Effects of Milk and Dairy Products on the Prevention of Osteoporosis and Osteoporotic Fractures in Europeans and Non-Hispanic Whites from North America: A Systematic Review and Updated Meta-Analysis

Aflatoxin M1 is a derivate of aflatoxin B1 and an important contaminant of milk and dairy products. This systematic review and meta-analysis was conducted on relevant Persian and English original articles in national and international databases with no time limits until 1 January 2018. In total 605 articles were found among which 70 articles met the inclusion criteria for meta-analysis. The prevalence (95% confidence interval (CI)) and mean concentration (95% CI) of aflatoxin M1 was found to be 64% (53-75%) and 39.7 ng/l (31.9-47.4 ng/l) in raw milk, 95% (89-98%) and 62.3 ng/l (40.6-84 ng/l) in pasteurised milk, 71% (56-84%) and 60.1 ng/l (30.9-89.3 ng/l) in sterilised milk, 59% (20-93%) and 5.5 ng/l (3.3-7.7 ng/l) in breast milk and 72% (61-81%) and 82.3 ng/kg (63.7-100.9 ng/kg) in dairy products. In general, 9% (4-16%) of milks and 10% (4-17%) of dairy products had aflatoxin M1 in concentrations exceeding the permitted level of Iranian standards (500 ng/l). Based on the maximum permitted aflatoxin M1 concentration in standards of Europe (50 ng/l), these percentages increase to 25% (18-32%) for milks and 18% (9-29%) for dairy products. According to the results, further control and preventive measures should be applied on livestock feeds because decreased aflatoxin B1 contamination at this level results in decreased aflatoxin M1 in milk and dairy products.

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Contamination of milk and dairy products by Brucella species: A global systematic review and meta-analysis

Food Research International ◽

10.1016/j.foodres.2019.108775 ◽

2020 ◽

Vol 128 ◽

pp. 108775 ◽

Cited By ~ 5

Author(s):

Maryam Dadar ◽

Yadolah Fakhri ◽

Youcef Shahali ◽

Amin Mousavi Khaneghah

Keyword(s):

Systematic Review ◽

Dairy Products ◽

Meta Analysis ◽

Brucella Species ◽

Milk And Dairy Products

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Efficacy ofBorrelia burgdorferivaccine in dogs in North America: A systematic review and meta-analysis

Journal of Veterinary Internal Medicine ◽

10.1111/jvim.15344 ◽

2018 ◽

Vol 33 (1) ◽

pp. 23-36 ◽

Cited By ~ 3

Author(s):

Nadine A. Vogt ◽

Jan M. Sargeant ◽

Melissa C. MacKinnon ◽

Ali M. Versluis

Keyword(s):

Systematic Review ◽

North America ◽

Meta Analysis

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Life course health consequences and associated annual costs of adverse childhood experiences across Europe and North America: a systematic review and meta-analysis

The Lancet Public Health ◽

10.1016/s2468-2667(19)30145-8 ◽

2019 ◽

Vol 4 (10) ◽

pp. e517-e528 ◽

Cited By ~ 46

Author(s):

Mark A Bellis ◽

Karen Hughes ◽

Kat Ford ◽

Gabriela Ramos Rodriguez ◽

Dinesh Sethi ◽

...

Keyword(s):

Systematic Review ◽

North America ◽

Life Course ◽

Adverse Childhood Experiences ◽

Meta Analysis ◽

Health Consequences ◽

Childhood Experiences ◽

Adverse Childhood ◽

Life Course Health

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Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-Analysis of Cross-sectional Studies.

Nutrients ◽

10.3390/nu11040741 ◽

2019 ◽

Vol 11 (4) ◽

pp. 741 ◽

Cited By ~ 8

Author(s):

Ana Diez-Fernández ◽

Celia Álvarez-Bueno ◽

Vicente Martínez-Vizcaíno ◽

Mercedes Sotos-Prieto ◽

José Recio-Rodríguez ◽

...

Keyword(s):

Systematic Review ◽

Arterial Stiffness ◽

Dairy Products ◽

Fixed Effects ◽

Meta Analysis ◽

Dairy Product ◽

Milk Intake ◽

Cross Sectional ◽

Product Consumption ◽

Dairy Product Consumption

The aim of this review was to determine the relationship between dairy product consumption and arterial stiffness, measured by pulse wave velocity (PWV). We systematically searched the Medline, Embase and Web of Science databases until 30th January 2019 for cross-sectional data from studies addressing the association between dairy product consumption and PWV. This study was registered with PROSPERO (CRD42018110528). Both the inverse-variance fixed effects method and the DerSimonian and Laird method were used to compute pooled estimates of effect size (ES) and the respective 95% confidence intervals (CIs). Seven studies were included in the meta-analysis, with a total of 16,443 patients. Total dairy product (ES = −0.03; 95% CI [−0.04, −0.01]) and cheese (ES = −0.04; 95% CI [−0.07, −0.01]) consumption were weak, but significantly associated with lower PWV levels. Conversely, milk intake showed no significant association with PWV (ES = 0.02; 95% CI [−0.01, 0.05]). Heterogeneity in the ES was not important for the three groups of dairy products assessed. This systematic review and meta-analysis of seven studies found no detrimental effects of dairy product consumption on arterial stiffness measured by PWV. Due to the scarcity of studies, further investigations are warranted to clarify the role of dairy products on arterial stiffness.

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Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Foods ◽

10.3390/foods9111627 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1627

Author(s):

Bojan Antonić ◽

Simona Jančíková ◽

Dani Dordević ◽

Bohuslava Tremlová

Keyword(s):

Systematic Review ◽

Dietary Fiber ◽

Dairy Products ◽

Web Of Science ◽

Meta Analysis ◽

Grape Pomace ◽

Plant Origin ◽

Total Dietary Fiber ◽

Health Promoting ◽

English Articles

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

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