Dairy Product Consumption and Oligo-Astheno-Teratozoospermia Risk: A Hospital-Based Case-Control Study in China

Background: Researches on the association of dairy products consumption with Oligo-astheno-teratozoospermia (OAT) risk has been limited and controversial. Therefore, we aim to explore the aforementioned association among Chinese men.Methods: A hospital-based case-control study was conducted in men consisting of 106 cases of OAT and 581 controls. Intakes of dairy products and their related nutrients were collected using a semi-quantitative food frequency questionnaire and semen quality was analyzed according to the World Health Organization guidelines. The daily intake of dairy products and their related nutrients was categorized into three groups with the lowest tertile serving as the reference category. Odds ratios (ORs) and 95% confidence intervals (CIs) of association between dairy intake and OTA risk were calculated by the multivariable logistic regression models.Results: No significant association was found between total dairy (OR T3vs.T1 =1.53, 95% CI: 0.85–2.78), protein (OR T3vs.T1 =1.51, 95% CI: 0.84–2.75), or calcium (OR T3vs.T1 = 1.46, 95% CI: 0.81–2.66) and the OAT risk in the main findings. However, we observed a statistically significant positive association of dairy fat intake with OAT risk (OR T3vs.T1 =1.93, 95% CI: 1.06–3.58). The findings were consistent with the main results when we carried out subgroup analysis stratified by body mass index.Conclusion: A significant positive association was found between dairy fat intake and the risk of OAT. Further large-scale prospective studies are required to confirm this finding.

Exploring the Links between Diet and Inflammation: Dairy Foods as Case Studies

ABSTRACT Systemic chronic inflammation may be a contributing factor to many noncommunicable diseases, including diabetes, cardiovascular disease, and obesity. With the rapid rise of these conditions, identifying the causes of and treatment for chronic inflammation is an important research priority, especially with regard to modifiable lifestyle factors such as diet. An emerging body of evidence indicates that consuming certain foods, including dairy foods like milk, cheese, and yogurt, may be linked to a decreased risk for inflammation. To discuss both broader research on diet and inflammation as well as research on links between individual foods and inflammation, the National Dairy Council sponsored a satellite session entitled “Exploring the Links between Diet and Inflammation: Dairy Foods as Case Studies” at the American Society for Nutrition's 2020 LIVE ONLINE Conference. This article, a review based on the topics discussed during that session, explores the links between diet and inflammation, focusing most closely on the relations between intake of dairy fat and dairy foods like milk, cheese, and yogurt, and biomarkers of inflammation from clinical trials. While there is currently insufficient evidence to prove an “anti-inflammatory” effect of dairy foods, the substantial body of clinical research discussed in this review indicates that dairy foods do not increase concentrations of biomarkers of chronic systemic inflammation.

Biomarkers of dairy fat intake, incident cardiovascular disease, and all-cause mortality: A cohort study, systematic review, and meta-analysis

Background We aimed to investigate the association of serum pentadecanoic acid (15:0), a biomarker of dairy fat intake, with incident cardiovascular disease (CVD) and all-cause mortality in a Swedish cohort study. We also systematically reviewed studies of the association of dairy fat biomarkers (circulating or adipose tissue levels of 15:0, heptadecanoic acid [17:0], and trans-palmitoleic acid [t16:1n-7]) with CVD outcomes or all-cause mortality. Methods and findings We measured 15:0 in serum cholesterol esters at baseline in 4,150 Swedish adults (51% female, median age 60.5 years). During a median follow-up of 16.6 years, 578 incident CVD events and 676 deaths were identified using Swedish registers. In multivariable-adjusted models, higher 15:0 was associated with lower incident CVD risk in a linear dose–response manner (hazard ratio 0.75 per interquintile range; 95% confidence interval 0.61, 0.93, P = 0.009) and nonlinearly with all-cause mortality (P for nonlinearity = 0.03), with a nadir of mortality risk around median 15:0. In meta-analyses including our Swedish cohort and 17 cohort, case–cohort, or nested case–control studies, higher 15:0 and 17:0 but not t16:1n-7 were inversely associated with total CVD, with the relative risk of highest versus lowest tertile being 0.88 (0.78, 0.99), 0.86 (0.79, 0.93), and 1.01 (0.91, 1.12), respectively. Dairy fat biomarkers were not associated with all-cause mortality in meta-analyses, although there were ≤3 studies for each biomarker. Study limitations include the inability of the biomarkers to distinguish different types of dairy foods and that most studies in the meta-analyses (including our novel cohort study) only assessed biomarkers at baseline, which may increase the risk of misclassification of exposure levels. Conclusions In a meta-analysis of 18 observational studies including our new cohort study, higher levels of 15:0 and 17:0 were associated with lower CVD risk. Our findings support the need for clinical and experimental studies to elucidate the causality of these relationships and relevant biological mechanisms.

Consumption of Total Olive Oil and Risk of Total and Cause-Specific Mortality in US Adults

Objectives The association between olive oil intake and the risk of mortality has not been evaluated before in the US population. Our objective was to examine whether olive oil intake is associated with total and cause-specific mortality in two prospective cohorts of US men and women. We hypothesize that higher olive oil consumption is associated with lower risk of total and cause-specific mortality. Methods We followed 61,096 women (Nurses’ Health Study, 1990–2016) and 31,936 men (Health Professionals Follow-up Study, 1990–2016) who were free of diabetes, cardiovascular disease and cancer at baseline. Diet was assessed by a semi quantitative food frequency questionnaire at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results During 26 years of follow-up, 32,868 deaths occurred. Compared with those participants who never consumed olive oil, those with higher olive oil intake (>1/2 tablespoon/d or >8g/d) had 15% lower risk of total mortality [pooled hazard ratio (95% confidence interval): 0.85 (0.81, 0.88)] after adjustment for potential confounders. Higher olive oil intake was associated with 15% lower risk of CVD death [0.85 (0.78, 0.92)], 38% lower risk of neurodegenerative disease death [0.62 (0.54, 0.71)], and 12% lower risk of respiratory death [0.88 (0.77, 1.00)]. Replacing 10 g of margarine, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 7–20% lower risk of total mortality, and death from CVD, cancer, neurodegenerative, and respiratory diseases. No significant associations were observed when olive oil was replacing other vegetable oils combined (corn, safflower, soybean and canola oil). Conclusions We observed that higher olive oil intake was associated with a lower risk of total mortality and cause-specific mortality in a large prospective cohort of U.S. men and women. The substitution of margarine, mayonnaise, and dairy fat with olive oil was associated with a reduced risk of mortality. Funding Sources This work was supported by grants from the National Institutes of Health.

Lipoprotein Particle Size Distributions in Response to a 6-Week Dietary Intervention Using Different Dairy Food Matrices Including Cheese and Butter

Objectives Most dietary guidelines recommend saturated fat (SFA) intakes to be < 10% of total energy intake, since SFA increase low-density lipoprotein cholesterol (LDL-c) levels, a known risk factor for cardiovascular disease (CVD). However, within LDL-c, small, dense LDL particles are more strongly related to CVD risk than large buoyant particles, and response to SFA vary for different foods. Dairy fat, when eaten as cheese, significantly lowers total cholesterol compared to butter. Here, we aimed to test the effect of the cheese matrix on lipoprotein particle size distribution response in overweight adults aged ≥ 50 years. Methods In this secondary analysis of a 6-week randomised parallel intervention(1); participants received ∼40g dairy fat in 1 of 4 treatments: (A) 120 g of full-fat cheddar cheese (FFCC); (B) reduced-fat cheese plus butter (RFC + B); (C) butter, calcium caseinate powder, and calcium supplement (CaCO3) (BCC); or (D) 120 g FFCC as per (A). Fasting EDTA blood samples at wk. 0 (baseline) and wk. 6 were analysed for lipoprotein particle size distribution via nuclear magnetic resonance (NMR) spectroscopy. To examine extremes in response, those with greatest reduction in LDL-c (n = 15, ‘positive’ responders) were compared to those with the greatest increase in LDL-c (n = 15, ‘negative’ responders). Results Correlation analyses between the change in cholesterol levels and change in particle size distribution suggest a relationship between change in LDL-c, HDL-c, and corresponding particle sizes, which differs dependent on the dairy fat matrix. The correlation of LDL-c and LDL particle (LDL-p) concentration weakened as less fat was present within a cheese matrix, as LDL-c decreased so did total LDL-p, due to larger LDL particles. The positive responders displayed a stronger relationship between change in cholesterol and lipoprotein levels, with the changes in cholesterol driven by the large LDL-p and large HDL-p. Conclusions Lipoprotein particle distribution is correlated with change in cholesterol levels after a 6-week intervention of dairy fat. The changes in LDL-c and HDL-c were driven by the less atherogenic, large LDL-p and large HDL-p which are inversely associated with CVD risk. The overall response in LDL-p to SFA appears to vary, dependent on the dairy food matrix in which the fat was eaten. Funding Sources Food for Health Ireland (FHI). Enterprise Ireland.

Factors Influencing Serum Cholesterol Response to Dairy Fat Consumption in Overweight Adults: Secondary Analysis From an RCT

Objectives Recent evidence has demonstrated beneficial effects of dairy fat consumption on serum cholesterol levels when consumed in the form of cheese1. However, inter-individual variance in response to food consumption is known to affect the risk of diet-related diseases2,3. The extent of this variability and the determinants of response to dairy fat are currently unknown. Therefore, the aim of this study was to identify factors associated with lipid metabolism response to a dairy fat intervention study and investigate the relationship between them. Methods A 6-wk randomised parallel intervention trial1 was carried out in overweight, but otherwise healthy adults (≥50 years). Participants (n = 104) consumed ∼40g dairy fat daily in addition to their usual diet, in 1 of 3 different forms; butter, cheese, or cheese + butter. Intervention diets were also balanced for protein and calcium1. For this analysis, intervention diet groups were considered together as one dairy fat intervention. Participants were categorised into tertiles based on their % change in serum total cholesterol (TC) post-intervention, ranked from the largest decrease to the largest increase. Multivariate analysis (bonferroni-corrected) was used to assess differences between tertiles of responders in baseline characteristics (age, gender, metabolic markers, and body composition) (p < 0.05). Results Participants showing the largest % decrease in TC had significantly higher levels of TC, low-density lipoprotein (LDL-c) and high-density lipoprotein (HDL-c), and lower levels of triglycerides (TAG) at baseline compared to those displaying the largest % increase. Those with the largest % decrease in LDL-c displayed similar differences across groups, reporting higher baseline levels of LDL-c and TAG. No differences were apparent when categorised by HDL. Multiple regression analysis revealed that the variation of % change in TC and LDL is associated with baseline TC, TAG, body weight and high-sensitivity C-reactive protein (hsCRP; p < 0.05). Conclusions Our preliminary results indicate that the variance in cholesterol response to 6 weeks’ consumption of dairy fat is associated with baseline TC, TAG, body weight and hsCRP in overweight adults. Further analysis to understand the mechanisms associated with response to dairy fat is warranted. Funding Sources Food for Health Ireland, Enterprise Ireland.

Dairy Fat Consumptions Do Not Modulate Immune Functions in a Swine Model of Insulin Resistance: A Preliminary Analysis

Objectives Biomarkers of full-fat dairy consumption have been inversely associated with variables of insulin resistance (IR) and immune function. To understand the effect of consuming dairy fat per se on immune function in the context of IR, we used our established low birthweight (LBW) swine model of high fat diet induced IR to compare regular fat dairy products vs. low-fat dairy products and compared to a control high fat diet (CHF). We hypothesize that consuming a diet rich in dairy fat will improve immune function in the context of IR. Methods At 5 weeks of age, LBW piglets were randomized to consume one of the 3 experimental diets: 1) CHF, 2) HF supplemented with 3 servings high fat dairy (HFDairy) and 3) HF supplemented with 3 servings low fat dairy (LFDairy). As comparison groups, normal birthweight (NBW) piglets were fed a CHF or standard pig grower diet (Chow). A total of 35 pigs (LBW-CHF n = 8, LBW-HFDairy n = 8, LBW-LFDairy n = 8, NBW-CHF n = 6, NBW-Chow n = 5) were fed for 7 weeks. At 12 weeks of age, pigs were euthanized for tissue and blood collections. Mitogen stimulations on peripheral blood mononuclear cells were conducted to assess immune responses. Results Results show that there were no statistical differences in IL-2, IL-10 and TNF-α levels after pokeweed mitogen (PWM, T and antigen presenting cell mitogen) and phytohaemagglutinin (PHA, T cell mitogen) stimulations between all LBW groups. However, IL-10 levels after PHA stimulation were found to be higher in NBW-Chow compared to LBW-CHF, LBW-HFDairy and LBW-LFDairy (all P < 0.05). Similarly, IL-2 levels after PWM stimulation were found to be higher in NBW-Chow compared to LBW-CHF and LBW-HFDairy (both P < 0.05) groups but not LBW-LFDairy. Conclusions Current data suggest that consumption of dairy products, regardless of the fat content, as little effect on immune function in the context of IR. However, we demonstrated that diet-induced IR piglets exhibit altered immune responses to a T cells mitogen, compared to NBW piglets. Funding Sources Agriculture Funding Consortium, NSERC Discovery Program, Dairy Farmers of Canada-Nutrition Research Program.

EFFICIENCY OF THE USE THE CROSSBREEDING OF UKRAINIAN BLACK-AND-WHITE DAIRY AND SWISS CATTLE IN THE STATE STUD FARM "PASICHNA"

Goal. To study the influence of intermediate crossing on the level of dairy productivity, qualitative milk indicators, exterior features and resistance of the body of pureorgain and local animals. Methods. Selection and genetic analysis, comparative, statistical. The results. Scientific and production studies were conducted on the basis of a tribal factory of the State Enterprise "Pasichnya" IKSGP NAAN "of the StarosinyaVsky district of the Khmelnytsky region in the chains of distinct animals of the Podilsky factory type of Ukrainian Black-and-White dairy (UCHRMP) and local animals derived from the crossing of the BPRMP cows with Bojabs of the Shvitsky breed. According to the results of experimental studies, it has been found that local cows-first-bristles are somewhat inferior to the purest animals of the Ukrainian Black-and-White dairy breed by the magnitude of the NADA (93.8 kg), but it is compensated by milk quality (fat +0.26%, protein +0.19%), where in the general yield of dairy fat (+9.5 kg) and protein (+6.4 kg), they are favorably different from its purgatory rior. The analysis of the results of the reproductive capacity of cows shows that local animals were first fruitfully inseminated at the age of 545 days and the duration of fertility was 283 days, at that time, purely meters were inserted at the age of 567 days, and the duration of the sharing was 281.5 days. Service-period in the cows-first-born of genotypes, respectively, amounted to 97 and 112 days. The obtained data for the morphological and functional properties of the cow-first-prints show that the assessed number of both groups meets the needs of target standards on technological features and have high indicators of the studied functional properties. Comparative analysis of exterior valuation indicators between the studied groups shows that local cows have higher rates over latitudinal gates, in particular, by breast width and width in the ice, at that time inferior to the children's rior in the rectors of height in the racing, in the area of the torso. and hammer. In the study of natural resistance in the studied cows it has been established that the estimated animal groups are characterized by a sufficiently high level of protective functions of the body and adaptation capacity to technological conditions, which creates good opportunities for further effective selection. The general assessment of the natural resistance of cows-firstbody by morphological and biochemical parameters of blood, phagocytic, bactericidal and lysozymic activity showed that local cows according to Method VE Chumachenko and others. (1990) have a natural resistance to 3 points (61) higher than in their pure-breeding rior (58 points). Conclusions. Results of analysis of dairy performance of local cows-first-birthsters derived from the crossing of Ukrainian Black-and-White breeds with bulls of the Shvitskaya breed showed that the data of the animal though inferior to the christening rior of the Ukrainian Black-and-White dairy breed by the magnitude of the NADA but this difference is compensated by the quality of milk, where The total output of dairy fat and protein, they are favorably different from pureoral analogues. By indicators of reproducible ability, it has been found that local animals were first crazy at the age of 823 days that on 21 days earlier than puredom and 15 days they have a smaller service period. An analysis of the results of the estimation of morphological and physiological properties of the elder showed that there are no significant differences in the investigated groups of primary differences. All animals correspond to technological requirements. The exterior evaluation of the investigated groups of the firstborn showed that purely cows, having higher rates in the elevation in the roll, in the height in the ice and a contrary length of the trunk and the intensity, but inferior to the latitude gauge: the width of the breast, width in the machaches and width in the machaches and width in the machach. Animal estimation according to natural resistance indicators found that animals of both groups have a sufficiently high level of protective functions of the body and adaptation capacity to technological conditions that creates good opportunities for further effective selection.

Abstract P061: Dairy Consumption, Dairy Fat Biomarkers And Type 2 Diabetes Risk After Myocardial Infarction

Introduction: Dairy consumption, especially yogurt, and circulating biomarkers of dairy fat (odd chain fatty acids, OCFAs), have been associated with a lower risk of type 2 diabetes (T2D) in population-based studies. Whether these associations are also present in post-myocardial infarction (MI) patients is unknown. Hypothesis: We hypothesized that dairy consumption and circulating OCFAs (pentadecanoic [15:0] plus heptadecanoic acid [17:0]) may be inversely associated with incident T2D after MI. Methods: We included 3347 Dutch post-MI patients from the Alpha Omega Cohort, who were initially free of T2D. At baseline (2002-2006), dairy consumption was estimated with a 203-item food frequency questionnaire and plasma OCFAs were measured in cholesteryl esters using gas chromatography. Incident T2D was ascertained through self-reported physician diagnosis and medication use. Multivariable Cox models were used to obtain hazard ratios (HRs) and 95% confidence intervals (CI) for incident T2D and dairy types and OCFAs (per 1 standard deviation (SD) increment). Results: At baseline, patients were on average 68.9 years old (± 5.5 SD), 80% were men and 87% used statins (2684 and 2908 of 3347 patients respectively). During a median follow-up time of 40 months (10,550 person-years), 181 patients developed T2D. Almost all patients consumed dairy (3300 of 3347), with a median intake of 273 g/d for total dairy. After multivariable adjustment, dairy and its subtypes consumption was not associated with T2D incidence, with HRs ranging from 1.01 to 1.07 per 1-SD increment (all p> 0.05). When analysed in categories (highest vs lowest intake), HRs (95% CI) were 1.05 (0.73-1.52) for milk and 1.08 (0.77-1.51) for yoghurt intake. In line with these findings, no significant association was found for circulating OCFAs 0.97 (0.83-1.12)( Figure 1 ). Conclusion: Dairy consumption, based on self-report and plasma biomarkers, was neutrally associated with T2D incidence in a population of Dutch post-MI patients with a relatively high habitual dairy intake.