Milk and Dairy Product Consumption Habits of University Students in Turkey

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.

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

Nutrients ◽

10.3390/nu13020687 ◽

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.

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The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa

Nutrients ◽

10.3390/nu13020702 ◽

2021 ◽

Vol 13 (2) ◽

pp. 702

Author(s):

Alaitz Berriozabalgoitia ◽

Juan Carlos Ruiz de Gordoa ◽

Mertxe de Renobales ◽

Gustavo Amores ◽

Luis Javier R. Barron ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Intervention Study ◽

Dairy Product ◽

Plasma Concentrations ◽

Correlation Coefficients ◽

Dairy Intake ◽

Dairy Fat ◽

Product Consumption ◽

Dairy Product Consumption

The questioned reliability of 15:0, 17:0, and trans9-16:1 acids as biomarkers of dairy fat intake also questions the relationship between the intake of these products and their health effects. Two studies were conducted in the same geographical region. In an intervention study, volunteers followed a diet rich in dairy products followed by a diet without dairy products. Plasma and erythrocyte fatty acids (FA) were analyzed, and their correlations with dairy product intakes were tested. The FA biomarkers selected were validated in the Gipuzkoa cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) observational study. The correlation coefficients between plasma concentrations of iso16:0, iso17:0, trans11-18:1, cis9, trans11-18:2, and cis6-18:1 and the dairy fat ingested are similar in both studies, indicating that their concentration increases by 0.8 µmol/L per gram of dairy fat ingested. The biomarkers are positively related to plasma triglycerides (r = 0.324 and 0.204 in the intervention and observational studies, respectively) and total cholesterol (r = 0.459 and 0.382), but no correlation was found between the biomarkers and atherogenicity indexes. In conclusion, the sum of the plasma concentration of the selected FAs can be used as biomarkers of dairy product consumption. A linear relationship exists between their plasma concentrations and ruminant product intake. These biomarkers allow for obtaining consistent relationships between dairy intake and plasma biochemical parameters.

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Consumption of dairy products and the 15-year incidence of age-related macular degeneration

British Journal Of Nutrition ◽

10.1017/s000711451300408x ◽

2014 ◽

Vol 111 (9) ◽

pp. 1673-1679 ◽

Cited By ~ 16

Author(s):

Bamini Gopinath ◽

Victoria M. Flood ◽

Jimmy C. Y. Louie ◽

Jie Jin Wang ◽

George Burlutsky ◽

...

Keyword(s):

Dairy Products ◽

Dairy Product ◽

Age Related Macular Degeneration ◽

Dairy Foods ◽

Product Consumption ◽

Reduced Fat ◽

Age Related ◽

Increased Risk ◽

Dairy Product Consumption

Habitual consumption of dairy products has been shown to play an important role in the prevention of several chronic diseases. We aimed to prospectively assess the relationship between the change in dairy product consumption (both regular fat and low/reduced fat) and the 15-year incidence of age-related macular degeneration (AMD). In the Blue Mountains Eye Study, 2037 participants aged 49 years or above at baseline were re-examined at follow-up in 1997–9, 2002–4 and/or 2007–9. AMD was assessed from retinal photographs. Dietary data were collected using a semi-quantitative FFQ, and servings of dairy product consumption calculated. Over the 15-year follow-up, there were 352, 268 and eighty-four incident cases of any, early and late AMD, respectively. After adjusting for age, sex, current smoking, white cell count and fish consumption, a significant linear trend (Pfor trend = 0·003) was observed with decreasing consumption of total dairy foods and the 15-year incidence of late AMD, comparing the lowestv.highest quintile of intake (OR 2·80, 95 % CI 1·21, 3·04). Over the 15 years, decreased consumption of reduced-fat dairy foods was associated with an increased risk of incident late AMD, comparing the lowest to highest quintile of intake (OR 3·10, 95 % CI 1·18, 8·14,Pfor trend = 0·04). Decreasing total dietary Ca intake over the 15 years was also associated with an increased risk of developing incident late AMD (multivariable-adjustedPfor trend = 0·03). A lower consumption of dairy products (regular and low fat) and Ca was independently associated with a higher risk of developing incident late AMD in the long term. Additional cohort studies are needed to confirm these findings.

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Dairy Product Consumption

Science ◽

10.1126/science.226.4675.610.b ◽

1984 ◽

Vol 226 (4675) ◽

pp. 610-610

Author(s):

H. Robert Superko ◽

Darlene Dreon

Keyword(s):

Dairy Product ◽

Product Consumption ◽

Dairy Product Consumption

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MILK AND DAIRY PRODUCT CONSUMPTION IN OVERWEIGHT YOUNG ADULTS: THE BOGALUSA HEART STUDY

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(08)70090-7 ◽

2003 ◽

Vol 103 ◽

pp. 57

Author(s):

B.M. Brooks ◽

S.J.T. Yang ◽

T. Nicklas ◽

K. Moreland ◽

D. Wright ◽

...

Keyword(s):

Young Adults ◽

Dairy Product ◽

Bogalusa Heart Study ◽

Product Consumption ◽

Heart Study ◽

Dairy Product Consumption

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Dairy Product Consumption in French Children in 2010

Food and Nutrition Sciences ◽

10.4236/fns.2015.66059 ◽

2015 ◽

Vol 06 (06) ◽

pp. 562-570 ◽

Cited By ~ 1

Author(s):

V. Coxam ◽

C. Marmonier ◽

E. Chazelle ◽

B. Coudray

Keyword(s):

Dairy Product ◽

Product Consumption ◽

Dairy Product Consumption

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Benefits of Dairy Product Consumption on Blood Pressure in Humans: A Summary of the Biomedical Literature

Journal of the American College of Nutrition ◽

10.1080/07315724.2000.10718085 ◽

2000 ◽

Vol 19 (sup2) ◽

pp. 147S-164S ◽

Cited By ~ 61

Author(s):

Gregory D. Miller ◽

Douglas D. DiRienzo ◽

Molly E. Reusser ◽

David A. McCarron

Keyword(s):

Blood Pressure ◽

Dairy Product ◽

Biomedical Literature ◽

Product Consumption ◽

Dairy Product Consumption

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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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