Milk-based Drinks Research Articles

More than two-thirds of dietary iodine in children in northern Ghana is obtained from bouillon cubes containing iodized salt.

Bouillon cubes are widely consumed by poor households in sub-Saharan Africa. Because their main ingredient is salt, bouillon cubes could be a good source of iodine if iodized salt is used in their production and if their consumption by target groups is high. Our objective was to measure the iodine content of bouillon cubes, estimate their daily intake in school-aged children and evaluate their potential contribution to iodine intakes. In a cross-sectional study, we measured urinary iodine concentrations (UIC) and estimated total daily iodine intakes. We administered a questionnaire on usage of bouillon cubes. We measured the iodine content of bouillon cubes, household salt, drinking-water and milk products. Primary schools in northern Ghana. Schoolchildren aged 6-13 years. Among school-aged children (n 250), median (interquartile range) UIC and estimated iodine intake were 242 (163-365) µg/l and 129 (85-221) µg/d, indicating adequate iodine status. Median household salt iodine concentration (n 100) was only 2·0 (0·83-7·4) µg/g; 72 % of samples contained <5 µg iodine/g. Iodine concentrations in drinking-water and milk-based drinks were negligible. Median iodine content of bouillon cubes was 31·8 (26·8-43·7) µg/g, with large differences between brands. Estimated median per capita consumption of bouillon cubes was 2·4 (1·5-3·3) g/d and median iodine intake from bouillon cubes was 88 (51-110) µg/d. Despite low household coverage with iodized salt, iodine nutrition in school-aged children is adequate and an estimated two-thirds of their dietary iodine is obtained from bouillon cubes.

Impact of diet on tooth erosion.

Data sourcesPubMed, Web of Science, Scopus, Science Direct, EBSHost, Scientific Electronic Library online (SciELO).Study selectionPopulation-based cross-sectional and longitudinal studies assessing tooth erosion and diet, conducted in children and adolescents between eight and 19 years reporting on the permanent dentition were considered.Data extraction and synthesisStudies were selected independently by two reviewers and standard data items extracted. Study quality was assessed using the STROBE (Strengthening the Reporting of Observational studies in Epidemiology) statement and Newcastle-Ottawa Quality Assessment Scale (NOS). The pooled effect of dietary habits on tooth erosion occurrence was calculated using a fixed and a random model (OR and 95%CI).ResultsThirteen studies involving a total of 16,661 children were included. Eleven of the studies were cross-sectional and two longitudinal. Dietary habits data were mainly obtained from brief dietary assessments (69.2%) with food amount (weighed or estimated) and food frequency questionnaires used less commonly (15.4%). Most dietary assessments were self-administered (84.6%), assessed diet on a single occasion (61.5%) and required recalls of a week or more days or usual behaviours (46.2%). Meta-analyses were carried out for carbonated/soft drinks, sports drinks, milk-based drinks, yogurt, confectionery and snacks and acidic natural fruit drinks. Higher consumption of carbonated drinks or acid snacks/sweets and for acid fruit juices increased the odds for tooth erosion, while higher intake of milk and yogurt reduced the odds of erosion (see table).ConclusionsThe evidence indicated that some dietary habits (soft drinks, acidic snacks/sweets and acidic fruit juices) increased the odds for erosion occurrence, while milk or yogurt produced a protective effect. Methodological issues were shown to partly explain the heterogeneity of the data for some dietary products.

The Sugar Levy: A Briefing

In March 2016, George Osborne announced a ‘sugar levy’ on soft drink companies to start in April 2018. Under this policy, companies will be taxed on sales of medium and high sugar drinks (excluding fruit juice and milk-based drinks). As an anti-obesity policy, the sugar levy seems arbitrary. Consumption of both sugar and sugary drinks has been falling for years while obesity has been rising. Soft drinks make only a small contribution to average calorie intake. Comparisons between European countries show no correlation between sugary drink consumption and obesity. The Office for Budget Responsibility says the levy will increase inflation by 0.25% in 2018-19 thereby adding £1 billion to accrued interest payments on index-linked gilts. The inflationary effect will raise the cost of index-linked salaries, pensions and benefits by many millions of pounds. The levy will also require additional funding for enforcement and administration. The sugar levy will be loss-making and will give companies the perverse incentive to raise sugar levels up to the threshold of each tax bracket.

The Rapid Measurement of Benzodiazepines in a Milk-Based Alcoholic Beverage Using QuEChERS Extraction and GC-MS Analysis.

Benzodiazepines (BDZs) are widely used as tranquilizers and anti-depressive drugs in common clinical practice. However, their ready availability and their synergistic effects with alcohol make them attractive for criminal intentions. To prove criminal action for legal reasons, it is often necessary to analyze beverage residues from a crime scene. Milk-based alcoholic drinks (whiskey creams) are gaining popularity due to their lower alcohol content pleasant taste. However, the complexity of this sample, containing proteins and fatty acids, can mask the presence of drugs or other substances in standard analysis methods. These characteristics make whiskey creams highly suitable for illicit purposes. In this study, eight BDZs, including diazepam, chlordiazepoxide, clobazam, flunitrazepam, bromazepam, flurazepam, nitrazepam and clonazepam, were extracted from whiskey cream using the Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method and analyzed using GC-MS. The QuEChERS protocol can efficiently separate most of the matrix from the target compounds while maintaining acceptable recoveries. The presented method is simple and rapid and has been validated in terms of precision, accuracy and recoveries. Limits of detection and limits of quantitation were in the range of 0.02-0.1 and 0.1-0.5 µg/mL, respectively. Whiskey cream beverages, fortified with commercial drugs at 20 µg/mL, were extracted and analyzed demonstrating the applicability of the method in forensic analysis.

Effect of increased intake of skimmed milk, casein, whey or water on body composition and leptin in overweight adolescents: a randomized trial.

Dairy proteins may support muscle protein synthesis and improve satiety in adults. However, there are limited studies using exact measures of body composition, especially in adolescents. This study investigates the effect of milk proteins and water on body composition and leptin in overweight adolescents. Subjects (n = 193) aged 12-15 years were randomized to drink 1 L d(-1) of skimmed milk, whey, casein (all milk-based drinks 35 g protein L(-1) ) or water for 12 weeks. Twenty participants dropped out. A pre-test control group of 32 adolescents was examined 12 weeks before start of intervention. Outcomes included leptin and dual-energy X-ray absorptiometry scanning. The effects of the milk-based drinks on body composition and leptin were compared with baseline, pre-test control and water. Lean mass index (LMI) increased compared to baseline (all 95% confidence intervals 0.05-0.50 kg m(-2) , all P ≤ 0.009) and the pre-test control group (0.044-0.247 kg m(-2) , P ≤ 0.002) for all four test drinks. Fat mass index (FMI) increased only for milk-based drink groups compared with baseline (0.15-0.67 kg m(-2) , P < 0.001) and also compared with water (0.029-0.255 kg m(-2) , P ≤ 0.011). For pre-test control, there was no change in FMI or LMI. Leptin increased in the casein (1.016-3.246 ng mL(-1) , P < 0.001; 0.952-3.294 ng mL(-1) , P < 0.001) and whey groups (0.135-2.273 ng mL(-1) , P = 0.027; 0.069-2.322, P = 0.038) compared with water and pre-test control group, respectively. Although milk proteins increased LMI in overweight adolescents, there was a concurrent increase in FMI and leptin, whereas water only resulted in increased LMI. Thus, increased water intake may be beneficial for body composition in overweight adolescents.

Effect of milk proteins on linear growth and IGF variables in overweight adolescents

ObjectiveMilk may stimulate growth acting via insulin-like growth factor-I (IGF-I) secretion but the effect in adolescents is less examined. This study investigates the effect of milk proteins on linear growth, IGF-I, IGF binding protein-3 (IGFBP-3) and IGF-I/IGFBP-3 ratio in overweight adolescents. DesignThe trial included 193 overweight adolescents aged 12–15years. They were randomized to drink 1L/day of: skimmed milk, whey, casein or water for 12weeks; all milk-based drinks contained 35g protein/L. A subgroup of 32 adolescents was examined 12weeks before they were randomized into the groups and started the intervention (pre-test control group). Examinations included anthropometry, diet registration and blood samples which were analyzed for IGF-I and IGFBP-3 by chemiluminescence methods. The effects of milk-based drinks on linear growth, IGF-I, IGFBP-3 and IGF-I availability, calculated as the IGF-I/IGFBP-3 ratio, were compared with baseline, the pre-test control group and water. ResultsIGF-I increased with skimmed milk (P=0.015) and tended to increase with casein (P=0.075) compared to the pre-test control group. IGFBP-3 but not IGF-I increased with skimmed milk (P=0.006) and casein (P=0.001) compared to water. There was no difference in height or height Z-score for any of the milk-based test drink groups compared to water or compared to the pre-test control group. However, height Z-score decreased within the whey group. ConclusionsSkimmed milk and casein may have a stimulating effect on the IGF-I system whereas there was no positive effect on height in overweight adolescents during this 12week intervention.

Dietary changes during pregnancy and the postpartum period in Singaporean Chinese, Malay and Indian women: the GUSTO birth cohort study.

To examine changes in food consumption during pregnancy and the postpartum period in women of major Asian ethnic groups. Using interviewer-administered questionnaires, we assessed changes in food consumption during pregnancy (26-28 weeks' gestation) and the postpartum period (3 weeks after delivery) as compared with the usual pre-pregnancy diet. Singapore. Pregnant women (n 1027) of Chinese, Malay and Indian ethnicity (mean age 30·4 (SD 5·2) years) who participated in the Growing Up in Singapore Towards healthy Outcomes (GUSTO) study. During pregnancy, participants tended to increase their consumption of milk, fruit and vegetables and decrease their consumption of tea, coffee, soft drinks and seafood (all P < 0·001). Most participants reported adherence to traditional restrictions ('confinement') during the early postpartum period (Chinese: 94·8 %, Malay: 91·6 %, Indian: 79·6 %). During the postpartum period, participants tended to increase their consumption of fish and milk-based drinks and decrease their consumption of noodles, seafood, and chocolates and sweets (all P < 0·001). Ethnic differences in food consumption were pronounced during the postpartum period. For example, most Chinese participants (87·2 %) increased their ginger consumption during the postpartum period as compared with smaller percentages of Malays (31·8 %) and Indians (40·8 %; P for ethnic difference <0·001). Similar ethnic differences were observed for cooking wine/alcohol, herbs and spices, and herbal tea consumption. Marked changes in food consumption that reflect both modern dietary recommendations and the persistence of traditional beliefs were observed in Singaporean women during pregnancy and the postpartum period. Traditional beliefs should be considered in interventions to improve dietary intakes during these periods.

Nutritional adequacy of diets containing growing up milks or unfortified cow's milk in Irish children (aged 12–24 months)

BackgroundGrowing up milks (GUM) are milk-based drinks with added vitamins and minerals intended for children aged 12–36 months. Few data are available on the consumption of GUM and their role in the diets of young children.ObjectiveTo determine the nutritional adequacy of two groups of 12–24-month-old Irish children by type of milk consumption (consumers or non-consumers of GUM).DesignUsing data from a cross-sectional study of Irish children, the National Pre-School Nutrition Survey (2010–2011), two groups of children were defined. The groups included children aged 12–24 months with an average daily total milk intake of at least 300 g and consuming GUM (≥100 g/day) together with cow's milk (n=29) or cow's milk only (n=56).ResultsWhile average total daily energy intakes were similar in both consumers and non-consumers of GUM, intakes of protein, saturated fat, and vitamin B12 were lower and intakes of carbohydrate, dietary fibre, iron, zinc, vitamins C and D were higher in consumers of GUM. These differences in nutrient intakes are largely attributable to the differences in composition between GUM and cow's milk. For both consumers and non-consumers of GUM, intakes of carbohydrate and fat were generally in line with recommendations while intakes of protein, dietary fibre and most micronutrients were adequate. For children consuming cow's milk only, high proportions had inadequate intakes of iron and vitamin D; however, these proportions were much lower in consumers of GUM.ConclusionsConsumption of GUM reduced the risk of inadequacies of iron and vitamin D, two nutrients frequently lacking in the diets of young children consuming unfortified cow's milk only.

Casein improves brachial and central aortic diastolic blood pressure in overweight adolescents: a randomised, controlled trial.

Arterial stiffness, blood pressure (BP) and blood lipids may be improved by milk in adults and the effects may be mediated via proteins. However, limited is known about the effects of milk proteins on central aortic BP and no studies have examined the effects in children. Therefore, the present trial examined the effect of milk and milk proteins on brachial and central aortic BP, blood lipids, inflammation and arterial stiffness in overweight adolescents. A randomised controlled trial was conducted in 193 overweight adolescents aged 12-15 years. They were randomly assigned to drink 1 litre of water, skimmed milk, whey or casein for 12 weeks. The milk-based test drinks contained 35g protein/l. The effects were compared with the water group and a pretest control group consisting of thirty-two of the adolescents followed 12 weeks before the start of the intervention. Outcomes were brachial and central aortic BP, pulse wave velocity and augmentation index, serum C-reactive protein and blood lipids. Brachial and central aortic diastolic BP (DBP) decreased by 2·7% (P=0·036) and 2·6% (P=0·048), respectively, within the casein group and the changes were significantly different from those of the pretest control group (P=0·040 and P=0·034, respectively). There was a significant increase in central aortic DBP, and in brachial and central systolic BP in the whey group compared with the water group (P=0·003, P=0·009 and P=0·002, respectively). There were no changes in measures of arterial stiffness or blood lipid concentrations. A high intake of casein improves DBP in overweight adolescents. Thus, casein may be beneficial for younger overweight subjects in terms of reducing the long-term risk of CVD. In contrast, whey protein seems to increase BP compared with drinking water; however, water may be considered an active control group.

Skim Milk, Whey, and Casein Increase Body Weight and Whey and Casein Increase the Plasma C-Peptide Concentration in Overweight Adolescents1–4

In adults, dietary protein seems to induce weight loss and dairy proteins may be insulinotropic. However, the effect of milk proteins in adolescents is unclear. The objective was to test whether milk and milk proteins reduce body weight, waist circumference, homeostatic model assessment, plasma insulin, and insulin secretion estimated as the plasma C-peptide concentration in overweight adolescents. Overweight adolescents (n= 203) aged 12–15 y with a BMI of 25.4 ± 2.3 kg/m2(mean ± SD) were randomized to 1 L/d of skim milk, whey, casein, or water for 12 wk. All milk drinks contained 35 g protein/L. Before randomization, a subgroup of adolescents (n= 32) was studied for 12 wk before the intervention began as a pretest control group. The effects of the milk-based test drinks were compared with baseline (wk 0), the water group, and the pretest control group. Diet and physical activity were registered. Outcomes were BMI-for-age Z-scores (BAZs), waist circumference, plasma insulin, homeostatic model assessment, and plasma C-peptide. We found no change in BAZ in the pretest control and water groups, whereas it was greater at 12 wk in the skim milk, whey, and casein groups compared with baseline and with the water and pretest control groups. The plasma C-peptide concentration increased from baseline to wk 12 in the whey and casein groups and increments were greater than in the pretest control (P< 0.02). There were no significant changes in plasma C-peptide in the skim milk or water group. These data suggest that high intakes of skim milk, whey, and casein increase BAZs in overweight adolescents and that whey and casein increase insulin secretion. Whether the effect on body weight is primary or secondary to the increased insulin secretion remains to be elucidated.

Kinetics, safety and tolerability of (R)-3-hydroxybutyl (R)-3-hydroxybutyrate in healthy adult subjects

Induction of mild states of hyperketonemia may improve physical and cognitive performance. In this study, we determined the kinetic parameters, safety and tolerability of (R)-3-hydroxybutyl (R)-3-hydroxybutyrate, a ketone monoester administered in the form of a meal replacement drink to healthy human volunteers. Plasma levels of β-hydroxybutyrate and acetoacetate were elevated following administration of a single dose of the ketone monoester, whether at 140, 357, or 714mg/kg body weight, while the intact ester was not detected. Maximum plasma levels of ketones were attained within 1–2h, reaching 3.30mM and 1.19mM for β-hydroxybutyrate and acetoacetate, respectively, at the highest dose tested. The elimination half-life ranged from 0.8–3.1h for β-hydroxybutyrate and 8–14h for acetoacetate. The ketone monoester was also administered at 140, 357, and 714mg/kg body weight, three times daily, over 5days (equivalent to 0.42, 1.07, and 2.14g/kg/d). The ketone ester was generally well-tolerated, although some gastrointestinal effects were reported, when large volumes of milk-based drink were consumed, at the highest ketone monoester dose. Together, these results suggest ingestion of (R)-3-hydroxybutyl (R)-3-hydroxybutyrate is a safe and simple method to elevate blood ketone levels, compared with the inconvenience of preparing and consuming a ketogenic diet.

Effects of milk casein-derived tripeptides Ile-Pro-Pro, Val-Pro-Pro, and Leu-Pro-Pro on enzymes processing vasoactive precursors in vitro

Milk-based drinks containing casein-derived tripeptides isoleucine-proline-proline (Ile-Pro-Pro) and valine-proline-proline (Val-Pro-Pro) have been shown to possess antihypertensive and vascular endothelium-protecting properties in hypertensive animal models. Furthermore in clinical intervention trials they reduce blood pressure and arterial stiffness. The exact mechanisms are not known, but inhibition of angiotensin converting enzyme 1 (ACE1) has been suggested mainly to mediate these beneficial effects. The present study investigated the in vitro effects of three tripeptides: Ile-Pro-Pro, Val-Pro-Pro and leqcine-proline-proline (Leu-Pro-Pro) on four renin-angiotensin system enzymes: ACE1, ACE2, chymase, and cathepsin G. Also their effects on arginase I, a critical enzyme in L-arginine-nitric oxide pathway, were studied. It was shown, apparently for the first time, that the inhibitory effects of Ile-Pro-Pro, Val-Pro-Pro and Leu-Pro-Pro on ACE1 at micromolar concentrations are competitive in nature. Therefore the efficacy of inhibition is largely dependent on the amount of substrate present. Inhibition of ACE2 and arginase I was reached only at concentrations three orders of magnitude greater. No inhibition of chymase and cathepsin G was observed by the tripeptides. The findings support the hypothesis that Ile-Pro-Pro, Val-Pro-Pro and Leu-Pro-Pro act favourably on blood pressure mainly by selective inhibition of ACE1.

Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry

A method for the determination of cyanidin-3-glucoside (red kernel colour, RKC) in various matrices, including carbonated soft drinks, fruit-based soft drinks, sugar confectionery and milk-based drinks, by high performance liquid chromatography (HPLC) based on UV–Vis detection (at 520 nm) have been developed. Pre-treatment procedures for various matrices have been optimised. For soft drinks, the pH values were adjusted to 2.0, and sugar confectionery and milk-based drinks were extracted with 30 and 50% methanol in 0.1% formic acid (pH ∼ 2.5) aqueous solutions, respectively. The limits of detection for the established methods ranged from 0.2 mg/kg for soft drinks to 2.0 mg/kg for the sugar confectionery and milk-based drinks with the relative standard deviations lower than 7%, which satisfy the method performance requirements for quality control for the beverages. The stability of the colourant RKC under various thermal and pH conditions was investigated by quadruple time-of-flight mass spectrometry (Q-TOF-MS). The main colourant component of RKC, cyanidin-3-glucoside (Cyd-3-Glu), lost the glucose entity under thermal treatment. A new component was identified when RKC degraded under various pH conditions and a degradation pathway is proposed. The results will assist in understanding the degradation mechanism of the colourant Cyd-3-Glu.

Manipulation of glycemic response with isomaltulose in a milk‐based drink does not affect cognitive performance in healthy adults

Previous research suggests that glucoregulation and nutrient interventions, which alter circulating glucose, impact cognitive function. To examine the effect of modulating glycemic response using isomaltulose on cognitive function 24 healthy male adult participants consumed energy and macronutrient-matched milk-based drinks containing 50 g isomaltulose, 50 g sucrose or a water control in a counterbalanced within-subject design. Interstitial glucose was measured continuously in 12 subjects and all provided 9 capillary measures on each test day. A 30-min cognitive test battery was administered before and twice (+35 and +115 min) after drink ingestion. Immediate, delayed, recognition, verbal and working memory, and psychomotor performance were assessed. Glycemic profiles induced by the drinks differed significantly during the first but not the second post-drink test battery. Neither administration of the sucrose nor isomaltulose drinks produced consistent effects on verbal or working memory, or psychomotor performance. This study used isomaltulose as an investigative tool to lower glycemic response. Importantly, it demonstrates a lack of effect of modulating glucose on cognitive performance based on reliable, continuously measured glycemia. It refutes the hypothesis that glycemia is associated with cognitive performance and questions the suggestion that isomaltulose has an effect on cognitive performance.

Long-term intervention with Lactobacillus helveticus fermented milk reduces augmentation index in hypertensive subjects.

Background:The milk casein-derived biologically active tripeptides, isoleucyl-prolyl-proline (Ile-Pro-Pro) and valyl-prolyl-proline (Val-Pro-Pro), have documented antihypertensive effect probably related to reduced angiotensin formation. It has been suggested that these tripeptides may reduce arterial stiffness and improve endothelial function. Our aim was to evaluate whether the milk-based drink containing Ile-Pro-Pro and Val-Pro-Pro influence arterial stiffness, measured as augmentation index (AIx), and endothelial function in man.Methods:In a double-blind parallel group intervention study, 89 hypertensive subjects received daily peptide milk containing a low dose of tripeptides (5 mg/day) for 12 weeks and a high dose (50 mg/day) for the following 12 weeks, or a placebo milk drink to titrate the dose–response effect. Arterial stiffness was assessed by pulse wave analysis at the beginning and end of each intervention period. Endothelial function was tested by examining pulse wave reflection response to sublingual nitroglycerin and salbutamol inhalation. Blood pressure was measured by using office and 24-h ambulatory blood pressure measurement.Results:At the end of the second intervention period, AIx decreased significantly in the peptide group compared with the placebo group (peptide group −1.53% (95% confidence interval (CI) −2.95 to −0.12), placebo group 1.20% (95% CI 0.09–2.32), P=0·013). No change in endothelial function index was observed (peptide group 0.02 (95% CI −0.06 to 0.08), placebo group 0.04 (95% CI −0.04 to 0.12), P=0.85). There were no statistically significant differences between the effects of the peptide and placebo treatment on office and 24-h ambulatory blood pressure.Conclusions:Long-term treatment with Lactobacillus helveticus-fermented milk containing bioactive peptides reduces arterial stiffness expressed as AIx in hypertensive subjects.

Milk-Based Nutritional Supplements in Conjunction With Lifestyle Intervention in Overweight Adolescents.

There are limited data on successful weight management approaches among adolescents from underserved communities. The primary aim of this study was to obtain preliminary data on the efficacy, safety, and acceptability of a lifestyle intervention with milk-based supplements among adolescents from underserved communities. The secondary aims of this study were to assess change in adiposity indices and metabolic indices and to measure compliance. The authors conducted a 12-week open-labeled lifestyle intervention. Adolescents were taught a structured meal plan, including the use of 2 milk-based supplements daily, and participated in weekly lifestyle counseling. Overweight was defined as a body mass index >85th percentile. Percent total body fat was estimated using bioelectric impedance. Fasting blood samples were used to measure insulin indices and other biochemical safety tests. The sample consisted of 40 adolescents (70% girls, 83% minority). Although there was no significant change in body mass index (median [Q1, Q3]; -0.10 [-0.91, 0.61] kg/m(2), P = .26), participants showed a decrease in body mass index z score (-0.03 [-0.08, 0.01] SD, P = .01]), weight z score (-0.04 [-0.11, 0.02] SD, P = .001), and percent total body fat (-1.20 [-2.55, -0.12]%, P = .0001). No new onset of type 2 diabetes mellitus was reported, and plasma vitamin D increased (P < .01). Consumption of milk-based drinks increased from a median of 4.5 to 13.5 servings per week, whereas sugary beverages decreased from 8.0 to 3.8 servings per week. A lifestyle intervention that includes milk-based supplements may safely improve some adiposity indices and decrease intake of sugary beverages among overweight adolescents from underserved areas.

Effects of milk ingestion on prolonged exercise capacity in young, healthy men

Objective The effects of fluid intake during prolonged exercise have been extensively studied but at present there exists little information on the effects of milk-based drinks on the response to prolonged exercise. Thus, the purpose of this study was to investigate the effects of milk-based drinks on exercise capacity. Methods Eight healthy males (age 24 ± 4 y, height 1.76 ± 0.04 m, mass 68.9 ± 9.5 kg, body fat 12.5 ± 2.4%, peak oxygen consumption 4.3 ± 0.6 L/min) exercised to volitional exhaustion at 70% peak oxygen consumption on four occasions. Subjects ingested 1.5 mL/kg body mass of plain water, a carbohydrate-electrolyte solution, low-fat (0.1%) milk, or low-fat (0.1%) milk with added glucose before and every 10 min during exercise. The effect of the drink on exercise capacity and the cardiovascular, metabolic, and thermoregulatory responses to prolonged exercise were examined. Results Exercise time to exhaustion was not significantly influenced by the drink ingested ( P = 0.19), but there was a tendency for subjects to exercise longer when the carbohydrate-electrolyte (110.6, range 82.0–222.7 min), milk (103.3, range 85.7–228.5 min), or milk plus glucose (102.8, range 74.3–167.1 min) was ingested compared with water (93.3, range 82.4–192.3 min). The solution ingested did not influence the cardiovascular, metabolic, or thermoregulatory response to exercise. Conclusion The results of this study suggest that although the low-fat milk-based fluids did not enhance exercise capacity over that seen with the ingestion of plain water, the effect was comparable to that observed with a carbohydrate-electrolyte beverage.

Probiotic intervention has strain-specific anti-inflammatory effects in healthy adults

To evaluate the effects of three potentially anti-inflammatory probiotic bacteria from three different genera on immune variables in healthy adults in a clinical setting based on previous in vitro characterization of cytokine responses. A total of 62 volunteers participated in this randomized, double-blind and placebo-controlled parallel group intervention study. The volunteers were randomized to receive a milk-based drink containing either Lactobacillus rhamnosus GG (LGG), Bifidobacterium animalis ssp. lactis Bb12 (Bb12), or Propionibacterium freudenreichii ssp. shermanii JS (PJS) or a placebo drink for 3 wk. Venous blood and saliva samples were taken at baseline and on d 1, 7 and 21. Fecal samples were collected at baseline and at the end of intervention. The serum hsCRP expressed as the median AUC(0-21) (minus baseline) was 0.018 mg/L in the placebo group, -0.240 mg/L in the LGG group, 0.090 mg/L in the Bb12 group and -0.085 mg/L in the PJS group (P = 0.014). In vitro production of TNF-alpha from in vitro cultured peripheral blood mononuclear cells (PBMC) was significantly lower in subjects receiving LGG vs placebo. IL-2 production from PBMC in the Bb12 group was significantly lower compared with the other groups. In conclusion, probiotic bacteria have strain-specific anti-inflammatory effects in healthy adults.

Effects of weaning cereals with different phytate contents on hemoglobin, iron stores, and serum zinc: a randomized intervention in infants from 6 to 12 mo of age

Weaning foods frequently contain phytate, an inhibitor of iron and zinc absorption, which may contribute to the high prevalence of iron and zinc deficiency seen in infancy. The objective was to investigate whether either an extensive reduction in the phytate content of infant cereals or the use of milk-based, iron-fortified infant formula would improve iron and zinc status in infants. In a double-blind design, infants (n = 300) were randomly assigned to 3 cereal groups from 6 to 12 mo of age: commercial milk-based cereal drink (MCD) and porridge (CC group), phytate-reduced MCD and phytate-reduced porridge (PR group), or milk-based infant formula and porridge with the usual phytate content (IF group). Venous blood samples were collected at 6 and 12 mo. Dietary intake was recorded monthly. After the intervention, 267 infants remained in the analysis. Hemoglobin concentrations of < 110 g/L, serum ferritin concentrations of < 12 microg/L, and serum zinc concentrations of < 10.7 micromol/L had overall prevalences at baseline and 12 mo of 28% and 15%, 9% and 18%, and 22% and 27%, respectively. After the intervention, there were no significant differences in any measure of iron or zinc status between the CC and the PR groups. However, hemoglobin was significantly higher (120 g/L compared with 117 g/L; P = 0.012) and the prevalence of anemia was lower (13% compared with 23%; P = 0.06) in the PR group than in the IF group, which could be explained by differences in daily iron intake between the 2 groups. Extensive reduction in the phytate content of weaning cereals had little long-term effect on the iron and zinc status of Swedish infants.

Iron fortification in the Americas.

Food fortification is an important complement to food-based approaches to satisfy the nutritional needs of people in developing as well as developed countries. The Pan American Health Organization identified iron fortification of foods as one of the strategies for the control of iron deficiency in the Americas. Currently, iron fortification of foods is widely implemented in Central and South America. Wheat and maize, which are staple foods in the region, are considered vehicles for universal fortification. The addition of micronutrients to wheat flour was first introduced in the United States in the 1940s. In Latin America, Chile started with the fortification of wheat flour in the early 1950s. During the 1960s, legislation regarding the addition of iron and B vitamins similar to U.S. levels was proposed in a number of Latin American countries; as a consequence some millers began to fortify on a voluntary basis. Since the 1990s, however, all countries in the region, except Argentina and Uruguay, introduced mandatory wheat flour fortification. Gradually wheat flour fortification has been implemented in the majority of Central America, South America, and the Caribbean countries. Venezuela started a national fortification program using precooked maize flour. Active efforts are under way to overcome the technical limitations of fortifying nixtamalized (i.e., added) maize flours commonly consumed in Mexico and Central America. Corn flour has potent inhibitors of iron absorption, mainly phytic acid (˜550 mg/100 g), and the nixtamalization process adds calcium as a carryover after boiling the corn with quicklime-calcium hydroxide. There are also national and regional intervention programs, with high coverage of the population, that include delivery of targeted iron-fortified foods such as infant complementary foods, milk-based fortified drinks, cereal-based fortified drinks, and biscuits, among others. The majority of these programs are still aimed at preventing malnutrition in vulnerable groups; nevertheless, all of them include fortification with a vitamin-mineral premix that contains iron. In addition, commercially iron-fortified processed foods are available in the region. In this article, the main features of current iron fortification practices in Latin America will be revisited.