Dairy Food Consumption and Obesity-Related Chronic Disease

Warensjö, Eva; Nolan, Deborah; Tapsell, Linda C.

doi:10.1016/s1043-4526(10)59001-6

Cited by 27 publications

(25 citation statements)

References 138 publications

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“…Warensjo, Nolan, and Tapsell (2010) have reviewed the effects of individual dairy food components: micronutrients, milk-derived peptides, and conjugated linoleic acid.…”

Section: Introductionmentioning

confidence: 99%

“…Conversely, dairy products are known to be a low-glycaemicindex (low-GI) food, and can suppress blood glucose after a meal by delaying the digestion and absorption of foods (Sugiyama, Tang, Wakaki, & Koyama, 2003). It has also been reported that milk, yoghurt, and whey have a stimulatory effect on insulin secretion (Anders, Mikael, Jens, & Bjorck, 2005;Ostman, Liljeberg, & Bjorck, 2001), and that cheese and dairy products have anti-obesity effects (Higurashi, Kunieda, Matsuyama, & Kawakami, 2007;Warensjo et al, 2010). These data suggest that dairy products, including cheeses, may contain various functional components that prevent metabolic syndrome, and there is considerable interest in identifying these components.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats

Uenishi

Kabuki

Seto

et al. 2012

International Dairy Journal

174

106

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“…Warensjo, Nolan, and Tapsell (2010) have reviewed the effects of individual dairy food components: micronutrients, milk-derived peptides, and conjugated linoleic acid.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats

Uenishi

Kabuki

Seto

et al. 2012

International Dairy Journal

174

106

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“…(1) in the Coronary Artery Risk Development in Young Adults (CARDIA) Study and replicated in some (2,3,4), but not all (5,6) subsequent studies. Some meta‐analyses carried out for this purpose reflect the inconsistency of results and underline the need to analyze the different factors involved in greater depth (7,8,9). One of the potential factors that may affect the quantity of milk consumed as well as the effects of dairy products on obesity and obesity‐related variables in adults is lactose intolerance or lactase nonpersistence (LNP).…”

Section: Introductionmentioning

confidence: 99%

Association of the LCT‐13910C>T Polymorphism With Obesity and Its Modulation by Dairy Products in a Mediterranean Population

Corella

Arregui

Coltell

et al. 2011

Obesity

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The −13910C>T polymorphism (rs4988235) upstream from the lactase (LCT) gene, strongly associated with lactase persistence (LP) in Europeans, is emerging as a new candidate for obesity. We aimed to analyze the association of this polymorphism with obesity-related variables and its modulation by dairy product intake in an elderly population. We studied 940 high-cardiovascular risk Spanish subjects (aged 67 ± 7 years). Dairy product consumption was assessed by a validated questionnaire. Anthropometric variables were directly measured, and metabolic syndrome-related variables were obtained. Prevalence of genotypes was: 38.0% CC (lactase nonpersistent (LNP)), 45.7% CT, and 16.3% TT. The CC genotype was not associated with lower milk or dairy product consumption in the whole population. Only in women was dairy intake significantly lower in CC subjects. The most important association was obtained with anthropometric measurements. CC individuals had lower weight (P = 0.032), lower BMI (29.7 ± 4.2 vs. 30.6 ± 4.2 kg/m2; P = 0.003) and lower waist circumference (101.1 ± 11.8 vs. 103.5 ± 11.5 cm; P = 0.005) than T-allele carriers. Obesity risk was also significantly higher in T-allele carriers than in CC individuals (odds ratio (OR): 1.38; 95% confidence interval (CI): 1.05–1.81; P = 0.01), and remained significant even after adjustment for sex, age, diabetes, physical activity, and energy intake. However, in subgroup analysis, these associations were found to be significant only among those consuming moderate or high lactose intakes (>8 g/day). No significant associations with lipids, glucose, or blood pressure were obtained after adjustment for BMI. In conclusion, despite not finding marked differences in dairy product consumption, this polymorphism was strongly associated with BMI and obesity and modulated by lactose intake in this Mediterranean population.

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“…While both groups were exceeding the SDT for saturated fat, the calcium adequate group were consuming more saturated fat than the inadequate group (as a percent contribution to energy intake) and dairy products were the driving factor for this higher saturated fat intake. However, studies have suggested that the saturated fat in dairy products may not have the same detrimental impact on cardiovascular risk as saturated fats found in other foods . Despite this, general guidelines to restrict the intake of full‐fat cheese remain .…”

Section: Discussionmentioning

confidence: 99%

“…However, studies have sug-gested that the saturated fat in dairy products may not have the same detrimental impact on cardiovascular risk as saturated fats found in other foods. [24][25][26][27] Despite this, general guidelines to restrict the intake of full-fat cheese remain. 28 While low-fat and skim milk have no effect on cholesterol, 29,30 full-fat milk appears to have similar effects on raising serum cholesterol to butter of equal fat content.…”

Section: Discussionmentioning

confidence: 99%

Food choices that achieve calcium adequacy in older women

Booth

Nowson

2013

Nutrition & Dietetics

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Aim In a sample of older women, we assessed the proportion who met the estimated average requirement (1100 mg/day) for calcium and the dietary food choices that achieved calcium adequacy. We also assessed if the diets adequate in dietary calcium were consistent with the other dietary recommendations for health. Methods Baseline data from women aged 50+ years who were recruited for dietary intervention studies were included as a proxy for usual intake. Analyses of usual food and nutrient intake were derived from two 24‐hour recalls. Results Women (n = 145) aged 50+ years (mean age 59.3 (SD 5.5) years, mean calcium intake of 815 (323) mg calcium/day) participated. Approximately one‐fifth met the estimated average requirement for calcium (21%, n = 31); among this group, dairy products contributed to 61% of calcium intake (mean 2.8 (SD 1.0) servings/day). Milk contributed 33% (425 mg) of total dietary calcium. Three per cent consumed skim milk only. Both groups (calcium adequate/inadequate) exceeded the suggested dietary target (≤10%) recommended for percent energy from saturated fat, 13.4% (3.7%) and 11.7% (3.5%), respectively. In the adequate group, if skim milk replaced full‐fat and reduced‐fat milk, then percent energy from saturated fat would fall by 3% (from 13.4% of energy to 10.4% of energy). Conclusions Consumption of at least 2.8 servings/day of dairy products is likely to ensure an adequate calcium intake (>1100 mg) in women over 50 years. However, to ensure saturated fat remains at recommended levels, usual consumption of full‐fat and reduced‐fat milk should be replaced with skim milk.

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Dairy Food Consumption and Obesity-Related Chronic Disease

Cited by 27 publications

References 138 publications

Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats

Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats

Association of the LCT‐13910C>T Polymorphism With Obesity and Its Modulation by Dairy Products in a Mediterranean Population

Food choices that achieve calcium adequacy in older women

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