BACKGROUND Dairy products provide the most important source of calcium in a typical human diet, being of particular significance to women. OBJECTIVE To determine dietary calcium intakes in a group of female students studying human nutrition at a Warsaw University of Life Sciences - SGGW through analysing the selections made of dairy products. MATERIALS AND METHODS A food frequency questionn...

Many epidemiologic studies have reported a positive association between dairy products and prostate cancer. Calcium or saturated fatty acid in dairy products has been suspected as the causative agent. To investigate the association between dairy products, calcium, and saturated fatty acid and prostate cancer in Japan, where both the intake of these items and the incidence of prostate cancer are...

Dairy products are important contributors to nutrient intakes. However, dairy intakes are reportedly declining in developed populations, potentially due to concerns regarding Na and SFA in dairy foods, particularly cheese. This could impact other nutrient intakes. The present study used data from the National Adult Nutrition Survey (NANS) to (1) examine dairy intakes, with a specific focus on c...

A growing body of scientific evidence has linked dairy intake to a reduced type 2 diabetes (T2D) risk. Using an evidence-based approach, we reviewed the most recent and strongest evidence on the relationship between dairy intake and the risk of T2D. Evidence indicates that dairy intake is significantly associated with a reduced T2D risk, and likely in a dose-response manner. The association bet...

This review examined the evidence behind dietary guidelines for dairy. Most countries recommend consumption of dairy products; and when amounts are specified, recommendations are typically for 2 or 3 servings per day. Specific recommendations for dairy products are based partly on culture and availability but primarily on meeting nutrient requirements. Dairy products are a rich source of many m...

Lactobacillus salivarius BCRC 14759 has been identified as a high-exopolysaccharide-producing strain with potential as a probiotic or fermented dairy product. Here, we report the genome sequences of L. salivarius BCRC 14759 and the comparable strain BCRC 12574, isolated from human saliva. The PacBio RSII sequencing platform was used to obtain high-quality assemblies for characterization of this...

This review focuses on the biological properties and consequent technological roles of intestinal bacteria with potential health-promoting capacities, and provides selected examples available in the literature that are pertinent to the aforementioned concepts. A comprehensive overview pertaining to the taxonomy and ecology, as well as nutritional and health e€ects of Bi®dobacterium spp. and Lac...

OBJECTIVE To evaluate the association of nutritional factors with symptomatic knee OA. METHODS This cross-sectional study was performed face-to-face using a structured interview. Individuals who had a diagnosis of symptomatic knee OA and were aged 50 years or over were included in this study. The frequency of consumption of dairy products, meat/poultry, fish, cereals, vegetables, tea and coff...

Streptococcus thermophilus MN-BM-A02 was originally isolated from a traditional fermented dairy product in China. The characteristics of this bacterium are its high acid-producing rate and low post-acidification. This study presents the genome sequence of MN-BM-A02. Its complete genome comprises 2,025 genes and 1,850,434 nucleotides with an average G+C content of 39%.

Nineteen strains of Lactobacillus isolated from goat's milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation pattern...