BACKGROUND/OBJECTIVES Calcium is important but deficient in diets of young adult women. This study aimed to examine if cognitive factors and eating behaviors differ according to calcium intake based on the Social Cognitive Theory. SUBJECTS/METHODS Subjects were female college students in Seoul, Korea. Three hundred students completed the questionnaire regarding calcium intake, nutrition knowl...

BACKGROUND A carbon footprint is the sum of greenhouse gas emissions (GHGEs) associated with food production, processing, transporting, and retailing. OBJECTIVE We examined the relation between the energy and nutrient content of foods and associated GHGEs as expressed as g CO2 equivalents. DESIGN GHGE values, which were calculated and provided by a French supermarket chain, were merged with...

Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy ferment...

Few prospective studies of the relationship between intake of dairy foods, calcium, vitamin D, and lactose and ovarian cancer have been conducted, and results have been largely inconsistent. Two recent studies found significant increased risk with frequent dairy consumption and perhaps with high intakes of calcium or lactose. The authors investigated the association between these foods and nutr...

This paper seeks to shed further light on the factors contributing to the emerging global food crisis by examining the reasons for an unusual downturn in dairy food production in Australia, from where 11% of the world trade in dairy foods originates.

Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.

INTRODUCTION This aim of this study was to increase dairy consumption in students following an education intervention based on Pender's Health Promotion Model (Pender's HPM) variables. METHODS The study was done during September 2014-April 2015 in Savojbolagh, Alborz, Iran. The study sample included 142 middle-school female students who were allocated to either the intervention (n=71) or the ...

Calcium and dairy foods in relation to prostate cancer were examined in the National Institutes of Health (NIH)-AARP (formerly known as the American Association of Retired Persons) Diet and Health Study (1995/1996-2001). Diet was assessed with a food frequency questionnaire at baseline. Multivariate relative risks and 95% confidence intervals were estimated by Cox regression. During up to 6 yea...

BACKGROUND Dairy products are nutrient-rich foods that may contribute to adequate nutrient intakes. However, dairy intake might also be associated with other food sources that influence nutrient intakes. Therefore, we studied the association of dairy, milk and cheese intake with intake of foods and nutrients from (non)dairy sources. METHODS Dietary intake was assessed from 2007 to 2010 throug...

The present cross-sectional study sought to determine the potential relationships between the intake of dairy foods (total dairy products, milk and cheese) and cognitive function through information garnered in the National Health and Nutrition Examination Surveys (1988-94 and 1999-2002). Cognitive measures of vasomotor speed, coding speed and immediate memory recall were assessed from a simple...