Dairy Products as Food Protein Resources

1976 ◽  
Vol 39 (11) ◽  
pp. 778-795 ◽  
Author(s):  
J. J. JONAS ◽  
T. W. CRAIG ◽  
R. L. HUSTON ◽  
E. H. MARTH ◽  
E. W. SPECKMANN ◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Marketing Research ◽  
Research Approach ◽  
Food Protein ◽  
Consumer Health ◽  
Consumer Motivation ◽  
Product Consumption ◽  
Nutrition Research ◽  
Dairy Product Consumption

An overall, continuous downward trend in milk production and utilization can be observed in the U.S. during the last 30 years. The per capita dairy product consumption decreased by about 10% in every decade. Since dairy products supply an important portion of the nation's protein, and 75% of our calcium needs, it seems to be important to understand the causes of this decline. To overcome the decline, the rationale of a coordinated technological, nutritional, and marketing research approach is discussed in this paper. The future of the dairy problem is analyzed from three interrelated viewpoints: (a) product reserach to meet consumer needs, (b) nutrition research to promote consumer health, and (c) marketing research to explore consumer motivation.

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.

scholarly journals 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 ◽  
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.

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

2014 ◽  
Vol 111 (9) ◽  
pp. 1673-1679 ◽  
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.

scholarly journals Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study

2018 ◽  
Vol 119 (4) ◽  
pp. 442-455 ◽  
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.

scholarly journals Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-Analysis of Cross-sectional Studies.

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 741 ◽  
Author(s):  
Ana Diez-Fernández ◽  
Celia Álvarez-Bueno ◽  
Vicente Martínez-Vizcaíno ◽  
Mercedes Sotos-Prieto ◽  
José Recio-Rodríguez ◽  
...  
Keyword(s):  
Systematic Review ◽  
Arterial Stiffness ◽  
Dairy Products ◽  
Fixed Effects ◽  
Meta Analysis ◽  
Dairy Product ◽  
Milk Intake ◽  
Cross Sectional ◽  
Product Consumption ◽  
Dairy Product Consumption

The aim of this review was to determine the relationship between dairy product consumption and arterial stiffness, measured by pulse wave velocity (PWV). We systematically searched the Medline, Embase and Web of Science databases until 30th January 2019 for cross-sectional data from studies addressing the association between dairy product consumption and PWV. This study was registered with PROSPERO (CRD42018110528). Both the inverse-variance fixed effects method and the DerSimonian and Laird method were used to compute pooled estimates of effect size (ES) and the respective 95% confidence intervals (CIs). Seven studies were included in the meta-analysis, with a total of 16,443 patients. Total dairy product (ES = −0.03; 95% CI [−0.04, −0.01]) and cheese (ES = −0.04; 95% CI [−0.07, −0.01]) consumption were weak, but significantly associated with lower PWV levels. Conversely, milk intake showed no significant association with PWV (ES = 0.02; 95% CI [−0.01, 0.05]). Heterogeneity in the ES was not important for the three groups of dairy products assessed. This systematic review and meta-analysis of seven studies found no detrimental effects of dairy product consumption on arterial stiffness measured by PWV. Due to the scarcity of studies, further investigations are warranted to clarify the role of dairy products on arterial stiffness.

scholarly journals Recommended dairy product intake modulates circulating fatty acid profile in healthy adults: a multi-centre cross-over study

2015 ◽  
Vol 113 (3) ◽  
pp. 435-444 ◽  
Author(s):  
Mohammad M. H. Abdullah ◽  
Audrey Cyr ◽  
Marie-Claude Lépine ◽  
Marie-Ève Labonté ◽  
Patrick Couture ◽  
...  
Keyword(s):  
Dairy Products ◽  
Cardiovascular Health ◽  
Dairy Product ◽  
Lipid Profiles ◽  
Control Phase ◽  
Product Consumption ◽  
Cholesterol Levels ◽  
Phase 0 ◽  
Equivalent Control ◽  
Dairy Product Consumption

Dairy products are rich sources of an array of fatty acids (FA) that have been shown individually and in certain clusters to exert varying effects on cardiovascular health, for which the circulating lipid profile is a powerful biomarker. Whether the profile of these FA is reflected in blood upon short terms of intake, possibly contributing to the lipid-related health impacts of dairy products, remains to be fully established. The objectives of the present study were to assess a recommended dairy product consumption in relation to circulating FA and lipid profiles, and to evaluate certain FA in dairy fat as potential biomarkers of intake. In a free-living, multi-centre, cross-over design, 124 healthy individuals consumed 3 servings/d of commercial dairy (DAIRY; 1 % fat milk, 1·5 % fat yogurt and 34 % fat cheese) or energy-equivalent control (CONTROL; fruit and vegetable juice, cashews and a cookie) products for 4 weeks each, separated by a 4-week washout period. Plasma FA and serum lipid profiles were assessed by standard methods at the end of each dietary phase. After 4 weeks of intake, plasma levels of FA pentadecanoic acid (15 : 0) and heptadecanoic acid (17 : 0) were higher (0·26v.0·22 % and 0·42v.0·39 % of the total identified FA, respectively) after the DAIRY phase than after the CONTROL phase (P< 0·0001). This was accompanied by a small but significant increase in serum LDL-cholesterol levels after the DAIRY phase compared with the CONTROL phase (+0·08 mmol/l;P= 0·04). In conclusion, intake of 3 servings/d of conventional dairy products may modify certain circulating FA and lipid profiles within 4 weeks, where 15 : 0 and 17 : 0 may be potential short-term biomarkers of intake.

scholarly journals A Review of the Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1629-1629
Author(s):  
Anestis Dougkas ◽  
Ditte Hobbs
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Fat Content ◽  
Product Consumption ◽  
Meta Analyses ◽  
Dairy Milk ◽  
Dairy Product Consumption ◽  
Milk And Dairy Products

Abstract Objectives The consumption of milk and dairy products makes an important contribution to children's nutrient intake, yet due to relatively high saturated fat content, the health benefits of dairy products have come under question and public health advice is often perceived as unclear. This review aimed to provide an overview of the current available evidence taken from systematic reviews and meta-analyses on dairy product consumption and risk of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) in children, adolescents, and adults. Methods The literature of English-language systematic reviews and meta-analyses published up to September 2019 was reviewed by searching the following three databases: ISI Web of Science, PubMed, and Google Scholar. Search terms included ‘dairy’, ‘milk’, ‘yogurt’, ‘obesity’, ‘adiposity’, ‘bodyweight’, ‘type 2 diabetes’, ‘cardiovascular diseases’, ‘coronary heart disease’, ‘blood pressure’, ‘insulin resistance’, ‘glucose’, ‘children’, ‘adolescents’, ‘adults’ and combinations of these. Published work on calcium supplementation was excluded. Results Milk and certain dairy products were found to be not associated with or inversely associated with obesity in children and adolescents. In adults, consumption of milk and dairy products improves body composition and enhances weight loss during energy restriction diets, while it has a neutral effect on body weight in maintenance diets. Prospective cohort studies suggest that the consumption of dairy products, with regular or low-fat content, does not adversely affect the risk of T2D or CVD outcomes and may have a protective effect. The plausible mechanisms underlying the effect of dairy nutrients on obesity and cardiometabolic disease are incompletely understood but may include effects on lipolysis, lipogenesis and fatty acid absorption. Conclusions Dairy product consumption, as part of a balanced diet, may protect against the risk of obesity, T2D, and CVD. However, further research is needed to better understand the role of different types of dairy products and of different fat content in obesity, T2D, and CVD. The new and emerging range of products (including plant-based alternatives) being used as dairy milk substitutes has yet to be evaluated in scientific studies. Funding Sources None.

scholarly journals Dairy product consumption and the metabolic syndrome

2008 ◽  
Vol 21 (2) ◽  
pp. 148-157 ◽  
Author(s):  
Leonie E. C. van Meijl ◽  
Ruth Vrolix ◽  
Ronald P. Mensink
Keyword(s):  
Blood Pressure ◽  
Metabolic Syndrome ◽  
Dairy Products ◽  
Dairy Product ◽  
Serum Lipoprotein ◽  
Physiological Effects ◽  
Lipoprotein Profile ◽  
Product Consumption ◽  
The Metabolic Syndrome ◽  
Dairy Product Consumption

The metabolic syndrome is an important risk factor for type 2 diabetes mellitus and CVD. Epidemiological studies have now suggested protective effects of dairy product consumption on the development of this syndrome. Here we review the physiological effects and possible mechanisms involved of three main dairy constituents (Ca, protein, fat) on important components of the metabolic syndrome. Ca supplements improve the serum lipoprotein profile, particularly by decreasing serum total and LDL-cholesterol concentrations. They also lower systolic and diastolic blood pressure. Insufficient evidence exists for a significant role of Ca supplements or dairy in body-weight management. Effects of Ca may be related to intestinal binding to fatty acids or bile acids, or to changes in intracellular Ca metabolism by suppressing calciotropic hormones. Dietary proteins may increase satiety in both the short and longer term, which may result in a reduced energy intake. They have also been reported to improve the serum lipoprotein profile as compared with carbohydrates. Dairy proteins are precursors of angiotensin-I-converting enzyme-inhibitory peptides, which may lower blood pressure. Such effects, however, have inconsistently been reported in human studies. Finally, conjugated linoleic acid, which effectively lowers body weight in animals, has no such effect in humans in the quantities provided by dairy products. To reduce the intake of SFA, the consumption of low-fat instead of high-fat dairy products is recommended. In conclusion, more research is warranted to better understand the physiological effects and the mechanisms involved of dairy products in the prevention and treatment of the metabolic syndrome.

scholarly journals Milk in the diet: good or bad for vascular disease?

2011 ◽  
Vol 71 (1) ◽  
pp. 98-104 ◽  
Author(s):  
D. I. Givens
Keyword(s):  
Blood Pressure ◽  
Prospective Studies ◽  
Milk Fat ◽  
Dairy Products ◽  
Dairy Product ◽  
Current Evidence ◽  
Animal Nutrition ◽  
Cvd Risk ◽  
Product Consumption ◽  
Dairy Product Consumption

CVD still represent the greatest cause of death and disease burden in Europe and there remains uncertainty whether or not diets rich in milk and/or dairy products affect CVD risk. This paper reviews current evidence on this from prospective studies and the role of serum lipids and blood pressure as markers of CVD risk with such diets. Also the potential of animal nutrition-based approaches aimed at reducing CVD risk from consumption of milk and dairy products is outlined. Briefly, the evidence from prospective studies indicates that increased consumption of milk does not result in increased CVD risk and may give some long-term benefits, although few studies relate specifically to cheese and butter and more information on the relationship between milk/dairy product consumption and dementia is needed. Recent data suggest that the SFA in dairy products may be less of a risk factor than previously thought; although this is based on serum cholesterol responses which taken in isolation may be misleading. Milk and some dairy products have counterbalancing effects by reducing blood pressure and possibly BMI control. Despite this, animal nutrition strategies to replace some SFA in milk with cis-MUFA or cis-PUFA are extensive and intuitively beneficial, although this remains largely unproven, especially for milk. There is an urgent need for robust intervention studies to evaluate such milk-fat modifications using holistic markers of CVD risk including central arterial stiffness.

scholarly journals Association Between Dairy Product Consumption and Colorectal Cancer Risk in Adults: A Systematic Review and Meta-Analysis of Epidemiologic Studies

2019 ◽  
Vol 10 (suppl_2) ◽  
pp. S190-S211 ◽  
Author(s):  
Laura Barrubés ◽  
Nancy Babio ◽  
Nerea Becerra-Tomás ◽  
Núria Rosique-Esteban ◽  
Jordi Salas-Salvadó
Keyword(s):  
Colon Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Dairy Product ◽  
Proximal Colon ◽  
Case Control Studies ◽  
Low Fat ◽  
Product Consumption ◽  
Total Milk ◽  
Dairy Product Consumption

ABSTRACT Dairy product consumption may decrease colorectal cancer (CRC) risk, but very few studies have evaluated the association between different types of dairy products and CRC location. The aim of this systematic review and meta-analysis was to examine the associations between dairy product consumption and CRC incidence. Summary RRs and ORs with 95% CIs were estimated. A total of 15 cohort studies and 14 case-control studies comprising a total of &gt;22,000 cases were included in the quantitative synthesis. The cohort studies showed a consistent significant decrease in CRC risk associated with higher consumption of total dairy products (RR: 0.80; 95% CI: 0.70, 0.91) and total milk (RR: 0.82; 95% CI: 0.76, 0.88) compared with the CRC risk associated with lower consumption. These studies also showed a significant protective association between low-fat milk consumption and CRC (RR: 0.76; 95% CI: 0.66, 0.88), but only for colon cancer (RR: 0.73; 95% CI: 0.61, 0.87). Cheese consumption was inversely associated with the risk of CRC (RR: 0.85; 95% CI: 0.76, 0.96) and proximal colon cancer (RR: 0.74; 95% CI: 0.60, 0.91). No significant associations with CRC were found for the consumption of low-fat dairy products, whole milk, fermented dairy products, or cultured milk. Most of these associations were not supported by the case-control studies. In conclusion, high consumption of total dairy products and total milk was associated with a lower risk of developing CRC at any anatomic location, including the proximal and distal colon and the rectum. Low-fat milk consumption was associated with a lower risk of CRC, but this association was restricted to colon cancer. Cheese consumption was associated with the prevention of CRC, specifically proximal colon cancer. Further studies on larger samples and with longer follow-up periods, along with appropriately designed and executed clinical trials, are warranted to determine whether dairy product consumption affects CRC development.

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