Dairy Snacks Research Articles

Development of a functional dairy snack containing oleoylethanolamide that reduces food intake in normal-weight and obese minipigs

Oleoylethanolamide (OEA) is a safe bioactive lipid that demonstrated strong anorexigenic properties in preclinical and clinical models. In order to evaluate the importance of OEA delivery kinetic on its anorectic properties, we developed OEA-containing dairy snacks with either a liquid or a semi-solid form. The OEA+ liquid snack, but not the semi-solid one, reduced by 14 and 18 % the amount of feed eaten by normal-weight and obese minipigs, respectively, in an eating behavior test performed 4 h after snack ingestion. In vitro digestion experiments revealed that OEA release in intestinal digesta was greatly enhanced when the snack was liquid compared to the semi-solid structure. Kinetic investigations of several plasma parameters after liquid snack ingestion points towards different potential mechanism depending upon the minipig weight status, with an effect of the OEA+ liquid snack likely on endocannabinoid and other related N-acylethanolamine metabolism in normal-weight minipigs and on ketogenesis in obese ones.

Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage

Blueberry by-products contain functional compounds and can be utilized to develop high-value ingredients for the formulation of functional dairy snacks. Petit Suisse cheese is a suitable matrix for adding innovative ingredients. This study aimed to develop and characterize two blueberry-based ingredients, a concentrated syrup, and a lyophilized bagasse powder, and incorporate them into a synbiotic Petit Suisse cheese containing probiotics and inulin. Six phenolic compounds were found in both ingredients, and the blueberry bagasse powder showed the highest bioactive content and antioxidant activity. The physicochemical, microbiological, and functional characteristics of the Petit Suisse formulations were analyzed during 21 days of cold storage, and proximal and sensory parameters were also assessed. The addition of blueberry-based ingredients increased the fiber content and affected the viscosity and syneresis parameters. The acidity and probiotic viability remained stable during storage. Bioactive and antioxidant features were improved up to 14 days, after which they began to decline slightly. The formulation with 10 g/100 g of blueberry syrup and 2 g/100 g of blueberry bagasse showed the highest sensory scores. These findings demonstrate the feasibility of using blueberry-based ingredients to manufacture synbiotic dairy snacks based on Petit Suisse cheese, enhancing their nutritional and functional properties.

PRODUCTOS ULTRAPROCESADOS EN ARGENTINA: EVALUACIÓN DEL MODELO DE PERFIL DE NUTRIENTES DE LA ORGANIZACIÓN PANAMERICANA DE LA SALUD

Introduction: In Argentina, problems related to excess weight constitute one of the main challenges for public health. The background indicates that the consumption of ultra-processed products contributes to this trend due to their high sugar, total saturated, trans fat and sodium content. This study analyzes the PAHO nutrient profile in some ultra-processed products available in the Argentine market. Materials and methods: Field, cross-sectional, comparative study. Nutrient profile (free sugars, total fat, saturated fat, trans fat, sodium) and caloric density were evaluated. The categories were: sweet cookies, alfajores, chocolates, candies, ice creams, cereals, drinks, spreads, salty and dairy snacks. A descriptive and inferential statistical analysis was performed. Results: The sample was made up of 682 products and all of them exceeded the cut-off point of at least one nutrient, 94.4% presented an excessive amount of free sugars, 47.9% an excessive amount of total fats, 59. 2% excessive amount of saturated fat, 10.6% excessive amount of trans fat and 9.1% excessive amount of sodium. The average of the total caloric density was 3.19. Products with an excessive amount of total, saturated and trans fats had a higher caloric density (p<0.05); however, the caloric density of the products with an excessive amount of free sugars was lower (p=0.000), the same trend was found in the case of sodium, but this difference was not statistically significant. Conclusions: All the products exceeded the cut-off point for at least one critical nutrient and having a lower caloric density did not guarantee their nutritional quality. The nutrient profile accurately reflects the nature of ultra-processed products. Keywords: Ultra-Processed foods; food labeling; PAHO; Argentina.

Postprandial glycemic responses to a high-protein dairy snack and energy-enriched berry snacks in older adults.

We have previously shown that regular consumption of high-protein dairy- and energy-enriched berry-based products consumed as snacks improved nutritional status, functional status, and quality of life among vulnerable older people. These products contain protein, sugar and other components which may have acute effects on glycemic control. The aim of the present study was to determine the effects of these snack products on postprandial glycemic responses in older adults. In a randomized, single-blinded crossover design, 25 subjects aged 71.4±4.6 years consumed either a high-protein dairy drink or one of the two energy-enriched berry purées, as well as corresponding reference products, as mid-morning snacks, each containing 25g of available carbohydrates. Baseline and postprandial blood samples for measurements of glucose, insulin, and non-esterified fatty acids (NEFA) were collected at regular intervals up to 3h. In comparison with a protein-free reference, consumption of the dairy product resulted in a remarkably high insulin response, a fall in glucose concentration and suppression of late postprandial NEFA rebound. In comparison with a low-berry reference, both berry products led to significantly lower glucose, insulin and NEFA responses. The high-protein dairy product which induces short-term hyperinsulinemia, accompanied with reduced glycemia, may help to improve muscle protein and energy metabolism. The energy-enriched berry products maintain balanced postprandial glycemia. These are beneficial effects in older adults who may suffer from impaired muscle performance or glycemic control. NCT04175353.

The effect of dairy products and non-dairy snacks on food intake, subjective appetite and cortisol levels in children: a randomized control study.

Dairy snacks are available in various physical forms and their consumption is linked to improved metabolic health. The objective of this study was to determine the effect of dairy snacks of different physical forms on short-term food intake (FI), subjective appetite, and the stress hormone, cortisol, in children. Following a repeated-measures crossover design, 40 children aged 9-14 years randomly consumed 1 of 5 isoenergetic (180 kcal) snacks per study session. These snacks included solid (potato chips, cookies, and cheese), semi-solid (Greek yogurt), and fluid (2% fat milk) snacks. FI was measured 120 min after snack consumption. Subjective appetite was measured at 0 (immediately before the snack), 15, 30, 45, 60, 90, and 120 min. Salivary cortisol (n = 18) was measured after the Greek yogurt and cookie snacks at 0, 30, 60, 90, and 120 min. FI did not differ between snacks (P = 0.15). The Greek yogurt (P < 0.0001) and cheese (P = 0.0009) snacks reduced average appetite compared with the 2% fat milk snack. Salivary cortisol levels were not affected by snack (P = 0.84). This study demonstrates that dairy snacks are as effective as other popular snacks at influencing subsequent FI. However, solid and semi-solid dairy snacks are more effective at repressing subjective appetite than a fluid dairy snack. Registered at ClinicalTrials.gov (NCT02484625). Novelty: Milk, Greek yogurt and cheese have a similar effect on short-term food intake in children as popular potato chips and cookie snacks. Solid, semi-solid and liquid snacks have a similar effect on short-term food intake in children.

Formative Research Helped Identify Acceptable, Locally Available Foods to Mix with Unsweetened Small-quantity Lipid-based Nutrient Supplement in Mexico (P10-030-19)

ObjectivesAppropriate utilisation of home fortificants such as small-quantity lipid-based nutrition supplements (SQ-LNS) requires providing clear and acceptable instructions of use for the target audience. We conducted formative research to identify locally available foods that could be recommended to mix with unsweetened SQ-LNS in Mexico. MethodsThirteen caregivers of 7 to 23 month-old children participated in a SQ-LNS tasting session and guided group discussion at a hospital in a semi-urban area in Morelos, Mexico. After sampling the SQ-LNS, caregivers were asked to select 1 or more of the 9 common complementary foods available to mix with 1 sachet of SQ-LNS (20 g). The common complementary foods available, identified from previous research, were: cooked rice, mashed beans, plain yogurt, strawberry-flavoured yogurt, the sweetened dairy snack Danonino, two types of commercial baby food (carrot and pear), banana, and oatmeal. Caregivers tasted and rated the organoleptic properties of SQ-LNS mixed with each of the foods. Subsequently, we conducted a home feeding session in which caregivers selected 1 of the top 4 foods preferred during the tasting session to mix with SQ-LNS (n = 8). ResultsThe preferred foods for mixing SQ-LNS in the tasting session were mashed beans (n = 5), cooked rice (n = 2), Danonino (n = 2) and unsweetened yogurt (n = 2). Caregivers preferred these foods because they were considered better in masking the taste of the supplement. During the home feeding session, half of the caregivers selected Danonino to mix with SQ-LNS, and none selected unsweetened yogurt. Some caregivers considered that varying the type of foods used to mix with SQ-LNS could be a useful strategy to improve acceptance and adherence to daily supplementation. ConclusionsProviding multiple examples of locally available and acceptable complementary foods to mix with SQ-LNS might be necessary to promote daily supplement use in the study context. Formative research is useful for developing recommendations for SQ-LNS use that take into account the customs and preferences of the target population. Funding SourcesThe study was funded by the Government of Canada, as part of the Business Platform for Nutrition Research hosted by the Global Alliance for Improved Nutrition.

Effect of dairy and nondairy snacks on postprandial blood glucose regulation in 9-14-year-old children.

In adults, dairy consumption improves short-term blood glucose regulation. It is unknown if these short-term benefits extend to children of different weight statuses. The objective of this study was to investigate the effect of a dairy and nondairy snack in both normal-weight (NW) and overweight/obese (OW/OB) children on blood glucose regulation and food intake (FI). In a repeated-measures crossover design, 11 NW and 7 OW/OB children (age: 9-14 years), consumed, in random order, a dairy (Greek yogurt, 198.9 g, 171 kcal, 0 g fat, 17 g protein) or nondairy (mini sandwich-type cookies, 37.5 g, 175 kcal, 7.5 g fat, 1.3 g protein) snack containing 25 g of available carbohydrates. Ad libitum FI was measured 120 min after snack consumption. Blood glucose, insulin, C-peptide, and glucagon-like peptide-1 (GLP-1) were measured at 0 min (before the snack), and at 30, 60, 90, and 120 min after snack consumption. Insulin secretion was calculated from deconvolution of C-peptide. Hepatic insulin extraction was calculated as C-peptide divided by insulin. FI did not differ between snacks (P = 0.55). Mean blood glucose was lower (P < 0.001) and insulin higher (P < 0.0001) in the 120 min after consuming the dairy snack. C-Peptide concentrations (P = 0.75) and insulin secretion (P = 0.37) were not different between snacks. The increase in insulin was explained by reduced hepatic insulin extraction (P < 0.01). Consumption of the dairy snack also increased mean GLP-1 concentrations (P < 0.001). In conclusion, consumption of a dairy snack by NW and OW/OB children results in reduced postprandial blood glucose concentrations and elevated circulating insulin compared with a nondairy snack possibly because of delayed hepatic insulin extraction.

From intention to action: Predicting purchase behavior with consumers’ product expectations and perceptions, and their individual properties

The association between purchase intention ratings and actual purchase behavior of two spoonable dairy (snack) products was examined. Particular attention was in two phases of the buying process: 1) expectation based on brand and package picture that is simulating in-store experience (before trying the product), and 2) perception based on branded tasting that is simulating in-home experience (after tasting the product), and how these ratings predict purchase behavior. Another attention was in examining which factors on individual level and product type level explain whether the intention leads to actual purchase behavior or not. Two groups of consumers evaluated either three natural yogurts (n = 105) or three flavored protein quarks (n = 107). The study consisted of three surveys and one evaluation session. In the first survey, the respondents rated the samples based on brand and package picture of the product for expected of purchase intention. In the tasting session, the respondents rated the purchase intention after tasting with the brand and package information. In the last two surveys, respondents reported which products they had bought during the last two weeks. These surveys were sent biweekly after the tasting session. Purchase intention based on both expectation and perception are significant factors in predicting purchase behavior in both product types. Factors differentiating buying and non-buying intenders of spoonable dairy snacks are mostly product type dependent. Being a user of the brand increases the proportion of intentions leading to actual buying in a staple product (natural yogurt). Heavy usage of the product increases the probability of consumers’ intentions to lead to actual buying in a personal use type of product (flavored protein quark).

Development of a High Protein Dairy Snack Based on German-Style Quark Cheese

Development of a High Protein Dairy Snack Based on German-Style Quark Cheese

Lifestyle factors associated with obesity in a cohort of males in the central province of Sri Lanka: a cross-sectional descriptive study

BackgroundObesity has become a global epidemic. The prevalence of obesity has also increased in the South Asian region in the last decade. However, dietary and lifestyle factors associated with obesity in Sri Lankan adults are unclear. The objective of the current study was to investigate the association of dietary and lifestyle patterns with overweight and obesity in a cohort of males from the Central Province of Sri Lanka.MethodsA total of 2469 males aged between 16 and 72 years ( overline{x}=31 ) were included in the study. The sample comprised individuals who presented for a routine medical examination at the National Transport Medical Institute, Kandy, Sri Lanka. The Body Mass Index (BMI) cutoff values for Asians were used to categorize the participants into four groups as underweight, normal weight, overweight or obese. The data on dietary and lifestyle patterns such as level of physical activity, smoking, alcohol consumption, sleeping hours and other socio demographic data were obtained using validated self-administered questionnaires. Multinomial logistic regression model was fitted to assess the associations of individual lifestyle patterns with overweight and obesity.ResultsThe mean BMI of the study group was 22.7 kg m−2 and prevalence rates of overweight and obesity were 31.8 and 12.3%, respectively. Mean waist circumference of the participants was 78.6 cm with 17.1% of them being centrally obese. After adjusting for potential confounders, weight status was associated with older age (P < 0.0001), ethnicity (P = 0.0033) and higher income (P = 0.0006). While higher physical activity showed a trend for being associated with lower odds of being obese (odds ratio: 0.898 – confidence interval: 0.744–1.084), alcohol intake, consumption of fruits, level of education, sleeping hours, smoking, consumption of fish, meat, dairy, sweets or fried snacks were not significantly associated with the weight status.ConclusionThe high prevalence rates of overweight and obesity in working-age males is a threatening sign for Sri Lanka. Since the prevalence rate is higher in certain ethnic groups and higher-income groups, targeted interventions for these groups may be necessary.

Snack patterns are associated with biomarkers of glucose metabolism in US men

Few studies have made distinctions between dietary intake from meals and snacks in relating them to biomarkers. We aimed to examine if snack patterns are associated with biomarkers of glucose metabolism, specifically hemoglobin A1c and HOMA-IR in US adults. Using 24-h dietary recall data from National Health and Nutrition Examination Survey (NHANES) in 2007–2008, we derived snack patterns using factor analyses. Multivariate logistic regressions were performed to estimate adjusted odds ratios (AOR) for biomarkers of glucose metabolism by quintiles of snack pattern scores. Men in the highest quintile of dairy and sugary snack pattern had higher risk of having hemoglobin A1c ≥ 6.5% (AOR: 2.06; 95% CI: 1.20–3.51) and HOMA-IR > 3.0 (AOR: 1.73; 95% CI: 1.01–2.95) than did those in the lowest quintile. No significant association was found in women between snack patterns and biomarkers of glucose metabolism. Dairy and sugary snack patterns of US men had the greatest association with poor control of glucose metabolism.

Abstract P045: Western Dietary Patterns are Associated with the Prevalence of Hypertension in South Korea - The Kangbuk Samsung Health Study

Introduction: Diet is a complex exposure of unquestionable relevance for cardiovascular disease (CVD) risk. South Korea, a population with traditionally low rates of CVD, has changed in recent decades from a traditional diet to more Western and modern dietary patterns. The impact of these changes are uncertain. Hypothesis: We aimed to evaluate the hypothesis that non-traditional dietary patterns were associated with an increased prevalence of hypertension in a large sample of young and middle-aged Korean adults. Methods: We conducted a cross sectional study of 220,979 adult men and women who underwent a screening health examination between January 2011 and December 2013 at the Kangbuk Samsung Total Healthcare Center in Seoul and Suwon, South Korea who did not have any history of cardiovascular disease, cancer, diabetes, hypertension, or dyslipidemia. Diet was assessed using a validated 103-item food frequency questionnaire and principal component analysis was used to derive three major dietary patterns: Western Korean, characterized by higher intakes of noodles, red meat, processed meat, raw or salted fish, shellfish, poultry, soda, and alcohol; Traditional Korean, characterized by higher intakes of vegetables, mushrooms, preserved vegetables, soya and other beans, fruits, fish, and seaweed; and Modern Korean, characterized by higher intakes of bread and cereals, milk and dairy products, snacks, and pizza, and lower intakes of alcohol, rice, and preserved vegetables. Hypertension was defined as having a systolic blood pressure ≥140 mmHg and/or a diastolic blood pressure ≥ 90 mmHg. Systolic hypertension was defined as having a systolic blood pressure ≥140 mmHg. Results: The prevalence of hypertension was 2.9%. In fully adjusted multivariable models, the odds ratios for hypertension comparing the 90th to the 10th percentile of dietary scores were 1.58 (95%CI 1.42, 1.75), 1.11 (95%CI 1.01, 1.21), 0.73 (95%CI 0.66, 0.81) for Western, Traditional, and Modern Korean dietary patterns, respectively. The corresponding odds ratios for systolic hypertension were 1.50 (95%CI 1.28, 1.76), 1.17 (95%CI 1.01, 1.36), and 0.68 (95%CI 0.58, 0.79), respectively. Conclusion: In this large cross-sectional study of young and middle-aged Korean men and women, diet transition to a more Western pattern, characterized by higher intake of meats and alcohol, was associated with a higher prevalence of hypertension and may be associated with increased CVD risk.

The effect of solid, semi‐solid and fluid snacks on food intake and satiety in children (1040.6)

The increase in the frequency of snacking and the types of snacks consumed among children may contribute to metabolic disorders including obesity and diabetes. The objective of this study was to explore the short‐term effects of dairy and non‐dairy snacks on subjective satiety and food intake in children. Methods: In a repeated‐measures design, 23 normal weight (5th‐85th BMI percentile) children (16 girls and 7 boys; aged 9‐14 y) were randomly assigned to one of five isocaloric (180 kcal) treatments including solid foods: deep fried potato chips (32g), mini sandwich type cookies (39g), and mozzarella cheese (63g), semi‐solid: Greek yogurt (200g), and fluid: milk (2% milk fat, 346g). Following a 12hr overnight fast, participants consumed a standardized breakfast two hours prior to each study session. Subjective appetite was measured with visual analogue scale questionnaires before and at 15, 30, 45, 90, 120 and 145 min after the treatment. Food intake was measured with an ad libitum pizza meal provided at 120 min. Results: Food intake was 82 kcal lower after the cheese treatment compared to the milk treatment (P&lt;0.05) while the other treatments led to the intermediate results. There was an effect of time (P&lt;0.0001), but no treatment or time‐by‐treatment effect on subjective average appetite. Conclusion: A solid dairy snack (cheese) is effective in reducing food intake in children.Grant Funding Source: Dairy Farmers of Canada

Dairy snack reduces glycaemia in normal weight children

Increased snacking in children is associated with higher energy and sugar intake, known risk factors for obesity and diabetes. The objective of this study was to determine the effect of dairy and non‐dairy snacks on glycaemia in children.MethodsIn a repeatedmeasures crossover design, normal weight (5th–85th BMI percentile) children (n =11, 5 boys and 6 girls; age: 9–14 y), were randomly assigned to consume one of two treatments: Greek yogurt (171 kcal) and mini sandwich type cookies (175 kcal). Both treatments contained 25 g of available carbohydrates. After an overnight fast, children consumed a standardized breakfast in the morning, two hours before arriving at the lab. Venous blood samples were collected for glucose and insulin at 0 min (immediately before the treatment), and at 30, 60, 90 and 120 min.ResultsThere was an effect of treatment, time and a time by treatment interaction (P&lt;0.0001) on blood glucose and insulin over 120 min. The yogurt treatment resulted in lower glycaemic and higher insulin responses compared to the cookies treatment (P&lt;0.0001). This effect can be explained by the higher content of protein in the yogurt treatment (17 g) compared to the cookies treatment (1.3 g).ConclusionMacronutrient composition of a snack predetermines its glycaemic response and can affect postprandial hyperglycaemia in children.Grant Funding Source: Dairy Farmers of Canada

Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin

We aimed to compare the effects of protein to carbohydrate ratio and physical form in dairy on glucose homeostasis and food intake. In a crossover design, 20 healthy males consumed 250g of one of five treatments, plain yogurt, plain yogurt with honey, strawberry yogurt, skim milk or orange juice, as mid-morning snacks. Food intake was assessed 120min later. Blood glucose, serum insulin and subjective satiety were measured pre- and post-meal. Pre-meal glucose responses were attenuated in a dose-dependent manner to the increasing protein and decreasing sugars in dairy. Protein to carbohydrate ratio correlated negatively with pre-meal glucose due to improved efficacy of insulin action rather than to increased insulin concentrations. Compared with a carbohydrate beverage (orange juice), cumulative blood glucose was lower after dairy snacks but the effect was not explained by their protein to carbohydrate ratio or physical form. Skim milk, with the lowest protein to carbohydrate ratio among dairy products, attenuated both pre-meal and post-meal glucose compared to orange juice without inducing higher insulin levels. There was no effect of treatments on appetite and food intake. While pre-meal glycemia was attenuated dose-dependently to increased protein to carbohydrate ratio in dairy snacks, the contribution of dairy products to post-meal glucose control and to satiety and food intake was independent of their protein to carbohydrate ratio and physical form in healthy men. This trial was registered at clinicaltrials.gov as NCT01673321.

The impact of obesity-related SNP on appetite and energy intake

An increasing number of studies have reported a heritable component for the regulation of energy intake and eating behaviour, although the individual polymorphisms and their ‘effect size’ are not fully elucidated. The aim of the present study was to examine the relationship between specific SNP and appetite responses and energy intake in overweight men. In a randomised cross-over trial, forty overweight men (age 32 (sd 09) years; BMI 27 (sd 2) kg/m2) attended four sessions 1 week apart and received three isoenergetic and isovolumetric servings of dairy snacks or water (control) in random order. Appetite ratings were determined using visual analogue scales and energy intake at an ad libitum lunch was assessed 90 min after the dairy snacks. Individuals were genotyped for SNP in the fat mass and obesity-associated (FTO), leptin (LEP), leptin receptor (LEPR) genes and a variant near the melanocortin-4 receptor (MC4R) locus. The postprandial fullness rating over the full experiment following intake of the different snacks was 17·2 % (P= 0·026) lower in A carriers compared with TT homozygotes for rs9939609 (FTO, dominant) and 18·6 % (P= 0·020) lower in G carriers compared with AA homozygotes for rs7799039 (LEP, dominant). These observations indicate that FTO and LEP polymorphisms are related to the variation in the feeling of fullness and may play a role in the regulation of food intake. Further studies are required to confirm these initial observations and investigate the ‘penetrance’ of these genotypes in additional population subgroups.

Differential effects of dairy snacks on appetite, but not overall energy intake

Dietary regulation of appetite may contribute to the prevention and management of excess body weight. The present study examined the effect of consumption of individual dairy products as snacks on appetite and subsequent ad libitum lunch energy intake. In a randomised cross-over trial, forty overweight men (age 32 (sd 9) years; BMI 27 (sd 2)kg/m2) attended four sessions 1 week apart and received three isoenergetic (841kJ) and isovolumetric (410ml) servings of dairy snacks or water (control) 120min after breakfast. Appetite profile was determined throughout the morning and ad libitum energy intake was assessed 90min after the intake of snacks. Concentrations of amino acids, glucose, insulin, ghrelin and peptide tyrosine tyrosine were measured at baseline (0min) and 80min after the intake of snacks. Although the results showed that yogurt had the greatest suppressive effect on appetite, this could be confounded by the poor sensory ratings of yogurt. Hunger rating was 8, 10 and 24% (P<0·001) lower after the intake of yogurt than cheese, milk and water, respectively. Energy intake was 11, 9 and 12% (P<0·02) lower after the intake of yogurt, cheese and milk, respectively, compared with water (4312 (se 226)kJ). Although there was no difference in the postprandial responses of hormones, alanine and isoleucine concentrations were higher after the intake of yogurt than cheese and milk (P<0·05). In conclusion, all dairy snacks reduced appetite and lunch intake compared with water. Yogurt had the greatest effect on suppressing subjective appetite ratings, but did not affect subsequent food intake compared with milk or cheese.

Probiotics and Their Role in Periodontal Health

Probiotics were first introduced as a functional ingredient in dairy products, breakfast cereals and snacks. Unknown to many, probiotics offer health benefits that go beyond the scope of supporting digestive health. Research continues to emerge, supporting the use of different probiotic strains in a variety of gastrointestinal dysfunction including diarrhea,as well as immune system and conditions such as allergy, in children , in adults and in the oral cavity. This article summarizes the currently available data on the potential benefits of probiotics for periodntal health.

Differential effects of dairy snacks on appetite ratings, but not overall energy intake

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Is bedtime supper necessary for older children with diabetes using glargine insulin in multiple daily injection regimens?

Current guidelines for dietary management of Type 1 diabetes in children recommend a carbohydrate supper before bed. However, with the introduction of insulin analogues such as glargine (with a basal insulin profile), supper may be unnecessary. The purpose of this study was to investigate whether supper is required to prevent nocturnal hypoglycaemia when using multiple daily injections, with glargine as the basal insulin and rapid-acting insulin pre-meals, in older children with Type 1 diabetes. Thirty-five children aged 10-18 years with Type 1 diabetes were recruited to a randomized cross-over trial (supper vs. no supper). Each phase consisted of three consecutive days of wearing a continuous glucose-monitoring system (CGMS) to record nocturnal blood glucose levels in the home setting. The supper phase included one 15-g carbohydrate dairy snack consumed before bed. The evening meals were standardized. Activity was restricted. Valid CGMS data were obtained for 163 nights (85 supper, 78 no supper). Nocturnal hypoglycaemia rates were similar in the supper and no-supper groups (32.9% vs. 33.3% of nights; P = 0.96). This study suggests that supper is not necessary for all children to prevent nocturnal hypoglycaemia when using glargine insulin. The recommendation for inclusion of supper should be individually tailored and not mandatory.