scholarly journals Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men

2018 ◽  
Vol 148 (6) ◽  
pp. 851-860 ◽  
Author(s):  
Grégory Pimentel ◽  
Kathryn J Burton ◽  
Ueli von Ah ◽  
Ueli Bütikofer ◽  
François P Pralong ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Milk Consumption ◽  
Healthy Men ◽  
Metabolic Footprinting

scholarly journals Mixing of Apples and Oranges in Milk Research: A Cohort Analysis of Non-Fermented Milk Intake and All-Cause Mortality

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1393 ◽  
Author(s):  
Karl Michaëlsson ◽  
Liisa Byberg
Keyword(s):  
Milk Fat ◽  
Reference Group ◽  
Cohort Analysis ◽  
Fermented Milk ◽  
Fat Content ◽  
Milk Intake ◽  
P Value ◽  
Milk Consumption ◽  
Content Type ◽  
Reference Category

Mortality in relation to type of milk intake is unclear. We present mortality rates by intake of non-fermented milk fat content type and examine the degree of bias when other fat content types of non-fermented milk are kept in the reference category. For this purpose, we used a longitudinal cohort consisting of 61,433 women who had been administered food frequency questionnaires in 1987–1990 and in 1997, and analyzed time to death. Non-fermented milk consumption was divided into low ≤0.5%, medium 1.5%, or high fat 3%. For each specific type of milk, the first analysis (A) is restricted to those who consumed less than one serving per day of the other milk subtypes. In the second analysis (B), everyone is retained, i.e., leading to a reference category “contaminated” with other milk consumers. During follow-up, 22,391 women died. Highest (≥3 glasses/day) vs. lowest consumption category of milk (<1 glass/day) with 0.5% fat content was associated with a multivariable hazard ratio (HR) of 1.71 (95%CI 1.57–1.86) in analysis A, whereas the same comparison with a “contaminated” reference category in analysis B provided a HR of 1.34 (95%CI 1.24–1.45), p-value for homogeneity <0.0001. The corresponding HRs for 1.5% fat milk were: 1.82 (95%CI 1.63–2.04) and 1.38 (95%CI 1.25–1.51), and for 3% fat milk 1.95 (95%CI 1.77–2.15) and 1.40 (95%CI 1.29–1.52). HR for ≥3 glasses/day of total milk was 1.95 (95%CI 1.84–2.06). We observe a higher mortality in women with high milk consumption, irrespective of milk fat content. A “contaminated” reference group substantially attenuates the actual estimates.

scholarly journals Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men

2013 ◽  
Vol 12 (1) ◽  
Author(s):  
Masayo Iwasa ◽  
Wataru Aoi ◽  
Keitaro Mune ◽  
Haruka Yamauchi ◽  
Kaori Furuta ◽  
...  
Keyword(s):  
Glucose Metabolism ◽  
Muscle Damage ◽  
Fermented Milk ◽  
Healthy Men ◽  
Exercise Induced

scholarly journals Fermented Milk Consumption and Common Infections in Children Attending Day-Care Centers

2016 ◽  
Vol 63 (5) ◽  
pp. 534-543 ◽  
Author(s):  
Andrey Prodeus ◽  
Violeta Niborski ◽  
Juergen Schrezenmeir ◽  
Alexander Gorelov ◽  
Anna Shcherbina ◽  
...  
Keyword(s):  
Day Care ◽  
Fermented Milk ◽  
Milk Consumption ◽  
Day Care Centers ◽  
Common Infections

scholarly journals Milk and Fermented Milk Consumption and Risk of Total Stroke: A Population Based Cohort of Swedish Women and Men

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1073-1073
Author(s):  
Erika Olsson ◽  
Jonas Höijer ◽  
Susanna C Larsson ◽  
Lena Kilander ◽  
Liisa Byberg
Keyword(s):  
Fruits And Vegetables ◽  
Cox Regression ◽  
Soft Drink ◽  
Saturated Fat ◽  
Fermented Milk ◽  
Population Based ◽  
Milk Intake ◽  
Processed Meat ◽  
Milk Consumption

Abstract Objectives To investigate associations between time updated information of milk and fermented milk consumption and risk of total stroke. Methods We included 79,613 Swedish adults (35,892 women and 43,721 men), 45–83 years of age, without stroke at baseline in 1997 (SIMPLER, simpler4health.se). The participants completed a validated 96-item food frequency questionnaire including questions about milk and soured milk and yogurt consumption at baseline and in 2009. Incident and previous stroke cases were identified by linkage with the Swedish National Patient and Cause of Death Registers. Associations between milk and fermented milk intake and incident total stroke were assessed by restricted cubic spline Cox regression. We included the baseline covariates sex and educational level, and time updated exposures and covariates (age, smoking, total energy intake, body mass index, physical activity, living alone, coffee, vitamin- and mineral supplements, alcohol consumption, hypertension, hypercholesterolemia, diabetes mellitus, coronary heart disease, weighted Charlson Comorbidity Index, and intakes of fermented milk (in analyses of milk), milk (in analyses of fermented milk), fruits and vegetables, processed meat, soft drink, juice, total fat, and saturated fat) from 2009. Results The average intake in 1997 was 260 grams (g)/day (d) for milk and 160 g/d for fermented milk (200 g corresponds to 1 glass). During a mean follow-up of 17.7 years (maximum follow-up of 22 years), 9736 total stroke cases were identified. P-values for non-linearity were 0.010 for milk and 0.721 for fermented milk. Compared with zero intake the Hazard ratio (HR) for milk intake was 0.95 (95% Confidence Interval (CI) 0.91, 0.99) for 200 g/d, 0.94 (95% CI 0.89, 1.00) for 400 g/d, and 0.97 (95% CI (0.91, 1.02) for 600 g/d. For fermented milk intake the HR was 0.99 (95% CI 0.95, 1.04) for 200 g/day, 1.00 (0.95% CI 0.95, 1.05) for 400 g/d, and 1.01 (95% CI 0.95, 1.07) for 600 g/d compared with zero intake. Conclusions A low to moderate, but not higher, milk consumption (1–2 glasses/d) seem to have a protective effect on total stroke, compared to zero intake. Consumption of fermented milk was not associated with total stroke. Funding Sources SIMPLER is funded by Vetenskapsrådet. The current work is funded by Forte.

scholarly journals THE NEOLITHISATION OF EURASIA: ARCHAEOLOGICAL, ARCHAEOGENTIC AND BIOMOLECULAR PERSPECTIVES

2014 ◽  
Vol 3 (3) ◽  
pp. 23-34
Author(s):  
Mihael Budja
Keyword(s):  
Ancient Dna ◽  
Fermented Milk ◽  
Ceramic Technology ◽  
Milk Consumption ◽  
Genetic Adaptation ◽  
Wide Spread ◽  
North West ◽  
Complex Picture ◽  
Ceramic Vessels ◽  
Demic Diffusion

The Mesolithic-Neolithic transformation was far more complex and variable process than previously hypothesised. The introduction of ceramic technology and initial pottery distributions in Eurasia show a wide-spread appearance of different pottery-making techniques and ornamental principles in different cultural and chronological contexts. The pattern cannot be explained by way of a narrow and gradual southeast - north west oriented spread of both people and vessels across Europe in the context of demic diffusion migratory model. The data indicate that ceramic technology was invented and reinvented more than once in different Palaeolithic and Neolithic contexts, and that hunter-gatherer communities made ceramic vessels elsewhere in Eurasia. Archaeogenetic data suggest that the processes of peopling Europe in prehistory were far more complex and variable than was first thought. The analyses of palimpsest of Ychromosomal paternal and mitochondrial maternal lineages in modern populations and of ancient DNA and palaeodemographic reconstructions show a complex picture of varied population trajectories elsewhere in Europe. Archaeological and biochemical data suggest that dairying and fermented milk consumption in Europe in Neolithic emerged before the genetic adaptation to milk culture.

scholarly journals Milk and Fermented Milk Intake and Parkinson’s Disease: Cohort Study

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2763
Author(s):  
Erika Olsson ◽  
Liisa Byberg ◽  
Jonas Höijer ◽  
Lena Kilander ◽  
Susanna C. Larsson
Keyword(s):  
Parkinson’S Disease ◽  
Parkinson's Disease ◽  
Cohort Study ◽  
Proportional Hazards ◽  
Fermented Milk ◽  
Cox Proportional Hazards ◽  
Milk Intake ◽  
Milk Consumption ◽  
Hazard Ratios ◽  
Increased Risk

Milk and fermented milk consumption has been linked to health and mortality but the association with Parkinson’s disease (PD) is uncertain. We conducted a study to investigate whether milk and fermented milk intakes are associated with incident PD. This cohort study included 81,915 Swedish adults (with a mean age of 62 years) who completed a questionnaire, including questions about milk and fermented milk (soured milk and yogurt) intake, in 1997. PD cases were identified through linkage with the Swedish National Patient and Cause of Death Registers. Multivariable-adjusted hazard ratios were obtained from Cox proportional hazards regression models. During a mean follow-up of 14.9 years, 1251 PD cases were identified in the cohort. Compared with no or low milk consumption (<40 mL/day), the hazard ratios of PD across quintiles of milk intake were 1.29 (95% CI 1.07, 1.56) for 40–159 mL/day, 1.19 (95% CI 0.99, 1.42) for 160–200 mL/day, 1.29 (95% CI 1.08, 1.53) for 201–400 mL/day, and 1.14 (95% CI 0.93, 1.40) for >400 mL/day. Fermented milk intake was not associated with PD. We found a weak association between milk intake and increased risk of PD but no dose–response relationship. Fermented milk intake was not associated with increased risk of PD.

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