Dairy product prices, 2000-2030

2021 ◽  
Keyword(s):  
Dairy Product

159-OR: Changes in Dairy Product Consumption and Risk of Type 2 Diabetes among U.S. Men and Women

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 159-OR
Author(s):  
JEAN-PHILIPPE DROUIN-CHARTIER ◽  
YANPING LI ◽  
ANDRES V. ARDISSON KORAT ◽  
MING DING ◽  
BENOÎT LAMARCHE ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Product ◽  
Men And Women ◽  
Product Consumption ◽  
Dairy Product Consumption

Dairy product consumption is associated with a lowering of linoleic acid within serum triglycerides in adolescent females with overweight or obesity: a secondary analysis

2021 ◽  
pp. 1-30
Author(s):  
Raphaël Chouinard-Watkins ◽  
Melissa Calleja ◽  
Richard P Bazinet ◽  
Andrea R Josse
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Dairy Product ◽  
Secondary Analysis ◽  
Adolescent Females ◽  
Serum Fatty Acid ◽  
Dairy Fat ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Abstract Dairy fat is rich in saturated fatty acids such as palmitic acid (16:0) but low in linoleic acid (18:2n-6). The natural carbon 13 enrichment (δ13C) of 16:0 is higher in dairy fat than in most of the food supply. In adults, serum levels of pentadecanoic acid (15:0) and heptadecanoic acid (17:0) are recognized as biomarkers of dairy intake. In adolescents, no study has evaluated serum fatty acid levels or δ13C in response to chronic dairy consumption. The objectives of this study were to evaluate whether increased dairy product consumption can modulate 1) serum fatty acid levels and 2) 16:0 δ13C in adolescents with overweight/obesity who followed a 12-week weight management program. This secondary analysis of a RCT included two groups of adolescent females: recommended dairy (RDa; n=23) and low dairy (LDa; n=23). The RDa group was given 4 servings/d of dairy products while the LDa group maintained dairy intakes at ≤2 servings/d. Blood was sampled before and after the intervention. Lipids were extracted, separated, and fatty acids were quantified by gas chromatography. Isotope ratio mass spectrometry was used to assess 16:0 δ13C. There were no group differences on serum changes of 15:0 or 17:0. Within triglycerides, 18:2n-6 was lowered by 7.4% only in the RDa group (p = 0.040). The difference in delta 16:0 δ13C between the LDa and RDa group did not reach statistical significance (p = 0.070). Reductions in serum 18:2n-6 by dairy consumption could have positive health implications but more studies are needed to confirm this assertion.

scholarly journals Enriched confectionary dairy product

2021 ◽  
Vol 677 (3) ◽  
pp. 032005
Author(s):  
S E Bozhkova ◽  
I F Gorlov ◽  
M I Slozhenkina ◽  
E Yu Anisimova ◽  
O A Knyazhechenko ◽  
...  
Keyword(s):  
Dairy Product

scholarly journals Dairy Product Intake and Long-Term Risk for Frailty among French Elderly Community Dwellers

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2151
Author(s):  
Berna Rahi ◽  
Hermine Pellay ◽  
Virginie Chuy ◽  
Catherine Helmer ◽  
Cecilia Samieri ◽  
...  
Keyword(s):  
Older Adults ◽  
Dairy Product ◽  
Food Group ◽  
Community Dwelling ◽  
Physical Frailty ◽  
Frailty Phenotype ◽  
Cross Sectional ◽  
Sectional Analysis ◽  
Community Dwelling Older Adults

Dairy products (DP) are part of a food group that may contribute to the prevention of physical frailty. We aimed to investigate DP exposure, including total DP, milk, fresh DP and cheese, and their cross-sectional and prospective associations with physical frailty in community-dwelling older adults. The cross-sectional analysis was carried out on 1490 participants from the Three-City Bordeaux cohort. The 10-year frailty risk was examined in 823 initially non-frail participants. A food frequency questionnaire was used to assess DP exposure. Physical frailty was defined as the presence of at least 3 out of 5 criteria of the frailty phenotype: weight loss, exhaustion, slowness, weakness, and low physical activity. Among others, diet quality and protein intake were considered as confounders. The baseline mean age of participants was 74.1 y and 61% were females. Frailty prevalence and incidence were 4.2% and 18.2%, respectively. No significant associations were observed between consumption of total DP or DP sub-types and frailty prevalence or incidence (OR = 1.40, 95%CI 0.65–3.01 and OR = 1.75, 95%CI 0.42–1.32, for a total DP consumption >4 times/d, respectively). Despite the absence of beneficial associations of higher DP consumption on frailty, older adults are encouraged to follow the national recommendations regarding DP.

scholarly journals Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 687
Author(s):  
Inmaculada Aguilera-Buenosvinos ◽  
Cesar Ignacio Fernandez-Lazaro ◽  
Andrea Romanos-Nanclares ◽  
Alfredo Gea ◽  
Rodrigo Sánchez-Bayona ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Dairy Products ◽  
Dairy Product ◽  
Inverse Association ◽  
Low Fat ◽  
Significant Inverse Association ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

Dairy product quality using screening of aroma compounds by selected ion flow tube‒mass spectrometry: A chemometric approach

2021 ◽  
pp. 105107
Author(s):  
Jackie E. Wood ◽  
Brendon D. Gill ◽  
Wendy Longstaff ◽  
Robert A. Crawford ◽  
Harvey E. Indyk ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Product Quality ◽  
Dairy Product ◽  
Aroma Compounds ◽  
Flow Tube ◽  
Ion Flow ◽  
Selected Ion Flow Tube ◽  
Chemometric Approach

scholarly journals A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

2008 ◽  
Vol 67 (OCE5) ◽  
Author(s):  
J. Aubin ◽  
M. Remigy ◽  
L. Verseil ◽  
R. Bourdet-Sicard ◽  
S. Vaudaine ◽  
...  
Keyword(s):  
Immune Response ◽  
Influenza Vaccination ◽  
Dairy Product ◽  
The Elderly ◽  
Fermented Dairy Product ◽  
Fermented Dairy
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