Dairy Calcium Intake Research Articles

Does Dairy Calcium Intake Enhance Weight Loss Among Overweight Diabetic Patients?

To examine the effect of dairy calcium consumption on weight loss and improvement in cardiovascular disease (CVD) and diabetes indicators among overweight diabetic patients. This was an ancillary study of a 6-month randomized clinical trial assessing the effect of three isocaloric diets in type 2 diabetic patients: 1) mixed glycemic index carbohydrate diet, 2) low-glycemic index diet, and 3) modified Mediterranean diet. Low-fat dairy product consumption varied within and across the groups by personal choice. Dietary intake, weight, CVD risk factors, and diabetes indexes were measured at baseline and at 6 months. A total of 259 diabetic patients were recruited with an average BMI >31 kg/m2 and mean age of 55 years. No difference was found at baseline between the intervention groups in CVD risk factors, diabetes indicators, macronutrient intake, and nutrient intake from dairy products. Dairy calcium intake was associated with percentage of weight loss. Among the high tertile of dairy calcium intake, the odds ratio for weight loss of >8% was 2.4, P = 0.04, compared with the first tertile, after controlling for nondairy calcium intake, diet type, and the change in energy intake from baseline. No association was noted between dairy calcium and other health indexes except for triglyceride levels. A diet rich in dairy calcium intake enhances weight reduction in type 2 diabetic patients. Such a diet could be tried in diabetic patients, especially those with difficulty adhering to other weight reduction diets.

The Acute Effects of Dairy Calcium Intake on Fat Metabolism during Exercise and Endurance Exercise Performance

The purpose of this study was to test the effect of acute dairy calcium intake on exercise energy metabolism and endurance performance. Trained female runners completed two trials. Each trial consisted of a 90-min glycogen depletion run followed by a self-paced 10K time trial, conducted one hour after consumption of a high dairy (500 mg Ca+2) or low dairy (80 mg Ca+2) meal. During the 90-min run, blood samples and respiratory gases were collected. No treatment main effects of acute dairy intake were found for respiratory exchange ratio (RER), calculated fat oxidation, lactate, glycerol, or 10K time. Following this protocol, acute dairy calcium intake did not alter fat utilization or endurance performance in trained female runners.

Association of Calcium Intake, Dairy Product Consumption with Overweight Status in Young Adults (1995–1996): The Bogalusa Heart Study

Objective: To examine the association between calcium intake and dairy product consumption with overweight and obesity in young adults.Methods: The sample used in this study consisted of 1306 young adults, ages 19–38 years, who participated in the 1995–1996 young adult survey. Analysis was performed with analysis of covariance (ANCOVA) for ethnicity-gender groups separately.Results: No significant association was found between dairy product consumption, calcium intake and overweight, defined by body mass index or waist circumference. However, there was a significant inverse association between calcium intake, low-fat dairy product consumption and waist-to-hip ratio in white males.Conclusion: Increasing intake of calcium and low-fat dairy products may be associated with lower abdominal adiposity, particularly in young adult white males.

Effect of dietary calcium intake on weight gain in type 2 diabetic patients following initiation of insulin therapy

This pilot study analyses weight gain in type 2 diabetic patients at initiation of insulin therapy, according to daily calcium intake. Type 2 diabetic patients consecutively admitted for initiation of insulin therapy were studied between January and March 2004 in a monocenter study. Dietary intake was assessed by a 7-day food history before insulin treatment (initial visit) and 4 to 6 months later (final visit). Thirty-one patients were studied (18 males and 13 females; mean age 62+/-9 years, with diabetes duration 14+/-10 years). Weight significantly increased between initial and final visits (81.9+/-16.2 vs. 84.8+/-17.8 kg; P=0.0272). Median weight gain was 2.4 kg (IQR: -1.15 to +5.27 kg). Waist circumference increased by 2 cm (IQR: 0 to +4 cm). There was no difference between weight change and tertile of calcium intake adjusted on energy intake. We did not find any correlation between weight change and total calcium intake (Rho=0.186; P=0.3165) or dairy calcium intake (Rho=0191; P=0.3040). Similarly, we did not find any correlation between waist circumference change and total calcium intake (Rho=0.324; P=0.1205) or dairy calcium intake (Rho=0.285; P=0.0755). We found no relation between total or dairy calcium intake and weight change during initiation of insulin therapy in type 2 diabetic patients. Dietary calcium intake does probably not play a major role on insulin-induced body weight gain.

Relationship Between Calcium, Lactose, Vitamin D, and Dairy Products and Ovarian Cancer

: Few prospective studies of the relationship between intake of dairy foods, calcium, vitamin D, and lactose and ovarian cancer have been conducted, and results have been largely inconsistent. Two recent studies found significant increased risk with frequent dairy consumption and perhaps with high intakes of calcium or lactose. The authors investigated the association between these foods and nutrients and ovarian cancer risk among 31,925 subjects in the Breast Cancer Detection Demonstration Project follow-up cohort. Multivariable (MV) relative risks (RRs) adjusted for age, parity, and other factors were estimated using Cox proportional hazards models. Over an average follow-up of 8.3 yr, 146 incident ovarian cancer cases were confirmed. Higher intakes of total dairy food (comparing four or more servings per day vs. less than one serving per day) were associated with a statistically significant decreased risk of ovarian cancer, although the trend was not significant (MV RR = 0.42; 95% confidence interval (CI) = 0.20–0.89; P for trend = 0.07). Comparing extreme quartiles, we observed a statistically nonsignificant inverse association between high dietary calcium intake and ovarian cancer (RR = 0.67; 95% CI = 0.43, 1.04; P for trend = 0.08). No statistically significant relations were found for consumption of specific dairy foods, lactose, or vitamin D and ovarian cancer risk. The possibility of a decreased risk of ovarian cancer for dietary calcium merits further evaluation.

A Prospective Study of Dairy Intake and the Risk of Type 2 Diabetes in Women

Although studies have indicated that increased dairy intake may reduce risk of overweight and insulin resistance syndrome, data directly relating dairy intake to type 2 diabetes remain sparse. We prospectively examined the associations between intake of dairy foods and calcium and incident type 2 diabetes in 37,183 women without a history of diabetes, cardiovascular disease, and/or cancer at baseline. During an average of 10 years of follow-up, we documented 1,603 incident cases. After adjusting for potential confounders including BMI, smoking status, physical activity, family history of diabetes, alcohol consumption, history of hypertension, use of hormones, and high cholesterol, the relative risk for type 2 diabetes among women in the highest quintile of dairy intake was 0.79 (95% CI 0.67-0.94; P for trend = 0.007) compared with those in the lowest quintile. Each serving-per-day increase in dairy intake was associated with a 4% lower risk (0.96 [0.93-1.01]). The inverse association with type 2 diabetes appeared to be mainly attributed to low-fat dairy intake; the multivariate relative risks comparing the highest to the lowest quintiles was 0.79 (0.67-0.93; P for trend = 0.002) for low-fat dairy. The inverse relation between dairy intake and incident type 2 diabetes remained unchanged after further adjustment for dietary calcium, vitamin D, glycemic load, fat, fiber, and magnesium intake. These associations also did not vary significantly according to BMI. A dietary pattern that incorporates higher low-fat dairy products may lower the risk of type 2 diabetes in middle-aged or older women.

High Dairy Calcium Intake in Pubertal Girls: Relation to Weight Gain and Bone Mineral Status

High Dairy Calcium Intake in Pubertal Girls: Relation to Weight Gain and Bone Mineral Status

Re: Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-Analysis

Re: Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-Analysis

RESPONSE: Re: Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-Analysis

RESPONSE: Re: Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-Analysis

Stages of Change Algorithm for Calcium Intake by Male College Students

Using a sample of college-aged men, we evaluated the validity of a staging algorithm for dairy calcium intake that had been previously validated in a sample of college women. College-aged men enrolled at a private university in the United States were randomly selected to participate. The sample consisted of 180 male participants. Self-reported calcium intake was measured using a 26-item food frequency questionnaire. Stages of change classifications were based on a four-question algorithm for dairy calcium intake and a three-item self-efficacy questionnaire. Significant differences were found between dairy/calcium intake levels between precontemplation, contemplation/preparation, and action/maintenance groups. Results also showed that 46% of participants were in the action/maintenance stage. There was a significant difference in self-efficacy between members of the preaction and action stages. The study suggests that this stage of change algorithm for dairy calcium intake is valid for use in a male college student population.

Independent contribution of dairy products and calcium intake to blood pressure variations at a population level

Previous studies have shown a potential inverse relationship between blood pressure and daily calcium intake. The aim of the study was to assess the independent contribution of dairy product and calcium intake to blood pressure variations at a population level. A sample of 912 men aged 45-64 years was randomly selected from the general population, as part of the French MONICA cross-sectional survey on cardiovascular risk factors (1995-1996). Extensive questionnaires on risk factors were filled out and each participant completed a three-consecutive-day food record. Two blood pressure measurements were performed at rest. In statistical analyses subjects were grouped according to quintiles of dairy product or calcium intakes. Systolic and diastolic blood pressures significantly decreased from the lowest [145.4 (standard error (SE) 1.55) and 89.0 (SE 0.94) mmHg respectively] to the highest quintile [135.6 (SE 1.26) and 85.3 (SE 0.84) mmHg respectively] of dairy product intakes in bivariate analysis. After multivariate linear regression analysis adjusted for confounders [centre, age, daily sodium, magnesium, calcium and alcohol intake, daily energy intake without alcohol, dieting, physical activity, body mass index (BMI), smoking, and use of antihypertensive or lipid-lowering drugs], the difference in systolic blood pressure remained significant. Results were similar when calcium intake was considered. After adjustment for confounders, the association between calcium-dairy product combination and blood pressure was the most significant when intakes of dairy products and calcium were both higher than the median. Dairy products and dietary calcium are both significantly and independently associated with low levels of systolic blood pressure.

Intake of dairy products or calcium and blood pressure

Intake of dairy products or calcium and blood pressure

Dairy products, calcium and phosphorus intake, and the risk of prostate cancer: results of the French prospective SU.VI.MAX (Supplémentation en Vitamines et Minéraux Antioxydants) study

Although dairy products have been found to be associated with an elevated risk of prostate cancer, studies investigating the potential effect of Ca are limited, and findings are inconsistent. The objective of the present study was to test the relationship between the risk of prostate cancer and consumption of dairy products and Ca. The analysis included 2776 men from the French SU.VI.MAX (Supplementation en Vitamines et Minéraux Antioxydants) prospective study, among whom sixty-nine developed prostate cancer during the follow-up period (median: 7.7 years). Food consumption was assessed at inclusion from repeated 24 h records and nutrient intake was calculated using a food composition table. A higher risk of prostate cancer was observed among subjects with higher dairy product (relative risk (RR; 95 % CI), 4th quartile v. 1st: 1.35 (1.02, 1.78), P = 0.04) and Ca intake (RR (95 % CI), 4th quartile v. 1st: 2.43 (1.05, 5.62), P = 0.04). Nevertheless, we identified a harmful effect of yoghurt consumption upon the risk of prostate cancer (RR (95 % CI), increment 125 g/d: 1.61 (1.07, 2.43), P = 0.02) independently of the Ca content. Our data support the hypothesis that dairy products have a harmful effect with respect to the risk of prostate cancer, largely related to Ca content. The higher risk of prostate cancer with linear increasing yoghurt consumption seems to be independent of Ca and may be related to some other component.

Calcium and dairy intakes in relation to long-term weight gain in US men

The role of calcium in the maintenance of body weight remains controversial. We investigated the association between calcium and dairy intakes and 12-y weight change in US men. This study was conducted with the use of data from the Health Professionals Follow-up Study, a prospective cohort of men aged 40-75 y in 1986. Data on lifestyle factors and diet were updated biennially with self-administered questionnaires. The participants reported their body weight in 1986 and in 1998. The outcome in our study was 12-y weight change. We used multivariate linear regression to examine how baseline calcium intake (n = 23,504) and change in calcium intake (n = 19,615) were associated with weight change. Because dairy foods are the predominant source of calcium in the diet, we also evaluated a similar association with dairy intake. In a multivariate analysis with adjustment for potential confounders, baseline or change in intake of total calcium was not significantly associated with weight change. In addition, we did not find any association with dietary, dairy, or supplemental calcium intake when evaluated separately. The men with the largest increase in total dairy intake gained slightly more weight than did the men who decreased intake the most (3.14 compared with 2.57 kg; P for trend = 0.001). This association was primarily due to an increase in high-fat dairy intake. Low-fat dairy intake was not significantly associated with weight change. Our data do not support the hypothesis that an increase in calcium intake or dairy consumption is associated with lower long-term weight gain in men.

Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-analysis

Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-analysis

Calcium, Dairy Products, and Bone Health in Children and Young Adults: An Inaccurate Conclusion

ARTICLE In Reply .— We thank Dr Hanley and Ms Fenton for their thoughtful comments on our review. By way of clarification, of the 58 studies that we reviewed, 11 were excluded for not controlling for weight, pubertal status, or exercise, and 10 focused specifically on the effects of calcium supplements.1 Of the remaining 37 studies, 4 had prospective designs that specifically addressed the effects of dairy calcium rather than total dietary calcium on bone health in children and young adults.2–5 Of these, 3 were randomized, controlled trials and 1 was a cohort study. In a 2-year trial that doubled calcium intake from 750 to 1640 mg of calcium per day with additional servings of dairy products, no difference was observed in bone mineral density (BMD) or change in bone density over time with the dairy-product treatment.2 In the cohort study, no association between existing dairy calcium intakes and change in BMD was noted over 1 year.5 The correspondents suggest that this may …

Dietary Intake of Calcium in Relation to Mortality From Cardiovascular Disease

No prospective studies have examined the association between calcium intake and the risk of cardiovascular disease in Japanese populations with a low mean calcium intake. Between 1988 and 1990, 110,792 Japanese subjects (46,465 men and 64,327 women) 40 to 79 years of age without a history of stroke, coronary heart disease, or cancer, completed a lifestyle questionnaire including food intake frequency under the Japan Collaborative Cohort (JACC) Study for Evaluation of Cancer Risk Sponsored by Monbusho. By the end of 1999, after 515,029 person years of follow-up, 566 deaths from stroke (101 subarachnoid hemorrhages, 140 intraparenchymal hemorrhages, and 273 ischemic strokes) and 234 deaths from coronary heart disease had been documented. The intake of total calcium tended to be inversely associated with mortality from total stroke but not from coronary heart disease or total cardiovascular disease for men and women. The inverse association with dairy calcium intake was apparent for total stroke, both hemorrhagic and ischemic. The multivariate relative risk for men with highest versus lowest quintiles of dairy calcium intake was 0.53 (95% CI, 0.34 to 0.81) for total stroke, 0.46 (0.23 to 0.91) for hemorrhagic stroke, and 0.53 (0.29 to 0.99) for ischemic stroke; corresponding relative risks for women were 0.57 (0.38 to 0.86), 0.51 (0.28 to 0.94), and 0.50 (0.27 to 0.95). Dietary calcium intake from dairy products was associated with reduced mortality from stroke for Japanese men and women.

Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-Analysis

The Dietary Guidelines for Americans 2005 recommends that Americans increase their intake of dairy products. However, some studies have reported that increasing dairy product intake is associated with an increased risk of prostate cancer. We conducted a meta-analysis to examine associations between intakes of calcium and dairy products and the risk of prostate cancer. We searched Medline for prospective studies published in English-language journals from 1966 through May 2005. We identified 12 publications that used total, advanced, or fatal prostate cancer as end points and reported associations as relative risks (RRs) with 95% confidence intervals (CIs) by category of dairy product or calcium intake. Data were extracted using standardized data forms. Random-effects models were used to pool study results and to assess dose-response relationships between dairy product or calcium intakes and the risk of prostate cancer. We conducted sensitivity analyses by changing criteria for inclusion of studies or by using fixed-effects models. All statistical tests were two-sided. Men with the highest intake of dairy products (RR =1.11 [95% CI = 1.00 to 1.22], P = .047) and calcium (RR = 1.39 [95% CI = 1.09 to 1.77], P = .018) were more likely to develop prostate cancer than men with the lowest intake. Dose-response analyses suggested that dairy product and calcium intakes were each positively associated with the risk of prostate cancer (Ptrend = .029 and .014, respectively). Sensitivity analyses generally supported these associations, although the statistical significance was attenuated. The pooled relative risks of advanced prostate cancer were 1.33 (95% CI = 1.00 to 1.78; P = .055) for the highest versus lowest intake categories of dairy products and 1.46 (95% CI = 0.65 to 3.25; P > .2) for the highest versus lowest intake categories of calcium. High intake of dairy products and calcium may be associated with an increased risk of prostate cancer, although the increase appears to be small.

Fat oxidation and its relation to serum parathyroid hormone in young women enrolled in a 1-y dairy calcium intervention

Increased dietary calcium is associated with changes in body composition. One proposed mechanism is that dietary calcium increases fat oxidation, potentially via regulation of serum parathyroid hormone (PTH) concentrations. The objectives of the study were to determine whether acute or chronic increased dairy calcium intakes alter postprandial whole-body fat oxidation and whether the increased intake is related to changes in PTH concentrations. Normal-weight women aged 18-30 y were randomly assigned to a low (<800 mg/d, control; n = 10) or high (1000-1400 mg/d; n = 9) dietary calcium intake group for 1 y. Whole-body fat oxidation was assessed by measuring respiratory gas exchange after each subject consumed 2 isocaloric liquid meals containing 100 or 500 mg Ca at baseline and 1 y. Fasting serum PTH was measured at baseline and 1 y. The mean 1-y change in fat oxidation was higher in the high-calcium group than in the low-calcium control group after a low-calcium meal (0.10 +/- 0.05 compared with 0.005 +/- 0.04 g/min; P < 0.001) and a high-calcium meal (0.06 +/- 0.05 compared with 0.03 +/- 0.04 g/min; P < 0.05). The 1-y change in serum log PTH was negatively associated with the 1-y change in postprandial fat oxidation after a high-calcium meal (partial r = -0.46, P < 0.04) when controlled for the1-y change in total body fat mass. The results suggest that a chronic diet high in dairy calcium increases whole-body fat oxidation from a meal, and increases in fasting serum PTH relate to decreases in postprandial whole-body fat oxidation.

The Effect Of Dairy Calcium Intake On Fat Metabolism During Exercise And Endurance Running Performance

Diets high in calcium, particularly from dairy sources, have been shown to increase fat oxidation in humans at rest. Whether or not a similar relationship exists during exercise is unknown. The potential to improve fat utilization to spare muscle glycogen during exercise makes dairy calcium a prospective ergogenic aid to improve endurance exercise performance. Purpose To determine the effect of acute dairy calcium intake on fat metabolism during exercise and on endurance running performance. Methods: Trained female runners (n=10, 23.31±3.58 yrs) were divided into a high calcium (HC, 1685.40 ± 444.18 mg/day) and low calcium (LC, 787.34 ± 151.33 mg/day) group based on their habitual daily calcium intake. Subjects completed two performance tests, one month apart, consisting of a 90-minute glycogen depletion run at 70%VO2 max followed by a self-paced 10K time trial on a photocell-equipped treadmill. One hour prior to each test, subjects drank a fruit shake containing yogurt (dairy meal, 500 mg Ca+2) or pudding (control meal, 80 mg Ca+2). During the 90-minute run, respiratory gases were measured every 15 minutes for determination of respiratory exchange ratio (RER). Finger stick blood samples were collected before, during, and after for the measurement of lactate and glycerol. Results: No treatment main effects were found for RER, lactate, or glycerol. (n=10). Performance during the 10K time trial, adjusted for VO2 max, was slower in response to the dairy treatment (54.03 ±3.17 (dairy) vs 51.95 ±1.90 (control) minutes, p=0.04). A differential effect of habitual calcium intake in response to the acute treatment was found when data were adjusted for VO2 max, with the slower response to dairy found in the HC group only (p=0.01). Conclusion: Acute dairy calcium did no t alter fat utilization and decreased endurance performance in trained female runners. The effect on performance was more pronounced in individuals who habitually consumed a high calcium diet. Sample size is a limitation in this experiment and more data is necessary to fully evaluate the effects of an acute or habitual intake of calcium on endurance running performance. Supported by General Mills.