Low Consumption of Milk and Moderate Consumption of Cheese and Yogurt
John J.B. Anderson, Marilyn C. Sparling in The Mediterranean Way of Eating, 2014
Milk consumption long has been considered a significant risk factor for coronary heart disease (CHD) because of its saturated fat content. Evidence from some studies shows a correlation between a high intake of whole milk, butter, and other high-fat, especially saturated fat, dairy products and an increased CHD risk. An overview of prospective cohort studies of milk consumption and heart disease, however, found no convincing evidence that milk consumption had adverse effects on the vascular system. In fact, this study suggested that drinking milk might be related to a small but worthwhile reduction in heart disease and stroke risk. A number of other studies have examined a possible association between milk consumption and risk factors for heart disease, but these results are inconsistent. Therefore, at present, milk consumption is not supported by research findings to have either a positive or a negative relationship with risk of heart disease. A number of studies, however, have observed a beneficial relationship between dairy product consumption and metabolic syndrome in both men and women.
Preventive Nutritional Strategies in Diabetic and Prediabetic Patients
Jeffrey I. Mechanick, Elise M. Brett in Nutritional Strategies for the Diabetic & Prediabetic Patient, 2006
An optimal dietary pattern for health promotion in patients with diabetes would involve generous amounts of vegetables and fruits. There could be flexibility in the relative amounts of fat vs. carbohydrate, but the types of foods providing these macronutrients should be health-supporting. Carbohydrates should be provided by whole-grain foods (whole wheat bread, brown rice, and oatmeal) with little sugar and other refined carbohydrates. The intake of fiber, phytochemicals, and plant stanols/sterols would be naturally high from vegetables, fruits, and whole grains. Fat intake would consist largely of monounsaturated sources (nuts, olive oil, and canola oil) with some polyunsaturates (vegetable oils). Saturated fat, trans-fat, and dietary cholesterol would be minimized through a low intake of meat and processed products containing hydrogenated vegetable oil. Low-fat dairy products would be used in moderation. Plant sources of protein such as legumes would be emphasized over animal protein. Moderate amounts of fish would be included. Coffee and alcohol intake, if someone chooses to drink these beverages, would be moderate. Fast food and processed food would be minimized. Following a dietary pattern such as this would have a strong potential to prevent many chronic diseases, including T2DM.
Principles of Sports Nutrition
Elizabeth Broad in Sports Nutrition for Paralympic Athletes, 2019
Probiotics have been associated with improvements in gut barrier function, an important first “line of defence” in the immune system. There is evidence that probiotic intake can enhance the immune system, improve intestinal tract health and reduce prevalence of allergy in susceptible individuals (Bermon et al. 2017). Several large studies in athletes have provided evidence of reduced number of illness symptom days (Bermon et al. 2017, Cox et al. 2008, West et al. 2011); reduced severity of gastrointestinal symptoms, especially during long-haul travel (Walsh 2018, West et al. 2011) and improved symptoms in fatigued athletes with an identifiable immune deficiency (Clancy et al. 2006). Since there is a synergistic effect between food compounds and probiotic cultures, dairy products such as yoghurt and acidophilus milk are a good avenue for the consumption of probiotics. Alternatively, probiotic supplements may be useful in athletes.
The Association between Dietary Diversity Score and Risk of Prostate Cancer: (A Case-Control Study)
Published in Nutrition and Cancer, 2022
Fatemeh Mirjalili, Mahsa Rezazadegan, Yahya Jalilpiran, Seyed Mohammad Mousavi, Alireza Jafari, Seyed Amir Reza Mohajeri, Shiva Faghih
The DDS was firstly developed by Kant et al. (28,29). In this study, we calculated the score based on the modified method described in the previous studies in Iran (20, 30,31). Briefly, this method was based on five groups containing grains, vegetables, fruits, meats, and dairy products, according to the USDA food guide pyramid. Before making the DDS, all food groups were adjusted for energy intake. The grains group was constructed of six subgroups: refined bread, macaroni, whole grain bread, corn flakes, rice, and biscuits. However, there are seven components for grains group in the method of Kant et al. Vegetable group was divided into mixed vegetables, potato, tomato, other starchy vegetables, legumes, yellow vegetables, and green vegetables. The fruits group was composed of fruit and fruit juice, berries, and citrus fruits. The group of meat included four subgroups such as red meat, poultry, fish, and eggs. Eventually, the group of dairy products was defined as milk, yogurt, and cheese.
Idiosyncratic food preferences of children with autism spectrum disorder in England
Published in South African Journal of Clinical Nutrition, 2021
Leanie Huxham, Maritha Marais, Evette van Niekerk
All forms of eggs and meat alternatives were refused by most children in this study and they preferred processed meat to unprocessed meat. This may play a role in the high prevalence of iron deficiency (low serum ferritin levels) commonly found in children with ASD as red meat is the best source of haem iron.25 Frequent consumption of processed meats was common, which is of grave concern due to a high fat and sodium content and as well as the use of food additives and preservatives. Another positive finding was that the majority of children would always consume dairy products and alternatives. Dairy products provide essential nutrients, e.g. protein, calcium and vitamin D, for growth and development. Dietetic assessments can be valuable in establishing the daily number of dairy products to be consumed in order to meet calcium and vitamin D requirements for age, and identifying over-consumption. Excessive intake of cow's milk protein-based products may lead to a false sense of satiety at the expense of other nutrient-dense foods. It may also lead to constipation which can cause a vicious cycle of poor appetite and low dietary intake yet again.26
The Association between the Preservative Agents in Foods and the Risk of Breast Cancer
Published in Nutrition and Cancer, 2019
Fardin Javanmardi, Jamal Rahmani, Fatemeh Ghiasi, Hadi Hashemi Gahruie, Amin Mousavi Khaneghah
Some staple cereal-based food products, such as bread taken into account as the most important sources of dietary energy supply of people in many developing countries (20–24). Also, dairy products are a good source of protein-based nourishment as well as certain nutrients, i.e., calcium and phosphorous (25–28). However, both of these two categories are highly susceptible to be contaminated with bacteria besides mycotoxins as secondary metabolites of some genera of fungus (27–31). Although meat- and animal protein-based products are good sources of protein, they could cause tumorigenesis effects owing to their genotoxic and carcinogenic preservative contents (32,33). One of the main reasons for adding preservatives to foods is food microbial control (34). Despite the various side effects owing to the incorporation of preservations in food products, their synergetic effects in association with breast tumorigenesis were demonstrated by abundant evidence from epidemiologic data (35,36) which were outlined in the dietary guidelines of evidence-based AICR/WCRF’s recommendations (37).
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