Specification for aluminium capping foil and strip for dairy product containers

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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Enriched confectionary dairy product

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/677/3/032005 ◽

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

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

Nutrients ◽

10.3390/nu13072151 ◽

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.

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

International Dairy Journal ◽

10.1016/j.idairyj.2021.105107 ◽

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

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

Proceedings of The Nutrition Society ◽

10.1017/s0029665100590521 ◽

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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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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