Total Dairy Products Research Articles

Consumption of dairy products and odds of breast cancer: an Iranian case-control study.

Data on the link between total and individual dairy product consumption and risk of breast cancer are controversial, especially in Middle Eastern populations. This study aimed to evaluate the association between total and individual dairy product consumption and odds of breast cancer among Iranian women. In the context of a population-based case-control study on 350 patients with pathologically confirmed cases of breast cancer and 700 age-matched controls, we assessed dietary intakes using a 106-item semi-quantitative dish-based food frequency questionnaire. Consumption of low- and high-fat dairy products as well as dietary intakes of pasteurized milk, cheese and yogurt were computed. Mean (± SD) age and BMI of study participants was 62.4 ± 10.8 y and 24.3 ± 5.2kg/m2, respectively. After controlling for potential covariates, individuals in the top quartile of low-fat dairy product intake were less likely to have breast cancer than those in the bottom quartile (OR 0.08; 95% CI 0.05-0.16), while those with the highest intake of high-fat dairy intake had greater odds for breast cancer than those with the lowest intake (OR 8.62; 95% CI 4.78-15.55). Despite lack of a significant association between yogurt and cheese consumption and odds of breast cancer, we found a positive association between total milk intake (OR 1.76; 95% CI 1.16-2.65) and breast cancer, after controlling for potential confounders. Low-fat dairy intake was inversely and high-fat dairy consumption was positively associated with breast cancer. No significant association was found between yogurt and cheese consumption and breast cancer, while total milk intake was associated with a greater odds of breast cancer.

Total, low-fat, and full-fat dairy consumption and risk of metabolic syndrome among workers.

Dairy products may play a beneficial role against metabolic syndrome; however, epidemiological evidence is scarce in Asian populations, who consume less dairy than Western populations. We prospectively investigated the association between dairy product intake, both overall and by fat content, and metabolic syndrome in a Japanese working population. Participants were 1014 workers (aged 19-68 years) without metabolic syndrome at baseline who completed a 3-year follow-up survey. Dietary intake was assessed using a validated self-administered diet history questionnaire. Metabolic syndrome was defined according to the Joint Interim Statement (JIS) criteria. Multiple logistic regression was used to estimate the odds ratio of metabolic syndrome according to tertile of total, low-fat, and full-fat dairy product intake with adjustment for covariates. At the 3-year follow-up, 66 (6.5%) workers were newly identified as having metabolic syndrome. A trend towards decreased odds of developing metabolic syndrome was observed among those in the highest tertile of total and full-fat dairy product intake: multivariable-adjusted odds ratio for the highest versus lowest tertile was 0.54 (95% CI 0.26-1.12; P for trend=0.094) for total dairy products and 0.50 (95% CI 0.24-1.05; P for trend=0.038) for full-fat dairy products. Low-fat dairy intake was not associated with metabolic syndrome. Our results suggest that higher intake of full-fat, but not low-fat, dairy products may be associated with a lower risk of metabolic syndrome among Japanese.

Humans possess the ability to discriminate food fat content solely based on retronasal olfaction

Dietary fat overconsumption contributes to the development of obesity and related comorbidities; however, its sensory perception is poorly understood. Although humans can discriminate between vapor-phase fatty acids, both ortho- and retronasally, evidence of orthonasal fat discrimination in real foods is limited, and non-existent for retronasal olfaction.In two experiments, we investigated the human ability of olfactory food fat content discrimination in dairy milk and assessed whether this ability is affected by habitual dairy intake. Participants undertook a series of DR A-not A discrimination tests (analysed with R-index analyses) coupled with perceptual ratings and a questionnaire on dairy consumption habits.In the first experiment (n = 66), ortho- and retronasal discrimination was evaluated using dairy milk samples manipulated to contain 0%, 1.5% and 3.5% fat. Subjects could discriminate between all three fat levels orthonasally (p < .001), whereas retronasally they were able to do so between 0 and 1.5% (p < .001) and 0–3.5% (p < .001). The second experiment (n = 44) focused only on retronasal discrimination, using (manipulated) dairy milk samples of 3.5%, 7%, 10.5% and 14% fat. Here, discrimination was possible between 3.5 and 14% (p < .001) and 7–14% (p < .05) samples. No effects of total dairy fat intake, total dairy product intake or dairy exposure frequency were observed on discrimination ability in both experiments.This is the first study demonstrating that humans are capable of discriminating food fat content solely based on retronasal olfaction. Results also suggest that this ability is unaffected by habitual intake.

The Association Between Dairy Product Consumption and Asthenozoospermia Risk: A Hospital-Based Case-Control Study.

Background: Evidence of an association between dairy product and main related dairy nutrient intake, and the asthenozoospermia risk have been limited and controversial.Methods: A hospital-based case-control study including 549 men with asthenozoospermia and 581 normozoospermic controls was carried out in the infertility clinics of Shengjing Hospital of China Medical University between June, 2020 and December, 2020. Dietary intake was assessed with a validated food frequency questionnaire. According to the World Health Organization guidelines, semen parameters were collected through masturbation and were measured with WLJY9000 instrument and flow cytometry. The daily intake of dairy products and related nutrients was categorized into three groups according to control distribution, and the lowest tertile was used as the reference category. An unconditional multiple logistic regression was used to estimate the odds ratios (ORs) and the corresponding 95% confidence intervals (CIs) for asthenozoospermia risk.Results: After adjustment for potential confounders, we found no statistically significant associations between the intake of total dairy products and asthenozoospermia risk (ORT3vs.T1 = 1.19, 95%CI = 0.85–1.67). Additionally, we generated null findings regarding the main related nutrients from dairy, including protein (ORT3vs.T1 = 1.19, 95%CI = 0.85–1.68), fat (ORT3vs.T1 = 1.28, 95%CI = 0.91–1.80), calcium (ORT3vs.T1 = 1.20, 95%CI = 0.85–1.68), saturated fatty acids (ORT3vs.T1 = 1.30, 95%CI = 0.92–1.83), and phosphorous (ORT3vs.T1 = 1.18, 95%CI = 0.84–1.67), and the asthenozoospermia risk. Of note, after stratification by body mass index (BMI), and the saturated fatty acids consumption from dairy was significantly associated with a higher asthenozoospermia risk (ORT3vs.T1 = 1.76, 95%CI = 1.01–3.09) among participants with a BMI below 25 kg/m2.Conclusion: This study provided limited evidence of an association between the intake of total dairy products and the main related dairy nutrients including protein, fat, calcium, saturated fatty acids, and phosphorus, and the asthenozoospermia risk. Further studies are warranted to confirm our findings in the future.

The relationship between dairy products intake and breast cancer incidence: a meta-analysis of observational studies

BackgroundThe effect of dairy products intake on breast cancer (BC) is highly controversial. This study aims to investigate the relationship between dairy intake and BC incidence.MethodsA search was carried out in PubMed, EBSCO, Web of Science, and Cochrane Library databases before January 2021. The primary objective was the risk of BC and intake of dairy products were exposure variables.ResultsThe meta-analysis comprised 36 articles with 1,019,232 participants. Total dairy products have a protective effect on female population (hazard ratio (HR) =0.95, 95% confidence interval (CI) =0.91–0.99, p = 0.019), especially for estrogen receptor-positive (ER+) (HR = 0.79, p = 0.002) and progesterone receptor-positive (PR+) BC (HR = 0.75, p = 0.027). For ER+/PR+ BC, there is a trend of protection, but it has not reached statistical significance (HR = 0.92, p = 0.075). Fermented dairy products can reduce BC risk in postmenopausal population (HR = 0.96, 95%CI = 0.93–0.99, p = 0.021), but have no protective effect on premenopausal population (HR = 0.98, 95%CI = 0.94–1.03, p = 0.52). Non-fermented dairy products have no significant effect on BC occurrence (p > 0.05). High-fat dairy products are harmful to women, without statistical difference (HR = 1.06, 95%CI = 1.00–1.13, p = 0.066). On the contrary, low-fat dairy products can protect the premenopausal population (HR = 0.94, 95%CI = 0.89–1.00, p = 0.048).ConclusionThe intake of dairy products can overall reduce BC risk in the female population, but different dairy products have varying effects on different BC subtypes and menopausal status.

Evaluation of yogurt intake status of Chinese adults in 8 cities and its relationship with metabolic syndrome in 2016

To investigate the level of yogurt intake in the Chinese population and its relationship between the level of yogurt intake and metabolic syndrome. Samples were taken from populations in 8 cities in China. Dietary surveys, physical examinations, and blood sample were collected. The level of yogurt intake of the population were calculated and evaluated. The relationship between yogurt intake and metabolic syndrome and its components was analyzed by multiple logistic regression. The yogurt intake was investigated using a diet frequency questionnaire to record the frequency and intake of yogurt in the past month. A total of 1508 respondents were included in this study, including 538 males and 970 females; the average age was 51.74 years; the distribution ratio in the North and South regions was 5∶4.The rate of Chinese population in 8 cities which eat yogurt was 50.1%. The intake of yogurt was 3.7 g/d. Yogurt accounts for 27.22% of dairy products. There were differences in the distribution of different yogurt intake groups in different genders, age groups, Body Mass Index(BMI)groups, regions, education levels, monthly income, and smoking. The differences in calcium, fruit, and total dairy product intake among different yogurt intake groups were statistically significant difference. Sample analysis found that yogurt intake was negatively correlated with metabolic syndrome and its components. We adjusted gender, age group, body mass index group, region, education grade, monthly income, smoking, total energy, protein, fat, Ca, fruit, total dairy products for multi-factor analysis and found that this negative correlation was weakened. But this negative correlation remained on abnormal blood glucose[OR=0.61(95%CI 0.42-0.89)]. The yoghurt intake of Chinese residents is low. The intake of yogurt has a negative correlation with abnormal blood glucose.

Dairy Product Intake and Long-Term Risk for Frailty among French Elderly Community Dwellers.

Dairy products (DP) are part of a food group that may contribute to the prevention of physical frailty. We aimed to investigate DP exposure, including total DP, milk, fresh DP and cheese, and their cross-sectional and prospective associations with physical frailty in community-dwelling older adults. The cross-sectional analysis was carried out on 1490 participants from the Three-City Bordeaux cohort. The 10-year frailty risk was examined in 823 initially non-frail participants. A food frequency questionnaire was used to assess DP exposure. Physical frailty was defined as the presence of at least 3 out of 5 criteria of the frailty phenotype: weight loss, exhaustion, slowness, weakness, and low physical activity. Among others, diet quality and protein intake were considered as confounders. The baseline mean age of participants was 74.1 y and 61% were females. Frailty prevalence and incidence were 4.2% and 18.2%, respectively. No significant associations were observed between consumption of total DP or DP sub-types and frailty prevalence or incidence (OR = 1.40, 95%CI 0.65–3.01 and OR = 1.75, 95%CI 0.42–1.32, for a total DP consumption >4 times/d, respectively). Despite the absence of beneficial associations of higher DP consumption on frailty, older adults are encouraged to follow the national recommendations regarding DP.

Milk, Yogurt, and Cheese Intake Is Positively Associated With Cognitive Executive Functions in Older Adults of the Canadian Longitudinal Study on Aging.

Dairy products provide essential nutrients such as calcium and vitamins B12 and D, and include bioactive peptides and fermented products, which may be beneficial for cognition, especially in older adults. Yet, few studies of large contemporary cohorts have investigated this relationship using sensitive domain-specific cognitive tests. In community-dwelling older adults of the Canadian Longitudinal Study on Aging (2011-2015), we examined cross-sectional associations between total and specific dairy product intake and performance in 3 cognitive domains (executive functions, memory, and psychomotor speed). Cheese, milk, yogurt, regular-fat, low-fat, and fermented dairy product intake frequencies were estimated using a food frequency questionnaire; participants were classified into quartiles. Multivariate analyses of covariance models were applied to estimate differences. In 7 945 participants (65-86 years, 49% women, 97% Caucasian), the mean dairy product intake was 1.9 (1.1) times/d. Total dairy product, cheese, and low-fat dairy product intakes were positively associated with the executive function domain and yogurt intake with the memory domain (all p < .05), independently of important covariates including age, gender, education, and diet quality. Intakes of total dairy product, cheese, and low-fat dairy product were associated with verbal fluency specifically (all p < .05). Participants with a dairy product intake >2.5 times/d had a higher score compared to those consuming less. No associations were found with psychomotor speed. This large cohort study suggests a specific role for dairy components in executive function phonemic verbal fluency and memory. Dairy product intake, a modifiable factor, may be targeted in cognitive health-promoting interventions.

Dairy Consumption and Risk of Cancer: An 11 Year Prospective Cohort Study of the China Kadoorie Biobank

ObjectivesConsumption of dairy products has been associated with possible higher or lower risks of some types of cancer. However, results are often inconsistent and evidence from China, particularly for prospective data, is very limited. We therefore investigated the associations between intake of dairy products and incidence of 17 common cancers in Chinese adults. MethodsThe prospective China Kadoorie Biobank study recruited slightly over 0.5 million adults, aged 30–79 years, from ten diverse regions (five urban and five rural) in China during 2004–2008. Information on the consumption frequency of major food groups, including total dairy products, was collected at baseline and periodic resurveys, using a validated interviewer-administered laptop-based questionnaire. Over a mean follow-up of 10.8 years, 29,177 incident malignant cancer cases were recorded among the 510,146 study participants, who did not have a prior history of cancer at baseline. Cox regression analyses were performed to estimate hazard ratios (HRs) for incident cancers associated with dairy intake. Analyses were stratified by age-at-risk, sex and region, and adjusted for cancer family history, education, income, alcohol intake, smoking status, physical activity, fresh fruit intake and BMI. Analyses for liver cancer was additionally adjusted for status of hepatitis B surface antigen. ResultsOverall at baseline, 68.5% of participants reported never or rare dairy consumption and 20.4% reported weekly dairy consumption (≥1 day/week), with milk accounting largely for the total dairy consumption. The multivariable-adjusted HRs per 50 g/day increase in usual dairy consumption were 1.07 (95% CI 1.04–1.10), 1.12 (1.02–1.22), 1.19 (1.01–1.41) and 1.17 (1.07–1.29) for total cancer, liver cancer, lymphoma and female breast cancer, respectively. These associations were similar across subgroups defined by baseline sociodemographic and lifestyle characteristics (e.g., sex and smoking status) and across the ten survey regions. No significant associations were observed between dairy intake and risk of the other 14 common cancer sites. ConclusionsIn this large study of Chinese adults, higher consumption of dairy products was associated with higher risks of liver cancer, lymphoma and female breast cancer. Funding SourcesWellcome Trust.

Postdiagnostic dairy products intake and colorectal cancer survival in US males and females

To evaluate the association between postdiagnostic dairy intake and survival among patients with colorectal cancer (CRC). This study analyzed data from the Nurses' Health Study (NHS) and the Health Professionals Follow-up Study (HPFS). Postdiagnostic dairy intake and other dietary and lifestyle factors were obtained from validated questionnaires. Individual dairy items including milk, cheese, yogurt, and so on were reported, and total, high-fat, and low-fat dairy intakes were derived. A total of 1753 eligible CRC cases were identified until 2012, from which 703 deaths were documented after a median follow-up time of 8.2 y, and 242 were due to CRC. Overall, when comparing those who consumed 21+servings/wk with<7 servings/wk, postdiagnostic total dairy intake did not show significant associations with CRC-specific mortality (HR: 1.35; 95% CI: 0.85, 2.13) or overall mortality (HR: 1.28; 95% CI: 0.98, 1.67). However, high-fat dairy, including whole milk and cream cheese, was positively associated with overall mortality (HR: 1.33; 95% CI: 1.08, 1.65) but not significantly with CRC-specific mortality (HR: 1.31; 95% CI: 0.91, 1.90) when comparing those who consumed 10.5+servings/wk with<3.5 servings/wk. For the same comparison, low-fat dairy, including skim or nonfat milk and cottage cheese, was inversely associated with overall mortality (HR: 0.74; 95% CI: 0.59, 0.92) but not CRC-specific mortality (HR: 0.91; 95% CI: 0.63, 1.29). Total dairy products intake did not show significant association with CRC-specific or overall mortality. However, high intake of high-fat dairy products was associated with increased mortality, whereas low-fat dairy was associated with lower risk of overall mortality.

Dairy products consumption and the risk of hypertension in adults: An updated systematic review and dose–response meta-analysis of prospective cohort studies

AimsWith an increase in the number of published prospective cohort studies, we sought to summarize the relationship between dairy products consumption and the risk of hypertension (HTN). Data synthesisWe searched PubMed, Web of Science, Embase, Science direct, and Scopus. Pooled RRs and 95% CIs were calculated using a random effects model. The certainty of the evidence was assessed by Grading of Recommendations Assessment, Development and Evaluation (GRADE). Sixteen studies were included in the current meta-analysis. We found an inverse association between total dairy products (RR = 0.90; 95% CI: 0.87, 0.94; n = 16), low-fat dairy products (RR = 0.86; 95% CI: 0.77, 0.96; n = 8), milk (RR = 0.94; 95% CI: 0.90, 0.99; n = 11), and fermented dairy (RR = 0.95; 95% CI: 0.91, 0.99; n = 8) consumption and the risk of HTN. However, in subgroup analysis, despite a significant association for total dairy products in women, Americans, longer and larger studies, and self-reported HTN, no associations were found in males, Europeans, or Asians, and studies which followed participants for <10 years or had <3000 participants or measured HTN. Dose–response analysis revealed a non-linear association between total dairy products and milk consumption and the risk of HTN, but a linear association for low-fat dairy products. ConclusionsHigher dairy products consumption was associated with reduced risk of HTN. This association was dependent on sex, geographical region of study, and the stage of HTN. However, the certainty of the evidence was graded either as low or very low.

Association of Major Dietary Protein Sources With All-Cause and Cause-Specific Mortality: Prospective Cohort Study.

BackgroundDietary recommendations regarding protein intake have been focused on the amount of protein. However, such recommendations without considering specific protein sources may be simplistic and insufficient.Methods and ResultsWe included 102 521 postmenopausal women enrolled in the Women’s Health Initiative between 1993 and 1998, and followed them through February 2017. During 1 876 205 person‐years of follow‐up, 25 976 deaths occurred. Comparing the highest with the lowest quintile, plant protein intake was inversely associated with all‐cause mortality (hazard ratio [HR], 0.91 [0.86, 0.96]), cardiovascular disease mortality (HR, 0.88 [0.79, 0.97]), and dementia mortality (HR, 0.79 [0.67, 0.94]). Among major protein sources, comparing the highest with the lowest quintile of consumption, processed red meat (HR, 1.06 [1.01, 1.10]) or eggs (HR, 1.14 [1.10, 1.19]) was associated with higher risk of all‐cause mortality. Unprocessed red meat (HR, 1.12 [1.02, 1.23]), eggs (HR, 1.24 [1.14, 1.34]), or dairy products (HR, 1.11 [1.02, 1.22]) was associated with higher risk of cardiovascular disease mortality. Egg consumption was associated with higher risk of cancer mortality (HR, 1.10 [1.02, 1.19]). Processed red meat consumption was associated with higher risk of dementia mortality (HR, 1.20 [1.05, 1.32]), while consumption of poultry (HR, 0.85 [0.75, 0.97]) or eggs (HR, 0.86 [0.75, 0.98]) was associated with lower risk of dementia mortality. In substitution analysis, substituting of animal protein with plant protein was associated with a lower risk of all‐cause mortality, cardiovascular disease mortality, and dementia mortality, and substitution of total red meat, eggs, or dairy products with nuts was associated with a lower risk of all‐cause mortality.ConclusionsDifferent dietary protein sources have varying associations with all‐cause mortality, cardiovascular disease mortality, and dementia mortality. Our findings support the need for consideration of protein sources in future dietary guidelines.

Dairy Consumption and Incidence of Breast Cancer in the 'Seguimiento Universidad de Navarra' (SUN) Project.

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (p nonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), p trend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

Intake of dairy products and associations with major atherosclerotic cardiovascular diseases: a systematic review and meta-analysis of cohort studies

Specific types of dairy products may be differentially associated with atherosclerotic cardiovascular disease (CVD). We conducted a systematic review and meta-analysis of cohort studies to summarize findings on the associations between total dairy product intake and intake of dairy product subgroups and the risk of major atherosclerotic CVDs in the general adult population. Our protocol was registered in PROSPERO (CRD42019125455). PubMed and Embase were systematically searched through 15 August 2019. For high versus low intake and dose–response meta-analysis, random-effects modelling was used to calculate summary risk ratios (RR). There were 13 cohort studies included for coronary heart disease (CHD), 7 for ischemic stroke and none for peripheral artery disease. High-fat milk was positively associated with CHD (RR 1.08 (95% confidence interval 1.00–1.16) per 200 g higher intake/day) and cheese was inversely associated with CHD (RR 0.96 (95% confidence interval 0.93–0.98) per 20 g higher intake/day). Heterogeneity, however, was observed in high versus low meta-analyses. Milk was inversely associated with ischemic stroke in high versus low meta-analysis only. In conclusion, this systematic review indicates a positive association of high-fat milk and an inverse association of cheese with CHD risk. The findings should be interpreted in the context of the observed heterogeneity.

Associations of dairy intake with risk of incident metabolic syndrome in children and adolescents: Tehran Lipid and Glucose Study.

This cohort study examined the association of total and individual dairy products with the risk of incident MetS and its components in children and adolescents. We prospectively assessed 531 participants aged 6-18years without the MetS at baseline during an average 6.6-year follow-up period. Dairy consumption was estimated with a valid and reliable food frequency questionnaire. The MetS was defined according to the Cook criteria. The multivariable regression model was used to calculate the odds ratio (OR) for incident MetS associated with the consumption of dairy products. The incidence of MetS was 9.8% after an average 6.6-year follow-up. After adjusting for potential confounders, OR (95% confidence interval) for incident MetS was 0.48 (0.23-1.00) for total dairy, 0.44 (0.21-0.92) for low-fat dairy, 0.46 (0.22-0.98) for low-fat milk, and 0.45 (0.21-0.97) for low-fat yogurt when comparing participants in the highest versus lowest tertile. A moderate intake of regular cheese was associated with decreased risk of MetS (OR = 0.43, 95% CI: 0.19-0.97). Replacing one serving/day of total dairy with nuts was associated with a lower (OR: 0.63, 95% CI: 0.42-0.95), whereas replacement by red and processed meat was associated with higher (OR: 1.55, 95%CI: 1.21-1.97) MetS risk. No significant association was found between high-fat dairy and MetS risk. Higher consumption of dairy products, particularly low-fat milk and yogurt, was associated with reduced risk of incident MetS, suggesting the capability of low-fat dairy products in the primary prevention of MetS in children and adolescents.

Socio-Demographic Characteristics, Dietary, and Nutritional Intakes of French Elderly Community Dwellers According to Their Dairy Product Consumption: Data from the Three-City Cohort.

Few data are available regarding dietary habits of the elderly, especially about dairy products (DPs) (total DP and milk, fresh DP, and cheese), whereas these are part of healthy habits. The aim was to describe the socio-demographic characteristics, food, and nutritional intakes of elderly DP consumers. The sample consisted of 1584 participants from the Three-City-Bordeaux cohort (France), who answered a food frequency questionnaire and a 24-h dietary recall. Socio-demographic characteristics, practice of physical activity, Body Mass Index, and polymedication were registered. The sample was 76.2 years (SD 5.0 years) on average, 35% were in line with the French dietary guidelines for DP (3 or 4 servings of DP/day), while 49% were below, and 16% above. Women were significantly more likely to declare the highest total DP (≥4 times/day), milk (>1 time/day), and fresh DP (>1.5 times/day) frequency consumption. The highest cheese frequency consumers (>1.5 times/day) were more likely men, married, and ex-smokers. The highest frequency of fresh DP intake was significantly associated with the lowest energy and lipid intakes, and that of cheese with the highest consumption of charcuteries, meat, and alcohol. This cross-sectional analysis confirmed that the socio-demographics and dietary characteristics varied across DP sub-types consumed, which encourages individual consideration of these confounders in further analyses.

URBAN AGRICULTURE COMMERCIALIZATION; AN ALTERNATIVE TO FOOD SECURITY (Case of Mekelle city)

The study was commenced with the general objective of urban Agriculture commercialization specifically Dairy Product in Mekelle city, Tigrai Ethiopia .100 households were selected using simple random sampling method. Data were collected using formal survey which is questionnaire. The data collected were processed using both descriptive and two stage least square method/ Multiple regression econometric models specifically logit model. The binary Dairy Product model results revealed that Extent of education of the household head, family size, distance to the nearest market center, and total Dairy Product owned played significant role in commercialization decision. The second-step selection estimation indicated that Extent of education of the household head, visit by extension agents, total dairy products owned and owned land size significantly affected Extent of commercialization measures the fraction of sales to the total value of dairy products owned by the household. The researchers recommend that any stakeholder, institutions like agricultural institute , government with its extension workers and other development institutions and partners should give due emphasis on capacity building through formal and informal ways, which increases the owner of the Dairy Product a bargaining power in the market by getting information related price, demand and supply , production and management technologies Besides, facilitate Dairy Product market outlets near to them in the region and creating an interface with other regions, which minimize operation and increment efficiency. Finally, stakeholders should give emphasis to the major challenges of market infrastructure, shortage in pasture lands and disease for they could create a bottleneck effect in the remedy and food of the society positively and negatively measuring their implementation performance.

FERMENTED DAIRY PRODUCTS, GENDER AND 10-YEAR CARDIOVASCULAR DISEASE ONSET. THE MEDIATING EFFECT OF INSULIN RESISTANCE AND HEPATIC STEATOSIS. HIGHLIGHTS FROM THE ATTICA PROSPECTIVE (2002–2012) STUDY

Recent works suggest inverse associations of total fermented dairy products with cardiovascular disease (CVD) while for milk neutral correlations are observed. The association between total fermented milk-derive products with 10-year first fatal/non fatal CVD incidence was investigated. ATTICA

Associations between dietary vitamin D, calcium and dairy products intakes and colorectal cancer risk: a case-control study in China

AbstractIntroductionThe effect of dietary vitamin D, calcium and dairy products intake on colorectal cancer risk is controversial. This study aims to investigate the associations between dietary vitamin D, calcium, dairy products intake and colorectal cancer risk among Chinese population.Materials and MethodsDuring July 2010 to December 2018, 2380 incident, first primary, histologically confirmed colorectal cancer cases and 2389 sex and age-matched (5-year interval) controls were recruited. Dietary intake information was collected by face-to-face interviews using a validated food frequency questionnaire. Energy and other nutrient intakes such as dietary calcium were computed on the basis of the 2002 Chinese Food Composition Table, and the dietary vitamin D intake was calculated according to the United States Department of Agriculture Food Composition Database. Unconditional multivariable logistic regression models were used to calculate the odds ratios (ORs) and 95% confidence interval (CI) after adjusting for various confounders, including socio-demographic characteristics, lifestyle factors, BMI, family history of cancer, energy intake and several nutrient intakes.ResultsThe energy-adjusted mean dietary vitamin D, calcium and total dairy products intakes were 5.69μg/d, 406.94mg/d, 4.02g/d for cases and 6.81μg/d, 468.21mg/d, 9.50g/d for controls. Compared with the controls, cases had a lower intake of dietary vitamin D, calcium and total dairy (P &lt; 0.001). A higher intake of dietary vitamin D and calcium was found to be associated with 43% and 51% reduction in colorectal cancer. The ORs of the highest quartile compared with the lowest quartile intake were 0.57 (95% CI: 0.46, 0.70, Ptrend &lt; 0.001) for dietary vitamin D and 0.49 (95% CI: 0.39, 0.61, Ptrend &lt; 0.001) for dietary calcium. We observed a statistically significant inverse association of dairy products intake with colorectal cancer risk. Compared with the lowest tertile, the adjusted ORs for the highest tertile were 0.31 (95% CI: 0.26, 0.38, Ptrend &lt; 0.001) for total dairy. The inverse associations of dietary vitamin D, calcium and dairy products intakes with colorectal cancer risk were observed in both men and women, colon and rectal cancer.ConclusionOur study indicated that higher dietary vitamin D, calcium and dairy products intakes were associated with a lower colorectal cancer risk.

Higher intakes of dietary vitamin D, calcium and dairy products are inversely associated with the risk of colorectal cancer: a case-control study in China.

The effects of dietary vitamin D, Ca and dairy products intakes on colorectal cancer risk remain controversial. The present study investigated the association between these dietary intakes and the risk of colorectal cancer in Guangdong, China. From July 2010 to December 2018, 2380 patients with colorectal cancer and 2389 sex- and age-matched controls were recruited. Dietary intake data were collected through face-to-face interviews using a validated FFQ. Unconditional multivariable logistic regression models were used to calculate the OR and 95 % CI after adjusting for various confounders. Higher dietary vitamin D and Ca intakes were associated with 43 and 52 % reductions in colorectal cancer risk, with OR of 0·57 (95 % CI 0·46, 0·70) and 0·48 (95 % CI 0·39, 0·61), respectively, for the highest quartile (v. the lowest quartile) intakes. A statistically significant inverse association was observed between total dairy product intake and colorectal cancer risk, with an adjusted OR of 0·32 (95 % CI 0·27, 0·39) for the highest v. the lowest tertile. Subjects who drank milk had a 48 % lower risk of colorectal cancer than those who did not (OR 0·52, 95 % CI 0·45, 0·59). The inverse associations of dietary vitamin D, Ca, total dairy products and milk intakes with the risk of colorectal cancer were independent of sex and cancer site. Our study supports the protective effects of high dietary vitamin D, Ca and dairy products intakes against colorectal cancer in a Chinese population.