Dairy Products and Health: Recent Insights

Tunick, Michael H.; Hekken, D.L. Van

doi:10.1021/jf5042454

Cited by 138 publications

(93 citation statements)

References 80 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Research suggests that female adolescents decrease dairy food consumption due to concerns regarding BW gain and the notion that dairy foods are fattening (Neumark-Sztainer et al, 1997;Gulliver and Horwath, 2001). Indeed, dairy foods contain saturated fats, and historical views have linked elevated plasma cholesterol following dairy consumption to increased cardiovascular risk (Soerensen et al, 2014;Tunick and Van Hekken, 2014). The belief that dairy foods are fattening may have contributed to the assumption that dairy is a factor in obesity (Elwood et al, 2010) and consumption should consequently be limited.…”

Section: Short Communicationmentioning

confidence: 99%

Short communication: Patterns of dairy consumption in free-living children and adolescents

Green

Turner

Stevenson

et al. 2015

Journal of Dairy Science

View full text Add to dashboard Cite

According to national survey data, dairy food consumption has fallen in recent years and declines further with age, especially from childhood to adolescence. Dietary surveys typically rely on retrospective dietary assessment methods and use broad age groupings (4-10 yr; 11-18 yr), making it challenging to differentiate between middle-childhood and adolescence. Consequently, there is a need to assess dairy food consumption during middle-childhood and adolescence using more robust dietary assessment tools. Therefore, the present study aimed to describe and compare patterns of dairy consumption throughout middle-childhood and adolescence. Dairy food consumption was assessed during school term-time over 4 consecutive days, including 2 weekdays and 2 weekend days, in a sample of free-living children (9-11 yr, n=40) and adolescents (15-18 yr, n=35). For children, free-living dairy intake was evaluated through parental-weighed food records, and for adolescents, a combined weighed self-reported food record and 24-h dietary recall technique was utilized. Food records were explored to determine types, amounts, and frequency of dairy food consumption, and were analyzed for differences between middle-childhood and adolescence using a between group 2×2 (age×sex) ANOVA. Descriptive data suggested that milk was the most popular dairy product consumed by both children and adolescents. Statistical analysis revealed a main effect for sex on total milk consumption (mL) and number of daily milk portions consumed. No interaction or main effect was present for any other variable. The present study indicates that independent of age, boys consumed greater amounts of milk compared with girls. Contrary to existing literature, findings suggest no difference in milk-based dairy consumption between middle-childhood and adolescence.

show abstract

Section: Short Communicationmentioning

confidence: 99%

Short communication: Patterns of dairy consumption in free-living children and adolescents

Green

Turner

Stevenson

et al. 2015

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Milk from animals is also transformed into various dairy products for infant and adult human consumption. Aside from the nutritious value consisting of basic proteins, lipids and saccharides, milk contains also numerous biologically active substances, such as imunoglobulins, enzymes, antimicrobial peptides, oligosaccharides, hormones, cytokines and growth factors (Donovan, 2006;Pouliot and Gauthier, 2006;Tunick and Van Hekken, 2014).…”

Section: Introductionmentioning

confidence: 99%

Potential health benefits of sphingolipids in milk and dairy products

Potočki¹

2016

Mljekarstvo

View full text Add to dashboard Cite

Sphingolipids are found in all eukaryotic and some prokaryotic cells. Milk and dairy products are one of the most important sources of sphingolipids. This compounds participate in a variety of indispensable metabolic, neurological, and intracellular signaling processes. Sphingolipids and their derivatives are highly bioactive compounds with anti-cancer, bacteriostatic and cholesterol-lowering properties. Therefore, this review focuses on the potential health benefits of the milk and dairy sphingolipids.

show abstract

“…156 The limits of detection (LOD, fresh weight) were 0.001-0.023 and 157 0.038-1.20 ng/kg, for PCDD/Fs and PCBs, respectively. (Donovan and Shamir, 2014;Gü ler and Sanal, 2009;204 Navarro-Alarcó n et al, 2011;Tunick and van Hekken, 2015), data 205 concerning health risks due to the intake of pollutants through 206 consumption of yogurts is rather scarce (Boada et al, 2014;Jensen 207 and Bolger, 2001;Srivastava et al, 2001). In this study, we performed 208 a transversal approach on the occurrence and co-occurrence of 209 the main nutrients and the major chemical contaminants in yogurt, 210 with a critical comparison between trademarks.…”

mentioning

confidence: 98%