ADI, 5 mg/kg bw/day. According to the obtained results, carmine ingestion through the consumption of yoghurt poses low risk to the Portuguese consumers. However, children were the most vulnerable population group with a calculated risk value of up to 10% considering the mean content scenario. These first findings point out the need to reinforce surveillance programmes and monitoring studies, contributing to an increased awareness regarding carmine exposure, however it must be emphasised that yoghurt has evident nutritional benefits depending on a healthful consumer choice.

Dairy Consumption and Risk of Conventional and Serrated Precursors of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies.

Objective The consumption of dairy is associated with decreased risk of colorectal cancer (CRC), but few studies have assessed the relationship between dairy consumption and precursors of CRC. Therefore, we performed the first meta-analysis to further evaluate this association. Methods PubMed, Embase, Scopus, and Web of Science databases were searched through July 2020 for observational studies. Study-specific risk estimates for the highest versus lowest category were pooled using the random-effects and fixed-effects model. The methodological quality of included studies was assessed using the ROBINS-I Scale. Results A total of 12 studies were included (3 cohort studies and 9 case-control studies). Compared with the lowest level consumption, fermented dairy products had a decreased risk of precursors of CRC in both cohort (RR = 0.92 95% CI: 0.87–0.97) and case-control studies (RR = 0.98 95% CI: 0.96–0.99). Total dairy (RR = 0.80 95% CI: 0.68–0.96) and cheese (RR = 0.96 95% CI: 0.93–0.99) consumption was inversely associated with the risk in case-control studies whereas yogurt consumption was inversely associated with the risk in cohort studies (RR = 0.91 95%CI: 0.86–0.96). No significant associations were found for consumption of total milk and non/low-fat milk. For dose-response analyses, evidence of linear association was found in total dairy and yogurt consumption. The risk decreased by 12% for an increment of 200 g/d total dairy consumption (RR = 0.88 95% CI: 0.81–0.95) and decreased by 8% for an increment of 50 g/d yogurt consumption (RR = 0.92 95% CI: 0.85–0.99). Conclusions Fermented dairy products, specifically yogurt and cheese, were significantly associated with decreased risk of conventional and serrated precursors of colorectal cancer.

Abstract P039: No Beneficial Associations Between Dairy Products And Kidney Function After Myocardial Infarction

Introduction: Population-based studies showed beneficial associations between (low-fat) dairy products and kidney function. Kidney function declines with age, which is accelerated after myocardial infarction (MI). Little is known about dairy consumption and kidney function in MI patients. Hypothesis: Dairy intake may slow down kidney function decline after MI. Methods: We analysed 2,247 Dutch post-MI patients (60-80 years, 81% men) from the Alpha Omega Cohort. Dietary intakes, including types of dairy, were assessed at baseline (2002-2006) using a validated 203-item food frequency questionnaire. Glomerular filtration rate was estimated at baseline and after ~40 months, using the Chronic Kidney Disease (CKD) Epidemiology Collaboration equations for serum cystatin C alone (eGFR cysC , in ml/min per 1.73m 2 ). Associations between dairy intake and annual eGFR cysC change were obtained using multivariable linear regression models, adjusting for age, sex, lifestyle and dietary factors. Betas (β), with 95% confidence intervals (95% CI), represent additional eGFR cysC changes on top of annual decline, per increment in dairy intake. Results: At baseline, 22% was obese, 18% had diabetes and 15% had CKD (eGFR cysC &lt;60). Median dairy intakes were 70 g/day for milk (62% consumed low-fat milk), 41 g/day for yogurt and 17 g/day for hard cheeses. The mean ± SD eGFR cysC at baseline was 82 ± 19, which on average declined by 3.42 ± 11.04, corresponding to an annual decline of 0.99 ± 3.21. Total milk consumption was not associated with annual eGFR cysC change in the multivariable model (β: 0.01 per 100 g/day, 95% CI: -0.08;0.10; Figure 1). Associations for hard cheeses (per 10 g/day) and yogurt (per 25 g/day) with eGFR cysC decline were also weak and non-significant. Sensitivity analyses in non-diabetic (n=1,843) or non-CKD patients (n=1,910) yielded similar results (Figure 1). Conclusions: Milk, hard cheeses and yogurt consumption were not associated with eGFR cysC decline in Dutch post-MI patients.

Consumption of OLL1073R-1 yogurt improves psychological quality of life in women healthcare workers: secondary analysis of a randomized controlled trial

BackgroundWe conducted a randomized controlled trial to investigate the effects of consumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 in women healthcare workers. In a previous study we used these data to investigate hypothesized preventive effects against flu, however any effects on improving mental quality of life were not analyzed at that time. In the present study, we focus on that aspect.MethodsThe participants (961 women; mainly nurses, aged 20–71 years) were randomly allocated to either the yogurt group (n = 479) or the control group (n = 482). Participants in the yogurt group drank 112 mL of OLL1073R-1 yogurt for 16 weeks, while those in the control group did not consume any yogurt. All participants were prohibited from consuming other yogurt or fermented dairy products during the study period. The participants answered the Pittsburgh Sleep Quality Index (PSQI), Short Form-8 Health Survey (SF-8), and Gastrointestinal Symptom Rating Scale (GSRS) questionnaires at baseline and after 16 weeks.ResultsThe PSQI score showed significant improvement after the intake of yogurt (p < 0.01). SF-8 results showed significant intervention effects in the General Health and Vitality scores (p = 0.02 and p = 0.01, respectively). In other subscales of SF-8, we did not observe significant effects of the yogurt. In the GSRS, daily intake of yogurt exerted a preventive effect on constipation (p = 0.03).ConclusionsConsumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 enhances subjective psychological quality of life by improving quality of sleep and gastrointestinal condition among women healthcare workers.

Análise sensorial e influência da marca na aceitação de iogurte

O estudo objetivou avaliar a influência de características sensoriais e da marca, na aceitação de iogurte pelo consumidor. Trata-se de um estudo experimental descritivo, no qual voluntários (provadores não-treinados) responderam um questionário contendo questões relacionadas ao consumo de iogurte e participaram de duas sessões de análise sensorial (teste cego e com informação) de duas marcas de iogurte sabor morango, sendo uma das marcas conhecida no mercado nacional (Iogurte A) e a outra no regional (Iogurte B). Os provadores avaliaram cor, aroma, sabor, textura e impressão global das amostras, utilizando escala hedônica de 9 pontos. As avaliações foram realizadas em cabines individuais, sob luz branca, sendo as amostras codificadas com três dígitos e servidas aleatoriamente. As análises estatísticas foram realizadas no software SAS versão 9.0. Todos os participantes eram consumidores de iogurte e 90,4% preferiam o iogurte sabor morango. A maioria dos participantes relatou consumir iogurte uma (23,1%) a duas (23,1%) vezes por semana ou quinzenalmente (23,1%). Não houve diferença significativa entre os testes com os iogurtes da marca A e B em relação à textura e impressão global. Verificou-se que a marca A influenciou de maneira positiva na aceitação do iogurte, conforme a comparação dos resultados do teste cego e do teste com informação. Concluiu-se que as duas marcas de iogurtes avaliadas foram bem aceitas pelos provadores, com influência da marca A na aceitação dos iogurtes, o que revela a importância e a necessidade de investimento de marketing para maior comercialização do iogurte da marca B.

Dairy Consumption and Risk of Metabolic Syndrome: Results from Korean Population and Meta-Analysis.

Dairy consumption has been associated with decreased risk of metabolic syndrome (MetS) in previous studies, but the association may be different according to each type of dairy products and its subgroups. Thus, we conducted an updated meta-analysis of observational studies to examine the association between various dairy products and risk of MetS. The PubMed and Web of Science databases were searched for eligible studies published up to February 2021. In addition, we included unpublished results from Korea National Health and Nutrition Examination Survey, 2013–2018, including 23,319 Korean adults and the elderly. A total of 35 studies (12 cohort studies and 25 cross-sectional studies) with 398,877 subjects were included in the meta-analysis. The pooled relative risks (RR) of MetS for the highest versus lowest categories of dairy consumption was 0.80 [95% confidence interval (CI): 0.72–0.88]. For the type of dairy products, there were also significant inverse associations with milk (RR: 0.83; 95% CI: 0.78–0.89) and yogurt consumption (RR: 0.89; 95% CI: 0.83–0.95). For cheese consumption, however, no significant association was found (RR: 0.98; 95% CI: 0.86–1.11). Our findings suggest that milk and yogurt consumption is inversely associated with the risk of MetS, but not cheese consumption.

Excessive Unbalanced Meat Consumption in the First Year of Life Increases Asthma Risk in the PASTURE and LUKAS2 Birth Cohorts.

A higher diversity of food items introduced in the first year of life has been inversely related to subsequent development of asthma. In the current analysis, we applied latent class analysis (LCA) to systematically assess feeding patterns and to relate them to asthma risk at school age. PASTURE (N=1133) and LUKAS2 (N=228) are prospective birth cohort studies designed to evaluate protective and risk factors for atopic diseases, including dietary patterns. Feeding practices were reported by parents in monthly diaries between the 4th and 12th month of life. For 17 common food items parents indicated frequency of feeding during the last 4 weeks in 4 categories. The resulting 153 ordinal variables were entered in a LCA. The intestinal microbiome was assessed at the age of 12 months by 16S rRNA sequencing. Data on feeding practice with at least one reported time point was available in 1042 of the 1133 recruited children. Best LCA model fit was achieved by the 4-class solution. One class showed an elevated risk of asthma at age 6 as compared to the other classes (adjusted odds ratio (aOR): 8.47, 95% CI 2.52–28.56, p = 0.001) and was characterized by daily meat consumption and rare consumption of milk and yoghurt. A refined LCA restricted to meat, milk, and yoghurt confirmed the asthma risk effect of a particular class in PASTURE and independently in LUKAS2, which we thus termed unbalanced meat consumption (UMC). The effect of UMC was particularly strong for non-atopic asthma and asthma irrespectively of early bronchitis (aOR: 17.0, 95% CI 5.2–56.1, p < 0.001). UMC fostered growth of iron scavenging bacteria such as Acinetobacter (aOR: 1.28, 95% CI 1.00-1.63, p = 0.048), which was also related to asthma (aOR: 1.55, 95% CI 1.18-2.03, p = 0.001). When reconstructing bacterial metabolic pathways from 16S rRNA sequencing data, biosynthesis of siderophore group nonribosomal peptides emerged as top hit (aOR: 1.58, 95% CI 1.13-2.19, p = 0.007). By a data-driven approach we found a pattern of overly meat consumption at the expense of other protein sources to confer risk of asthma. Microbiome analysis of fecal samples pointed towards overgrowth of iron-dependent bacteria and bacterial iron metabolism as a potential explanation.

Prevalence and risk factors of Helicobacter pylori infection in Wuwei, a high-risk area for gastric cancer in northwest China: An all-ages population-based cross-sectional study.

This study aimed to determine the prevalence and risk factors of Helicobacter pylori infection across all age groups in Wuwei City, a high-risk area for gastric cancer in Northwest China. We conducted this study from 2016 to 2017 in an urban and a rural community in Wuwei City. Stool antigen tests targeted individuals aged 0 to 3years old, and 13 C-urea breath tests targeted individuals aged above 3years. We selected participants based on hierarchical cluster sampling. We assessed the association between variables and H. pylori infection based on logistic regression models. Ultimately, the results of 2,163 participants (age: 0 to 77years old) were included (1,238 minors and 925 adults) in the analysis. The overall prevalence of H. pylori infection was 35.6%. It increased with age, reaching the peak in the 30 to 39 age group, and then began to decline. In multivariate analysis, age was positively associated with prevalence of H. pylori infection, and factors negatively associated with the prevalence were drinking running water, the frequency of yoghurt consumption, and an annualhouseholdincome of Renminbi (¥) 30,000-100,000 or 100,000 above. In the subgroup analyses, however, the same variables associated differently in different age groups. Additionally, we interestingly noticed that boarding, eating at school cafeterias over six times per week, and frequently drinking untreated water were independent predictors of H. pylori infection in junior and senior high school students. The prevalence of H. pylori infection is moderate and closely associated with the socioeconomic conditions of Wuwei City, as well as the sanitary situations and dietary habits of the participants in the city. Boarding, eating at school, and drinking untreated water are the main factors explaining the rising infection rate in junior-senior high school students.

Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity.

This study aimed to investigate the impact of the food matrix (orange juice and yogurt) on the effects of the spore-forming probiotic microorganism Bacillus coagulans GBI-30 6086 in health parameters and gastrointestinal tract (gut) bacterial diversity in Wistar male rats. Rats (n = 48) were randomly distributed into six groups. The groups were the Control (which received sterile distilled water), Juice (which received orange juice), Yogurt (which received yogurt), Probiotic Bacillus (which received B. coagulans GBI-30 6086 in distilled water), Probiotic Juice (which received orange juice with B. coagulans GBI-30 6086), and Probiotic Yogurt (which received yogurt with B. coagulans GBI-30 6086). Each animal belonging to the different groups was treated for 21 days. The daily administration of probiotic juice or probiotic yogurt did not affect the rats’ food or body weight. Rats fed with Probiotic Yogurt showed lower glucose and triglycerides levels (p < 0.05) in comparison to the control group (p < 0.05), while no changes in these parameters were observed in the rats fed with Probiotic Juice. Rats fed with Probiotic Yogurt showed a higher gut bacterial diversity than the control group (p < 0.05), and higher abundance (p < 0.05) of Vibrionales, Enterobacteriales, Burkholderiales, Erysipelotrichales, and Bifidobacteriales compared to all other groups. No changes were observed in the expression levels of antioxidant enzymes or heat shock protein 70 of rats fed with probiotic yogurt or probiotic juice. Results reveal that the consumption of yogurt containing B. coagulans GBI-30 6086 decreases triglycerides and glucose levels and positively impacts the gut bacterial ecology in healthy rats. These animal model findings indicate that the matrix also impacts the functionality of foods carrying spore-forming probiotics. Besides, this research indicates that yogurt is also a suitable food carrier of Bacillus coagulans GBI-30 6086.

Salivary microbial community alterations due to probiotic yogurt in preschool children with healthy deciduous teeth.

Probiotics are considered valuable to human health since they improve intestinal microbial balance. Probiotics are orally taken and affect the oral microbiota, which is one of the most important parts of the human microbial community. However, there is little information on the effects of probiotics on the oral microbiota. Caries-free preschool children (N = 6) with complete deciduous dentition were enrolled and given 100g probiotic yogurt daily for 1year. Salivary samples were collected every 6months and then sequenced by Illumina MiSeq system based on 16S rDNA V3-V4 hypervariable regions. The data were analyzed to obtain the changes in microbiota profiles before and after the probiotic yogurt consumption. The α diversity analysis showed that salivary microbial diversity and richness were similar between the groups. The β diversity analysis showed that salivary microbial community structure changed with the consumption of probiotic yogurt. The variation of the microbial community composition was mainly due to 9 genera; for 7 genera (Campylobacter, Haemophilus, Lautropia, Bacillus, Catonella, Lactococcus, and Solibacillus) increased, while 2 genera (Gemella, and Streptococcus) decreased. The variation of salivary microbiota structure and composition with the consumption of probiotic yogurt was revealed. This expands overall insights on the effects of probiotic products on oral microecology. It further provides a basis for predicting possible relations between probiotic interventions and oral health in preschool children.

Dietary yogurt is distinct from other dairy foods in its association with circulating lipid profile: Findings from the Million Veteran Program.

Dyslipidemia is a major cardiovascular disease risk factor. Research has proposed mechanisms whereby yogurt may improve circulating lipid concentrations. However, at the population level, the association of yogurt, as distinct from other dairy foods, with these important risk factors is poorly understood. This study aimed to determine whether the circulating lipid profile associated with yogurt is different to the circulating lipid profile that is associated with non-yogurt dairy products, specifically milk and cheese. The current study included the 192,564 US Veterans enrolled in the Million Veteran Program who reported frequency of yogurt consumption (assessed via food frequency questionnaire) and had lipid concentrations assessed. Trends were evaluated with linear regression. Mean age was 65 (SD=11) years [20, 100 years]. A one serve/day higher yogurt consumption was positively associated (coefficient±SE) with the concentration of high-density lipoprotein cholesterol (HDLC) in individuals who were not (0.26±0.12mg/dL, P value=0.025), and who were (0.25±0.09, P value=0.004), using antilipemic agents. Furthermore, higher yogurt consumption was inversely associated with the concentration of triglycerides, but only in individuals who were not using antilipemic agents (-1.46±0.58, P value=0.012). These apparent beneficial associations of yogurt with HDLC and triglycerides were independent of consumption of non-yogurt dairy foods and were not observed for consumption of either milk or cheese. In this prospective cohort study of U.S. Veterans, we found a beneficial relationship between higher frequency of yogurt consumption with circulating HDLC and triglyceride concentrations that was distinct from non-yogurt dairy foods.

Occurrence of aflatoxin M 1 in yogurt of five countries in west Asia region: A systematic review and meta‐analysis

AbstractDespite the considerable importance of dairy consumption, aflatoxin‐M1 (AFM1) contamination can pose potential health threats for these products. In the present study, we systematically reviewed and conducted a meta‐analysis on the AFM1 contamination in yogurt samples of West Asia region. In the present study, electronic databases including PubMed, Scopus, and web of Science were comprehensively searched for papers published from April 2006 to February 2020 in English language. Of a total of 356 articles found in the initial search, 25 studies were included in our meta‐analysis. All eligible studies were attributed to five out of the 20 west Asian countries. The mean AFM1 concentration in yogurt samples (in ng/kg) was as following: Turkey 137.76 (95%CI: 61.48, 214.04), Lebanon 86.70 (95%CI: 0.00, 217.72), Pakistan 38.43 (95%CI: 9.05, 67.80), Qatar 31.30 (95%CI: 27.5, 35.14), and Iran 28.24 (95%CI: 23.11, 33.36). According to our results, aflatoxin contamination levels in 32.25% of Lebanese, 31.25% of Turkish, 20.95% of Pakistani, 8.27% of Iranian and 0% of Qatari yogurt samples exceeded the European upper limit (i.e., 50 ng/kg). The hazard index (HI) for AFM1 exposure via yogurt consumption was in acceptable range for included countries except for Turkey and Lebanon.