Total Dairy Research Articles

The associations between dairy product intake, fatigue status, and physical activity among postpartum women in Saudi Arabia: a cross-sectional study

BackgroundFatigue is a major issue that affects women during the postpartum period. A healthy dietary pattern and increased physical activity (PA) are commonly recommended lifestyle modifications to promote health during this time. However, little is known about the interrelationship between dairy product intake, PA level, and postpartum fatigue (PPF) among women. The aim of this study was to evaluate whether PPF is associated with dairy product intake in relation to PA level.MethodsA total of 242 women were included in this cross-sectional study. Data related to dairy product intake and PA were collected using a food frequency questionnaire and the International Physical Activity Questionnaire—Short Form, respectively. PPF was assessed using the Fatigue Severity Scale. Logistic regression models were used to examine associations between the intake of dairy products and PPF among women engaged in low, moderate, and high levels of PA while controlling for potential confounders.ResultsHigher consumption rates of yogurt and total dairy predicted lower odds of PPF in women engaged in moderate levels of PA (aOR = 0.24 [95% CI = 0.07, 0.86] and 0.70 [95% CI = 0.53, 0.93], respectively). In women engaged in high levels of PA, lower odds of experiencing PPF were predicted by higher consumption rates of milk (aOR = 0.24 [95% CI = 0.07, 0.89]), yogurt (aOR = 0.21 [95% CI = 0.05, 0.83]), laban (aOR = 0.16 [95% CI = 0.03, 0.86]), and total dairy (aOR = 0.66 [95% CI = 0.47, 0.92]). However, no association was observed between dairy product intake and PPF in women with low levels of PA.ConclusionsHigher consumption rates of dairy products were associated with lower odds for experiencing PPF, particularly for women engaged in moderate to high levels of PA. These findings support nutritional and PA promotion programs to moderate issues with PPF. However, the cross-sectional design of this study could limit the ability to infer causality between dairy intake, PA, and PPF. Further longitudinal studies are needed to establish causality and explore the mechanisms underlying these associations.

Meat and dairy consumption in Scottish adults: insights from a national survey.

Reducing meat and dairy consumption has been advocated for environmental benefits. This study aimed to better understand meat and dairy consumption in a population with high intakes. Dietary data were obtained from up to two online 24-h dietary recalls of adults (≥16 years) in the 2021 Scottish Health Survey, a nationally representative, repeated cross-sectional survey. The contribution of food groups to meat and dairy intake and the nutritional contributions of meat and milk products to intake of 28 nutrients were examined. Weighted mean (95% confidence interval [CI]) daily intakes were reported per capita, overall, and by demographic subgroups (age, gender and Scottish Index of Multiple Deprivation). Mean daily intakes of total meat and dairy were 80.4 g (95% CI 77.1-83.7) and 238.6 g (95% CI 228.9-248.3) per capita, respectively. Chicken dishes, beef dishes and sandwiches were the primary contributors to meat intake, together accounting for 56.1% of meat consumed. Liquid milk accounted for 63.4% of the dairy consumed. Meat products were an important source of selenium and zinc (accounting for 26% and 25% of intake, respectively), whereas milk products were an important source of calcium (34%), iodine (38%) and vitamin A (25%). Although meat and dairy consumption in Scotland is high, a number of food groups contributed to meat intake, providing several opportunities to target for a reduction in line with climate change ambitions. However, careful attention is required for replacements to ensure Scottish diets are nutritionally adequate.

Impact of a health literacy sensitive model of care in outpatient nephrology dietetic clinics.

Inadequate health literacy in people with chronic kidney disease is associated with poorer disease management and greater complications. Adherence to the renal diet is known to be suboptimal and patient feedback about the renal diet suggests that patients leave nephrology clinics feeling confused. The present study aimed to evaluate the impact of a health literacy sensitive model of care (MOC) in outpatient nephrology dietetic clinics. This quasi-experimental non-randomised pre-post study recruited adults attending three renal dietitian clinics. The revised MOC consisted of a renal diet question prompt sheet, teachback, and plain language materials and instructions. Outcomes assessed included clinical, dietary, patient-reported satisfaction and quality of life. Differences between and within groups were analysed using paired t-tests, independent sample t-tests (or non-parametric equivalent), chi-squared and McNemar's tests. Linear mixed models evaluated change in total diet quality score, fruit, vegetable, protein and dairy intake with time as a fixed effect and a random subject specific effect. Fail to attend rates at the initial appointments were lower in the revised MOC (21.5% vs. 9.1%). The revised MOC was associated with significantly improved fruit (p = 0.03) and vegetable (p = 0.003) intake and an improved proportion with adequate diet quality (p = 0.03). These impacts were of moderate effect size (d = 0.5, 95% confidence interval = 0.0-1.0). The revised MOC was also associated with greater satisfaction at baseline (p = 0.04) and higher acceptability scores for all questions at the review appointments. Quality of life improved clinically but not significantly in the revised MOC (p = 0.92). This low-cost health literacy sensitive intervention is a promising strategy to improve fruit and vegetable intake in adults attending renal dietitian clinics. Further research to determine fidelity of teachback use and cost utility analysis would be beneficial. Larger scale trials powered to detect changes in quality of life would also be informative.

Dairy Intake in Relation to Prediabetes and Continuous Glycemic Outcomes: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

BackgroundModest inverse associations have been found between dairy intake, particularly yogurt, and type 2 diabetes risk. Investigating associations of dairy intake with early onset of type 2 diabetes offers opportunities for effective prevention of this condition. ObjectivesThis study aims to investigate the relationships between the intake of different dairy types, prediabetes risk, and continuous glycemic outcomes. MethodsSystematic literature searches across multiple databases were performed of studies published up to September 2023. Included were prospective cohort studies in healthy adults that examined the association between dairy intake and prediabetes risk according to diagnostic criteria, or continuous glycemic markers. A dose-response random-effects meta-analysis was used to derive incremental relative risks (RRs) for associations of total dairy, fermented dairy, milk, yogurt, cheese (all total, high-fat, and low-fat), cream, and ice cream with prediabetes risk adjusted for sociodemographic, health and cardiometabolic risk factors, and dietary characteristics. ResultsThe meta-analyses encompassed 6653 prediabetes cases among 95,844 individuals (age range 45.5–65.5 y) including 6 articles describing 9 cohorts. A quadratic inverse association was observed for total dairy intake and prediabetes risk, with the lowest risk at 3.4 servings/d (RR: 0.75; 95% confidence interval: 0.60, 0.93; I2 = 18%). Similarly, total, and high-fat cheese exhibited nonlinear inverse associations with prediabetes risk, showing the lowest risk at 2.1 servings/d (0.86; 0.78, 0.94; I2 = 0%, and 0.90; 0.81, 0.99; I2 = 12%), but a higher risk at intakes exceeding 4 servings/d. Ice cream intake was linearly associated with prediabetes risk (0.85; 0.73, 0.99; I2 = 0% at the highest median intake of 0.23 servings/d). Other dairy types showed no statistically significant associations. The systematic review on dairy intake and glycemic outcomes showed considerable variabilities in design and results. ConclusionsThe findings suggest an inverse association between moderate dairy and cheese intake in preventing prediabetes. The potential for reverse causation and residual confounding highlights the need for studies with comprehensive repeated measurements. Trial registration numberPROSPERO 2023 CRD42023431251.

Dietary Sugar and Saturated Fat Consumption Associated with the Gastrointestinal Microbiome during Pregnancy

BackgroundGrowing evidence supports changes in the gastrointestinal microbiome over the course of pregnancy may have an impact on the short- and long-term health of both the mother and the child. ObjectiveOur objective was to explore the association of diet quality, as measured by the Healthy Eating Index (HEI), with the composition and gene ontology (GO) representation of microbial function in the maternal gastrointestinal microbiome during pregnancy. MethodsWe conducted a retrospective, observational analysis of n = 185 pregnant participants in the Pregnancy Eating Attributes Study. Maternal dietary intake was assessed in the first trimester using the automated self-administered 24-h recall method, from which the HEI 2015 was calculated. Rectal swabs were obtained in the second trimester and sequenced using the NovaSeq 6000 system shotgun platform. We used unsupervised clustering to identify microbial enterotypes representative of maternal taxa and GO functional term composition. Multivariable linear models were used to identify associations between taxa, functional terms, and food components while controlling for relevant covariates. Multinomial regression was then used to predict enterotype membership based on a participant’s HEI food component score. ResultsThose in the high diet quality tertile had a lower early pregnancy BMI [mean (M) = 23.48 kg/m2, SD = 3.38] compared with the middle (M = 27.35, SD = 6.01) and low (M = 27.49, SD = 6.99) diet quality tertiles (P < 0.01). There were no statistically significant associations between the HEI components or the total HEI score and the 4 alpha diversity measures. Differences in taxa and GO term enterotypes were found in participants with, but not limited to, a higher saturated fat component score (β = 1.35, P = 0.01), added sugar HEI component (β = 0.07, P < 0.001), and higher total dairy score (β = 1.58, P = 0.01). ConclusionsSpecific dietary components are associated with microbial composition and function in the second trimester of pregnancy. These findings provide a foundation for future testable hypotheses.

Association between Healthy Eating Index-2015 and prostate enlargement: A cross-sectional study of the National and Nutrition Examination Survey 2001-2008.

Benign prostate hyperplasia (BPH) occurs in elder men globally with high prevalence. Human diet and lifestyle aroused great attention in the prevalence of BPH. Prostate enlargement (PE) is a major symptom of BPH. To elaborate the effect of total diet quality for adults from the United States, we investigated the association between Health Eating Index (HEI)-2015 and the risk of PE in adults from the National Health and Nutrition Examination Survey (NHANES). This cross-sectional study was conducted based on NHANES 2001-2008. Participants who reported a PE history were included. We conducted a logistic regression analysis to investigate the association between HEI-2015 and PE. A total of 4,866 male participants aged 40 and above were enrolled. Compared with Q1 of HEI-2015, no significant differences were found in adjusted models. Higher vegetables intake (Odds ratio [OR] = 1.073; 95% confidence interval [95%CI] 1.015 to 1.134, P = 0.02) and higher total dairy intake (OR = 1.034; 95%CI 1.009 to 1.061, P = 0.01) were significantly related with higher risk of PE. There was no significant difference between HEI-2015 and PE after full adjustment. Total vegetables and dairy product might be associated with higher risk of PE and needed further validation.

How dairy food affects prostate cancer - a literature overview

Introduction: Prostate cancer is one of the most common type of tumors. Potential factors influencing this neoplasm are subject of many scientific studies as a scarce number of risk variables have been well-established so far. Purpose of the work: The objective of this review is to collect and interpret recent findings regarding dairy food and its influence on prostate cancer. Materials and method: A systematic research was conducted using the PubMed database. Articles in English published from 2015 to 2024 were selected using keywords: dairy products, dairy, milk, prostate cancer. State of knowledge: There is an overall positive association between total dairy products, milk and prostate cancer risk. Although whole milk is not considered as a risk factor, it has been reported that high-fat milk has a positive association with fatality rate and recurrence. Several studies presented a new potential pathomechanisms of dairy’s influence on prostate tumors. Casein, IGF-1 and exosomes are labeled as mediators between high dairy food intake and prostate cancer occurrence. Summary: As of now, there is not strong enough evidence to limit dairy food intake in the whole population. Further research is needed to explore the relationship between dairy consumption and prostate cancer. Men with diagnosed prostate tumors are suggested to eat food according to the Mediterranean diet as it has been reported that it decreases cancer-specific and overall mortality.

Dairy products and hypertension: Cross-sectional and prospective associations

BackgroundThe association between dairy intake and prevalence or incidence of hypertension remains controversial. We aimed to investigate the association between intake of different dairy products and prevalence and incidence of hypertension in a community-dwelling sample. MethodsThree cross-sectional studies (2009-12, 2014-17 and 2018-21) and one prospective study (2009-12 to 2018-21) were conducted in Lausanne, Switzerland. Dietary intake was assessed via a validated food frequency questionnaire. Dairy consumption was compared between participants with and without prevalent or incident hypertension. ResultsFor the cross-sectional analyses, data from 4437 (2009-12, 54.0% women, 57.7±10.5 years), 2925 (2014-17, 53.4% women, 62.5±10.0 years), and 2144 (2018-21; 53.3% women, 65.5±9.6 years) participants were used. No consistent differences between participants with and without hypertension were found for all dairy products (total dairy, milk, yogurt, cheese, low-fat dairy, and full-fat dairy) although participants with hypertension tended to consume less cheese (51±1 vs. 55 ± 1, p=0.014, 52±1 vs. 56±1, p=0.053, and 54±1 vs. 56±1 g/day for 2009-12, 2014-17 and 2018-21, respectively). For the prospective study, data from 2303 participants (60.8% women, 53.9±9.0 years) were used. Irrespective of the dairy product considered, no association was found between quartiles of dairy consumption and development of hypertension. Similar findings were obtained after stratifying on dietary quality. ConclusionIn this population-based study, no association was found between the consumption of different dairy products and the prevalence or incidence of hypertension.

Children's Iodine Intake from Dairy Products and Related Factors: A Cross-Sectional Study in Two Provinces of China.

Dairy products are a significant source of iodine, and their contribution to iodine intake must be evaluated regularly. However, there is a lack of data on iodine intake from dairy products in China. Through a cross-sectional study, we determined the iodine content of dairy products in the Chinese diet and estimated iodine intake among Chinese children. Intake records for 30 consecutive days were used to investigate the consumption of dairy products by 2009 children from Yunnan and Liaoning Provinces. The iodine contents of 266 dairy products with high intake frequency were determined using inductively coupled plasma-mass spectrometry (ICP-MS). We then calculated the iodine intake and contribution of dairy products and explored the related factors of dairy iodine intake through a generalized linear mixed model. Ultra-high-temperature (UHT) sterilized milk accounted for 78.7% of the total dairy products, with an iodine content of 23.0 μg/100 g. The dairy product intake rate of children in China was 83.6%, with an average daily intake of 143.1 g. The median iodine intake from milk and dairy was 26.8 μg/d, 41.5% of the estimated average recommendation (EAR) for younger children and 31.8% of the EAR for older children. The daily milk iodine intake of children in Yunnan Province was 9.448 μg/day lower than that of children in Liaoning Province (p < 0.001), and the daily iodine intake of children in rural areas was 17.958 μg/day lower than that of children in urban areas (p < 0.001). Chinese dairy products were rich in iodine, and the content of iodine was intermediate to that reported in Europe and the USA. However, children's daily intake of milk iodine was lower than that of children in other developed countries due to the lower daily intake of dairy products, especially those in rural areas.

Effectiveness of dairy products to protect against cognitive decline in later life: a narrative review.

As the world's population ages the prevalence of age-related health concerns is increasing, including neurodegeneration disorders such as mild cognitive impairment, vascular dementia and Alzheimer's disease. Diet is a key modifiable risk factor for the development of neurodegeneration, likely due to gut-brain axis interactions related to neuroinflammation. Analyses of dietary patterns identified dairy as being part of a cognitively healthy diet; however, its contribution to cognitive outcomes is difficult to discern. This narrative review evaluates the literature to determine whether there is sufficient evidence that the consumption of dairy products helps to maintain cognitive function in later life. A search using the terms (dairy OR milk OR cheese OR yogurt OR yogurt) AND ("mild cognitive impairment" OR dementia OR "Alzheimer's disease") identified 796 articles. After screening and sorting, 23 observational studies and 6 intervention studies were identified. The results of the observational studies implied that the relationship between total dairy consumption and cognitive outcomes is inverse U-shaped, with moderate consumption (1-2 servings per day) being the most beneficial. The analysis of the intake of different types of dairy products indicated that fermented products, particularly cheese, were most likely responsible for the observed benefits. The experimental studies all used dairy-derived peptides produced during fermentation as the dietary intervention, and the results indicated that these could be an effective treatment for early-stage cognitive impairment. Further experimental studies with whole dairy products, particularly fermented dairy, are needed to determine whether the regular consumption of these foods should be recommended to maximize the likelihood of healthy cognitive aging.

Dairy Farmers’ Perception on Dairy Cattle Feeds and Feeding System: Brewery By-product Utilization Practice at Kombolcha Regiopolitan City, Ethiopia

A survey was conducted in three selected kebeles of Kombolcha Regiopolitan City in South Wollo Zone. The selected kebeles were in proximity to brewery factory, Ethiopia. A semi-structured questionnaire was used to collect perception data from purposively selected three kebeles and a total of 57 randomly selected dairy farmers. Data collected were analyzed with a statistical package for social sciences (Version 20) and Microsoft Excel (2010). Smallholder dairy farmers had average herd size of 10.7 and 0.08 hectare total dairy farm per household. Average daily milk yield and lactation length of dairy cows was 10.8 liter/day and 9.5 months, respectively. The majority of farmers (59.6%) reared dairy cows with 50-75% exotic blood. The most smallholder dairy farmers satisfied their feed demand from the market and had a trend of providing both dense and poor quality affordable feed ingredients. Smallholder dairy farmers gave priority to feed different kind of cattle in the order of lactating cows, calve, pregnant, heifers and dry cows and used (100%) wet brewery spent grain as a source of dairy feed. Though, there was a brewery by-product supply deficit for half of year. The majority smallholder dairy farmers delivered brewery by-product directly from the brewery factories and followed by wholesalers and retailers. The majority of smallholder dairy farmers (96.4%) stated that the brewery spent grain was fed and stored freshly using different conservation techniques, and the remaining stored in ensiled (1.8%) and dried (1.8%) forms. Smallholder dairy farmers had no brewery spent grain ensiling practice and feeding brewery yeast to dairy animals. Smallholder dairy farmers indicated that high price due to abnormal market chain and shortage of brewery spent grain supply were the major challenges to sustain dairy industry in the study area, and the majority (40.6%) claimed to get swift solutions at high cost and less accessible brewery by-product.

Access To The Agri Negosyo Loan Program Of Dairy Buffalo Entrepreneurs In Nueva Ecija, Philippines

Dairy buffalo entrepreneurship is a livelihood strategy or employment generator in the Philippines. Factors affecting the access of loan programs for capitalization is not yet explored and studied in Nueva Ecija; hence this study.Data were gathered through secondary sources and Key Informant Interview. Document analysis was employed in this study to explain the current status of ANYO’s implementation, factors that could hinder or motivate the access of dairy carabao entrepreneurs on the ANYO, assess possible recommendations, best practices and policies to enhance the implementation of ANYO. Based on findings of the study, Action Plan and Project that will address identified factors that could limit or motivate the capability to access loans for dairy buffalo entrepreneurs was proposed. Findings showed that the approval of endorsed loan application from PCC as an intervention to facilitate easier access, posted high loan release rate of 79% (38 out of 48). The remaining 21% (10 out of 48) of loan applications, either pending or dis-approved, demonstrated that there is still room for improvement for the program to have more impact in reaching the remaining 858 or 95% of the total dairy entrepreneurs in Nueva Ecija. This study recommends strategies to formalize and enhance the collaboration of PCC and NRBSL through a Memorandum of Agreement (MOA), to support the marginalized dairy buffalo entrepreneurs.

Non-Linear Association of Exercise with Animal Protein Consumption among U.S. Adults.

Supply chain disruptions, human and animal health concerns, and environmental impacts of livestock production have spurred renewed attention to animal protein consumption in the U.S. Prior research has sought to better understand animal protein consumption by assessing demographic and socioeconomic determinants. However, physical exercise represents a behavioral determinant of consumption that is societally important and, thus far, has not been considered in empirical assessments. Our objective was to quantify the association of exercise with the consumption of total protein, beef, pork, poultry, seafood, eggs, and dairy among U.S. adults. We analyzed 24 h dietary recall and physical activity data from adults in the 2007-2018 National Health and Nutrition Examination Survey (NHANES). The association of exercise with protein consumption (total and disaggregated animal protein) was assessed using ordinary least squares and multivariate Tobit regression. Non-linear associations of exercise with total protein consumption were found, with the magnitude of association highest at 121-180 min per day of exercise. Non-linear associations were also found with animal protein consumption, which differed in sign and magnitude across protein sources. The magnitudes of association, paired with a sizable share of the study sample engaged in exercise, suggest a substantial influence of exercise on protein consumption habits in the U.S.

Dietary Quality Evidenced by the Healthy Eating Index and Cardiovascular Disease Risk Factors in Kuwaiti Schoolchildren.

Poor dietary quality is associated with adiposity and other risks of cardiovascular disease (CVD) in children. In Kuwait, although children's food choices are a concern, no studies have evaluated dietary quality relative to the risk of CVD in Kuwaiti schoolchildren. This study hypothesized that dietary quality using the Healthy Eating Index (HEI) is associated with CVD risk factors in children and that there are associated sex differences. Our main objective was to evaluate the dietary quality of schoolchildren and investigate whether poor HEI scores are associated with CVD risk and if there are sex differences. This was a cross-sectional study of Kuwaiti fifth graders (n = 313; 53% girls; mean age = 10.4 ± 0.4 years) who completed an adapted Block Kids 2004 food frequency questionnaire. Anthropometric, blood pressure, and biochemical data were also measured. HEI-2010 and HEI-2015 scores were calculated. A general linear model and logistic regression were applied, controlling for moderate-vigorous physical activity (MVPA) and screen time (ST). The total HEI-2010 and HEI-2015 scores were 58 and 52 points, respectively; a trend analysis indicated that more girls than boys had poor (≤50 points) HEI-2015 scores (p < 0.063). The maximum scores for total vegetables (p < 0.001), dairy (p < 0.034), and fatty acids (p < 0.01) were significantly higher in girls, while the maximum scores for whole grains (p < 0.046) and protein (p < 0.006), but not sodium (p < 0.009), were higher in boys. Obesity was inversely associated with poor total HEI 2010 and HEI 2015 scores (OR: 0.347, 95% CI: 0.234 - 0.516, p < 0.001 and OR: 0.561, 95% CI: 0.391-0.805, p < 0.002, respectively). However, the correlation was lost after adjustment for possible confounding factors. Dietary quality for children overall in this study was low, and there was only a weak association between poor scores and elevated blood pressure and none between scores and obesity. These findings have public health implications and warrant further investigation and attention.

Replacement of Saturated Fatty Acids from Meat by Dairy Sources in Relation to Incident Cardiovascular Disease: The European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk Study

BackgroundProspective observational data revealed lower cardiovascular disease (CVD) incidence with modeled replacement of saturated fatty acids (SFA) from total meat by total dairy, but it is unknown what the associations are of replacing SFA from types of meat by types of dairy with CVD incidence. ObjectivesThis study aimed to investigate the associations of replacing SFA from total, red, processed, and poultry meat by SFA from total dairy, milk, cheese, and yogurt with the incidence of CVD. MethodsWe analyzed longitudinal data from 21,841 participants of the European Prospective Investigation into Cancer and Nutrition-Norfolk study (56.4% female; age, 40–79 years). Dietary data were collected by food frequency questionnaires at baseline (1993–1997). Incident fatal or nonfatal CVD (n = 5902), coronary artery disease (CAD; n = 4215), stroke (total: n = 2544; ischemic: n = 1113; hemorrhagic: n = 449) were identified up to 2018. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated using Cox regression for the risk associated with replacement of 2.5% of energy from SFA from meat by dairy, adjusted for sociodemographic, lifestyle, energy, dietary, and cardiometabolic factors. ResultsReplacing SFA from total meat by total dairy was associated with a lower CVD incidence (HR: 0.89; 95% CI: 0.82, 0.96) and CAD (HR: 0.88; 95% CI: 0.80, 0.96). Replacing SFA from processed meat by cheese was associated with lower CVD (HR: 0.77; 95% CI: 0.68, 0.88); CAD (HR: 0.77; 95% CI: 0.66, 0.90), and stroke (HR: 0.81; 95% CI: 0.67, 0.99). Similarly, replacing SFA from red meat by cheese was associated with lower CVD (HR: 0.86; 95% CI: 0.76, 0.97). Higher incidence of stroke was found with replacement of SFA from poultry by milk (HR: 2.06; 95% CI: 1.09, 3.89), yogurt (HR: 2.55; 95% CI: 1.27, 5.13), or cheese (HR: 1.96; 95% CI: 1.04, 3.70), but the CI were relatively large, owing to low, narrow range of poultry SFA intake. ConclusionsFindings indicate that different SFA-rich foods at baseline have differential associations with CVD risk. If confirmed by further studies, these findings could be used to inform specific food-based dietary guidance.

Usual intake of dairy products and the chance of pre-diabetes regression to normal glycemia or progression to type 2 diabetes: a 9-year follow-up

BackgroundWe assessed the possible effect of usual dairy consumption on pre-diabetes (Pre-DM) remission or progression to type 2 diabetes (T2D).MethodsPre-DM adults (n = 334, mean age of 49.4 years, and 51.5% men) were assessed for dairy intakes (2006–2008) and followed up to 9 years for incidence of T2D or normal glycemia (NG). All biochemical measurements were done at baseline and all subsequent examinations with 3-y follow-up intervals. Multinomial regression models with adjustment of confounding variables were used to estimate odds ratios (OR) and 95% confidence intervals (CIs) of incident T2D and NG for each serving/d dairy consumption.ResultsThe odds of NG was significantly elevated by 69% (OR = 1.69, 95% CI = 1.00–2.86, P = 0.05) per 200 g/d increased high-fat dairy intake, while the amount of total dairy or low-fat dairy was not related to the outcomes. Higher intakes of yogurt were more likely to be associated with an increased odds of NG (OR = 1.82, 95% CI = 1.20–2.74, P = 0.01). Usual intakes of milk, cheese, or cream-butter were not associated to Pre-DM remission or progression to T2D.ConclusionRegular dairy consumption may increase the chance of Pre-DM regression to NG.

The nutritional adequacy of popular weight loss diets - do they meet the requirements for dairy foods and calcium?

Weight loss or fad diets are often promoted for rapid weight loss and by unqualified individuals and celebrities. There is sometimes limited information around the nutritional adequacy of the diet. Some diets require fasting, some modify macronutrient composition, and some restrict food groups, such as dairy foods, resulting in suboptimal intake of nutrients like calcium, potentially leading to nutrient deficiencies and disease such as osteoporosis if followed long-term. We assessed the total dairy food and calcium content of five popular weight loss diets (Intermittent Fasting, Ketogenic, Optifast, Paleolithic, 8 Weeks to Wow; 8WW), and two government recommended healthy eating principles (Australian Guide to Healthy Eating; AGHE, and Mediterranean diet; MedDiet, for weight loss). Meal plans from each diet were analysed using Foodworks Dietary Software and compared with government recommendations and dietary reference values (DRV) in Australia, the United States and Ireland to give the percentage of the recommended intake of dairy food and calcium, met by each diet(1). Intermittent Fasting, Ketogenic and AGHE provided the most serves of dairy foods with 2.8, 2.3 and 2.2 serves/d, respectively, whilst 8WW, MedDiet, and Optifast provided 1.4, 1.3 and 1 serve/d each, respectively, and Paleolithic 0.02 serves/d. None of the dietary patterns met all government recommendations for dairy serves. Milk was the most common source of dairy food in all dietary patterns except for Ketogenic (cheese), MedDiet (yoghurt) and Paleolithic. The Ketogenic diet provided the highest calcium content (1293mg/d), followed by Intermittent Fasting (1230mg/d) and Optifast (1212mg/d). Non-dairy sources contributed to 93% of the calcium content (385mg/d) of the Paleolithic diet, 70% for Optifast and 61% in the MedDiet (631mg/d). None of the dietary pattens met all dietary reference values for calcium. There are no universal dietary recommendations for dairy foods or calcium, making cross country comparisons of dietary recommendations difficult. Only the Intermittent Fasting diet met the dietary recommendations in Australia for dairy serves for males 19-70 and females 19-50 years. None of the other diets met any recommendation for Australia, the US and Ireland. Most dietary patterns met the estimated average requirement for age and gender, for calcium for Australia, the US and Ireland, apart from the Paleolithic diet which eliminates dairy foods and the MedDiet which is naturally low in dairy foods. These data indicate that several popular weight-loss diets do not meet dietary recommendations for dairy foods or calcium. Therefore, when considering a weight loss diet or dietary pattern, it is crucial to consider the nutritional adequacy, to ensure macro and micronutrient requirements are met for health and avoidance of nutritional deficiencies, particularly if followed long-term.

THE IMPACT OF DAIRY CONSUMPTION ON WEIGHT FLUCTUATIONS AND OBESITY RISK THROUGHOUT MENOPAUSE: A COMPREHENSIVE SYSTEMATIC REVIEW

Introduction: The perimenopausal transition poses significant physiological changes and an elevated risk of obesity among women, with studies demonstrating weight gain and metabolic disruptions during this phase. Dairy products, recommended in the typical diet, remain contentious in their impact on weight despite their nutrient-rich composition. Our systematic review aims to address this uncertainty by synthesizing existing evidence on the association between dairy consumption, weight change, and obesity risk during the menopausal transition, shedding light on the nuanced effects of different dairy products and informing tailored dietary interventions for optimal health during this critical life stage. Method: The researchers in this study followed the 2020 Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines to ensure that their work met the required standards. This was done to ensure the precision and reliability of the conclusions derived from the research. Result: This systematic review investigated final 20 articles. After looking at the titles and summaries, we found 10 papers that fit our criteria. At first, we excluded several articles because they were written in review style and case reports. But after reading the full papers carefully, we included five papers in our final analysis. These papers included analytical cohort, randomized, crossover study, and prospective study. Conclusion: In conclusion, incorporating yogurt into the diet may benefit perimenopausal women by reducing weight gain and obesity risk, but further investigation is needed to understand the underlying mechanisms. Additionally, controlled-feeding studies showed limited effects of short-term consumption of 2 fat milk on cardiometabolic risk factors in postmenopausal women with abdominal obesity, raising questions about disparities with epidemiological findings associating dairy consumption with reduced risk of metabolic disorders. Longitudinal cohort studies found no evidence supporting the beneficial effects of dairy intake on bone health in middle-aged women, while higher total dairy intake, mainly from high-fat sources, was associated with less weight gain over time in women with normal BMI at baseline. Further well-powered trials are needed to comprehensively understand dairy's role in preventing weight gain and obesity across different life stages.

Dairy intake in association with asthma symptoms among a large sample of children and adolescents: a cross-sectional study.

Dairy products may be associated with an increased risk of asthma, although there is little scientific evidence to support this association. The goal of this study was to explore the association between dairy consumption and asthma symptoms. This cross-sectional study was conducted on children and adolescents aged 6-8 and 13-14 years living in central Iran. Dietary food consumption was assessed using a multiple-choice questionnaire. Logistic regression was used to obtain odds ratios for the association between milk, other dairy products, and total dairy consumption with the risk of asthma symptoms. In total, 7,667 participants (3,414 boys and 4,253 girls) were included in the current study. Milk intake and total dairy consumption were not associated with the likelihood of wheezing, asthma confirmed by a doctor, current asthma, and asthma medication use. In addition, there was no association between other dairy product intake and the odds of wheezing in the past 12 months in the crude model. However, after adjusting for several confounders, those in the top category had lower odds of wheezing in the past 12 months than those in the bottom category (OR: 0.58; 95% CI: 0.40-0.85). The consumption of dairy products other than milk, including cheese and yogurt, might reduce the likelihood of wheezing in children and adolescents.

Abstract 20: Dairy Consumption in Young Adulthood and Risk of Coronary Artery Calcification Later in Life

Introduction: The relationship of dairy with cardiovascular disease (CVD) remains controversial. Meta-analyses have shown a modest, protective association of dairy, and other recent evidence has indicated that whole-fat dairy may not be inferior to low-fat dairy, despite concerns about its saturated fat content. Hypothesis: Intakes of total, whole-fat and low-fat dairy during young adulthood are inversely associated with risk of incident coronary artery calcification (CAC), a subclinical marker of atherosclerosis and predictor of future CVD events. Methods: In 3,110 young adult participants of the Coronary Artery Risk Development in Young Adults (CARDIA) study, dairy consumption was assessed via a validated diet history. Intake was averaged between baseline (1985-86) and year 7 exams. The first occurrence of CAC score &gt;0 among years 15, 20 and 25 was identified in 904 participants; the remainder were censored at the last available of these exams. Cox proportional hazards regression was used to estimate associations of CAC incidence with each of total, low-fat, and whole-fat dairy. Results: Median daily consumption of total dairy was 1.2 servings in quartile 1 and 5.4 servings in quartile 4. After adjustment for energy intake and other variables, associations of total and low-fat dairy with CAC were null. However, a monotonic trend was observed across quartiles of whole-fat dairy intake, where individuals in the highest quartile had a lower risk of CAC (hazard ratio: 0.74 (0.60, 0.93)) compared to those in the lowest quartile. Conclusions: Whole-fat dairy showed an inverse association with CAC 15 to 25 years later. Possible explanations for this finding include potentially cardioprotective effects of the unique profile of fatty acids or other fat-soluble constituents found in dairy products, as well as the displacement of foods and beverages in the diet. These results challenge dietary guidelines that recommend replacing whole-fat dairy with low-fat alternatives.