Prospective studies have reported an inverse association between the consumption of total dairy products and milk and the risk of colorectal cancer (CRC). Nonetheless, there is little and ...inconsistent evidence regarding subtypes of dairy product and CRC risk. We assessed the associations between the consumption of total dairy products, their different subtypes and CRC risk in older Mediterranean individuals at high cardiovascular risk. We analyzed data from 7,216 men and women (55–80 years) without CRC at baseline from the PREvención con DIeta MEDiterránea study. Individuals were recruited between 2003 and 2009 and followed up until December 2012. At baseline and yearly thereafter, consumption of total and specific dairy products was assessed using a validated 137‐item food‐frequency questionnaire. Cox proportional hazards ratios (HRs) of CRC incidence were estimated for tertiles of mean consumption of dairy products during the follow‐up. During a median interquartile range follow‐up of 6.0 4.4–7.3 years, we documented 101 incident CRC cases. In the multivariable‐adjusted models, HRs and 95% confidence intervals (CIs) of CRC for the comparison of extreme tertiles of total dairy product and low‐fat milk consumption were 0.55 (95% CI: 0.31–0.99; p‐trend = 0.037) and 0.54 (95% CI: 0.32–0.92; p‐trend = 0.022), respectively. No significant associations with other dairy products (whole‐fat and low‐fat dairy products; total, low‐fat and whole‐fat yogurt; cheese; total, low‐fat and whole‐fat milk; concentrated full‐fat dairy products, sugar‐enriched dairy products and fermented dairy products) were found. A high consumption of total dairy products and low‐fat milk was significantly associated with a reduced CRC risk.
What's new?
Relative to other aspects of the Mediterranean diet, such as the intake of alcohol and processed meats, little is known about the relationship between the consumption of dairy products or their fat content and colorectal cancer (CRC) risk. Here, potential relationships were assessed among older Mediterranean individuals at high risk of cardiovascular disease. The data suggest that CRC incidence is inversely related to high total dairy product consumption. Of particular importance was the intake of low‐fat milk, which was the primary driver behind the inverse association. Other dairy products were not significantly associated with CRC risk.
Minerals play a major role in regulating cardiovascular function. Imbalances in electrolyte minerals are frequent and potentially hazardous occurrences that may lead to the development of ...cardiovascular diseases (CVDs). Transition metals, such as iron, zinc, copper and selenium, play a major role in cell metabolism. However, there is controversy over the effects of dietary and supplemental intake of these metals on cardiovascular risk factors and events. Since their pro-oxidant or antioxidant functions can have different effects on cardiovascular health. While deficiency of these trace elements can cause cardiovascular dysfunction, several studies have also shown a positive association between metal serum levels and cardiovascular risk factors and events. Thus, a J- or U-shaped relationship between the transition minerals and cardiovascular events has been proposed. Given the existing controversies, large, well-designed, long-term, randomized clinical trials are required to better examine the effects of trace mineral intake on cardiovascular events and all-cause mortality in the general population. In this review, we discuss the role of dietary and/or supplemental iron, copper, zinc, and selenium on cardiovascular health. We will also clarify their clinical applications, benefits, and harms in CVDs prevention.
Previous meta-analyses have associated dairy products with a lower risk of metabolic syndrome (MetS). Since then, new studies evaluating not only total dairy but also different subtypes have been ...published in this field. The objective of the present work was to systematically review and meta-analyze the epidemiologic studies regarding the associations between the consumption of total dairy products and subtypes (milk, yogurt, and cheese) and the incidence of MetS. Relevant studies were identified through Medline and Cochrane databases. Eligible studies were prospective cohort studies that examined the association between dairy product consumption and/or different subtypes of dairy and the risk of MetS. Random-effects or fixed-effects models were assigned to calculate the pooled RR estimates with 95% CIs. From the 2994 identified articles, 12 and 11 studies were included for the qualitative and quantitative synthesis, respectively. After comparing the highest with the lowest categories, total dairy product consumption was inversely associated with the risk of MetS (9 study comparisons; RR: 0.73; 95% CI: 0.64, 0.83). Low-fat dairy and total yogurt consumption were inversely associated with the risk of MetS (low-fat dairy: 2 study comparisons; RR: 0.77; 95% CI: 0.65, 0.91; total yogurt consumption: 4 study comparisons; RR: 0.74; 95% CI: 0.66, 0.82). The linear RR per 1 serving of yogurt/d was 0.77 (95% CI: 0.60, 1.00). Low-fat yogurt and whole-fat yogurt were inversely associated with the risk of MetS (low-fat yogurt: 2 study comparisons; RR: 0.72; 95% CI: 0.62, 0.84; whole-fat yogurt: 2 study comparisons; RR: 0.81; 95% CI: 0.70, 0.94). Total milk consumption was inversely associated with the risk of MetS (6 study comparisons; RR: 0.79; 95% CI: 0.64, 0.97). Whole-fat dairy consumption was not associated with MetS risk. Our findings suggest that the consumption of total and low-fat dairy products, milk, and yogurt is inversely associated with the risk of MetS. The study protocol is available at https://www.crd.york.ac.uk/PROSPERO/ as CRD42018082480.
The importance of metabolic syndrome (MetS) lies in its associated risk of cardiovascular disease and type 2 diabetes, as well as other harmful conditions such as nonalcoholic fatty liver disease. In ...this report, the available scientific evidence on the associations between lifestyle changes and MetS and its components is reviewed to derive recommendations for MetS prevention and management. Weight loss through an energy-restricted diet together with increased energy expenditure through physical activity contribute to the prevention and treatment of MetS. A Mediterranean-type diet, with or without energy restriction, is an effective treatment component. This dietary pattern should be built upon an increased intake of unsaturated fat, primarily from olive oil, and emphasize the consumption of legumes, cereals (whole grains), fruits, vegetables, nuts, fish, and low-fat dairy products, as well as moderate consumption of alcohol. Other dietary patterns (Dietary Approaches to Stop Hypertension, new Nordic, and vegetarian diets) have also been proposed as alternatives for preventing MetS. Quitting smoking and reducing intake of sugar-sweetened beverages and meat and meat products are mandatory. Nevertheless, there are inconsistencies and gaps in the evidence, and additional research is needed to define the most appropriate therapies for MetS. In conclusion, a healthy lifestyle is critical to prevent or delay the onset of MetS in susceptible individuals and to prevent cardiovascular disease and type 2 diabetes in those with existing MetS. The recommendations provided in this article should help patients and clinicians understand and implement the most effective approaches for lifestyle change to prevent MetS and improve cardiometabolic health.
Dairy products and plant alternatives are two food groups that are part of the Spanish population's diet. Both have a very different nutritional composition - unlike plant products, the high ...nutritional density of dairy products makes it easier to meet nutrient requirements at different stages of life. Although the environmental impact of dairy production is greater than that of plant-based products, it falls below that of other food groups such as red meat, including pork and beef. Dairy and plant alternatives meet critical points of the sustainable diet definition, and several food guides from countries around the world are including them within healthy and sustainable eating patterns. For this reason, it is necessary to clarify that both products can be part of a healthy and sustainable diet, although they belong to different food groups, which are not interchangeable and should not be used alternatively.
Beyond the nutritional value of yogurt: a diet quality indicator? Babio, Nancy; Mena-Sánchez, Guillermo; Salas-Salvadó, Jordi
Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral,
10/2017, Letnik:
34, Številka:
Suppl 4
Journal Article
Odprti dostop
Yogurt is a nutrient-dense probiotic food with unique properties. It has been associated with healthy dietary patterns and postulated as a marker of diet quality. In this report we describe the ...nutritional composition of yogurt as a good source of several micronutrients, which may help to improve diet quality and maintain metabolic well-being as part of a healthy dietary pattern. The results of this report indicate that yogurt consumers have overall higher diet quality. Increasing yogurt consumption may help to improve the intake of some shortfall vitamins and minerals, as part of a well energy-balanced diet. Further studies such as long-term intervention one, would be useful to explore the effect of yogurt consumption, on nutritional status and health.
Background and objectives: Fermented dairy products, such as yoghurt and cheese are usually consumed in Mediterranean diet. Their consumption has been associated with a better diet quality and a ...healthier metabolic profile in healthy adults. However, the relative contributions of fermented dairy products concerning diet quality and the prevalence of metabolic syndrome (MetS) components have not been yet fully studied in a Mediterranean population at high CVR. Objective: To determine the association between fermented dairy product intake, quality diet profile and the prevalence of MetS components in a Mediterranean population at high CVR. Methods: Cross-sectional analyses were performed on baseline data from 4,230 Spanish adults (aged 55-75y in men; 60-75y in women) with overweight/obesity and MetS, from October 2013 to October 2016, in the PREDIMED-PLUS trial. Multivariable-adjusted Cox regressions with robust variance and constant time (given the cross-sectional design) were fitted. The highest vs. the lowest quartiles (as reference category) of total fermented dairy products consumption, yogurt and cheese were compared. Results: Comparing the highest and the lowest of fermented dairy products showed a better quality of diet. The highest consumers scored higher in the 17-point Mediterranean Diet Adherence Questionnaire and also they reported more consumption of fruit, vegetables, fish, nuts but less alcohol, cereals, cookies. Highest vs. lowest consumers of fermented dairy products showed higher HDL-cholesterol, lower plasma triglycerides concentrations and lower systolic and diastolic blood pressure. Comparing the highest vs. reference quartile, the total fermented dairy, total yogurt and low-fat yogurt consumption were associated with 8% 0.92(95%CI: 0.88-0.97); P-trend <0.001, 7% 0.93(95%CI: 0.87-0.98); P-trend= 0.001 and 8% 0.92(95%CI: 0.87-0.96); P-trend = 0.002 lower risk of high blood pressure, respectively. Total fermented dairy and cheese were associated with 13% 0.87(95% CI 0.76-0.98); P-trend = 0.009 and 8% 0.82(95% CI 0.73-0.92); P-trend <0.001 lower risk of hypertriglyceridemia. Individuals allocated of the highest quartile of cheese consumption were associated with 13% lower risk of low HDL-cholesterol prevalence 0.87 (95% CI 0.78-0.97); P-trend = 0.017. Conclusions: In the context of a Mediterranean diet, fermented dairy products were inversely associated with some of the MetS components and a better quality diet in individuals at CVR.
Resumen Los productos lácteos y las alternativas vegetales son dos grupos de alimentos que forman parte de la dieta de la población española. Estos alimentos tienen una composición nutricional muy ...diferente: a diferencia de los productos vegetales, la elevada densidad nutricional de los productos lácteos hace que sea más fácil cubrir los requerimientos de nutrientes en las diferentes etapas de la vida. Por otro lado, a pesar de que el impacto sobre el medioambiente de la producción de los lácteos es mayor que el de los productos de origen vegetal, queda por debajo del de otros grupos de alimentos como la carne roja, el cerdo o el vacuno. Por ese motivo, ambos grupos de alimentos cumplen con varios puntos críticos de la definición de alimentos sostenibles y cada vez son más las guías alimentarias de países de todo el mundo que los incluyen dentro de los patrones de alimentación saludable y sostenible. Por este motivo, es necesario clarificar que ambos productos pueden formar parte de una alimentación correcta, saludable y sostenible, aunque pertenecen a grupos de alimentos distintos, que no son intercambiables y no deben utilizarse de manera alternativa.
Background and objectives: The inverse association between total dairy and milk consumption and the risk of developing colorectal cancer (CRC) has been previously reported in several prospective ...studies. Nonetheless, evidences regarding to dairy subtypes are scarce and inconsistent. The objective was to assess the associations between total dairy and different dairy subtype consumption and the risk of developing CRC in a Mediterranean population at high cardiovascular risk. Methods: We prospectively analyzed data from 7216 men and women (aged 55-80 y) without CRC at baseline from the PREvención con DIeta MEDiterránea (PREDIMED) study. Individuals were recruited between October 2003 and June 2009, and the intervention lasted until December 2010. However, the present analysis was based on an expanded follow-up until 2012. At baseline and yearly thereafter, total and specific dairy subtypes were repeatedly measured by using a 137-item validated food-frequency questionnaire. Time-dependent Cox proportional hazards models were conducted. Results: During a median inter-quartile range follow-up of 6.4 5.0-7.7 years, we documented and confirmed 101 incident cases of CRC. In the multivariable-adjusted model, HRs (95% CI) of CRC for the comparison of extreme tertiles of dairy product consumption were 0.50 (0.29-0.89) for total dairy consumption, 0.53 (0.31-0.89) for low-fat dairy, 0.52 (0.31-0.89) for total milk and 0.47 (0.27-0.83) for low-fat milk. No significant associations were found with other dairy subtype consumption. Conclusions: The higher consumption of total dairy, low-fat dairy, total milk and low-fat milk was significantly associated with a reduced risk to develop CRC in Mediterranean individuals at high cardiovascular risk. The trial was registered at controlled-trials. com as ISRCTN35739639
El yogur es un alimento probiótico nutricionalmente denso con propiedades que lo hacen único. Ha sido asociado con patrones alimentarios saludables y se ha postulado como un marcador de calidad de la ...dieta. En este artículo se describe la composición nutricional del yogur como fuente de diferentes micronutrientes, los cuales pueden ayudar a mejorar la calidad de la dieta y mantener el bienestar metabólico formando parte de un patrón de alimentación saludable. Los resultados del presente artículo indican que de forma general los consumidores de yogur tienen una mayor calidad de la dieta. El aumento del consumo de yogur puede ayudar a mejorar la ingesta de algunas vitaminas y minerales deficitarios, como parte de una dieta energéticamente bien balanceada. No obstante, son necesarios más estudios de intervención y a largo plazo para explorar el efecto del consumo de yogur sobre el estado nutricional y la salud.
PDF
