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Dairy Products for Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 108556

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Prof. Dr. Dennis Savaiano

E-Mail Website
Guest Editor
Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN 47906, USA
Interests: prebiotics; biotechnology; human nutrition; milk; dairy; probiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumption of dairy foods has changed dramatically over the past sixty years in the United States, with much less fluid milk consumed, and increased consumption of cheeses and yogurts. Coffee, sugar-containing beverages, and plant-based milks have replaced much of the fluid milk consumption in the diet of Americans.  At the same time, growth in both the international dairy industry, and global consumption of dairy foods has been substantial. Dairy foods are under considerable scrutiny, with concerns for the environment, and the biological effects of dairy components, including protein fractions, lipids, lactose, and other nutrients.  At the same time, the high nutrient content in dairy foods, including protein, calcium, potassium, and riboflavin, make them a significant contributor to diet quality. Dairy product consumption can influence gut health, weight, cardiometabolic health, diabetes, bone mineral density, and many types of cancers, etc.

This Special Issue of Nutrients seeks new scientific evidence that addresses health concerns and opportunities related to dairy product consumption. Dairy products play an important role in the diet quality and are associated with human health and disease. Our goal is to provide a stronger base of scientific information for the consumer, and professionals who advise them on diet. Both professionals and consumers are undoubtedly confused about the value and risks of dairy foods in the diet due to limited science behind many of the claims.

Dr. Dennis Savaiano
Guest Editor

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Dairy products
  • Dairy
  • Milk
  • Cheese
  • Yogurt
  • Obesity
  • Cardiovascular disease
  • Metabolic syndrome
  • Cancer
  • Type 2 diabetes
  • Bone
  • Mental health
  • Neurodegenerative disease

Published Papers (17 papers)

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17 pages, 3848 KiB  
Article
Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle
by Naomi M.M.P. de Hart, Ziad S. Mahmassani, Paul T. Reidy, Joshua J. Kelley, Alec I. McKenzie, Jonathan J. Petrocelli, Michael J. Bridge, Lisa M. Baird, Eric D. Bastian, Loren S. Ward, Michael T. Howard and Micah J. Drummond
Nutrients 2021, 13(2), 614; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13020614 - 13 Feb 2021
Cited by 10 | Viewed by 3631
Abstract
Cheddar cheese is a protein-dense whole food and high in leucine content. However, no information is known about the acute blood amino acid kinetics and protein anabolic effects in skeletal muscle in healthy adults. Therefore, we conducted a crossover study in which men [...] Read more.
Cheddar cheese is a protein-dense whole food and high in leucine content. However, no information is known about the acute blood amino acid kinetics and protein anabolic effects in skeletal muscle in healthy adults. Therefore, we conducted a crossover study in which men and women (n = 24; ~27 years, ~23 kg/m2) consumed cheese (20 g protein) or an isonitrogenous amount of milk. Blood and skeletal muscle biopsies were taken before and during the post absorptive period following ingestion. We evaluated circulating essential and non-essential amino acids, insulin, and free fatty acids and examined skeletal muscle anabolism by mTORC1 cellular localization, intracellular signaling, and ribosomal profiling. We found that cheese ingestion had a slower yet more sustained branched-chain amino acid circulation appearance over the postprandial period peaking at ~120 min. Cheese also modestly stimulated mTORC1 signaling and increased membrane localization. Using ribosomal profiling we found that, though both milk and cheese stimulated a muscle anabolic program associated with mTORC1 signaling that was more evident with milk, mTORC1 signaling persisted with cheese while also inducing a lower insulinogenic response. We conclude that Cheddar cheese induced a sustained blood amino acid and moderate muscle mTORC1 response yet had a lower glycemic profile compared to milk. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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15 pages, 8421 KiB  
Article
Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs
by Kristine Bach Korsholm Knudsen, Christine Heerup, Tine Røngaard Stange Jensen, Xiaolu Geng, Nikolaj Drachmann, Pernille Nordby, Palle Bekker Jeppesen, Inge Ifaoui, Anette Müllertz, Per Torp Sangild, Marie Stampe Ostenfeld and Thomas Thymann
Nutrients 2021, 13(2), 410; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13020410 - 28 Jan 2021
Cited by 8 | Viewed by 2589
Abstract
Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine [...] Read more.
Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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13 pages, 2112 KiB  
Article
β-Lactoglobulin Elevates Insulin and Glucagon Concentrations Compared with Whey Protein—A Randomized Double-Blinded Crossover Trial in Patients with Type Two Diabetes Mellitus
by Stine B. Smedegaard, Maike Mose, Adam Hulman, Ulla R. Mikkelsen, Niels Møller, Gregers Wegener, Niels Jessen and Nikolaj Rittig
Nutrients 2021, 13(2), 308; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13020308 - 22 Jan 2021
Cited by 4 | Viewed by 4003
Abstract
Whey protein is an insulinotropic fraction of dairy that reduces postprandial glucose levels in patients with type 2 diabetes mellitus (T2DM). We have recently shown that β-lactoglobulin (BLG), the largest protein fraction of whey, elevates insulin concentrations compared with iso-nitrogenous whey protein isolate [...] Read more.
Whey protein is an insulinotropic fraction of dairy that reduces postprandial glucose levels in patients with type 2 diabetes mellitus (T2DM). We have recently shown that β-lactoglobulin (BLG), the largest protein fraction of whey, elevates insulin concentrations compared with iso-nitrogenous whey protein isolate (WPI) in healthy individuals. We therefore hypothesized that BLG pre-meals would lower glucose levels compared with WPI in patients with T2DM. We investigated 16 participants with T2DM using a randomized double-blinded cross-over design with two pre-meal interventions, (i) 25 g BLG and (ii) 25 g WPI prior to an oral glucose tolerance test (OGTT), followed by four days of continuous glucose monitoring (CGM) at home. BLG increased concentrations of insulin with 10%, glucagon with 20%, and glucose with 10% compared with WPI after the OGTT (all p < 0.05). Both BLG and WPI reduced the interstitial fluid (ISF) glucose concentrations (using CGM) with 2 mM and lowered glycemic variability with 10–15%, compared with tap-water (p < 0.05), and WPI lowered the ISF glucose with 0.5 mM compared with BLG from 120 min and onwards (p < 0.05). In conclusion, BLG pre-meals resulted in higher insulin, glucagon, and glucose concentrations compared with WPI in participants with T2DM. Pre-meal servings of WPI remains the most potent protein in terms of lowering postprandial glucose excursions. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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15 pages, 1306 KiB  
Article
Milk Containing A2 β-Casein ONLY, as a Single Meal, Causes Fewer Symptoms of Lactose Intolerance than Milk Containing A1 and A2 β-Caseins in Subjects with Lactose Maldigestion and Intolerance: A Randomized, Double-Blind, Crossover Trial
by Monica Ramakrishnan, Tracy K. Eaton, Omer M. Sermet and Dennis A. Savaiano
Nutrients 2020, 12(12), 3855; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12123855 - 17 Dec 2020
Cited by 32 | Viewed by 10537
Abstract
Acute-feeding and multiple-day studies have demonstrated that milk containing A2 β-casein only causes fewer symptoms of lactose intolerance (LI) than milk containing both A1 and A2 β-caseins. We conducted a single-meal study to evaluate the gastrointestinal (GI) tolerance of milk containing different concentrations [...] Read more.
Acute-feeding and multiple-day studies have demonstrated that milk containing A2 β-casein only causes fewer symptoms of lactose intolerance (LI) than milk containing both A1 and A2 β-caseins. We conducted a single-meal study to evaluate the gastrointestinal (GI) tolerance of milk containing different concentrations of A1 and A2 β-casein proteins. This was a randomized, double-blind, crossover trial in 25 LI subjects with maldigestion and an additional eight lactose maldigesters who did not meet the QLCSS criteria. Subjects received each of four types of milk (milk containing A2 β-casein protein only, Jersey milk, conventional milk, and lactose-free milk) after overnight fasting. Symptoms of GI intolerance and breath hydrogen concentrations were analyzed for 6 h after ingestion of each type of milk. In an analysis of the 25 LI subjects, total symptom score for abdominal pain was lower following consumption of milk containing A2 β-casein only, compared with conventional milk (p = 0.004). Post hoc analysis with lactose maldigesters revealed statistically significantly improved symptom scores (p = 0.04) and lower hydrogen production (p = 0.04) following consumption of milk containing A2 β-casein only compared with conventional milk. Consumption of milk containing A2 β-casein only is associated with fewer GI symptoms than consumption of conventional milk in lactose maldigesters. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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15 pages, 242 KiB  
Article
Association of Milk Consumption and Vitamin D Status in the US Population by Ethnicity: NHANES 2001–2010 Analysis
by Moises Torres-Gonzalez, Christopher J. Cifelli, Sanjiv Agarwal and Victor L Fulgoni III
Nutrients 2020, 12(12), 3720; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12123720 - 02 Dec 2020
Cited by 14 | Viewed by 2967
Abstract
Vitamin D has been identified as a nutrient of public health concern, and higher intake of natural or fortified food sources of vitamin D, such as milk, are encouraged by the 2015–2020 Dietary Guidelines for Americans. We, therefore, examined the association of milk [...] Read more.
Vitamin D has been identified as a nutrient of public health concern, and higher intake of natural or fortified food sources of vitamin D, such as milk, are encouraged by the 2015–2020 Dietary Guidelines for Americans. We, therefore, examined the association of milk consumption and vitamin D status in the United States (US) population. Twenty-four-hour dietary recall data and serum 25(OH)D concentrations were obtained from the National Health and Nutrition Examination Survey 2001–2010 and were analyzed by linear and logistic regression after adjusting for anthropometric and demographic variables. Significance was set at p < 0.05. Approximately 57–80% children and 42–60% adults were milk consumers. Milk intake (especially reduced-fat, low fat and no-fat milk) was positively associated (plinear trend < 0.05) with serum vitamin D status and with a 31–42% higher probability of meeting recommended serum vitamin D (>50 nmol/L) levels among all age groups. Serum vitamin D status was also associated with both type and amount of milk intake depending upon the age and ethnicity. In conclusion, the results indicate that milk consumers consistently have higher serum vitamin D levels and higher probability of meeting recommended levels. Therefore, increasing milk intake may be an effective strategy to improve the vitamin D status of the US population. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
16 pages, 2226 KiB  
Article
Kefir Peptides Prevent Estrogen Deficiency-Induced Bone Loss and Modulate the Structure of the Gut Microbiota in Ovariectomized Mice
by Min-Yu Tu, Kuei-Yang Han, Gary Ro-Lin Chang, Guan-Da Lai, Ku-Yi Chang, Chien-Fu Chen, Jen-Chieh Lai, Chung-Yu Lai, Hsiao-Ling Chen and Chuan-Mu Chen
Nutrients 2020, 12(11), 3432; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12113432 - 09 Nov 2020
Cited by 47 | Viewed by 5163
Abstract
Osteoporosis is a major skeletal disease associated with estrogen deficiency in postmenopausal women. Kefir-fermented peptides (KPs) are bioactive peptides with health-promoting benefits that are produced from the degradation of dairy milk proteins by the probiotic microflora in kefir grains. This study aimed to [...] Read more.
Osteoporosis is a major skeletal disease associated with estrogen deficiency in postmenopausal women. Kefir-fermented peptides (KPs) are bioactive peptides with health-promoting benefits that are produced from the degradation of dairy milk proteins by the probiotic microflora in kefir grains. This study aimed to evaluate the effects of KPs on osteoporosis prevention and the modulation of the composition of the gut microbiota in ovariectomized (OVX) mice. OVX mice receiving an 8-week oral gavage of 100 mg of KPs and 100 mg of KPs + 10 mg Ca exhibited lower trabecular separation (Tb. Sp), and higher bone mineral density (BMD), trabecular number (Tb. N) and bone volume (BV/TV), than OVX groups receiving Ca alone and untreated mice, and these effects were also reflected in bones with better mechanical properties of strength and fracture toughness. The gut microbiota of the cecal contents was examined by 16S rDNA amplicon sequencing. α-Diversity analysis indicated that the gut microbiota of OVX mice was enriched more than that of sham mice, but the diversity was not changed significantly. Treatment with KPs caused increased microbiota richness and diversity in OVX mice compared with those in sham mice. The microbiota composition changed markedly in OVX mice compared with that in sham mice. Following the oral administration of KPs for 8 weeks, the abundances of Alloprevotella, Anaerostipes, Parasutterella, Romboutsia, Ruminococcus_1 and Streptococcus genera were restored to levels close to those in the sham group. However, the correlation of these bacterial populations with bone metabolism needs further investigation. Taken together, KPs prevent menopausal osteoporosis and mildly modulate the structure of the gut microbiota in OVX mice. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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18 pages, 336 KiB  
Article
Socio-Demographic Characteristics, Dietary, and Nutritional Intakes of French Elderly Community Dwellers According to Their Dairy Product Consumption: Data from the Three-City Cohort
by Hermine Pellay, Corinne Marmonier, Cécilia Samieri and Catherine Féart
Nutrients 2020, 12(11), 3418; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12113418 - 07 Nov 2020
Cited by 3 | Viewed by 2021
Abstract
Few data are available regarding dietary habits of the elderly, especially about dairy products (DPs) (total DP and milk, fresh DP, and cheese), whereas these are part of healthy habits. The aim was to describe the socio-demographic characteristics, food, and nutritional intakes of [...] Read more.
Few data are available regarding dietary habits of the elderly, especially about dairy products (DPs) (total DP and milk, fresh DP, and cheese), whereas these are part of healthy habits. The aim was to describe the socio-demographic characteristics, food, and nutritional intakes of elderly DP consumers. The sample consisted of 1584 participants from the Three-City-Bordeaux cohort (France), who answered a food frequency questionnaire and a 24-h dietary recall. Socio-demographic characteristics, practice of physical activity, Body Mass Index, and polymedication were registered. The sample was 76.2 years (SD 5.0 years) on average, 35% were in line with the French dietary guidelines for DP (3 or 4 servings of DP/day), while 49% were below, and 16% above. Women were significantly more likely to declare the highest total DP (≥4 times/day), milk (>1 time/day), and fresh DP (>1.5 times/day) frequency consumption. The highest cheese frequency consumers (>1.5 times/day) were more likely men, married, and ex-smokers. The highest frequency of fresh DP intake was significantly associated with the lowest energy and lipid intakes, and that of cheese with the highest consumption of charcuteries, meat, and alcohol. This cross-sectional analysis confirmed that the socio-demographics and dietary characteristics varied across DP sub-types consumed, which encourages individual consideration of these confounders in further analyses. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
12 pages, 246 KiB  
Article
Association between Dairy Intake and Linear Growth in Chinese Pre-School Children
by Yifan Duan, Xuehong Pang, Zhenyu Yang, Jie Wang, Shan Jiang, Ye Bi, Shuxia Wang, Huanmei Zhang and Jianqiang Lai
Nutrients 2020, 12(9), 2576; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12092576 - 25 Aug 2020
Cited by 12 | Viewed by 3330
Abstract
Stunting remains a major public health issue for pre-school children globally. Dairy product consumption is suboptimal in China. The aim of this study was to investigate the relationship between dairy intake and linear growth in Chinese pre-school children. A national representative survey (Chinese [...] Read more.
Stunting remains a major public health issue for pre-school children globally. Dairy product consumption is suboptimal in China. The aim of this study was to investigate the relationship between dairy intake and linear growth in Chinese pre-school children. A national representative survey (Chinese Nutrition and Health Surveillance) of children aged under 6 years was done in 2013. Stratified multistage cluster sampling was used to select study participants. A food frequency questionnaire was used to collect dietary information. We calculated height-for-age Z-scores (HAZs) and estimated stunting using the 2006 WHO growth standard. In total, 12,153 children aged two to four years old (24 to <60 months) were studied from 55 counties in 30 provinces in China. Approximately 39.2% (4759/12,153) of those children consumed dairy at least once per day, 11.9% (1450/12,153) consumed dairy at least once in the last week, and nearly half (48.9%, 5944/12,153) did not have any dairy in the last week. The HAZ was −0.15 ± 1.22 and the prevalence of stunting was 6.5% (785/12,153). The HAZ for children who consumed dairy at least once per day or per week was 0.11 points or 0.13 points higher than the children without dairy intake. The risk of stunting for children who consumed dairy at least once per day was 28% lower than the children without dairy intake in the last week, and the risk was similar between weekly dairy consumption and no dairy consumption (AOR: 1.03, 95% CI: 0.74–1.42) after adjusting for potential confounders, including socioeconomic characteristics, lifestyle, health status, and the intake frequency of other foods. Dairy intake was significantly associated with a higher HAZ and a lower risk of stunting for children aged 2–4 years old in China. The proportion of dairy intake was still low in Chinese pre-school children. The promotion of dairy consumption might be an effective and feasible measurement for improving linear growth in Chinese pre-school children. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
21 pages, 1416 KiB  
Article
In Vitro and In Vivo Anti-inflammatory Activity of Bovine Milkfat Globule (MFGM)-derived Complex Lipid Fractions
by Kate P. Palmano, Alastair K. H. MacGibbon, Caroline A. Gunn and Linda M. Schollum
Nutrients 2020, 12(7), 2089; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12072089 - 15 Jul 2020
Cited by 17 | Viewed by 2797
Abstract
Numerous health related properties have been reported for bovine milk fat globule membrane (MFGM) and its components. Here we present novel data on the in vitro and in vivo anti-inflammatory activity of various MFGM preparations which confirm and extend the concept of MFGM [...] Read more.
Numerous health related properties have been reported for bovine milk fat globule membrane (MFGM) and its components. Here we present novel data on the in vitro and in vivo anti-inflammatory activity of various MFGM preparations which confirm and extend the concept of MFGM as a dietary anti-inflammatory agent. Cell-based assays were used to test the ability of MFGM preparations to modulate levels of the inflammatory mediators IL-1β, nitric oxide, superoxide anion, cyclo-oxygenase-2, and neutrophil elastase. In rat models of arthritis, using MFGM fractions as dietary interventions, the phospholipid-enriched MFGM isolates were effective in reducing adjuvant-induced paw swelling while there was a tendency for the ganglioside-enriched isolate to reduce carrageenan-induced rat paw oedema. These results indicate that the anti-inflammatory activity of MFGM, rather than residing in a single component, is contributed to by an array of components acting in concert against various inflammatory targets. This confirms the potential of MFGM as a nutritional intervention for the mitigation of chronic and acute inflammatory conditions. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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16 pages, 314 KiB  
Article
Dairy Products Quality from a Consumer Point of View: Study among Polish Adults
by Marta Sajdakowska, Jerzy Gębski, Dominika Guzek, Krystyna Gutkowska and Sylwia Żakowska-Biemans
Nutrients 2020, 12(5), 1503; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12051503 - 21 May 2020
Cited by 11 | Viewed by 3133
Abstract
The aims of the current study were (a) to deepen the understanding of food quality from animal origin with particular emphasis on dairy products, including yoghurt; (b) to determine the level of acceptance of methods and ingredients used to enhance the quality of [...] Read more.
The aims of the current study were (a) to deepen the understanding of food quality from animal origin with particular emphasis on dairy products, including yoghurt; (b) to determine the level of acceptance of methods and ingredients used to enhance the quality of food from animal origin; (c) to identify how the perception of animal products quality affects the acceptance of changes in production methods and (d) to identify the projective image of consumers purchasing high-quality yoghurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The k-means clustering method (k-means clustering algorithm is an unsupervised algorithm that is used to segment the interest area from the background) was used to identify five clusters of consumers. Moreover, the logistic regression models were used in order to examine the impact of opinions related to the quality of product on acceptance of food production methods. The results showed that food quality is generally perceived by consumers using the following attributes: its freshness, naturalness, production method, as well as appearance, taste and smell, but when it comes to the quality of food from animal origin, convenience, connected with the availability, nutritional value and health benefits is of primary importance. The most accepted production method of high-quality food is animal production that takes into consideration the welfare of farm animals. Results also show that the increase in the level of education among the surveyed people contributed to the acceptance of ensuring welfare of farm animals as a method of increasing food quality while consumers′ openness to new products favored the acceptance of adding health-promoting ingredients to livestock feed. As regards the assessment of the level of acceptance of enhancing food with beneficial ingredients, people for whom health aspects were important declared their willingness to accept such a method of increasing food quality. The research findings can be used to develop educational campaigns as well as marketing communication of enterprises operating on the food market. Furthermore, the results could be used to strengthen the competitive position of food enterprises searching for innovative solutions. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
14 pages, 682 KiB  
Article
Consumption of Goat Cheese Naturally Rich in Omega-3 and Conjugated Linoleic Acid Improves the Cardiovascular and Inflammatory Biomarkers of Overweight and Obese Subjects: A Randomized Controlled Trial
by Cristina Santurino, Bricia López-Plaza, Javier Fontecha, María V. Calvo, Laura M. Bermejo, David Gómez-Andrés and Carmen Gómez-Candela
Nutrients 2020, 12(5), 1315; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12051315 - 05 May 2020
Cited by 22 | Viewed by 9188
Abstract
This study examines the value of a goat cheese naturally enriched in polyunsaturated fatty acids (PUFA) (n-3 PUFA and conjugated linolenic acid (CLA)) as means of improving cardiovascular and inflammatory health. Sixty-eight overweight and obese subjects (BMI ≥ 27 and <40 kg/m2 [...] Read more.
This study examines the value of a goat cheese naturally enriched in polyunsaturated fatty acids (PUFA) (n-3 PUFA and conjugated linolenic acid (CLA)) as means of improving cardiovascular and inflammatory health. Sixty-eight overweight and obese subjects (BMI ≥ 27 and <40 kg/m2), with at least two risk factors for cardiovascular disease (CVD) in a lipid panel blood tests, participated in a randomized, placebo-controlled, double-blind, parallel designed study. The subjects consumed for 12 weeks: (1) 60 g/d control goat cheese and (2) 60 g/d goat cheese naturally enriched in n-3 PUFA and CLA. Diet and physical activity were assessed. Anthropometric and dual-energy X-ray absorptiometry (DXA) tests were performed. Blood samples were collected at the beginning and at the end of the study period. Changes in health status, lifestyle and dietary habits, and daily compliance were recorded. The consumption of a PUFA-enriched goat cheese significantly increased plasma high-density lipoprotein (HDL)-cholesterol, as well as in apolipoprotein B, and it significantly decreased high-sensitivity C-reactive protein concentrations compared to the control goat cheese (p < 0.05). The significant improvement of the plasma lipid profile and inflammatory status of people with risk for CVD due to the consumption of PUFA-enriched cheese suggests a potential role of this dairy product as an alternative to develop high nutritional value food in a balanced diet comprising regular exercise. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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17 pages, 287 KiB  
Article
Contribution of Milk Beverages to Nutrient Adequacy of Young Children and Preschool Children in the Philippines
by Tsz-Ning Mak, Imelda Angeles-Agdeppa, Marie Tassy, Mario V. Capanzana and Elizabeth A. Offord
Nutrients 2020, 12(2), 392; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12020392 - 01 Feb 2020
Cited by 8 | Viewed by 12206
Abstract
Malnutrition is a major public health concern in the Philippines. Milk and dairy products are important sources of energy, protein, and micronutrients for normal growth and development in children. This study aims to assess the contribution of different types of milk to nutrient [...] Read more.
Malnutrition is a major public health concern in the Philippines. Milk and dairy products are important sources of energy, protein, and micronutrients for normal growth and development in children. This study aims to assess the contribution of different types of milk to nutrient intakes and nutrient adequacy among young and preschool children in the Philippines. Filipino children aged one to four years (n = 2992) were analysed while using dietary intake data from the 8th National Nutrition Survey 2013. Children were stratified by age (one to two years and three to four years) and by milk beverage consumption type: young children milk (YCM) and preschool children milk (PCM), other milks (mostly powdered milk with different degrees of fortification of micronutrients), and non-dairy consumers (no milks or dairy products). The mean nutrient intakes and the odds of meeting nutrient adequacy by consumer groups were compared, percentage of children with inadequate intakes were calculated. Half (51%) of Filipino children (all ages) did not consume any dairy on a given day, 15% consumed YCM or PCM, and 34% consumed other milks. Among children one to two years, those who consumed YCM had higher mean intakes of iron, magnesium, potassium, zinc, B vitamins, folate, and vitamins C, D, and E (all p < 0.001) when compared to other milk consumers. Non-dairy consumers had mean intakes of energy, total fat, fibre, calcium, phosphorus, iron, potassium, zinc, folate, and vitamins D and E that were far below the recommendations. Children who consumed YCM or PCM had the highest odds in meeting adequacy of iron, zinc, thiamin, vitamin B6, folate, and vitamins C, D, and E as compared to other milks or non-dairy consumers, after adjusting for covariates. This study supports the hypothesis that dairy consumers had higher intakes of micronutrients and higher nutrient adequacy than children who consumed no milk or dairy products. Secondly, YCM or PCM have demonstrated to be good dairy options to achieve nutrient adequacy in Filipino children. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)

Review

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17 pages, 264 KiB  
Review
Milk and Dairy Products and Their Impact on Carbohydrate Metabolism and Fertility—A Potential Role in the Diet of Women with Polycystic Ovary Syndrome
by Justyna Janiszewska, Joanna Ostrowska and Dorota Szostak-Węgierek
Nutrients 2020, 12(11), 3491; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12113491 - 13 Nov 2020
Cited by 13 | Viewed by 8991
Abstract
Milk and dairy products are considered an important component of healthy and balanced diet and are deemed to exert a positive effect on human health. They appear to play a role in the prevention and treatment of carbohydrate balance disturbances. The products include [...] Read more.
Milk and dairy products are considered an important component of healthy and balanced diet and are deemed to exert a positive effect on human health. They appear to play a role in the prevention and treatment of carbohydrate balance disturbances. The products include numerous valuable components with a potential hypoglycemic activity, such as calcium, vitamin D, magnesium and probiotics. Multiple authors suggested that the consumption of dairy products was negatively associated with the risk of type 2 diabetes mellitus, insulin resistance and ovulation disorders. However, there are still numerous ambiguities concerning both the presumed protective role of dairy products in carbohydrate metabolism disorders, and the advantage of consuming low-fat dairy products over high-fat ones, especially in women with the risk of ovulation disorders. Therefore, this literature review aims at the presentation of the current state of knowledge concerning the relationship between dairy product consumption and the risk of insulin resistance, type 2 diabetes mellitus in women, and the potential effect on the course of polycystic ovary syndrome. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
31 pages, 822 KiB  
Review
Dairy Consumption and Metabolic Health
by Claire M. Timon, Aileen O’Connor, Nupur Bhargava, Eileen R. Gibney and Emma L. Feeney
Nutrients 2020, 12(10), 3040; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12103040 - 03 Oct 2020
Cited by 18 | Viewed by 10240
Abstract
Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes, contribute essential nutrients across all stages of the life cycle. Seminal studies recommendations with respect to intake of saturated fat have been [...] Read more.
Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes, contribute essential nutrients across all stages of the life cycle. Seminal studies recommendations with respect to intake of saturated fat have been consistent and clear: limit total fat intake to 30% or less of total dietary energy, with a specific recommendation for intake of saturated fat to less than 10% of total dietary energy. However, recent work has re-opened the debate on intake of saturated fat in particular, with suggestions that recommended intakes be considered not at a total fat intake within the diet, but at a food-specific level. A large body of evidence exists examining the impact of dairy consumption on markers of metabolic health, both at a total-dairy-intake level and also at a food-item level, with mixed findings to date. However the evidence suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same food group such as dairy. The range of nutrients and bioactive components in milk and dairy foods are found in different levels and are housed within very different food structures. The interaction of the overall food structure and the nutrients describes the concept of the ‘food matrix effect’ which has been well-documented for dairy foods. Studies show that nutrients from different dairy food sources can have different effects on health and for this reason, they should be considered individually rather than grouped as a single food category in epidemiological research. This narrative review examines the current evidence, mainly from randomised controlled trials and meta-analyses, with respect to dairy, milk, yoghurt and cheese on aspects of metabolic health, and summarises some of the potential mechanisms for these findings. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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16 pages, 1378 KiB  
Review
Branched-Chain Fatty Acids—An Underexplored Class of Dairy-Derived Fatty Acids
by Victoria M. Taormina, Allison L. Unger, Morgan R. Schiksnis, Moises Torres-Gonzalez and Jana Kraft
Nutrients 2020, 12(9), 2875; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12092875 - 20 Sep 2020
Cited by 79 | Viewed by 14118
Abstract
Dairy fat and its fatty acids (FAs) have been shown to possess pro-health properties that can support health maintenance and disease prevention. In particular, branched-chain FAs (BCFAs), comprising approximately 2% of dairy fat, have recently been proposed as bioactive molecules contributing to the [...] Read more.
Dairy fat and its fatty acids (FAs) have been shown to possess pro-health properties that can support health maintenance and disease prevention. In particular, branched-chain FAs (BCFAs), comprising approximately 2% of dairy fat, have recently been proposed as bioactive molecules contributing to the positive health effects associated with the consumption of full-fat dairy products. This narrative review evaluates human trials assessing the relationship between BCFAs and metabolic risk factors, while potential underlying biological mechanisms of BCFAs are explored through discussion of studies in animals and cell lines. In addition, this review details the biosynthetic pathway of BCFAs as well as the content and composition of BCFAs in common retail dairy products. Research performed with in vitro models demonstrates the potent, structure-specific properties of BCFAs to protect against inflammation, cancers, and metabolic disorders. Yet, human trials assessing the effect of BCFAs on disease risk are surprisingly scarce, and to our knowledge, no research has investigated the specific role of dietary BCFAs. Thus, our review highlights the critical need for scientific inquiry regarding dairy-derived BCFAs, and the influence of this overlooked FA class on human health. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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33 pages, 1050 KiB  
Review
Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits
by Liya Anto, Sarah Wen Warykas, Moises Torres-Gonzalez and Christopher N. Blesso
Nutrients 2020, 12(4), 1001; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12041001 - 04 Apr 2020
Cited by 63 | Viewed by 7599
Abstract
Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, [...] Read more.
Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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13 pages, 1561 KiB  
Protocol
Galacto-Oligosaccharide RP-G28 Improves Multiple Clinical Outcomes in Lactose-Intolerant Patients
by William Chey, William Sandborn, Andrew J. Ritter, Howard Foyt, M. Andrea Azcarate-Peril and Dennis A. Savaiano
Nutrients 2020, 12(4), 1058; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12041058 - 10 Apr 2020
Cited by 11 | Viewed by 4594
Abstract
Background and Aims: Lactose intolerance (LI) is a global problem affecting more than half of the world’s population. An ultra-purified, high-concentration galacto-oligosaccharide, RP-G28, is being developed as a treatment for patients with LI. The efficacy and safety of RP-G28 in reducing symptoms of [...] Read more.
Background and Aims: Lactose intolerance (LI) is a global problem affecting more than half of the world’s population. An ultra-purified, high-concentration galacto-oligosaccharide, RP-G28, is being developed as a treatment for patients with LI. The efficacy and safety of RP-G28 in reducing symptoms of lactose intolerance were assessed in a blinded, randomized, placebo-controlled trial. Methods: In this multiclinical site, double-blinded, placebo-controlled trial, 377 patients with LI were randomized to one of two doses of orally administered RP-G28 or placebo for 30 days. A LI test and symptom assessment were performed at baseline and on day 31. The primary endpoint was a ≥4-point reduction or a score of zero on LI composite score on day 31. Voluntary milk and dairy intake and global outcome measures assessed patients’ overall treatment satisfaction and quality of life before therapy and 30 days after therapy. This study received Institutional Review Board (IRB) approval. Results: For the primary endpoint, 40% in the RP-G28 groups reported a ≥4-point reduction or no symptoms on LI symptom composite score compared to 26% with placebo (p = 0.016). Treatment with RP-G28 also led to significantly higher levels of milk and dairy intake and significant improvements in global assessments compared to placebo. RP-G28 but not placebo led to significant increases in five Bifidobacterium taxa. Conclusions: RP-G28 for 30 days significantly reduced symptoms and altered the fecal microbiome in patients with LI. Treatment with RP-G28 also improved milk/dairy consumption and quality of life and was safe and well tolerated. Full article
(This article belongs to the Special Issue Dairy Products for Human Health)
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