Low-fat Milk Products Research Articles

Emulsion Structural Remodeling in Milk and Its Gelling Products: A Review.

The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the original emulsion structure of milk can be restructured. According to the type of lipid and emulsion structure in milk, the remolded emulsion structure can be divided into three types: restructured single emulsion structure, mixed emulsion structure, and double emulsion structure. The restructured single emulsion structure refers to the introduction of another kind of lipid to skim milk, and the mixed emulsion structure refers to adding another type of oil or oil-in-water (O/W) emulsion to milk containing certain levels of milk fat, whose final emulsion structure is still O/W emulsion. In contrast, the double emulsion structure of milk is a more complicated structural remodeling method, which is usually performed by introducing W/O emulsion into skim milk (W2) to obtain milk containing (water-in-oil-in-water) W1/O/W2 emulsion structure in order to encapsulate more diverse nutrients. Causal statistical analysis was used in this review, based on previous studies on remodeling the emulsion structures in milk and its gelling products. In addition, some common processing technologies (including heat treatment, high-pressure treatment, homogenization, ultrasonic treatment, micro-fluidization, freezing and membrane emulsification) may also have a certain impact on the microstructure and properties of milk and its gelling products with four different emulsion structures. These processing technologies can change the size of the dispersed phase of milk, the composition and structure of the interfacial layer, and the composition and morphology of the aqueous phase substance, so as to regulate the shelf-life, stability, and sensory properties of the final milk products. This research on the restructuring of the emulsion structure of milk is not only a cutting-edge topic in the field of food science, but also a powerful driving force in promoting the transformation and upgrading of the dairy industry to achieve high-quality and multi-functional dairy products, in order to meet the diversified needs of consumers for health and taste.

CHEESE WITH REDUCED SALT CONTENT

Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low and salt cheese represent a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Removing all or only part of the fat and salt from cheese can negatively affect its taste, texture, and functionality. Many of the low-fat and salt cheeses have an uncharacteristic taste, greater transparency, less melting, rubbery and resinous texture. To overcome these shortcomings, during the production of low-fat and salt cheese, safe and convenient ingredients have been introduced in the dairy industry that improve its texture and taste, increase its shelf life, improve its appearance, while the product is not inferior to the characteristics of the standard type of cheese. However, despite the efforts made to improve the sensory and functional properties of low-fat and salt cheese, it is ageneral finding that users are still skeptical about its selection and consumption. To that purpose, reducing fat and sodium in cheese and maintaining its safety and quality continues to be a challenge for the dairy industry in highly developed countries.

Nutritional Adequacy and Diet Quality Are Associated with Standardized Height-for-Age among U.S. Children.

Nutritional status affects linear growth and development. However, studies on the associations between nutritional status, diet quality, and age-standardized height in children are limited. The aim of this study was to assess the relationship between macro- and micronutrient intake and food consumption and height-for-age Z score (HAZ) among US children in the National Health and Nutrition Examination Survey (NHANES). This cross-sectional population-based study included 6116 US children aged 2–18 years. The usual dietary intake of nutrients and food groups was estimated by the multiple source method (MSM) using two-day food consumption data from NHANES 2007–2014. After adjusting for covariates, HAZ was positively associated with intakes of energy, protein, carbohydrate, fat, vitamins A, D, E, B6, and B12, thiamin, riboflavin, niacin, calcium, and iron. Children in the highest tertile of HAZ were less likely to consume lower than the EAR for vitamin E and calcium. Major foods consumed by children with lower HAZ were soft drinks, high-fat milk products, cakes, cookies, pastries, and pies, whereas children with higher HAZ tended to consume low-fat milk products, tea, and low-calorie fruit juice. These findings suggest that adequate nutritional intake, diet quality, and nutrient-dense food are important factors for height in children.

EATING BEHAVIOUR OF INTERNATIONAL STUDENTS IN UKRAINE

The aim: Investigate the eating behaviour of international students in Ukraine. Materials and methods: A cross-sectional quantitative research approach was taken in conducting this study. 193 international students (98 males, 95 females) filled the questionnaire assessing their diet for the past 7 days, perceived changes made to their diet since their arrival to Ukraine, knowledge of healthy dietary habits, and perceived barriers to maintaining a healthy diet. At the time of this study, the students were between the ages of 18 and 36 years, of 11 nationalities, and enrolled at both undergraduate and postgraduate levels in 12 Ukrainian tertiary institutions. Results: Assessment of the students' diet quality reveals that 75.1% of the students consume fruits at least 2 times/day and 73.1% consume vegetables at least 3 times/day. More students consume poultry daily and fish at least twice a week than beef and pork daily. More than half of the students consume starchy foods, mostly rice daily. Only 7.3% of the students consume up to 1 alcoholic beverage daily. Gender significantly affects the consumption of alcohol, dairy products, low fat milk and milk products, and marginally affects beef and dark chocolate. 95 % of the student have made changes to their diet since coming to Ukraine. Conclusions: The dietary behaviour of international students in Ukraine is characterized by: high consumption of fruits and vegetables, high intake of lean meats and fish, higher consumption of unsaturated fats and oils than saturated ones, and low consumption of soft and alcoholic drinks.

Dairy by-products: characteristics and modern ways of utilization

The unique composition of milk makes this foodstuff an exceptional raw material for the production of new ingredients with good functional properties and the possibility of a various applications in the food industry. Therefore by-products of the milk industry that arise in special technological processes have great importance and application in the production of new generations of ingredients. Fractionation of milk is very important in the development of these products, so it was necessary to make a whole series of studies in this field, especially regarding different levels of fractionation and separation of certain milk constituents during filtration processes. This review is based on the presentation of basic characteristics of by-products which are produced during milk processing, such as whey, skim milk, buttermilk and permeate, and many possibilities of their application. Wide range of products based on dairy byproducts has been produced. Whey proteins and caseins are protein fractions which are excellent emulsifiers and protein supplements. Furthermore, they can be chemically or enzymatically modified in order to produce bioactive peptides with numerous functional and nutritional properties. In this context, techniques that enable more complete utilization of total milk proteins are being developed. Generally, proteins as important part of dry matter of by-products represent an economic and environmental problem if they are not utilized. Phospholipids originating from milk fat are excellent emulsifiers and also known as food components that exhibit excellent pharmacological activity (nutraceutical properties). In addition, the enzymatic modification of milk phospholipids makes it possible to obtain the emulsifiers with the desired functional properties. As dominant component of the dry matter of milk, lactose also has a whole range of good functional properties and allows different types of fermentations depending on the applied starter culture. Therefore it has great application in the food industry. Refined lactose is characterized by a high degree of purity, chemical and physical stability, and as such, it is applied in the pharmaceutical industry as a filler and inert tablet carrier. Also lactose can be used in the chemical industry. However, there are few more aspects to overcome, such as deeper understanding of functional and nutritional properties of these new ingredients that might be barrier for their use and acceptability. In addition, the possibility of using different components of milk dry matter in other industries, such as in the production of plastic materials, paints, textile fibers, etc., are presented in this review. New trends in nutrition, requirements for minimum processed food, ecological aspect of food production are the dominantfactors that have imposed the need for innovative approaches in creating new food products. All of the above have influenced dairy industry in order to expand the diversity of dairy products which meets the needs of the modern consumer, such as low fat and fat free milk products, high protein content products, fortified products with the addition of minerals, vitamins, etc., probiotic and prebiotic dairy products, low lactose and lactose free products, and others. All this points to the innovation potential of dairy by-products, which provides great opportunities for research and the possibility of their application in the processing of milk and dairy products.

The effects of a 3-month nutrition intervention on dietary habits and weight change in hospitalized schizophrenic patients with metabolic syndrome

AbstractIntroduction: Schizophrenic patients are more likely to develop metabolic syndrome (MetS) than the general population. Although the exact reasons for higher MetS prevalence are not yet been fully determined, poor dietary habits may contribute to its development. This study aims to examine the effects of a 3-month nutrition intervention on dietary habits and weight change in hospitalized schizophrenic patients with MetS.Materials and Methods: Seventy-nine hospitalized schizophrenic patients with MetS (aged 18–67) were enrolled in a 3-month randomized controlled trial. Sixty-seven of initially enrolled patients (84.8%) completed the intervention. Participants were randomly assigned to an intervention group (IG; n = 33) or a control group (CG; n = 34). The IG followed the DASH diet (-400 kcal/day when compared to regular hospital diet), the CG continued being on a regular hospital diet (2200–2400 kcal/day), while both groups participated in a nutrition educational program (4 lectures about the development of healthier eating habits). Prior and after the intervention, body weight (BW) was measured and dietary habits were assessed using the nutrition section of Dlugosch & Krieger's General Health Behaviour Questionnaire. Participants also kept a diary of food individually purchased.Results: Nutrition intervention positively modulated the dietary habits and BW of both groups. After 3 months, in the IG, the consumption of white bread (p < 0.001), pastries (p < 0.001), cured meat products (p < 0.001), sweets (p = 0.003), and carbonated soft drinks (p = 0.009) significantly decreased, while the consumption of whole-wheat bread (p < 0.001), fruits (p < 0.001), nuts (p < 0.001), and vegetables (p < 0.001) significantly increased, when compared to the baseline data. Simultaneously, in the CG, the identified modifications mainly referred to a decreased consumption of snacks (p = 0.042) and fast food (p = 0.005), together with an increased consumption of low-fat milk and dairy products (p = 0.019) and vegetables (p = 0.003). Furthermore, results have shown that, compared to the CG, IG significantly improved dietary habits by decreasing the consumption frequency of white bread (p < 0.001), cured meat products (p < 0.001), and sweets (p = 0.043), while at the same time significantly increasing the consumption frequency of whole-wheat bread (p < 0.001), low-fat milk and dairy products (p < 0.001), fruits (p < 0.001), nuts (p < 0.001), and vegetables (p < 0.001). After 3 months, BW significantly decreased in IG (p < 0.001) and CG (p = 0.018), but with no significant difference between respective groups (p = 0.943).Discussion: The findings suggest that this type of a 3-month nutrition intervention could be a valuable tool for an improvement of dietary habits and potentially an add-on therapy to reduce the MetS prevalence and the overall cardiovascular risk in schizophrenic patients.

The Effects of an Educational Program on Using Dietary Approach to Reduce High Blood Pressure in Khartoum State, Sudan (2015)

Background: Sudan is considered one of the leading countries in Africa for the prevalence of hypertension. However, a proper national registry on hypertension is not available in Sudan and evaluation studies are rarely done. Nevertheless, a recent study showed an increase in incidences of hypertension in Sudan. The DASH (Dietary Approaches to Stop Hypertension) diet, which is rich in fruits, vegetables, and low-fat dairy foods, significantly lowers the blood pressure. Objective: To examine the effectiveness of dietary approach to reduce hypertension (DASH) in the reduction of high blood pressure among hypertensive patients. Design: This research is an interventional case control community base study which was carried in 100 patients; 69 females and 31 males were selected by convenient sampling method. They were divided into two groups by simple random sampling 50 patients assigned in the case group and 50 in control group then followed every one separately for ten months. Intervention: The case group were taught individually about dietary approach to reduce hypertension DASH and each participant in case group possessed a book for teaching program to eat food low in saturated fat, cholesterol, total fat and emphasize fruits, vegetables, and fat-free or low-fat milk and milk products; then blood pressure measured monthly for both case and control group for ten month. Result: The study shows decrease in systolic blood pressure among patients who followed dietary approach and received teaching significantly in 4th month (p = 0.032) and diastolic blood pressure became significantly in 6th month (p = 0.032) and became more significant in next four months without change in control group. Conclusion: The study concluded that a diet rich in fruits, vegetables, and low-fat dairy foods, reduced saturated and total fat can substantially lower blood pressure. Recommendation: It is necessary to apply a nutritional approach among all hypertensive patients because it could minimize both the healthcare workload and the money cost for therapy in clinical area.

Vitamin Fortification of Fluid Milk.

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

A Healthy Nordic Diet Alters the Plasma Lipidomic Profile in Adults with Features of Metabolic Syndrome in a Multicenter Randomized Dietary Intervention

Background: A healthy Nordic diet is associated with improvements in cardiometabolic risk factors, but the effect on lipidomic profile is not known.Objective: The aim was to investigate how a healthy Nordic diet affects the fasting plasma lipidomic profile in subjects with metabolic syndrome.Methods: Men and women (n = 200) with features of metabolic syndrome [mean age: 55 y; body mass index (in kg/m2): 31.6] were randomly assigned to either a healthy Nordic (n = 104) or a control (n = 96) diet for 18 or 24 wk at 6 centers. Of the participants, 156 completed the study with plasma lipidomic measurements. The healthy Nordic diet consisted of whole grains, fruits, vegetables, berries, vegetable oils and margarines, fish, low-fat milk products, and low-fat meat. An average Nordic diet served as the control diet and included low-fiber cereal products, dairy fat–based spreads, regular-fat milk products, and a limited amount of fruits, vegetables, and berries. Lipidomic profiles were measured at baseline, week 12, and the end of the intervention (18 or 24 wk) by using ultraperformance liquid chromatography mass spectrometry. The effects of the diets on the lipid variables were analyzed with linear mixed-effects models. Data from centers with 18- or 24-wk duration were also analyzed separately.Results: Changes in 21 plasma lipids differed significantly between the groups at week 12 (false discovery rate P < 0.05), including increases in plasmalogens and decreases in ceramides in the healthy Nordic diet group compared with the control group. At the end of the study, changes in lipidomic profiles did not differ between the groups. However, when the intervention lasted 24 wk, changes in 8 plasma lipids that had been identified at 12 wk, including plasmalogens, were sustained. There were no differences in changes in plasma lipids between groups with an intervention of 18 wk. By the dietary biomarker score, adherence to diet did not explain the difference in the results related to the duration of the study.Conclusions: A healthy Nordic diet transiently modified the plasma lipidomic profile, specifically by increasing the concentrations of antioxidative plasmalogens and decreasing insulin resistance-inducing ceramides. This trial was registered at clinicaltrials.gov as NCT00992641.

Breakfast Nutrient Analysis Among School Age Children in Jakarta Area, Indonesia

Breakfast is considered as one of the most important meal within a day, specifically this is important among school age children due to the nutrients content. The goal of this study was to investigate nutrients provided by breakfast meal and to describe the type and amount of breakfast consumed among school age children in Jakarta, Indonesia. 2 nd Indonesian National Basic Health Research Survey (RISKESDAS) data in a cross-sectional setting was analyzed. The main sample consisted of children age 6- to 12- year old randomly selected in Jakarta area (n = 945). A 24-hr dietary recall was used for evaluating the breakfast nutrient contribution to the total daily nutrient intake. Breakfast meal contributed higher proportion of nutrients intake in younger age, higher SES, and also in boys. In every demographic subgroup, breakfast meal contributed high amount of carbohydrate, ranging from 39.2% to 44.6%, high amount of fat, ranging from 35% to 49.6%, and very low fiber content ranging from 3.6% to 4.8%. Vitamin C was notably the least consumed micronutrient by this population in all different sub groups (0% to 1.3%), as well as calcium (3.0% to 8.4%). Breakfast among school age children in Jakarta mostly consisted of rice (25.9%) with fried foods as side dishes. Breakfast consumption significantly contributes to whole diet nutrient adequacy. Breakfast consumption in Jakarta should be more stimulated in lower SES, older age, and girls group. Moreover, due to inadequacy of micronutrient intake, consumption of more whole fruits and fruit products during breakfast should be encouraged along with fat free or low fat milk products. This might be encouraged through a more holistic program from related stakeholders, including family, food companies, school, as well as government.

Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population1–3

Background: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear.Objective: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk.Methods: We prospectively analyzed 1868 men and women (55–80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up.Results: During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56).Conclusions: Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.

The nutrient density approach to healthy eating: challenges and opportunities.

The term 'nutrient density' for foods/beverages has been used loosely to promote the Dietary Guidelines for Americans. The 2010 Dietary Guidelines for Americans defined 'all vegetables, fruits, whole grains, fat-free or low-fat milk and milk products, seafood, lean meats and poultry, eggs, beans and peas (legumes), and nuts and seeds that are prepared without added solid fats, added sugars, and sodium' as nutrient dense. The 2010 Dietary Guidelines for Americans further states that nutrient-dense foods and beverages provide vitamins, minerals and other substances that may have positive health effects with relatively few (kilo)calories or kilojoules. Finally, the definition states nutrients and other beneficial substances have not been 'diluted' by the addition of energy from added solid fats, added sugars or by the solid fats naturally present in the food. However, the Dietary Guidelines Advisory Committee and other scientists have failed to clearly define 'nutrient density' or to provide criteria or indices that specify cut-offs for foods that are nutrient dense. Today, 'nutrient density' is a ubiquitous term used in the scientific literature, policy documents, marketing strategies and consumer messaging. However, the term remains ambiguous without a definitive or universal definition. Classifying or ranking foods according to their nutritional content is known as nutrient profiling. The goal of the present commentary is to address the research gaps that still exist before there can be a consensus on how best to define nutrient density, highlight the situation in the USA and relate this to wider, international efforts in nutrient profiling.

Assessment of the risk of exposure to cadmium and lead as a result of the consumption of low-fat dairy products by expectant and lactating women.

The study aimed to assess the risk related to consumption of low-fat dairy products by expectant and lactating women. A survey was used to verify the popularity of such products among expectant and lactating women and then the content of Cd and Pb in low-fat dairy products was determined. In the group of expectant women consuming dairy products, nearly 93% of the respondents consumed low-fat dairy products, while among lactating women the result was 90%. Both the expectant and lactating women mostly preferred milk and fruit yoghurt. It was found that the studied low-fat products did not contain more Cd and Pb than their standard counterparts. Taking into account the intake of low-fat milk and dairy products declared by respondents, such products must be regarded safe in terms of Cd and Pb content. The maximum supply of Cd and Pb for both groups of women did not exceed 3% TWI and 2% BMDL10.

How sound is the science behind the dietary recommendations for dairy?

This review examined the evidence behind dietary guidelines for dairy. Most countries recommend consumption of dairy products; and when amounts are specified, recommendations are typically for 2 or 3 servings per day. Specific recommendations for dairy products are based partly on culture and availability but primarily on meeting nutrient requirements. Dairy products are a rich source of many minerals and vitamins as well as high-quality protein. Thus, dairy consumption is a marker for diet quality. A recent report found that yogurt specifically is a good marker of diet quality. The food patterns recommended by the 2010 Dietary Guidelines for Americans Advisory Committee (DGAC) include 3 cups of low-fat milk and milk products. Few people achieve their recommended intakes of several shortfall nutrients without meeting their recommendations for dairy. The evidence for a benefit of dairy consumption is moderate for bone health in children but limited in adults and moderate for cardiovascular disease, blood pressure, and diabetes and limited for metabolic syndrome. Newer data since the recommendations of the 2010 DGAC are presented. However, the strength of the evidence for dairy consumption and health is limited by the lack of appropriately powered randomized controlled trials.

Dietary pattern classifications with nutrient intake and body composition changes in Korean elderly.

BACKGROUND/OBJECTIVESThe body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact.SUBJECTS/METHODSThis study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships between dietary patterns and body composition changes in Korean elderly aged 65 years or older. The study subjects (n = 1,435) were individuals who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2011.RESULTSThere were three dietary patterns derived by cluster analysis in this study: 'Traditional Korean' (37.49% of total population), 'Meat and Alcohol' (19.65%) and 'Westernized Korean' (42.86%). The (1) 'Traditional Korean' pattern was characterized by high consumptions of white rice and low protein, low fat, and low milk products, while (2) 'Westernized Korean' pattern ate a Korean-style diet base with various foods such as noodles, bread, eggs and milk, (3) 'Meat and Alcohol' pattern had high consumptions of meat and alcohol. In body composition changes, compared with the 'Traditional Korean' pattern, the 'Meat & alcohol' pattern was associated with a 50% increased risk of having elevated BMI (kg/m2), 'Westernized Korean' pattern was associated with a 74% increased abnormality of ASM/Wt (kg) by logistics analysis. Most of the Korean adult population continues to follow ether a traditional Korean having beneficial effects for successful aging. However, the 'Traditional Korean' pattern showed low protein intake (0.7 g/kg), calcium intake, and vitamin D intake as well as low of appendicular skeletal muscle mass (ASM (kg)) among 3 groups.CONCLUSIONSConsidering the low ASM, consumption of protein, calcium and vitamin D should be increased for Korean elderly health body composition.

Dietary Changes Among Breast Cancer Patients in Malaysia

Breast cancer patients often show an interest in making dietary changes after diagnosis of breast cancer to improve their health condition and prevent cancer recurrence. The objective of the study was to determine changes in dietary intake 2 years after diagnosis among breast cancer patients. One hundred sixteen subjects were asked to complete a semiquantitative food frequency questionnaire, diet recalls, and dietary changes questionnaire to assess dietary intake before and after diagnosis. The information on sociodemographic background, cancer treatment history, and anthropometric indices was also collected. Seventy-two subjects considered diet as a contributing factor to breast cancer, and 67 subjects changed their dietary habits after breast cancer diagnosis. The reasons for changes in diet were physician and dietitian advice and desire to cure cancer. The sources of information were derived from their physician, mass media, and family members. Total energy, protein, total fat, fatty acids, and vitamin E intake were significantly decreased after diagnosis. Meanwhile, the intake of β-carotene and vitamin C increased significantly after diagnosis. The changes included reduction in red meat, seafood, noodles, and poultry intake. An increased consumption of fruits, vegetables, fish, low-fat milk, and soy products was observed. The subjects tended to lower high-fat foods intake and started to eat more fruits and vegetables. Breast cancer patients had changed to a healthier diet after breast cancer diagnosis, although the changes made were small. This will be helpful to dietitians in providing a better understanding of good eating habits that will maintain patients' health after breast cancer diagnosis.

INVESTIGATION OF THE EFFECTS OF NUTRITION EDUCATION ON THE LIFESTYLES OF THIRD-GRADE CHILDREN AND THEIR PARENTS

AbstractThe current study assessed improvement in healthy lifestyles of third-grade children from Iowa schools who participated in nutrition education lessons provided by the Iowa Department of Public Health's Building and Strengthening Iowa Community Support for Nutrition and Physical Activity (BASICS) program in 2009. The program encourages children to eat more fruits and vegetables as snacks and to be active every day. Autoregressive models and logistic regression analysis results showed that the BASICS program improved awareness of the Pick a better snack(TM) & Act campaign among children and their parents. The program also led to children's increased preferences toward fruits, vegetables, and low-fat milk products, and to parents' increased willingness to offer healthy foods to their children. The program stimulated children's desires to be physically active and parents' attentiveness toward children's physical activity. These results indicated that the children influenced their parents' recognition of campaign materials and how often their parents provided them with fruits and vegetables. Increasing parent age negatively influenced the probability of children receiving free and reduced-price lunch, reflecting the better economic situation of families with older parents.IntroductionObesity, one of the most important contemporary health problems, is spreading throughout developed countries. This problem relates to habits of consumption and physical activity in an environment that contains abundant amounts of food. Ease of food accessibility in more developed countries has increased cases of overconsumption resulting in obesity, which negatively affects health. Consequently, many public health organizations have committed funding and governmental to support efforts to combat this problem. Overweight and obese children draw special attention from healthcare and governmental organizations. Numerous factors lead to children becoming overweight or obese. These factors include an abundance of high-calorie foods that children like to eat, as well as the ready availability of television, videos, and computer games, which can lead to a sedentary lifestyle and insufficient physical activity. According to the Academy of Pediatrics, American children and adolescents today are less physically active as a group than were previous generations (2003:424). Children from low-income families and minority groups are especially vulnerable to becoming overweight and obese (Caprio et al. 2008; Eagle et al. 2012). These results indicate the necessity of developing and campaigns that will help reduce the number of children who are overweight or obese. The Centers for Disease Control and Prevention (CDC) supports the development of school to promote physical activity and healthy eating. Veugelers and Fitzgerald (2005:432) emphasized that it is crucial to establish the effectiveness of school programs to support broader implementation of healthy lifestyles.The Iowa Department of Public Health has a goal to improve the health of children through the promotion of a healthy lifestyle. A healthy lifestyle is beneficial for all children and helps children with obesity and overweight problems reduce their weight. The Iowa Nutrition Network, housed in the Department of Public Health, coordinates the Building and Strengthening Iowa Community Support for Nutrition and Physical Activity Program (BASICS), which uses a social marketing model to encourage and empower children, parents, and caregivers to eat healthily and be physically active. The BASICS program provides federal funding for community coalitions to expand nutrition and physical activity education serving Supplemental Nutrition Assistance Program (SNAP) recipients and SNAP-eligible populations. The goal of the program is to provide educational that increase opportunities for low-income audiences to make healthy food choices consistent with the dietary advice of MyPyramid (www. …

Yogurt consumption is associated with better diet quality and metabolic profile in American men and women

The evidence-based Dietary Guidelines for Americans recommends increasing the intake of fat-free or low-fat milk and milk products. However, yogurt, a nutrient-dense milk product, has been understudied. This cross-sectional study examined whether yogurt consumption was associated with better diet quality and metabolic profile among adults (n = 6526) participating in the Framingham Heart Study Offspring (1998-2001) and Third Generation (2002-2005) cohorts. A validated food frequency questionnaire was used to assess dietary intake, and the Dietary Guidelines Adherence Index (DGAI) was used to measure overall diet quality. Standardized clinical examinations and laboratory tests were conducted. Generalized estimating equations examined the associations of yogurt consumption with diet quality and levels of metabolic factors. Approximately 64% of women (vs 41% of men) were yogurt consumers (ie, consumed >0 servings/week). Yogurt consumers had a higher DGAI score (ie, better diet quality) than nonconsumers. Adjusted for demographic and lifestyle factors and DGAI, yogurt consumers, compared with nonconsumers, had higher potassium intakes (difference, 0.12 g/d) and were 47%, 55%, 48%, 38%, and 34% less likely to have inadequate intakes (based on Dietary Reference Intake) of vitamins B2 and B12, calcium, magnesium, and zinc, respectively (all P ≤ .001). In addition, yogurt consumption was associated with lower levels of circulating triglycerides, glucose, and lower systolic blood pressure and insulin resistance (all P < .05). Yogurt is a good source of several micronutrients and may help to improve diet quality and maintain metabolic well-being as part of a healthy, energy-balanced dietary pattern.

Dairy product intake in relation to glucose regulation indices and risk of type 2 diabetes

Background and aimA high intake of dairy has been linked to lower risk of type 2 diabetes (T2D). The relationship between dairy intake and glucose metabolism is still not well understood. The aim of this study was to investigate the relation between the intake of total dairy and dairy subgroups and T2D and measures of glucose metabolism. Methods and resultsA total of 5953 Danish men and women aged 30–60 years without baseline diabetes or cardiovascular diseases were included in this prospective analysis. The dairy intake at baseline was categorised into low-fat dairy, full-fat dairy, milk and milk products, cheese and fermented dairy. Fasting plasma glucose (FPG), 2-h plasma glucose (2hPG), HbA1c, insulin resistance (HOMA2-IR) and beta-cell function (HOMA2-B) were considered at 5-year follow-up. In the maximally-adjusted model (demographics, lifestyle factors, dietary factors and waist), cheese intake was inversely associated with 2hPG (β = −0.048, 95% CI −0.095; −0.001). Fermented dairy intake was inversely associated with FPG (β = −0.028, 95% CI −0.048; −0.008) and HbA1c (β = −0.016, 95% CI −0.030; −0.001). Total dairy intake and the dairy subgroups were not related to HOMA-IR and HOMA-B in the maximally-adjusted model. Furthermore, there was no significant association between intake of total dairy or any of the dairy subgroups and incidence of T2D. ConclusionOur data suggest a modest beneficial effect of cheese and fermented dairy on glucose regulation measures; however, this did not translate into a significant association with incident T2D.

Skinny on Low-fat and Fat-free Milk and Milk Products

Whether you are young or old, consuming fat-free and low-fat milk products every day is important for good health. This 5-page fact sheet highlights the purpose of including foods from the Milk group in the diet and the daily amounts needed for children and adults. It also includes helpful hints for those who are lactose intolerant. Lastly, there are tips for how to increase your daily intake of milk and milk products. Written by Lauren Headrick and Karla P. Shelnutt and published by the UF Department of Family Youth and Community Sciences, April 2011.