Dairy Product Consumption and Metabolic Diseases in the Di@bet.es Study

Lago-Sampedro, Ana; García‐Escobar, Eva; Rubio‐Martín, Elehazara; Pascual-Aguirre, Nuria; Valdés, Sergio; Soriguer, Federico; Goday, Albert; Calle-Pascual, Alfonso; Castell, Conxa; Menéndez, Edelmiro; Delgado, Elías; Bordiú, Elena; Castaño, Luís; Franch-Nadal, Josep; Girbés, Juan; Chaves, Felipe Javier; Gaztambide, Sonia; Rojo-Martínez, Gemma; Olveira, Gabriel

doi:10.3390/nu11020262

Cited by 11 publications

(7 citation statements)

References 35 publications

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“…Numerous studies highlight that milk and dairy products are basic dietary items that fulfill important functions regarding protection of human health (Lago-Sampedro et al, 2019;Marangoni et al, 2019;Martins et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Analysis of factors affecting production costs and profitability of milk and dairy products in Turkey

Akın

Cevger

2019

Food Sci. Technol

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(Dnline) 2.6% goat milk, and 0.3% water buffalo milk (Türkiye İstatistik Kurumu, 2016). A large proportion of the milk produced in Turkey is cow milk; 52.2% of the cow milk produced is processed in industrial plants. Dut of the remaining, 21.5% is used to produce dairy products at home, 10.5% is directly sold to non-industrial buyers, 8.2% is consumed directly at home, 5.0% is used to feed animals, 2.2% is given free of charge, and 0.4% is consumed by other uses (Türkiye Ziraat Ddaları Birliği, 2011). According to the data of the Turkish Food and Beverage Ondustry Onventory, 1,523 businesses operated a milk house and produced cheese in 2012 (Federatıon of Food and Drınk Ondustry Assocıatıons of Turkey, 2014). Similarly, the Ministry of Food, Agriculture, and Livestock reported that there were 52 companies that produced pasteurized milk, 31 companies that produced ultra-high temperature (UHT) milk, and 23 companies that produced powdered milk in Turkey in 2012 (Turkey, 2015). On the same year, 790 white cheese producers, 674 kashar cheese producers, and 342 tulum cheese producers were reported. According to another study, 1,772 businesses existed in the Turkish dairy industry in 2012; 268 of these never purchased milk (Güneş, 2013). The businesses in the milk and the dairy product industry, based on the structure and the range of products, can be categorized into dairy farms and small-sized enterprises that produce specific products at specific times in the year. Therefore,

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Section: Introductionmentioning

confidence: 99%

Analysis of factors affecting production costs and profitability of milk and dairy products in Turkey

Akın

Cevger

2019

Food Sci. Technol

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“…Residual confounding is possible and might account for some of the differences in findings among studies. [26][27][28][29][30][31] Importantly, the findings of each study have limited generalizability to other populations with different characteristics.…”

Section: Possible Reasons For Disparities In Resultsmentioning

confidence: 99%

“…Also, because most of these studies were observational in design, causal inference was not possible. Residual confounding is possible and might account for some of the differences in findings among studies [ 26 - 31 ]. Importantly, the findings of each study have limited generalizability to other populations with different characteristics.…”

Section: Under- and Overreporting And Misinterpretation Of Findingsmentioning

confidence: 99%

Dairy consumption and risk of type-2 diabetes: the untold story

Gudi

2021

Ann Pediatr Endocrinol Metab

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The role of dairy products in human health has been extensively studied for decades; however, evidence regarding dairy consumption and risk of type 2 diabetes (T2D) remains controversial and uncertain. Furthermore, study results are misinterpreted to a remarkable extent. The aim of this review is to critically appraise the association between intake of dairy foods and risk of T2D. A thorough search was conducted using electronic databases of PubMed, Scopus, and Web of Science. Related studies that addressed this research question between 2004 to 2019 were considered. Although most of the existing evidence suggests a beneficial role of dairy consumption on risk of T2D, only low-fat dairy foods and yogurt have shown a significant and consistent role, while other dairy products showed no association with prevention of T2D. Researchers, readers, and the public should maintain caution when reporting and interpreting findings and consider aspects such as heterogeneity, generalizability, and clinical and statistical significance.

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“…Red and/or processed meat, major sources of animal protein that are often considered as unhealthy due to the cholesterol, saturated fat, and sodium contents (11), have been shown to be associated with the risk of type 2 diabetes mellitus (T2DM) (12,13) and GDM (14,15). While there is increasing evidence to support the inverse relationship between the dairy products, particularly those of low-fat, with risk of obesity, T2DM, and GDM (16)(17)(18), and the associations between the other major sources of animal protein (e.g., poultry, fish, and dairy products) with the risks of T2DM and GDM have not been well reported. On the other hand, the higher intakes of plant-protein specifically nuts and legumes are associated with a lower risk of T2DM and GDM (19,20).…”

Section: Introductionmentioning

confidence: 99%

Higher Animal Protein Intake During the Second Trimester of Pregnancy Is Associated With Risk of GDM

et al. 2021

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Background and Aims: This study aimed to examine the associations between the total protein intake as well as types and sources of proteins with the gestational diabetes mellitus (GDM) risk.Method and Results: This was a prospective cohort study of the pregnant women in Malaysia. In this study, the total, animal, and plant protein intakes were assessed using a semi-quantitative food frequency questionnaire. Of the 452 women, 48 (10.62%) were diagnosed with GDM. From pre-pregnancy to second trimester, most of the women had 10–20% of energy intake from protein (88.9–90.3%) and ≥75% of recommended protein intake (74.6–86.5%). The women in the highest tertile (T3) of total animal protein intake [adjusted odds ratio (AOR) = 2.76, 95% CI = 1.27–6.04] and red meat protein (AOR = 2.69, 95% CI = 1.27–5.70), specifically in the second trimester, had significantly higher GDM risk compared with the women in the middle tertile of intake (T2). Interestingly, the women in the T3 of egg protein in the second trimester were significantly at lower GDM risk (AOR = 0.43, 95% CI = 0.18–0.91) compared with those in T2.Conclusion: The highest tertile of animal protein (≥42.15 g/day) intake, particularly red meat protein in the second trimester was positively associated with the GDM risk, whereas the highest tertile of egg protein was inversely associated with the GDM risk. Protein intake before or during early pregnancy was not associated with the GDM risk. These findings underscore the importance of sources and types of protein intake, particularly after the first trimester of pregnancy, in relation to GDM risk.

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Dairy Product Consumption and Metabolic Diseases in the Di@bet.es Study

Cited by 11 publications

References 35 publications

Analysis of factors affecting production costs and profitability of milk and dairy products in Turkey

Analysis of factors affecting production costs and profitability of milk and dairy products in Turkey

Dairy consumption and risk of type-2 diabetes: the untold story

Higher Animal Protein Intake During the Second Trimester of Pregnancy Is Associated With Risk of GDM

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