Yogurt Intake Research Articles

Evidence Update on the Relationship between Diet and the Most Common Cancers from the European Prospective Investigation into Cancer and Nutrition (EPIC) Study: A Systematic Review.

The European Prospective Investigation into Cancer and Nutrition (EPIC) is a multicentre prospective study conducted in 23 centres in 10 European countries. Here we review the findings from EPIC on the relationship between diet-related exposures and incidence or mortality from the four most frequent cancers in the European population: colorectal, breast, lung, and prostate cancer. We conducted a systematic review following PRISMA guidelines and identified 110 high-quality studies based on the EPIC cohort. Fruit and vegetable consumption had a protective effect against colorectal, breast, and lung cancer, whereas only fruit had a protective effect against prostate cancer. A higher consumption of fish and lower consumption of red and processed meat were related with a lower risk of colorectal cancer; and higher consumption of fatty fish with lower risk of breast cancer. Calcium and yogurt intake were found to protect against colorectal and prostate cancer. Alcohol consumption increased the risk for colorectal and breast cancer. Finally, adherence to the Mediterranean diet emerged as a protective factor for colorectal and breast cancer. The EPIC study results are in agreement with the latest evidence from leading authorities on cancer prevention and help to inform public prevention policies and strategies.

Dietary Patterns Characterized by Fat Type in Association with Obesity and Type 2 Diabetes: A Longitudinal Study of UK Biobank Participants.

The fat type consumed is considered a risk factor for developing obesity and type 2 diabetes (T2D). However, these associations have not been investigated using a dietary patterns approach, which can capture combinations of foods and fat type consumed. This study aimed to investigate associations between dietary patterns with varying proportions of SFAs, MUFAs, or PUFAs and obesity, abdominal obesity, and self-reported T2D incidence. This study included UK Biobank participants with 2 or more 24-h dietary assessments, free from the outcome of interest at recruitment, and with outcome data at follow-up (n=16,523; mean follow-up: 6.3 y). Reduced rank regression was used to derive dietary patterns with SFAs, MUFAs, and PUFAs (% of energy intake) as response variables. Logistic regression, adjusted for sociodemographic and health characteristics, was used to investigate the associations between dietary patterns and obesity [BMI (kg/m2) ≥30], abdominal obesity (waist circumference; men: ≥102cm; women: ≥88cm) and T2D incidence. Two dietary patterns, DP1 and DP2, were identified: DP1 positively correlated with SFAs (r = 0.48), MUFAs (r = 0.67), and PUFAs (r = 0.56), characterized by higher intake of nuts, seeds, and butter and lower intake of fruit and low-fat yogurt; DP2 positively correlated with SFAs (r = 0.76) and negatively with PUFAs (r = -0.64) and MUFAs (r = -0.01), characterized by higher intake of butter and high-fat cheese and lower intake of nuts and seeds. Only DP2 was associated with higher obesity and abdominal obesity incidence (OR: 1.24; 95% CI: 1.02, 1.45; and OR: 1.19; 95% CI: 1.02, 1.38, respectively). Neither of the dietary patterns was associated with T2D incidence. These findings provide evidence that a dietary pattern characterized by higher SFA and lower PUFA foods is associated with obesity and abdominal obesity incidence, but not T2D.

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.

Associations of Dietary Intake with Urinary Melamine Concentrations among Children aged 4-6 Years in the GAPPS Cohort

Describe how children are exposed to the environmental chemical melamine through their diets, and identify potential sources of contamination in children's diets. Melamine is an industrial chemical that may induce kidney injury at low dose exposures and kidney failure at high doses. Diet is a primary source of melamine exposure, yet little is known about exposure levels or dietary sources, particularly among children. Urinary melamine and metabolite concentrations were measured in 123 children aged 4-6 years in the Global Alliance to Prevent Prematurity and Stillbirth cohort. Children’s diets on the day preceding urine collection were assessed through 24-hour recalls. Associations of meat, fruit, and grain intakes with urinary melamine and metabolites were examined in primary analyses using generalized linear modeling. Remaining food groups were examined in secondary analyses. Melamine and ammelide concentrations were above the limit of detection (LOD) in 100% and 88% of samples, respectively. Ammeline concentrations were below the LOD in all samples. Mean urinary melamine and ammelide concentrations were 5.97 ng/mL (SD: 12.08) and 1.80 ng/mL (SD: 2.06), respectively. In minimally adjusted models, a doubling in fatty fish intake was associated with 74% (95% CI: 18%, 130%) greater melamine; this association was diminished in fully adjusted models. In full models, a doubling of yogurt intake was associated with 101% (95% CI: 33%, 167%) greater melamine; doubled dark green vegetable intake was associated with 59% (95% CI: 1%, 117%) lower ammelide. Exposure to melamine and ammelide was pervasive. Possible sources of melamine contamination including yogurt and fatty fish should be confirmed in larger samples. Additional study should clarify how chronic low-level melamine exposure affects children’s health.

Higher yogurt intake is associated with lower blood pressure in hypertensive individuals: Cross-sectional findings from the Maine–Syracuse longitudinal study

Associations between fermented dairy products and blood pressure are unclear. The current study therefore examined the association between yogurt and blood pressure in hypertensive and non-hypertensive individuals. Cross-sectional analyses were undertaken on 915 community-dwelling adults from the Maine–Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire. The primary outcomes were systolic blood pressure (SBP), diastolic blood pressure (DBP), mean arterial pressure (MAP), and pulse pressure. Secondary outcomes included BMI (kg m−2), total cholesterol (mg dL−1), glucose (mg dL−1), HDL (mg dL−1), LDL (mg dL−1), triglycerides (mg dL−1), and plasma homocysteine (μmol L−1). Multivariable regression analyses revealed significant inverse associations between yogurt and both SBP (p < 0.05) and MAP (p < 0.05) in hypertensive (n = 564) but not non-hypertensive participants (n = 351). Future observational and intervention studies should continue to focus on at-risk individuals to examine the potential benefits of yogurt.

Association between milk and yogurt intake and mortality: a community-based cohort study (Yamagata study)

BackgroundDairy products are known as health-promoting foods. This study prospectively examined the association between milk and yogurt intake and mortality in a community-based population.MethodsThe study population comprised of 14,264 subjects aged 40–74 years who participated in an annual health checkup. The frequency of yogurt and milk intake was categorized as none (< 1/month), low (< 1/week), moderate (1–6/week), and high (> 1/day) intake. The association between yogurt and milk intake and total, cardiovascular, and cancer-related mortalities was determined using the Cox proportional hazards model.ResultsDuring the follow-up period, there were 265 total deaths, 40 cardiovascular deaths and 90 cancer-related deaths. Kaplan–Meier analysis showed that the total mortality in high/moderate/low yogurt intake and moderate/low milk intake groups was lower than that in none group (log-rank, P < 0.01). In the multivariate Cox proportional hazard analysis adjusted for possible confounders, the hazard ratio (HR) for total mortality significantly decreased in high/moderate yogurt intake group (HR: 0.62, 95% confidence interval [CI]: 0.42–0.91 for high intake, HR: 0.70, 95%CI: 0.49–0.99 for moderate intake) and moderate milk intake group (HR: 0.67, 95% CI: 0.46–0.97) compared with the none yogurt and milk intake groups. A similar association was observed for cancer-related mortality, but not for cardiovascular mortality.ConclusionsOur study showed that yogurt and milk intake was independently associated with a decrease in total and cancer-related mortalities in the Japanese population.

A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers’ dietary intakes

The popularity of plant-based dairy alternatives (PBDAs) products has grown exponentially in recent years creating a new market of PBDA. The aim of this study was to compare the nutritional content of plant-based alternatives of milk, yogurt and cheese with dairy equivalents and the impact on nutritional intake across the lifespan when they are substituted into UK diets. Nutritional information from cow’s milk, yogurt, cheese and PBDAs available on the UK market was collected via manufacturers information. The products were categorised according to primary plant-based ingredient/s and compared with the equivalent dairy product. The National Diet and Nutrition Survey data was used to calculate the intake of milk, yogurt and cheese across all age groups and the energy and nutrient intake was calculated. Plant-based milk, cheese and yogurt alternative categories were then substituted for dairy intakes, and energy and nutrient intakes were calculated and compared to UK Dietary Reference Values. A total of 299 PBDA products were identified consisting of 136 milk alternatives, 55 yogurt alternatives and 109 cheese alternatives. All PBDAs were more expensive than dairy products. Milk contained more energy, saturated fat, carbohydrates, protein, vitamin B2, vitamin B12 and iodine, and less fibre and free sugars, than plant-based milk alternatives (P < 0.05). There were significant differences between yogurt and cheese and their corresponding PBDAs for energy, fat, saturated fat, carbohydrate, sugars, fibre protein, salt, and calcium (P < 0.05). These differences were reflected in the nutrient intakes of different age groups and the results demonstrated that PBDA may be useful as practical replacements of dairy products but cannot be considered nutritional replacements.

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.

The Effect of Daily Yogurt Supplementation on Inflammation and Bone Biomarkers

Abstract Objectives To evaluate the effect of daily yogurt intake on markers of inflammation and bone turnover in an 8wk RCT among Caribbean Latino adults with low-grade inflammation, at high-risk for osteoporosis (OP). Methods Eligible adults (n = 39) at-risk for OP (FRAX score) reporting &amp;lt;2 s/wk of yogurt intake, provided written informed consent, and participated in 1 study visit/wk for 12wks. Baseline (4wks) and intervention (8wks) assessment included health behavior questionnaires, 24-h dietary recalls (NDSR NCC, University of Minnesota, Minneapolis 2019), fecal collections (OMNIgene GUT), and venipunctures. Participants were randomly assigned to yogurt group (YG) [one 5-ounce container/d, 7/wk] or diet control group (DC). Each serving contained 5 grams protein, 8 grams fat, 16 grams carbohydrates, 170 kcal. Pre- and post-intervention blood evaluated osteocalcin (OC), Procollagen I N-Terminal Propeptide (PINP), and a panel of inflammatory biomarkers. Percent change in biomarkers between groups was assessed using unadjusted and adjusted generalized linear models. Relative abundance of yogurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) was quantified in the feces by qPCR. Fold change in abundance was tested between groups by independent t-test. Results Participants were 69% women (all post-menopausal), sedentary, average 70y, BMI 30 kg/m2, and baseline CRP of 5 mg/L. Baseline characteristics were not significantly different between groups. YG presented with 10.7- and 3.8-fold greater abundance of L. bulgaricus and S. thermophilus, respectively, in feces compared to DC. In unadjusted models, PINP increased 18.2% and OC 14.8% in the YG compared to DC [−1.9% P = 0.007, 0.3% P = 0.047, respectively]. In adjusted models, % increase in PINP remained significant (P = 0.03) but was attenuated for OC (P = 0.13). Daily yogurt intake did not change inflammatory biomarkers, compared to DC (P ≥ 0.1). Conclusions Daily yogurt intake significantly increased bone formation biomarkers from baseline, suggesting that regular yogurt consumption may protect against OP, independent of inflammatory pathways. Funding Sources Yogurt in Nutrition Initiative grant by Danone Institute International, American Society for Nutrition, International Osteoporosis Foundation

Association between milk and dairy product intake and the risk of dental caries in children and adolescents: NHANES 2011-2016.

To date, few studies have comprehensively explored the associations between milk and dairy product intake and dental caries. Therefore, this study aimed to simultaneously assess the associations between whole milk, low-fat milk, skim milk, yogurt, milk desserts, cheese, creams, and total fluid milk intake and the risk of dental caries in children and adolescents. Data were from the National Health and Nutrition Examination Survey (NHANES) 2011-2016. Two 24-hour dietary recall interviews measured dietary milk and dairy product intake. Primary teeth caries was diagnosed by the dfs (decayed or filled primary tooth surfaces) index, and permanent teeth caries was diagnosed by the DMFS (decayed, missing, or filled permanent tooth surfaces) index. We used logistic regression to explore the associations between milk and dairy product intake and the risk of dental caries. A total of 6885 individuals aged 2-17 years were included in this study. In the fully adjusted model, the odds ratios (95% confidence intervals) of dental caries were 0.66 (0.47-0.93) for intake ≥123 g/day of yogurt and 0.82 (0.69-0.98) for intake <22.6 g/day of cheese, as compared with non-consumers. Our study indicates that high yogurt and low cheese intake were associated with a decreased risk of dental caries among American children and adolescents. These findings may be applied to update and supplement the evidence that informs public health policies on milk and dairy products and the prevention of dental caries.

Differences in Dairy Intake Among Americans by Ethnicity and Age: NHANES 2015–2018

ObjectivesConsuming dairy foods helps Americans meet recommendations for calcium, vitamin A, vitamin D, and protein. The Healthy U.S.-Style Dietary Pattern in the 2020 Dietary Guidelines for Americans (DGA) recommends 3 daily servings of low-fat or fat-free milk, cheese, and yogurt for those 9 years and older, 2.5 servings for children 4–8 years and 2 servings for children 2–3 years. The objective of this study was to assess dairy consumption by Americans 2 years of age and older to identify population groups at higher risk for underconsumption. MethodsUsing data from the National Health and Nutrition Examination Survey (NHANES) 2015–2016 and 2017–2018, we evaluated the daily intake of total dairy foods, milk (total, white, flavored), cheese (total and cottage cheese separately), yogurt (regular and Greek), and milk substitutes (soy, rice, almond and others) by Americans, separating into groups by age (2 + years, 2–4 years, 4–8 years, 9–13 years, 14–18 years, 19 + years) and ethnicity (Asian, Hispanic, non-Hispanic Black, non-Hispanic White). Dairy serving amounts were defined as MyPlate serving size cup-equivalents. ResultsRegardless of age or ethnicity, Americans did not meet the DGA’s dairy intake recommendations. Average total daily dairy intake for Americans ages 2 + was 1.57 ± 0.03 cup-equivalents, with 0.73 servings coming from milk and 0.73 from cheese. Children ages 2–4 and 4–8 years came the closest to meeting recommendations, consuming an average of 1.93 ± 0.06 and 1.93 ± 0.05 servings, respectively, of dairy foods daily. Intake fell to 1.83 ± 0.06 daily servings among children ages 9–13, more than 30% below the recommendation that children begin consuming 3 daily servings at age 9.Daily dairy intake continued to decrease among those 14–18 years (1.75 ± 0.07 servings) and among adults 19+ (1.48 ± 0.03 servings). Among those ages 2 and older, non-Hispanic Black Americans had the lowest average intake (1.18 ± 0.04 servings daily) and non-Hispanic White Americans (1.67 ± 0.03) had the highest. Across all ethnic groups, plain milk was consumed in greater quantities than any other dairy food. ConclusionsBoth age and ethnic disparities exist in dairy intake for Americans. Improving adherence to dairy recommendations from the DGA could help Americans move closer to nutrient recommendations and overall healthy dietary patterns. Funding SourcesNational Dairy Council.

No Associations Between Dairy Intake and Markers of Gastrointestinal Inflammation in Healthy Adult Cohort

ObjectivesWe examined associations between reported dairy intake and markers of gastrointestinal (GI) inflammation in a healthy human adult population. We hypothesized there would be a negative association of yogurt intake with GI inflammation, suggesting a protective effect, and no associations of total dairy, fluid milk, and cheese intake with GI inflammation. MethodsParticipants completed up to 3 unannounced 24-hour dietary recalls using ASA24 and a Block 2014 Food Frequency Questionnaire (FFQ) to assess recent and habitual intake, respectively. Those who also provided a stool sample were included in this analysis (n = 342). Stool samples were stored on ice immediately after collection and homogenized within 24 hours. Inflammatory markers from stool, including calprotectin, neopterin, and myeloperoxidase were measured by ELISA along with LPS-binding protein (LBP) from plasma. Regression models tested associations between dairy intake variables and inflammatory markers with and without covariates: sex, age, and body mass index (BMI). As yogurt is episodically consumed, t-tests were used to examine differences in inflammatory marker levels between consumers (>1 cup per month reported in FFQ) and non-consumers. Each dairy variable was also expressed as a percentage of mean energy intake from 24-hour recalls and regressed with inflammatory markers. ResultsWithout covariates, we found no associations between total dairy, fluid milk, and yogurt from both dietary assessments with any inflammatory markers. Cheese intake reported in the FFQ was positively associated with plasma LBP (P = 0.02). However, this association was not significant after covariate adjustment. There were no significant differences in GI inflammatory marker levels between yogurt consumers and non-consumers (P > 0.05). When expressed as a percentage of mean energy intake, cheese from ASA24 was associated with increased LBP (P = 0.03), but this was not significant after adjustment for covariates. There were no other associations of dairy variables as a percentage of energy intake with GI inflammatory markers. ConclusionsWe found no clinically relevant associations between dairy intake and markers of GI inflammation in a healthy human adult cohort. Funding SourcesCalifornia Dairy Research Foundation, USDA ARS 2032–51,530-026–00D.

Consumption of Enriched Yogurt with PAF Inhibitors from Olive Pomace Affects the Major Enzymes of PAF Metabolism: A Randomized, Double Blind, Three Arm Trial

Platelet-activating factor (PAF), a proinflammatory lipid mediator, plays a crucial role in the formation of the atherosclerotic plaque. Therefore, the inhibition of endothelium inflammation by nutraceuticals, such as PAF inhibitors, is a promising alternative for preventing cardiovascular diseases. The aim of the present study was to evaluate the impact of a new functional yogurt enriched with PAF inhibitors of natural origin from olive oil by-products on PAF metabolism. Ninety-two apparently healthy, but mainly overweight volunteers (35–65 years) were randomly allocated into three groups by block-randomization. The activities of PAF’s biosynthetic and catabolic enzymes were measured, specifically two isoforms of acetyl-CoA:lyso-PAF acetyltransferase (LPCATs), cytidine 5′-diphospho-choline:1-alkyl-2-acetyl-sn-glycerol cholinephosphotransferase (PAF-CPT) and two isoforms of platelet activating factor acetylhydrolase in leucocytes (PAF-AH) and plasma (lipoprotein associated phospholipase-A2, LpPLA2). The intake of the enriched yogurt resulted in reduced PAF-CPT and LpPLA2 activities. No difference was observed in the activities of the two isoforms of lyso PAF-AT. In conclusion, intake of yogurt enriched in PAF inhibitors could favorably modulate PAF biosynthetic and catabolic pathways.

Abstract P061: Dairy Consumption, Dairy Fat Biomarkers And Type 2 Diabetes Risk After Myocardial Infarction

Introduction: Dairy consumption, especially yogurt, and circulating biomarkers of dairy fat (odd chain fatty acids, OCFAs), have been associated with a lower risk of type 2 diabetes (T2D) in population-based studies. Whether these associations are also present in post-myocardial infarction (MI) patients is unknown. Hypothesis: We hypothesized that dairy consumption and circulating OCFAs (pentadecanoic [15:0] plus heptadecanoic acid [17:0]) may be inversely associated with incident T2D after MI. Methods: We included 3347 Dutch post-MI patients from the Alpha Omega Cohort, who were initially free of T2D. At baseline (2002-2006), dairy consumption was estimated with a 203-item food frequency questionnaire and plasma OCFAs were measured in cholesteryl esters using gas chromatography. Incident T2D was ascertained through self-reported physician diagnosis and medication use. Multivariable Cox models were used to obtain hazard ratios (HRs) and 95% confidence intervals (CI) for incident T2D and dairy types and OCFAs (per 1 standard deviation (SD) increment). Results: At baseline, patients were on average 68.9 years old (± 5.5 SD), 80% were men and 87% used statins (2684 and 2908 of 3347 patients respectively). During a median follow-up time of 40 months (10,550 person-years), 181 patients developed T2D. Almost all patients consumed dairy (3300 of 3347), with a median intake of 273 g/d for total dairy. After multivariable adjustment, dairy and its subtypes consumption was not associated with T2D incidence, with HRs ranging from 1.01 to 1.07 per 1-SD increment (all p&gt; 0.05). When analysed in categories (highest vs lowest intake), HRs (95% CI) were 1.05 (0.73-1.52) for milk and 1.08 (0.77-1.51) for yoghurt intake. In line with these findings, no significant association was found for circulating OCFAs 0.97 (0.83-1.12)( Figure 1 ). Conclusion: Dairy consumption, based on self-report and plasma biomarkers, was neutrally associated with T2D incidence in a population of Dutch post-MI patients with a relatively high habitual dairy intake.

Consumption of OLL1073R-1 yogurt improves psychological quality of life in women healthcare workers: secondary analysis of a randomized controlled trial

BackgroundWe conducted a randomized controlled trial to investigate the effects of consumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 in women healthcare workers. In a previous study we used these data to investigate hypothesized preventive effects against flu, however any effects on improving mental quality of life were not analyzed at that time. In the present study, we focus on that aspect.MethodsThe participants (961 women; mainly nurses, aged 20–71 years) were randomly allocated to either the yogurt group (n = 479) or the control group (n = 482). Participants in the yogurt group drank 112 mL of OLL1073R-1 yogurt for 16 weeks, while those in the control group did not consume any yogurt. All participants were prohibited from consuming other yogurt or fermented dairy products during the study period. The participants answered the Pittsburgh Sleep Quality Index (PSQI), Short Form-8 Health Survey (SF-8), and Gastrointestinal Symptom Rating Scale (GSRS) questionnaires at baseline and after 16 weeks.ResultsThe PSQI score showed significant improvement after the intake of yogurt (p < 0.01). SF-8 results showed significant intervention effects in the General Health and Vitality scores (p = 0.02 and p = 0.01, respectively). In other subscales of SF-8, we did not observe significant effects of the yogurt. In the GSRS, daily intake of yogurt exerted a preventive effect on constipation (p = 0.03).ConclusionsConsumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 enhances subjective psychological quality of life by improving quality of sleep and gastrointestinal condition among women healthcare workers.

How Different Snacks Produce a Distinct Effect in Salivary Protein Composition.

Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0′, 5′ and 30′ after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins—PRPs) increased only after yoghurt intake. Walnut’s snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.

Associations of Dairy Intake with Circulating Biomarkers of Inflammation, Insulin Response, and Dyslipidemia among Postmenopausal Women

BackgroundCardiometabolic diseases are prevalent in aging Americans. Although some studies have implicated greater intake of dairy products, it is not clear how dairy intake is related to biomarkers of cardiometabolic health. ObjectiveOur aim was to test the hypothesis that associations of dairy foods with biomarkers of lipid metabolism, insulin-like growth factor signaling, and chronic inflammation may provide clues to understanding how dairy can influence cardiometabolic health. DesignThis was a cross-sectional study in the Women's Health Initiative using baseline food frequency questionnaire data to calculate dairy intake. Participants/settingParticipants were 35,352 postmenopausal women aged 50 to 79 years at 40 clinical centers in the United States. Main outcome measuresBaseline (1993-1998) concentrations of 20 circulating biomarkers were measured. Statistical analysesMultivariable-adjusted linear regression was used to estimate percent difference in biomarker concentrations per serving of total dairy and individual foods (milk, cheese, yogurt, butter, and low-fat varieties). ResultsLower triglyceride concentrations were associated with greater intake of total dairy (–0.8% [95% CI –1.2% to –0.3%]), mainly driven by full-fat varieties. Individual dairy foods had specific associations with circulating lipid components. For example, greater total milk intake was associated with lower concentrations of total cholesterol (–0.4% [95% CI –0.7% to –0.2%]) and high-density lipoprotein cholesterol (–0.5% [95% CI –0.9% to –0.1%]), whereas greater butter intake was associated with higher total cholesterol (0.6% [95% CI 0.2% to 1.0%]) and high-density lipoprotein cholesterol (1.6% [95% CI 1.1% to 2.0%]) concentrations. In contrast, higher total yogurt intake was associated with lower total cholesterol (–1.1% [95% CI –2.0% to –0.2%]) and higher high-density lipoprotein cholesterol (1.8% [95% CI 0.5% to 3.1%]). Greater total dairy intake (regardless of fat content), total cheese, full-fat cheese, and yogurt were consistently associated with lower concentrations of glucose, insulin, and C-reactive protein. However, milk and butter were not associated with these biomarkers. ConclusionsHigher dairy intake, except butter, was associated with a favorable profile of lipids, insulin response, and inflammatory biomarkers, regardless of fat content. Yet, specific dairy foods might influence these markers uniquely. Findings do not support a putative role of dairy in cardiometabolic diseases observed in some previous studies.

Associations between dairy consumption and constipation in adults: A cross-sectional study

The current study aimed to assess the association between dairy consumption and constipation in the general adult population. Data from the Geelong Osteoporosis Study were used to assess the association between dairy consumption and constipation in women (n=632) and men (n=609). Information on milk, yogurt and cheese, and constipation were self-reported. Total dairy was calculated by summing the intake of milk, yogurt and cheese and expressed as servings per day. Multivariable logistic regression models adjusted for irritable bowel syndrome, major depressive disorders, mobility, body mass index, age and fibre intake were used to examine the odds ratio (OR) and 95% confidence interval (CI) between the consumption of categories of total dairy, milk, yogurt, cheese, and constipation. In women, consumption of 1-2 servings/d of total dairy was associated with reduced odds for constipation (OR: 0.49; 95% CI: 0.26-0.90; P=0.021) compared to consuming <1 serving/d of total dairy after adjusting for covariates. Also, consumption of 1-4 servings/d of milk was associated with marginally reduced odds for constipation (OR: 0.63; 95% CI: 0.39-1.02; P=0.058) compared to women who consumed <1 serving/d of milk after adjusting for covariates. There were no significant associations detected between other types of dairy consumption and constipation in women, and none in men. In women, consumption of moderate amounts of dairy is associated with reduced odds for constipation whereas in men no associations were detected between dairy consumption and constipation. Further studies are warranted to confirm results.

Interaction of Microbiome, Diet, and Hospitalizations Between Brazilian and American Patients With Cirrhosis

Gut microbiota are affected by diet, country, and affect outcomes in cirrhosis. Western diets are associated with dysbiosis. Comparisons with other diets is needed. We aimed to compare cirrhosis patients from the United States with cirrhosis patients from Brazil with respect to diet, microbiota, and impact on hospitalizations. Healthy controls and compensated/decompensated outpatients with cirrhosis from the United States and Brazil underwent dietary recall and stool for 16S ribosomal RNA sequencing. Demographics and medications/cirrhosis details were compared within and between countries. Patients with cirrhosis were followed up for 90-day hospitalizations. Regression for Shannon diversity was performed within cirrhosis. Regression for hospitalizations adjusting for clinical and microbial variables was performed. Model for end-stage liver disease (MELD), diabetes, ascites, and albumin were similar, but more Americans were men, had higher hepatic encephalopathy and alcohol/hepatitis C etiology, with lower nonalcoholic fatty liver disease than Brazilians. Brazilians had higher cereal, rice, and yogurt intake vs the United States. As disease progressed, cereals, rice/beans, coffee, and chocolate consumption was reduced. Microbial diversity was higher in Brazilians. Within cirrhosis, high diversity was related to Brazilian origin (P < .0001), age, and cereal intake (P= .05), while high MELD scores (P= .009) and ascites (P= .05) did the reverse. Regardless of stage, beneficial taxa and taxa associated with grant and yogurt intake were higher (Ruminococcaceae, Christensenellacae, and Prevotellaceae), while pathobionts (Porphyromonadaceae, Sutterellaceae, and Enterobacteriaceae) were lower in Brazilians. More Americans were hospitalized vs Brazilians (P= .002). On regression, MELD (P= .001) and ascites (P= .001) were associated with higher hospitalizations, while chocolate (P= .03) and Brazilian origin (P= .001) were associated with lower hospitalizations with/without microbiota inclusion. Brazilian cirrhotic patients follow a diet richer in cereals and yogurt, which is associated with higher microbial diversity and beneficial microbiota and could contribute toward lower hospitalizations compared with a Western-diet-consuming American cohort.

Behavior of Nutritional Supplements Use in Association With Inflammatory Skin Diseases in Chinese College Students

Objectives: It is understudied how frequently adolescents use nutritional supplements (NS) and whether the corresponding behavior is associated with skin diseases that may cause unpleasant symptoms and disfigurement. The current study aimed to investigate the prevalence of NS use in Chinese college students and its association with inflammatory skin diseases.Methods: This was a university-based epidemiologic investigation that included 20,138 students who underwent dermatological examinations. A questionnaire survey was conducted to inquire about the use of NS along with related information. Skin diseases were diagnosed by dermatologists during the health examination. Logistic regression models were used for analysis. Adjusted odds ratios (aORs) were presented as the effect size.Results: Survey responses from a total of 20,138 participants were analyzed. Specifically, 18.3% of the participants reported the use of NS in the past year. The use of vitamin C was most frequently reported, accounting for a proportion of 12.9%, followed by vitamin B and mineral supplements. The use of NS was found to be associated with female sex, Han ethnicity, higher annual household income, and a series of healthy lifestyles such as more physical activity, less second-hand smoke exposure, less alcohol consumption, and higher intake of milk and yogurt (p < 0.001). Participants with chronic urticaria (aOR = 1.3; 95% CI, 1.0–1.7), atopic dermatitis (aOR = 1.4; 95% CI, 1.2–1.6), or acne (aOR = 1.17; 95% CI, 1.04–1.31) were more likely to use NS, especially herbs (aOR = 2.7; 95% CI, 1.2–3.7), followed by vitamin B (aOR = 1.6; 95% CI, 1.2–2.0) and mineral supplements (aOR = 1.4; 95% CI, 1.0–2.0).Conclusion: College students with inflammatory skin diseases are more likely to use NS.