scholarly journals A Cohort Study Risk Factor Analysis for Endemic Disease in Pre-Weaned Dairy Heifer Calves

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 378
Author(s):  
Kate F. Johnson ◽  
Natalie Chancellor ◽  
D. Claire Wathes

Dairy heifer calves experience high levels of contagious disease during their preweaning period, which may result in poor welfare, reduced performance or mortality. We determined risk factors for disease in a cohort study of 492 heifers recruited from 11 commercial UK dairy farms. Every animal received a weekly examination by a veterinarian from birth to nine weeks using the Wisconsin scoring system. Multivariable models were constructed using a hierarchical model with calf nested within farm. Outcome variables for each disease included a binary outcome (yes/no), disease duration and a composite disease score (CDS) including both severity and duration. Diarrhoea, bovine respiratory disease (BRD) and umbilical disease were recorded in 48.2%, 45.9% and 28.7% of calves, respectively. A higher heifer calving intensity in the week of birth reduced the CDS for diarrhoea, with a marginal benefit of improved passive transfer (serum immunoglobulin G (IgG) measured at recruitment). The CDS for BRD was reduced by housing in fixed groups, higher mean temperature in month of birth, increasing milk solids fed, increasing IgG, and higher plasma IGF-1 at recruitment. Conversely, higher calving intensity and higher temperature both increased the CDS for umbilical disease, whereas high IGF-1 was again protective. Although good passive transfer reduced the severity of BRD, it was not significant in models for diarrhoea and umbilical disease, emphasising the need to optimise other aspects of management. Measuring IGF-1 in the first week was a useful additional indicator for disease risk.

2018 ◽  
Vol 188 (2) ◽  
pp. 323-331 ◽  
Author(s):  
Laura C Rosella ◽  
Longdi Fu ◽  
Emmalin Buajitti ◽  
Vivek Goel

2018 ◽  
Vol 18 (4) ◽  
pp. 386-391 ◽  
Author(s):  
Yu-Ting Chung ◽  
Che-Yi Chou ◽  
Wen-Chen Tsai ◽  
Wei-Kung Chen ◽  
Cheng-Li Lin ◽  
...  

BMJ ◽  
2019 ◽  
pp. l1451 ◽  
Author(s):  
Bernard Srour ◽  
Léopold K Fezeu ◽  
Emmanuelle Kesse-Guyot ◽  
Benjamin Allès ◽  
Caroline Méjean ◽  
...  

AbstractObjectiveTo assess the prospective associations between consumption of ultra-processed foods and risk of cardiovascular diseases.DesignPopulation based cohort study.SettingNutriNet-Santé cohort, France 2009-18.Participants105 159 participants aged at least 18 years. Dietary intakes were collected using repeated 24 hour dietary records (5.7 for each participant on average), designed to register participants’ usual consumption of 3300 food items. These foods were categorised using the NOVA classification according to degree of processing.Main outcome measuresAssociations between intake of ultra-processed food and overall risk of cardiovascular, coronary heart, and cerebrovascular diseases assessed by multivariable Cox proportional hazard models adjusted for known risk factors.ResultsDuring a median follow-up of 5.2 years, intake of ultra-processed food was associated with a higher risk of overall cardiovascular disease (1409 cases; hazard ratio for an absolute increment of 10 in the percentage of ultra-processed foods in the diet 1.12 (95% confidence interval 1.05 to 1.20); P<0.001, 518 208 person years, incidence rates in high consumers of ultra-processed foods (fourth quarter) 277 per 100 000 person years, and in low consumers (first quarter) 242 per 100 000 person years), coronary heart disease risk (665 cases; hazard ratio 1.13 (1.02 to 1.24); P=0.02, 520 319 person years, incidence rates 124 and 109 per 100 000 person years, in the high and low consumers, respectively), and cerebrovascular disease risk (829 cases; hazard ratio 1.11 (1.01 to 1.21); P=0.02, 520 023 person years, incidence rates 163 and 144 per 100 000 person years, in high and low consumers, respectively). These results remained statistically significant after adjustment for several markers of the nutritional quality of the diet (saturated fatty acids, sodium and sugar intakes, dietary fibre, or a healthy dietary pattern derived by principal component analysis) and after a large range of sensitivity analyses.ConclusionsIn this large observational prospective study, higher consumption of ultra-processed foods was associated with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases. These results need to be confirmed in other populations and settings, and causality remains to be established. Various factors in processing, such as nutritional composition of the final product, additives, contact materials, and neoformed contaminants might play a role in these associations, and further studies are needed to understand better the relative contributions. Meanwhile, public health authorities in several countries have recently started to promote unprocessed or minimally processed foods and to recommend limiting the consumption of ultra-processed foods.Study registrationClinicalTrials.gov NCT03335644.


2020 ◽  
Vol 19 (2) ◽  
pp. 145-156 ◽  
Author(s):  
Katrina M Moore ◽  
Jennifer Nicholas ◽  
Murray Grossman ◽  
Corey T McMillan ◽  
David J Irwin ◽  
...  

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