BACKGROUND AND PURPOSE Epidemiological studies of the associations of low-fat dairy and specific dairy food consumption with risk of stroke are sparse. Our aim was to examine the association between consumption of total, low-fat, full-fat, and specific dairy foods and risk of stroke in a prospective cohort study. METHODS We followed 74,961 Swedish women and men who were free from cardiovascul...

OBJECTIVES To conduct a detailed evaluation, with meta-analyses, of the published evidence on milk and dairy consumption and the incidence of vascular diseases and diabetes. Also to summarise the evidence on milk and dairy consumption and cancer reported by the World Cancer Research Fund and then to consider the relevance of milk and dairy consumption to survival in the UK, a typical Western co...

BACKGROUND Dietary fats could affect glucose metabolism and obesity development and, thereby, may have a crucial role in the cause of type 2 diabetes (T2D). Studies indicated that replacing saturated with unsaturated fats might be favorable, and plant foods might be a better choice than animal foods. Nevertheless, epidemiologic studies suggested that dairy foods are protective. OBJECTIVE We h...

Randomized clinical trials have found a significant relationship between calcium/dairy product intake and reduced body weight and/or fat in overweight and obese adults. The studies report that dairy foods exert a significantly greater effect on body weight, fat and inches around the waist compared to calcium supplements or a low-dairy diet. The body of research also includes mechanistic studies...

OBJECTIVE To identify food sources of nutrients in adolescents' diets and to identify differences in food sources according to individual characteristics. DESIGN A cross-sectional evaluation was carried out in the 2003/2004 school year. Self-administered questionnaires were used and a physical examination was performed. Diet was evaluated using an FFQ. SETTING Public and private schools in ...

Milk is traditionally recognized as an excellent source of nutrients and milk proteins constitute up to 20% of the average food protein intake in the United States and Europe. The dairy industry provides a range of high quality traditional dairy products but is also very interested in the development of new generation, dairy-based nutraceutical and functional foods. Milk components, because of ...

The dairy industry is a large and dynamic segment of the agricultural economy of many nations. In 1999, cash receipts from milk marketing exceeded 23 billion dollars in the United States. Consumption of dairy products continues to increase throughout the world. The widespread consumption of dairy products and well-publicized recent epidemics of animal disease—such as bovine spongiform encephalo...

BACKGROUND A growing body of research suggests that regular consumption of dairy foods may counteract obesity and other components of the metabolic syndrome. However, human intervention trials are lacking. We aimed to determine the cardiometabolic health effects of increasing the consumption of reduced fat dairy foods in adults with habitually low dairy intakes in the absence of energy restrict...

Development of technology driven functional and natural health products has a number of challenges since bioactive ingredients incorporated are unstable to processing with reduced absorption, low bioavailability and reduced shelf life. Encapsulation offers a great potential for protecting and delivering bioactive components and micro-organisms through technology driven products to enhance human...