An Experimental Study on the Relationship between Consumptions of Dairy and Fermented Dairy Products in Lactose Intolerance among Students of a Foundation University in Istanbul

2021 ◽  
pp. 82-94
Author(s):  
Hulya Demir ◽  
Elif N. Savci ◽  
Can Ergun
Keyword(s):  
Experimental Study ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The Relationship

scholarly journals The relationship between dairy products intake and breast cancer incidence: a meta-analysis of observational studies

BMC Cancer ◽  
2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Yujing He ◽  
Qinghua Tao ◽  
Feifei Zhou ◽  
Yuexiu Si ◽  
Rongrong Fu ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Protective Effect ◽  
Dairy Products ◽  
Meta Analysis ◽  
Breast Cancer Incidence ◽  
Cochrane Library ◽  
Female Population ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The Relationship

Abstract Background The effect of dairy products intake on breast cancer (BC) is highly controversial. This study aims to investigate the relationship between dairy intake and BC incidence. Methods A search was carried out in PubMed, EBSCO, Web of Science, and Cochrane Library databases before January 2021. The primary objective was the risk of BC and intake of dairy products were exposure variables. Results The meta-analysis comprised 36 articles with 1,019,232 participants. Total dairy products have a protective effect on female population (hazard ratio (HR) =0.95, 95% confidence interval (CI) =0.91–0.99, p = 0.019), especially for estrogen receptor-positive (ER+) (HR = 0.79, p = 0.002) and progesterone receptor-positive (PR+) BC (HR = 0.75, p = 0.027). For ER+/PR+ BC, there is a trend of protection, but it has not reached statistical significance (HR = 0.92, p = 0.075). Fermented dairy products can reduce BC risk in postmenopausal population (HR = 0.96, 95%CI = 0.93–0.99, p = 0.021), but have no protective effect on premenopausal population (HR = 0.98, 95%CI = 0.94–1.03, p = 0.52). Non-fermented dairy products have no significant effect on BC occurrence (p > 0.05). High-fat dairy products are harmful to women, without statistical difference (HR = 1.06, 95%CI = 1.00–1.13, p = 0.066). On the contrary, low-fat dairy products can protect the premenopausal population (HR = 0.94, 95%CI = 0.89–1.00, p = 0.048). Conclusion The intake of dairy products can overall reduce BC risk in the female population, but different dairy products have varying effects on different BC subtypes and menopausal status.

Lactose intolerance and fermented dairy products

1974 ◽  
Vol 65 (4) ◽  
pp. 418-419
Author(s):  
Charlette R. Gallagher ◽  
Ann L. Molleson ◽  
James H. Caldwell
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals The Relationship between Dairy Products Intake and Breast Cancer Incidence: A Meta-analysis of Observational Studies.

2021 ◽  
Author(s):  
Yujing He ◽  
Ping Chen ◽  
Feifei Zhou ◽  
Yuexiu Si ◽  
Rongrong Fu ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Protective Effect ◽  
Dairy Products ◽  
Meta Analysis ◽  
Breast Cancer Incidence ◽  
Cochrane Library ◽  
Female Population ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The Relationship

Abstract Background: The effect of dairy products intake on breast cancer (BC) is highly controversial. This study aims to investigate the relationship between dairy intake and BC incidence.Methods: A search was carried out in PubMed, EBSCO, Web of Science, and Cochrane Library databases before January 2021. The primary endpoint was the relationship between intake of dairy products and BC risk. Results: The meta-analysis comprised 36 articles with 1,019,232 participants. Total dairy products have a protective effect on female population (hazard ratio (HR) =0.95, 95% confidence interval (CI) =0.91-0.99, p=0.019), especially for estrogen receptor-positive (ER+) (HR=0.79, p=0.002) and progesterone receptor-positive (PR+) BC (HR=0.75, p=0.027). For ER+/PR+ BC, there is a trend of protection, but it has not reached statistical significance (HR=0.92, p=0.075). Fermented dairy products can reduce BC risk in postmenopausal population (HR=0.96, 95%CI=0.93-0.99, p=0.021), but have no protective effect on premenopausal population (HR=0.98, 95%CI=0.94-1.03, p=0.52). Non-fermented dairy products have no significant effect on BC occurrence (p>0.05). High-fat dairy products are harmful to women, without statistical difference (HR=1.06, 95%CI=1.00-1.13, p=0.066). On the contrary, low-fat dairy products can protect the premenopausal population (HR=0.94, 95%CI=0.89-1.00, p=0.048).Conclusion: The intake of dairy products can overall reduce BC risk in the female population, but different dairy products have varying effects on different BC subtypes and menopausal status.

scholarly journals Fermented foods and probiotics: An approach to lactose intolerance

2021 ◽  
Vol 88 (3) ◽  
pp. 357-365
Author(s):  
Salam A. Ibrahim ◽  
Rabin Gyawali ◽  
Saddam S. Awaisheh ◽  
Raphael D. Ayivi ◽  
Roberta C. Silva ◽  
...  
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Gastrointestinal Symptoms ◽  
Fermented Foods ◽  
Health And Wellness ◽  
Fermented Dairy Products ◽  
Metabolic Activities ◽  
Fermented Dairy

AbstractThe aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

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