Protective effect of yoghurt consumption onHelicobacter pyloriseropositivity in a Mexican population

AbstractObjectiveThe aim of the study was to determine the relationship between fermented and unfermented dairy product consumption andHelicobacter pyloriseropositivity in a Mexican population.DesignDietary interviews were conducted as part of a population-based case–control study in 2005. Serum was obtained for each participant to determineH. pyloriseropositivity status. Adjusted odds ratios were estimated from multivariate logistic regression models.SettingMexico City, Mexico.SubjectsA random sample of 464 healthy adult residents.ResultsThe overall seroprevalence ofH. pyloriin the study sample was 75.4%. In fully adjusted models, compared with those who did not consume yoghurt, there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt (odds ratio (OR) = 0.57, 95% confidence interval (CI) 0.35–0.94 and OR = 0.45, 95% CI 0.24–0.86, respectively), with aPfor trend of 0.01. There were no effects for the consumption of unfermented dairy products (milk and cheese).ConclusionsThis study suggests that yoghurt consumption may have a protective effect againstH. pyloriseropositivity. Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicateH. pyloriinfection.

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Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study

British Journal Of Nutrition ◽

10.1017/s0007114517003762 ◽

2018 ◽

Vol 119 (4) ◽

pp. 442-455 ◽

Cited By ~ 14

Author(s):

Elske M. Brouwer-Brolsma ◽

Diewertje Sluik ◽

Cecile M. Singh-Povel ◽

Edith J. M. Feskens

Keyword(s):

Type 2 Diabetes ◽

Dairy Products ◽

Dairy Product ◽

Newly Diagnosed ◽

Cross Sectional ◽

Product Consumption ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

Dairy Product Consumption

AbstractPrevious studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7–6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.

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Consumption of dairy products and cardiovascular disease risk: results from the French prospective cohort NutriNet-Santé

Proceedings of The Nutrition Society ◽

10.1017/s0029665120001007 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Laury Sellem ◽

Bernard Srour ◽

Kim Jackson ◽

Serge Hercberg ◽

Pilar Galan ◽

...

Keyword(s):

Dairy Products ◽

Disease Risk ◽

Dairy Product ◽

Saturated Fat ◽

Cvd Risk ◽

Product Consumption ◽

Dietary Records ◽

Fermented Dairy Products ◽

Disease Risks ◽

Fermented Dairy

AbstractCurrent French National Health and Nutrition Plan (PNNS) recommends 2 servings of dairy products per day for adults. However, dairy contributes to dietary saturated fat intake, of which reduced consumption is often recommended for cardiovascular disease (CVD) prevention. Epidemiological evidence on the association between dairy product consumption and CVD risk remains unclear, with findings from recent prospective cohorts suggesting either null or inverse associations between dairy intake and CVD risk(1,2). This study aimed to investigate the associations between intakes of dairy products (overall and specific types) and CVD risk in a large cohort of French adults.This prospective study included self-selected participants aged ≥ 18 years from the NutriNet-Santé cohort (2009–2019). Dietary data were collected every 6 months using 24 h-dietary records, averaged in daily intakes and coded as sex-specific quartiles. Dairy foods were classified according the PNNS dairy groups: milk, cheese, and yogurts (i.e. yogurts, curd cheese and petit-suisses). Total, fermented and low-fat dairy intakes were also investigated. CVD cases (n = 1,952) included cerebrovascular (i.e. stroke and transient ischemic attack, n = 878 cases) and coronary heart diseases (i.e. myocardial infarction, angina, acute coronary syndrome and angioplasty, n = 1,219 cases). Multivariable Cox models were performed to characterize associations and were adjusted for age, gender, without-alcohol energy intake, number of 24h-dietary records, smoking status, educational level, physical activity, BMI, alcohol intake and family history of CVD.This analysis included n = 104,805 French adults with a mean age 42.8 (SD 14.6) years and the mean number of dietary records per subject was 5.7 (SD 3.1). There was no association between total or specific dairy intakes and total CVD or coronary heart disease risks. However, consumption of fermented dairy, such as cheese and yogurts, was associated with a 19% reduction in the risk of cerebrovascular disease (HRQ4 vs. Q1 = 0.81 [0.66–0.98], p trend = 0.01).Despite being important dietary sources of saturated fat, dairy product consumption was not associated with total CVD or coronary heart disease risks in a large cohort of French adults. However, fermented dairy products may be associated with a lower risk of cerebrovascular diseases. Further observational and interventional studies may be needed to further assess the impact of dairy on CVD risk and to identify potential mechanisms underlying the beneficial effects of fermented dairy products on cerebrovascular disease risk.

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Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

Nutrition Journal ◽

10.1186/s12937-021-00718-0 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Kamil Rashidi ◽

Bahman Razi ◽

Mina Darand ◽

Azadeh Dehghani ◽

Parisa Janmohammadi ◽

...

Keyword(s):

Respiratory Tract ◽

Protective Effect ◽

Dairy Products ◽

Respiratory Tract Infections ◽

Randomized Clinical Trials ◽

Meta Analysis ◽

Total Sample ◽

Fermented Dairy Products ◽

Tract Infections ◽

Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

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Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study

British Journal Of Nutrition ◽

10.1017/s0007114518002830 ◽

2018 ◽

Vol 120 (11) ◽

pp. 1288-1297 ◽

Cited By ~ 6

Author(s):

Timo T. Koskinen ◽

Heli E. K. Virtanen ◽

Sari Voutilainen ◽

Tomi-Pekka Tuomainen ◽

Jaakko Mursu ◽

...

Keyword(s):

Dairy Products ◽

Disease Risk ◽

Dairy Product ◽

Low Fat ◽

Disease Risk Factor ◽

Risk Factor Study ◽

Factor Study ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

Heart Disease Risk

AbstractRecent dairy product studies have suggested that fermented rather than non-fermented dairy products might provide benefits on cardiovascular health, but the evidence is inconclusive. Therefore, we investigated whether fermented and non-fermented dairy products have distinct associations with the risk of incident CHD in a population with high dairy product intake. The present study included a total of 1981 men, aged 42–60 years, from the Kuopio Ischaemic Heart Disease Risk Factor Study, with no CHD at baseline. Dietary intakes were assessed with instructed 4-d food records. We used Cox’s proportional hazards regression model to estimate the associations with the risk of CHD. Fatal and non-fatal CHD events were ascertained from national registries. During a mean follow-up of 20·1 years, 472 CHD events were recorded. Median intakes were 105 g/d for fermented (87 % low-fat products) and 466 g/d for non-fermented dairy products (60 % low-fat products). After adjusting for potential confounders, those in the highest (v. lowest) intake quartile of fermented dairy products had 27 % (95 % CI 5, 44; P-trend=0·02) lower risk of CHD. In contrast, those in the highest intake quartile of non-fermented dairy products had 52 % (95 % CI 13, 104; P-trend=0·003) higher risk of CHD. When analysed based on fat content, low-fat (<3·5 % fat) fermented dairy product intake was associated with lower risk (hazard ratio in the highest quartile=0·74; 95 % CI 0·57, 0·97; P-trend=0·03), but high-fat fermented dairy and low-fat or high-fat non-fermented dairy products had no association. These results suggest that fermented and non-fermented dairy products can have opposite associations with the risk of CHD.

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

BMC Cancer ◽

10.1186/s12885-021-08854-w ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Yujing He ◽

Qinghua Tao ◽

Feifei Zhou ◽

Yuexiu Si ◽

Rongrong Fu ◽

...

Keyword(s):

Breast Cancer ◽

Protective Effect ◽

Dairy Products ◽

Meta Analysis ◽

Breast Cancer Incidence ◽

Cochrane Library ◽

Female Population ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

The Relationship

Abstract Background The 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. Methods A 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. Results The 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). Conclusion The 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.

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Intake of dairy products and risk of colorectal neoplasia

Nutrition Research Reviews ◽

10.1017/s0954422408035920 ◽

2008 ◽

Vol 21 (1) ◽

pp. 56-67 ◽

Cited By ~ 33

Author(s):

Maria Pufulete

Keyword(s):

Cohort Studies ◽

Protective Effect ◽

Prospective Cohort ◽

Dairy Products ◽

Colorectal Neoplasia ◽

Dairy Product ◽

Dairy Foods ◽

Prospective Cohort Studies ◽

Product Consumption ◽

Randomised Controlled

Prospective cohort studies suggest that higher intakes of dairy products, in particular milk, are associated with a decreased risk of colorectal cancer (CRC). In Western populations, dairy products are major contributors to dietary Ca, which may have chemopreventive effects in the colon. The pooling of data from prospective studies suggests a significant protective effect of Ca on CRC risk. Randomised controlled trials with Ca supplements have been conducted with both colorectal adenoma and CRC as endpoints. Results suggest that Ca supplementation at a level of 1000–2000 mg/d reduces adenoma recurrence in individuals with a previous adenoma but has no effect on CRC incidence. There is evidence that the risk reduction from dairy foods may not be solely due to their high Ca content. Dairy products contain other potential chemopreventive components such as vitamin D, butyric acid, conjugated linoleic acid, sphingolipids, and probiotic bacteria in fermented products such as yoghurt. The present review will focus on the epidemiological evidence (and in particular prospective cohort studies) investigating the relationship between dairy product consumption and risk of CRC. An outline of the proposed mechanisms responsible for the protective effect of both Ca and other potential chemopreventive components in dairy products will also be presented.

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Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults

British Journal Of Nutrition ◽

10.1017/s0007114513001621 ◽

2013 ◽

Vol 110 (12) ◽

pp. 2242-2249 ◽

Cited By ~ 40

Author(s):

Paul J. Nestel ◽

Natalie Mellett ◽

Suzana Pally ◽

Gerard Wong ◽

Chris K. Barlow ◽

...

Keyword(s):

Dairy Products ◽

Dairy Product ◽

Plasma Lipid ◽

Lipid Classes ◽

Low Fat ◽

Cvd Risk ◽

Dairy Foods ◽

Fermented Dairy Products ◽

Obese Subjects ◽

Fermented Dairy

The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0·001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0·02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.

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Association between Intake of Fermented Dairy Products and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

Proceedings ◽

10.3390/iecn2020-06988 ◽

2020 ◽

Vol 61 (1) ◽

pp. 26

Author(s):

Katarzyna E. Przybyłowicz ◽

Jakub Morze ◽

Anna Danielewicz ◽

Katarzyna Staniewska ◽

Aneta Dąbrowska ◽

...

Keyword(s):

Health Beliefs ◽

Diet Quality ◽

Representative Sample ◽

Dairy Products ◽

Dairy Product ◽

Health Concern ◽

Polish Population ◽

Fermented Dairy Product ◽

Fermented Dairy Products ◽

Fermented Dairy

This study aimed to evaluate the association between diet quality, perception of benefits consumption, and fermented dairy product intake in a representative sample of the Polish population. The study was carried out in February 2020. 2009 men and women were randomly sampled from the representative Polish population stratified for two age groups (19–30 and 66–75 years). Dairy product intake was evaluated using a qualitative frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. Perceived health benefits of dairy product consumption were assessed with a literature-based questionnaire. The Health Concern Scale was used to measure participants’ attitudes toward health. Median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4–1.6). Intake of fermented dairy products was associated with higher MEDAS. We observed that people with the highest intake of fermented dairy product consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, and higher preference for white meat and were more likely to report perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with frequent consumption of fermented products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude to own health.

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The Relationship between Dairy Products Intake and Breast Cancer Incidence: A Meta-analysis of Observational Studies.

10.21203/rs.3.rs-548714/v1 ◽

2021 ◽

Author(s):

Yujing He ◽

Ping Chen ◽

Feifei Zhou ◽

Yuexiu Si ◽

Rongrong Fu ◽

...

Keyword(s):

Breast Cancer ◽

Protective Effect ◽

Dairy Products ◽

Meta Analysis ◽

Breast Cancer Incidence ◽

Cochrane Library ◽

Female Population ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

The Relationship

Abstract Background: The 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.Methods: A search was carried out in PubMed, EBSCO, Web of Science, and Cochrane Library databases before January 2021. The primary endpoint was the relationship between intake of dairy products and BC risk. Results: The 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).Conclusion: The 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.

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