Dietary guidelines recommend minimising consumption of whole-fat dairy products, as they are a source of saturated fats and presumed to adversely affect blood lipids and increase cardiovascular ...disease and mortality. Evidence for this contention is sparse and few data for the effects of dairy consumption on health are available from low-income and middle-income countries. Therefore, we aimed to assess the associations between total dairy and specific types of dairy products with mortality and major cardiovascular disease.
The Prospective Urban Rural Epidemiology (PURE) study is a large multinational cohort study of individuals aged 35–70 years enrolled from 21 countries in five continents. Dietary intakes of dairy products for 136 384 individuals were recorded using country-specific validated food frequency questionnaires. Dairy products comprised milk, yoghurt, and cheese. We further grouped these foods into whole-fat and low-fat dairy. The primary outcome was the composite of mortality or major cardiovascular events (defined as death from cardiovascular causes, non-fatal myocardial infarction, stroke, or heart failure). Hazard ratios (HRs) were calculated using multivariable Cox frailty models with random intercepts to account for clustering of participants by centre.
Between Jan 1, 2003, and July 14, 2018, we recorded 10 567 composite events (deaths n=6796 or major cardiovascular events n=5855) during the 9·1 years of follow-up. Higher intake of total dairy (>2 servings per day compared with no intake) was associated with a lower risk of the composite outcome (HR 0·84, 95% CI 0·75–0·94; ptrend=0·0004), total mortality (0·83, 0·72–0·96; ptrend=0·0052), non-cardiovascular mortality (0·86, 0·72–1·02; ptrend=0·046), cardiovascular mortality (0·77, 0·58–1·01; ptrend=0·029), major cardiovascular disease (0·78, 0·67–0·90; ptrend=0·0001), and stroke (0·66, 0·53–0·82; ptrend=0·0003). No significant association with myocardial infarction was observed (HR 0·89, 95% CI 0·71–1·11; ptrend=0·163). Higher intake (>1 serving vs no intake) of milk (HR 0·90, 95% CI 0·82–0·99; ptrend=0·0529) and yogurt (0·86, 0·75–0·99; ptrend=0·0051) was associated with lower risk of the composite outcome, whereas cheese intake was not significantly associated with the composite outcome (0·88, 0·76–1·02; ptrend=0·1399). Butter intake was low and was not significantly associated with clinical outcomes (HR 1·09, 95% CI 0·90–1·33; ptrend=0·4113).
Dairy consumption was associated with lower risk of mortality and major cardiovascular disease events in a diverse multinational cohort.
Full funding sources are listed at the end of the paper (see Acknowledgments).
As a filamentous pathogenic fungus with high-yield of aflatoxin Bsub.1, Aspergillus flavus is commonly found in various agricultural products. It is crucial to develop effective strategies aimed at ...the prevention of the contamination of A. flavus and aflatoxin. Hexokinase AfHxk1 is a critical enzyme in fungal glucose metabolism. However, the role of AfHxk1 in A. flavus development, aflatoxin biosynthesis, and virulence has not yet been explored. In this study, afHxk1 gene deletion mutant (ΔafHxk1), complementary strain (Com-afHxk1), and the domain deletion strains (afHxk1sup.ΔD1 and afHxk1sup.ΔD2) were constructed by homologous recombination. Phenotype study and RT-qPCR revealed that AfHxk1 upregulates mycelium growth and spore and sclerotia formation, but downregulates AFBsub.1 biosynthesis through related classical signaling pathways. Invading models and environmental stress analysis revealed that through involvement in carbon source utilization, conidia germination, and the sensitivity response of A. flavus to a series of environmental stresses, AfHxk1 deeply participates in the regulation of pathogenicity of A. flavus to crop kernels and Galleria mellonella larvae. The construction of domain deletion strains, afHxk1sup.ΔD1 and afHxk1sup.ΔD2, further revealed that AfHxk1 regulates the morphogenesis, mycotoxin biosynthesis, and the fungal pathogenicity mainly through its domain, Hexokinase_2. The results of this study revealed the biological role of AfHxk1 in Aspergillus spp., and might provide a novel potential target for the early control of the contamination of A. flavus.
This article summarizes the applications of biosensors and biomimetic sensors in the detection of residues in dairy products. Biosensors utilize biological molecules such as enzymes or antibodies to ...detect residual substances in dairy products, demonstrating high specificity and sensitivity. Biomimetic sensors, inspired by biosensors, use synthetic materials to mimic biological sensing mechanisms, enhancing stability and reproducibility. Both sensor types have achieved significant success in detecting pesticide residues, veterinary drugs, bacteria, and other contaminants in dairy products. The applications of biological and biomimetic sensors not only improve the efficiency of residue detection in dairy products but also have the potential to reduce the time and cost of traditional methods. Their specificity and high sensitivity make them powerful tools in the dairy industry, thus contributing to ensuring the quality and safety of dairy products and meeting the growing consumer demands for health and food safety.
Background: The association between intake of dairy products and the risk of type 2 diabetes has been investigated in several studies, but the evidence is not conclusive.Objective: We conducted an ...updated systematic review and dose-response meta-analysis of dairy product intake and the risk of type 2 diabetes.Design: We searched the PubMed database for prospective cohort and nested case-control studies of dairy product intake and risk of type 2 diabetes up to 5 June 2013. Summary RRs were estimated by use of a random-effects model.Results: Seventeen cohort studies were included in the meta-analysis. In the dose-response analysis, the summary RRs (95% CIs) were 0.93 (0.87, 0.99; I2 = 33%) per 400 g total dairy products/d (n = 12), 0.98 (0.94, 1.03; I2 = 8%) per 200 g high-fat dairy products/d (n = 9), 0.91 (0.86, 0.96; I2 = 40%) per 200 g low-fat dairy products/d (n = 9), 0.87 (0.72, 1.04; I2 = 94%) per 200 g milk/d (n = 7), 0.92 (0.86, 0.99; I2 = 0%) per 50 g cheese/d (n = 8), and 0.78 (0.60, 1.02; I2 = 70%) per 200 g yogurt/d (n = 7). Nonlinear inverse associations were observed for total dairy products (P-nonlinearity < 0.0001), low-fat dairy products (P-nonlinearity = 0.06), cheese (P-nonlinearity = 0.05), and yogurt (P-nonlinearity = 0.004), and there was a flattening of the curve at higher intakes.Conclusions: This meta-analysis suggests that there is a significant inverse association between intakes of dairy products, low-fat dairy products, and cheese and risk of type 2 diabetes. Any additional studies should assess the association between other specific types of dairy products and the risk of type 2 diabetes and adjust for more confounding factors.
Lactose-free dairy is able to provide the essential nutrients present in regular dairy products, like calcium and vitamins, to those that are not able to digest lactose. This product category ...currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the lactose-free dairy segment has been increasing significantly, giving consumers more tempting products to decide from. As a result, lactose-free dairy is now the fastest growing market in the dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of lactose-free dairy products that are currently available. Additionally, the health benefits that lactose-free dairy may offer compared to dairy avoidance are illustrated.
Summary
This review describes and discusses the structure, biosynthesis and applications of exopolysaccharides from lactic acid bacteria. These substances are classified as homopolysaccharides, which ...are synthesised from sucrose through the action of extracellular glycosyltransferases or heteropolysaccharides, which are synthesised from repeating unit precursors formed in the cytoplasm and assembled extracellularly by the sequential addition of nucleotide sugars. The industrial application of exopolysaccharides is linked to enhancing the texture and rheological properties of certain fermented products and their production in situ being of particular interest. The chemical characteristics of exopolysaccharides influence interactions with milk proteins in fermented dairy products. These compounds reduce gel syneresis and increase the viscosity, water retention capacity and firmness of the gel, all of which are desirable characteristics for the development of low‐fat dairy products. Similarly, they have applications in the production of gluten‐free bakery products and fermented meat products.
Main differences between the exopolysaccharides produced by lactic acid bacteria and its main applications in fermented foods.
The requirements of reliability, expeditiousness, accuracy, consistency, and simplicity for quality assessment of food products encouraged the development of non-destructive technologies to meet the ...demands of consumers to obtain superior food qualities. Hyperspectral imaging is one of the most promising techniques currently investigated for quality evaluation purposes in numerous sorts of applications. The main advantage of the hyperspectral imaging system is its aptitude to incorporate both spectroscopy and imaging techniques not only to make a direct assessment of different components simultaneously but also to locate the spatial distribution of such components in the tested products. Associated with multivariate analysis protocols, hyperspectral imaging shows a convinced attitude to be dominated in food authentication and analysis in future. The marvellous potential of the hyperspectral imaging technique as a non-destructive tool has driven the development of more sophisticated hyperspectral imaging systems in food applications. The aim of this review is to give detailed outlines about the theory and principles of hyperspectral imaging and to focus primarily on its applications in the field of quality evaluation of agro-food products as well as its future applicability in modern food industries and research.
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