title: No efficacy of processed Fabuless (Olibra) in suppressing appetite or food intake Dairy Product, Saturated Fatty Acid, and Calcium Intake and Prostate Cancer in a Prospective Cohort of Japanese Men Yogurt Consumption Does Not Enhance Immune Function in Healthy Premenopausal Women Safety aspects and cholesterol-lowering efficacy of low fat dairy products containing plant sterols Randomized placebo-controlled intervention with n-3 LC-PUFA-supplemented yoghurt: effects on circulating eicosanoids and cardiovascular risk factors. A pilot study on the effects of curd (dahi) & leaf protein concentrate in children with protein energy malnutrition (PEM). Prospective study of calcium, potassium, and magnesium intake and risk of stroke in women. The effects of increased dietary protein yogurt snack in the afternoon on appetite control and eating initiation in healthy women Dairy Consumption and Female Height Growth: Prospective Cohort Study Age-related impairments in the regulation of food intake. Hypocholesterolemic effect of yogurt and milk. The effect of skim milk, yoghurt, and full cream milk on human serum lipids. The effect of fermented and unfermented milks on serum cholesterol. Satiety after preloads with different amounts of fat and carbohydrate: implications for obesity. Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women Dietary calcium, phosphorus, vitamin D, dairy products and the risk of colorectal adenoma and cancer among French women of the E3N‐EPIC prospective study Consumption of Dairy Products and Colorectal Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) A Combination of (ω–3) Polyunsaturated Fatty Acids, Polyphenols and L-Carnitine Reduces the Plasma Lipid Levels and Increases the Expression of Genes Involved in Fatty Acid Oxidation in Human Peripheral Blood Mononuclear Cells and HepG2 Cells Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary Evaluation of yogurt effect on acute diarrhea in 6-24-month-old hospitalized infants. The amount and type of dairy product intake and incident type 2 diabetes: results from the EPIC-InterAct Study. Effects of plant stanol esters supplied in low-fat yoghurt on serum lipids and lipoproteins, non-cholesterol sterols and fat soluble antioxidant concentrations. Dairy augmentation of total and central fat loss in obese subjects Anthropometric and dietary determinants of blood pressure in over 7000 Mediterranean women: the European Prospective Investigation into Cancer and Nutrition-Florence cohort Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study Gastrointestinal transit, post-prandial lipaemia and satiety following 3 days high-fat diet in men The association between dairy food intake and the incidence of diabetes in Australia: the Australian Diabetes Obesity and Lifestyle Study (AusDiab). Galacto-Oligosaccharides Relieve Constipation in Elderly People Intake of Dairy Products, Calcium, Magnesium, and Phosphorus in Childhood and Age at Menarche in the Tehran Lipid and Glucose Study Consumption of Dairy Products and Cancer Risks The effects of probiotic and conventional yoghurt on lipid profile in women. Higher-protein foods produce greater sensory-specific satiety Effect of fat emulsion (Fabuless) on orocecal transit time in healthy men Differential effects of dairy snacks on appetite, but not overall energy intake. Protective effect of yoghurt consumption on Helicobacter pylori seropositivity in a Mexican population. The cholesterol lowering efficacy of plant stanol ester yoghurt in a Turkish population: a double-blind, placebo-controlled trial Dairy products, calcium and phosphorus intake, and the risk of prostate cancer: results of the French prospective SU.VI.MAX (Supplémentation en Vitamines et Minéraux Antioxydants) study. Dietary Intake of Dairy Products, Calcium, and Vitamin D and the Risk of Hypertension in Middle-Aged and Older Women Dairy food, calcium and vitamin D intake in pregnancy, and wheeze and eczema in infants Impact of micronutrient fortification of yoghurt on micronutrient status markers and growth – a randomized double blind controlled trial among school children in Bangladesh Lipase inhibition attenuates the acute inhibitory effects of oral fat on food intake in healthy subjects. Effects of a dairy supplement and resistance training on lean mass and insulin-like growth factor in women. Fat intake modulates cerebral blood flow in homeostatic and gustatory brain areas in humans. Relationship of food groups and water intake to colon cancer risk. Lecithin has no effect on serum lipoprotein, plasma fibrinogen and macro molecular protein complex levels in hyperlipidaemic men in a double-blind controlled study Dairy consumption and patterns of mortality of Australian adults Does eating yogurt prevent antibiotic-associated diarrhoea? A placebo-controlled randomised controlled trial in general practice. Association between yogurt, milk, and cheese consumption and common carotid artery intima-media thickness and cardiovascular disease risk factors in elderly women. Long-term effects of consumption of a novel fat emulsion in relation to body-weight management Effect of Feeding Yogurt Versus Milk in Children With Acute Diarrhea and Carbohydrate Malabsorption Short-term effects of a novel fat emulsion on appetite and food intake Calcium, vitamin D and dairy intake in relation to type 2 diabetes risk in a Japanese cohort The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects Role of foods in irregular aggravation of skin lesions in children with atopic dermatitis. Dietary and lifestyle variables in relation to incidence of Parkinson’s disease in Greece Consumption of dairy products and risk of Parkinson's disease. Effect of consuming salad and yogurt as preload on body weight management and cardiovascular risk factors: a randomized clinical trial Yogurt consumption and risk of colorectal cancer in the Italian European prospective investigation into cancer and nutrition cohort Efficacy of milk versus yogurt offered as part of a mixed diet in acute noncholera diarrhea among malnourished children. Effects of a breakfast yoghurt, with additional total whey protein or caseinomacropeptide-depleted alpha-lactalbumin-enriched whey protein, on diet-induced thermogenesis and appetite suppression. Effect of Feeding Yogurt Versus Milk in Children with Persistent Diarrhea Cholesterol-Lowering Efficacy of Plant Sterols in Low-Fat Yogurt Consumed as a Snack or with a Meal Independent and interactive effects of plant sterols and fish oil n-3 long-chain polyunsaturated fatty acids on the plasma lipid profile of mildly hyperlipidaemic Indian adults. A diet high in low-fat dairy products lowers diabetes risk in postmenopausal women. Dietary effect of lactoferrin-enriched fermented milk on skin surface lipid and clinical improvement of acne vulgaris. Intakes of calcium and vitamin D and risk of colorectal cancer in women. Milk, dairy products, and coronary heart disease Use of dairy products, lactose, and calcium and risk of ovarian cancer – Results from a Danish case-control study In vivo dental plaque pH after consumption of dairy products. [Influence of the diet on the development of colorectal cancer in a population of Madrid]. Clinical efficacy comparison of Saccharomyces boulardii and yogurt fluid in acute non-bloody diarrhea in children: a randomized, controlled, open label study. Consumption of yogurts fortified in vitamin D and calcium reduces serum parathyroid hormone and markers of bone resorption: a double-blind randomized controlled trial in institutionalized elderly women.
abstract: Background / Objectives : To investigate the feasibility of Fabuless ( previously called Olibra and Reducal ) as a food ingredient for food intake and appetite reduction , by assessing the effects of food processing on efficacy . Subjects/ Methods : In total , 24 healthy volunteers ( 16 female , 8 male ; age : 18–43 years ; body mass index : 18–37 kg/m2 ) took part in a r and omized , placebo-controlled , double-blinded , cross-over trial . Yoghurt-based meal replacement drinks ( containing processed or unprocessed Fabuless , or a control fat ) were followed by an ad libitum lunch and evening meal ( dinner ) . Key outcome measures were energy intake and self-reported appetite ratings . Results : Compared with control , only unprocessed Fabuless reduced subsequent energy intake , although only during dinner ( P<0.01 ; control , processed and unprocessed : 4.3 , 3.9 and 4.2 MJ , respectively ) and not during lunch ( 3.6 , 3.7 and 3.6 MJ ) . Self-reported appetite scores did not differ between treatments . Conclusions : Although modest effects of unprocessed Fabuless were seen on food intake , but not on appetite , the ingredient was not robust to common food-manufacturing processes ( thermal and shear processing ) . Cl aims on reduced food intake and appetite relating to this ingredient in food products are , therefore , only valid if functionality has been demonstrated after all relevant processing and storage steps Many epidemiologic studies have reported a positive association between dairy products and prostate cancer .  Calcium or saturated fatty acid in dairy products has been suspected as the causative agent . To investigate the association between dairy products , calcium , and saturated fatty acid and prostate cancer in Japan , where both the intake of these items and the incidence of prostate cancer are low , we conducted a population -based prospect i ve study in 43,435 Japanese men ages 45 to 74 years . Participants responded to a vali date d question naire that included 138 food items . During 7.5 years of follow-up , 329 men were newly diagnosed with prostate cancer .  Dairy products were associated with a dose-dependent increase in the risk of prostate cancer . The relative risks ( 95 % confidence intervals ) comparing the highest with the lowest quartiles of total dairy products , milk , and yogurt were 1.63 ( 1.14 - 2.32 ) , 1.53 ( 1.07 - 2.19 ) , and 1.52 ( 1.10 - 2.12 ) , respectively . A statistically significant increase in risk was observed for both calcium and saturated fatty acid , but the associations for these were attenuated after controlling for potential confounding factors . Some specific saturated fatty acids increased the risk of prostate cancer in a dose-dependent manner . Relative risks ( 95 % confidence intervals ) on comparison of the highest with the lowest quartiles of myristic acid and palmitic acid were 1.62 ( 1.15 - 2.29 ) and 1.53 ( 1.07 - 2.20 ) , respectively . In conclusion , our results suggest that the intake of dairy products may be associated with an increased risk of prostate cancer . ( Cancer Epidemiol Biomarkers Prev 2008;17(4):930–7 Fermented milk products may protect against  breast cancer  by stimulating immunologic activity . Twenty- five women [ 24.0 ± 0.7 ( SE ) yr ] were assigned r and omly to two groups : control ( n = 12 ) and  yogurt treatment ( n = 13 ) . Controls refrained from yogurt products for three months , whereas the yogurt treatment group consumed two cups ( 454 g/day ) of commercially produced yogurt for three consecutive months . Prior yogurt consumption did not exceed 4 - 6 cups/mo , and subjects consumed their usual diet during the study . Three-day diet records and fasting midluteal blood sample s were obtained during subjects ' first , second , and fourth menstrual cycles ( baseline , Month 1 , and Month 3 , respectively ) . Macronutrient intakes differed between groups only for carbohydrate . Calcium intake increased for yogurt consumers during intervention . Lymphocyte proliferation induced by concanavalin A , phytohemagglutinin , and pokeweed mitogen , interleukin 2 production , and cytotoxic T lymphocyte-mediated cytotoxicity was assessed after baseline and Months 1 and 3 for both groups . No significant immune differences between the control and yogurt treatment group were observed for concanavalin A , phytohemagglutinin , pokeweed mitogen , interleukin-2 , or cytotoxicity . In conclusion , three months of yogurt consumption did not enhance ex vivo cell-mediated immune function in young women Objective : The aim of this study was to investigate whether a plant sterol mixture would reduce serum cholesterol when added to low fat dairy products in subjects with hypercholesterolaemia , and to examine the effects of the mixture on the serum plant sterol and fat-soluble vitamin levels . Design : A parallel , double-blind study . Setting : The study was performed in three different locations in Finl and .Subjects : In total , 164 mildly or moderately hypercholesterolaemic subjects participated in the study . Methods : The subjects were r and omly divided into two groups : a plant sterol group and a control group . The subjects consumed the products for 6 weeks after a 3-week run-in period . The targeted plant sterol intake was 2 g/day in the sterol group . Results : During the treatment period , there was a 6.5 % reduction in serum total cholesterol in the sterol group while no change was observed in the control group ( P<0.0005 ) . Serum low-density lipoprotein ( LDL ) cholesterol was reduced by 10.4 % in the sterol group and by 0.6 % in the control group ( P<0.00005 ) . There was no change during the trial in serum high-density lipoprotein ( HDL ) cholesterol or triacylglycerol concentrations . The HDL/LDL cholesterol ratio increased by 16.1 % in the sterol group and by 4.3 % in the control group ( P=0.0001 ) . Serum plant sterol levels increased significantly ( P=0.0001 ) in the sterol group . None of the fat-soluble vitamin levels decreased significantly when changes in serum total cholesterol were taken into account . The hypocholesterolaemic effect of sterol administration was not influenced by apolipoprotein E phenotype . Conclusions : Yoghurt , low-fat hard cheese and low-fat fresh cheese enriched with a plant sterol mixture reduced serum cholesterol  in hypercholesterolaemic subjects and no adverse effects were noted in the dietary control of hypercholesterolaemia BACKGROUND & AIMS The study examined the value of n-3 LC-PUFA-enriched yogurt as means of improving cardiovascular health  . DESIGN Fifty three mildly hypertriacylglycerolemic subjects ( TAG ≥ 1.7 mmol/L ) participated in a r and omized , placebo-controlled , double-blind , parallel design ed study . The subjects consumed 1 ) control yoghurt ; 2 ) yoghurt enriched with 0.8 g n-3 LC-PUFA/d ; or 3 ) yoghurt enriched with 3 g n-3 LC-PUFA/d for a period of 10 wks . Blood sample s were taken at the beginning and the end of the study period . RESULTS Following daily intake of 3 g n-3 LC-PUFA for 10 weeks , n-3 LC-PUFA levels increased significantly in plasma and red blood cells ( RBC ) with concomitant increase in the EPA-derived mediators ( PGE₃ , 12- , 15- , 18-HEPE ) in plasma whilst cardiovascular risk factors such as HDL , TAG , AA/EPA ratio , and n-3 index were improved ( P < 0.05 ) ; the decrease of TAG and increase in HDL were associated with the CD36 genotype . CONCLUSION The observed increase of n-3 LC-PUFA in RBC and plasma lipids due to intake of n-3 LC-PUFA enriched yoghurt result ed in a reduction of cardiovascular risk factors and inflammatory mediators showing that daily consumption of n-3 PUFA enriched yoghurt can be an effective way of supplementing the daily diet and improving cardiovascular health BACKGROUND & OBJECTIVE In protein-energy malnutrition ( PEM ) there is a significant impairment of immunity , both cell-mediated and humoral , which may be reversed with nutritional rehabilitation . With the use of probiotics like curd ( dahi ) and micronutrient-rich leaf protein concentrate ( LPC ) , this immune recovery may be hastened . This study was conducted to assess the impact of supplementation of curd and LPC on nutritional status , and immunity as assessed by anthropometry , haemoglobin , ferritin levels , T- cell sub population and C-reactive protein ( CRP ) , in children suffering from PEM . METHODS Eighty moderate to severely malnourished children ( 1 - 5 yr ) were r and omized to receive either curd or LPC in addition to WHO recommended two-step diet over 15 days . Nutritional , immunological and haematological parameters were measured before and after supplementation and compared within the groups . RESULTS The change in weight , haemoglobin level and CD4:CD8 T-cell sub population was significant in both the groups after supplementation . Response of CRP was blunted in PEM . Serum ferritin decreased significantly after supplementation in both groups . INTERPRETATION & CONCLUSION Curd and LPC when added to diet of malnourished children , may have therapeutic value by accelerating immune recovery . More studies need to be done on a larger sample to confirm these findings BACKGROUND AND PURPOSE High intakes of calcium , potassium , and magnesium have been hypothesized to reduce risks of cardiovascular disease , but only a few prospect i ve studies have examined intakes of these cations in relation to risk of stroke . METHODS In 1980 , 85 764 women in the Nurses ' Health Study cohort , aged 34 to 59 years and free of diagnosed cardiovascular disease and cancer , completed dietary question naires  from which we calculated intakes of calcium , potassium , and magnesium . By 1994 , after 1.16 million person-years of follow-up , 690 incident strokes ( 129 subarachnoid hemorrhages , 74 intraparenchymal hemorrhages , 386 ischemic strokes , and 101 strokes of undetermined type ) had been documented . RESULTS Intakes of calcium , potassium , and magnesium were each inversely associated with age- and smoking-adjusted relative risks of ischemic stroke , excluding embolic infa rct ion of nonatherogenic origin ( n=347 ) . Adjustment for other cardiovascular risk factors , including history of hypertension , attenuated these associations , particularly for magnesium intake . In a multivariate analysis , women in the highest quintile of calcium intake had an adjusted relative risk of ischemic stroke of 0.69 ( 95 % CI , 0.50 to 0.95 ; P for trend=0.03 ) compared with those in the lowest quintile ; for potassium intake the corresponding relative risk was 0.72 ( 95 % CI , 0.51 to 1.01 ; P for trend=0.10 ) . Further simultaneous adjustment for calcium and potassium intake suggested an independent association for calcium intake . The association of risk with calcium intake did not appear to be log linear ; the increase in risk was limited to the lowest quintile of intake , and intakes > approximately 600 mg/d did not appear to reduce risk of stroke further . The inverse association with calcium intake was stronger for dairy than for nondairy calcium intake . Intakes of calcium , potassium , and magnesium were not related to risk of other stroke subtypes . CONCLUSIONS Low calcium intake , and perhaps low potassium intake , may contribute to increased risk of ischemic stroke in middle-aged American women . It remains possible that women in the lowest quintile of calcium intake had unknown characteristics that made them susceptible to ischemic stroke Background A large portion of daily intake comes from snacking . One of the increasingly common , healthier snacks includes Greek-style yogurt , which is typically higher in protein than regular yogurt . This study evaluated whether a 160 kcal higher-protein ( HP ) Greek-style yogurt snack  improves appetite control , satiety , and delays subsequent eating compared to an isocaloric normal protein ( NP ) regular yogurt in healthy women . This study also identified the factors that predict the onset of eating . Findings Thirty-two healthy women ( age : 27 ± 2y ; BMI : 23.0 ± 0.4 kg/m2 ) completed the acute , r and omized crossover- design study . On separate days , participants came to our facility to consume a st and ardized lunch followed by the consumption of the NP ( 5.0 g protein ) or HP ( 14.0 g protein ) yogurt at 3 h post-lunch . Perceived hunger and fullness were assessed throughout the afternoon until dinner was voluntarily requested ; ad libitum dinner was then provided . Snacking led to reductions in hunger and increases in fullness . No differences in post-snack perceived hunger or fullness were observed between the NP and HP yogurt snacks . Dinner was voluntarily requested at approximately 2:40 ± 0:05 h post-snack with no differences between the HP vs. NP yogurts . Ad libitum dinner intake was not different between the snacks ( NP : 686 ± 33 kcal vs. HP : 709 ± 34 kcal ; p = 0.324 ) . In identifying key factors that predict eating initiation , perceived hunger , fullness , and habitual dinner time accounted for 30 % of the variability of time to dinner request ( r = 0.55 ; p < 0.001 ) . Conclusions The additional 9 g of protein contained in the high protein Greek yogurt was insufficient to elicit protein-related improvements in markers of energy intake regulation Background : Because of its nutrients and anabolic hormones , cow 's milk may promote height growth , which in turn has been related to breast cancer risk . We prospect ively investigated associations between dairy intakes and height growth . Methods : A cohort of 5,101 girls from throughout the United States completed annual surveys ( 1996 - 2001 , 2003 ) , providing height , weight , and past-year diet . At baseline , all were premenarchal , ages 9 years and above , with no serious medical conditions . We studied three outcomes : annual height growth , peak growth velocity , and adult height . Multivariate models estimated the effects of milk , cheese , yogurt , and energy on subsequent growth , adjusted for race/ethnicity , age , prior height , and body mass index . Other models studied fats and proteins . Results : Premenarchal girls who drank > 3 servings per day of milk  grew 0.11 in . ( P = 0.02 ) more the following year than girls consuming < 1 serving per day . Yogurt ( + 0.13 in./cup ; P = 0.02 ) , but not cheese or total calories , predicted height growth . In a separate model , dairy protein ( + 0.034 in./10 g ; P < 0.001 ) predicted height growth . Larger peak velocities were seen among girls reporting , at baseline , more milk ( > 3 glasses per day versus < 1 ; + 0.14 in . , P = 0.01 ) , more yogurt ( + 0.17 in./cup , P = 0.02 ) , and , in a separate model , more dairy protein ( + 0.039 in./10 g ; P = 0.003 ) . Baseline milk and dairy protein predicted taller adults .  Dairy protein was more important than dairy fat , for all outcomes . Nondairy animal protein and vegetable protein were never significant , nor were nondairy animal fat and vegetable fat . Conclusion : Of the foods/nutrients studied , dairy protein had the strongest association with height growth . These findings suggest that a factor in the nonlipid phase of milk , but not protein itself , has growth-promoting action in girls . ( Cancer Epidemiol Biomarkers Prev 2009;18(6):1881–7 Low food intake in elderly individuals increases the risk for many nutrition-related acute or chronic illnesses . It is not known whether aging is associated with changes in hunger and satiety , or whether elderly individuals can regulate energy intake in response to manipulations of the energy or nutrient content of foods . Therefore , this study investigated short-term energy regulation in healthy elderly ( n = 16 ; aged 60 - 84 y ) and young ( n = 16 ; aged 18 - 35 y ) men . Participants were given yogurt preloads that varied in energy and macronutrient content ( low-fat , low-energy , 962 kJ ; high-fat , high-energy , 2134 kJ ; high-carbohydrate , high-energy 2134 kJ ) , or no yogurt , followed by a self-selected lunch ( presented 30 min after subjects began to consume the yogurt ) . Energy intake , the percentage of macronutrients consumed in the meals , and subjective sensations of hunger and satiety were analyzed . The elderly men consumed significantly less energy than the young men in the baseline ( no yogurt ) condition . Lower intake was concordant with subjective sensations of satiety ; visual analog data indicated that the older men were less hungry and more full at the start of lunch . Compensation for energy in the preloads was less precise in the elderly than in the young men , in that elderly men consistently overate at the self-selected lunch . Young men consumed + /- 10 % total energy ( lunch + yogurt ) in the yogurt preload conditions compared with their baseline intake ; elderly men overate between 10 % and 30 % in relation to their baseline intake . ( ABSTRACT TRUNCATED AT 250 WORDS In order to determine the effect of milk products on serum cholesterol , triglycerides , and diet , 54 volunteers were studied for varying periods with dietary supplementation of nonpasteurized yogurt , pasteurized yogurt and 2 % butterfat milk .  Serum cholesterol was significantly reduced by 5 to 10 % after 1 week of supplementation with either nonpasteurized or pasteurized yogurt ; 2 % butterfat milk reduced serum cholesterol to a smaller and less significant effect . Serum triglycerides were unaffected by the diet and dietary intake studies confirmed that intake of other nutrients remained relatively stable throughout the study . Supplementation of diet with yogurt may have a helpful hypocholesterolemic effect The hypothesis that certain milk products contain a cholesterol-lowering " milk factor " was tested in adolescent schoolboys whose diets were complemented with 2 L of skim milk , yoghurt , or full cream milk daily for 3 wk . After a fall in all serum lipids during the precomplementation wk , serum total cholesterol and low-density lipoprotein cholesterol continued to fall on skim milk ; in contrast , it rose for the first 2 wk on yoghurt or full cream milk . These changes correlated with dietary fat and cholesterol intakes . Total cholesterol returned to base-line values during the 3rd wk on yoghurt or full cream milk . High-density lipoprotein cholesterol and percentage high-density lipoprotein/total cholesterol rose transiently in all three groups , with the highest levels being recorded on full cream milk . Serum triglycerides tended to decrease in all groups . No convincing evidence of a milk factor could be found , but skim milk appeared to have a cholesterol-lowering effect at least partly due to its low lipid content Groups of 10 to 13 healthy volunteers were provided with 11 supplements of 2 % butterfat milk ( 2 % milk ) , whole milk , skim milk , yogurt , buttermilk , and sweet acidophilus milk daily for a 3-wk period . Despite increases in caloric intakes on all supplements , no significant increases were found in total , low-density , and high-density lipoprotein cholesterol . A significant weight gain was seen in subjects taking yogurt and acidophilus groups ; these were the only two groups showing significant rises in triglyceride levels . These results in normal volunteers focus attention on the current practice of recommending only skim or 2 % milk for hyperlipidemic individuals High intake of dietary fat may be key in both the etiology and maintenance of obesity . Because a reduction in the proportion of energy derived from fat will be accompanied by an increase in the proportion of energy derived from carbohydrate , this study compared the effects of these macronutrients on eating behavior in obese and lean individuals . The effects of different amounts of fat and carbohydrate , covertly incorporated into yogurt preloads , on subsequent food intake , hunger , and satiety were assessed . A group of 12 normal-weight men , unconcerned about eating and body weight ( unrestrained ) , accurately compensated for the energy in the preloads regardless of the nutrient composition . Other groups ( n = 12 per group ) , including normal-weight restrained men and normal-weight and obese restrained and unrestrained females , did not show such orderly energy compensation ; joule-for-joule , the high-fat preloads  suppressed intake at lunch less than did high-carbohydrate preloads . These results suggest that a relative insensitivity to the satiating effect of fat could be involved in the development and maintenance of obesity This study assessed whether afternoon snacks , varying in protein content , influence appetite-control and eating initiation .  Fifteen healthy women ( age : 26 ± 2 y ) r and omly consumed 160 kcal afternoon yogurt snacks containing Low ( LP ) , Moderate ( MP ) , or High ( HP ) protein ( 5,14,24 g protein , respectively ) or had no snack ( NS ) for 3 days . On day 4 , the volunteers came to our facility to consume a st and ardized lunch . The respective snack pattern was completed 3h post-lunch . Perceived sensations were measured every 30 min until dinner was voluntarily requested . An ad libitum dinner was then provided . Snacking , regardless of protein content , led to reduced hunger and increased fullness , which were sustained up to 120 min post-snack vs. NS ( all , p<0.05 ) . Between snacks , hunger was lower and fullness was higher throughout post-snack following HP vs. LP ( p<0.05 ) . Snacking delayed the onset of eating vs. NS ( all , p<0.05 ) . Specifically , dinner was requested at 124 ± 7 min following NS , 152 ± 7 min with LP , 158 ± 7 min following MP , and 178 ± 7 min post-snack for HP . Between snacks , HP led to the latest request time vs. LP ( p<0.001 ) and MP ( p<0.05 ) . Although the energy content consumed at dinner was lower following the yogurt snacks vs. NS , the 160 kcal snacks were not fully compensated for at this meal . In conclusion , an afternoon snack of Greek yogurt , containing 24 g protein , led to reduced hunger , increased fullness , and delayed subsequent eating compared to lower protein snacks in healthy women A protective effect of calcium and /or dairy products on  colorectal cancer  has been reported in epidemiological studies but the findings are considered inconsistent . In particular , it is unclear whether they act at a particular step of the adenoma‐carcinoma sequence . To investigate the effect of dairy product consumption and dietary calcium , vitamin D and phosphorus intake on the adenoma‐carcinoma sequence in the French E3N‐EPIC prospect i ve study . The population for the study of risk factors for adenomas was composed of 516 adenoma cases , including 175 high‐risk adenomas , and of 4,804 polyp‐free subjects confirmed by colonoscopy . The population for the colorectal cancer study was composed of 172 cases and 67,312 cancer‐free subjects .  Diet was assessed using a self‐administered question naire completed at baseline . There was a trend of decreasing risk of both adenoma ( ptrend= 0.04 ) and cancer ( ptrend=0.08 ) with increasing calcium intake , with RRs for adenoma and cancer of 0.80 ( IC 95%=0.62–1.03 ) and 0.72 ( 95 % CI=0.47–1.10 ) , respectively , in the fourth quartile compared to the first . A protective effect of dairy products on adenoma ( RRQ4 vs. Q1= 0.80 , 95 % CI=0.62‐1.05 , ptrend= 0.04 ) was observed and of milk consumption on colorectal cancer ( RRQ4vs . Q1= 0.54 , 95 % CI=0.33–0.89 , ptrend= 0.09 ) , although the latter did not reach significance . Phosphorus  intake also decreased the risk of adenoma ( RRQ4 vs. Q1=0.70 , 95 % CI=0.54–0.90 , ptrend= 0.005 ) .  No vitamin D effect was identified . Our data support the hypothesis that calcium , dairy products and phosphorus exert a protective effect at certain steps of the adenoma‐carcinoma sequence . © 2005 Wiley‐Liss , Background Prospect i ve studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products , total milk and dietary calcium . However , less is known about whether the inverse associations vary for individual dairy products with differing fat contents . Material s and Methods In the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) , we investigated the associations between intakes of total milk and milk subtypes ( whole-fat , semi-skimmed and skimmed ) , yoghurt , cheese , and dietary calcium with colorectal cancer risk amongst 477,122 men and women .  Dietary question naires were administered at baseline . Multivariable hazard ratios ( HRs ) and 95 % confidence intervals ( CIs ) were estimated using Cox proportional hazards models , adjusted for relevant confounding variables . Results During the mean 11 years of follow-up , 4,513 incident cases of colorectal cancer occurred . After multivariable adjustments , total milk consumption was inversely associated with colorectal cancer risk ( HR per 200 g/day 0.93 , 95 % CI : 0.89–0.98 ) . Similar inverse associations were observed for whole-fat ( HR per 200 g/day 0.90 , 95 % CI : 0.82–0.99 ) and skimmed milk ( HR per 200 g/day 0.90 , 95 % CI : 0.79–1.02 ) in the multivariable models . Inverse associations were observed for cheese and yoghurt in the categorical models ; although in the linear models , these associations were non-significant . Dietary calcium was inversely associated with colorectal cancer risk ( HR per 200 mg/day 0.95 , 95 % CI : 0.91–0.99 ) ; this association was limited to dairy sources of calcium only ( HR per 200 mg/day 0.95 , 95 % CI : 0.91–0.99 ) , with no association observed for non-dairy calcium sources ( HR per 200 mg/day 1.00 , 95 % CI : 0.81–1.24 ) . Conclusions Our results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk . The inverse associations we observed did not differ by the fat content of the dairy products considered Background : Hyperlipidemia and obesity are associated with metabolic syndrome and increased risk in developing diabetes and cardiovascular disease . Nutritional supplements , e.g. L-carnitine and polyunsaturated fatty acids ( PUFAs ) , exert lipid-lowering effects . Hence , the hypothesis that dietetic intervention reduces plasma lipid levels and metabolic enzymes in overweight hyperlipidemic subjects was tested . Subjects and Methods : In a prospect i ve placebo-controlled double-blind study in 22 moderately hyperlipidemic obese humans consuming low-fat yoghurt enriched with a combination of low-dose PUFAs , polyphenols and L-carnitine ( PPC ) twice a day for 12 weeks were compared to 20 matching participants ingesting low-fat yoghurt .  The effects on plasma lipids and expression of enzymes involved in regulation of fatty acid oxidation in peripheral blood mononuclear cells ( P BMC s ) and HepG2 cells were evaluated . Results : PPC consumption led to significantly reduced plasma free fatty acid ( –29 % ) and triglyceride ( –24 % ) concentrations ( each p < 0.05 ) . PPC application increased significantly peroxisome proliferator-activated receptor α ( PPARα ) mRNA abundances and those of PPARα target genes ( carnitine palmitoyltransferases-1 , CPT1A and CPT1B , carnitine acetyltransferase and organic cation transporter 2 ; each p < 0.05 ) in P BMC s. In controls , plasma lipid levels and P BMC gene expression did not change . These findings were substantiated by the results of cell culture experiments in HepG2 cells . Conclusion : Supplementation of PPC  had marked lipid-lowering effects and P BMC gene expression profiles seemed to reflect nutrition-related metabolic changes Aim /hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes  , using a food diary . Methods A nested case-cohort within the EPIC-Norfolk Study was examined , including a r and om subcohort ( n = 4,000 ) and cases of incident diabetes ( n = 892 , including 143 cases in the subcohort ) followed-up for 11 years .  Diet  was assessed using a prospect i ve 7-day food diary .  Total dairy intake ( g/day ) was estimated and categorised into high-fat ( ≥3.9 % ) and low-fat ( < 3.9 % fat ) dairy , and by subtype into yoghurt , cheese and milk . Combined fermented dairy product intake ( yoghurt , cheese , sour cream ) was estimated and categorised into high- and low-fat . Prentice-weighted Cox regression HRs were calculated . Results Total dairy , high-fat dairy , milk , cheese and  high-fat fermented dairy product  intakes were not associated with the development of incident diabetes . Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses ( tertile [ T ] 3 vs T1 , HR 0.81 [ 95 % CI 0.66 , 0.98 ] ) , but further adjustment for anthropometric , dietary and diabetes risk factors attenuated this association . In addition , an inverse association was found between diabetes and  low-fat fermented dairy product intake ( T3 vs T1 , HR 0.76 [ 95 % CI 0.60 , 0.99 ] ; ptrend = 0.049 ) and specifically with yoghurt intake ( HR 0.72 [ 95 % CI 0.55 , 0.95 ] ; ptrend = 0.017 ) in multivariable adjusted analyses . Conclusions /interpretationGreater low-fat fermented dairy product intake , largely driven by yoghurt intake , was associated with a decreased risk of type 2 diabetes development in prospect i ve analyses . These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes , highlighting the importance of food group subtypes for public health messages Yogurt helps in treatment and prevention of diarrhea . The aim of this study was to determine the efficacy of consumption of local factory yogurt , which is made with pasteurized milk , on moderately dehydrated hospitalized infants aged 6 - 24 months with acute non-bloody and non-mucoid diarrhea . Eighty moderately dehydrated breast-feeding children aged between 6 - 24 months with acute non-bloody and non-mucoid diarrhea for fewer than four days were included in the study . Patients were r and omly separated into two groups according to their treatment . Infants in the case group received at least 15 ml/kg/day of pasteurized cow milk yogurt orally plus routine hospital treatment . Infants in the control group received routine hospital treatment as in the case group .  Weight gains , period of hospitalization , and reduction in diarrhea frequency during hospitalization period of the two groups were compared . Mean duration of hospitalization ( days ) , weight gain , and reduction in diarrhea frequency were 2.7 + /- 0.91 vs 3.1 + /- 0.74 days , 435 + /- 89.20 vs 383 + /- 98.9 g , and 4.30 + /- 1.74 vs 3.60 + /- 1.23 times for case and control groups , respectively . Significant differences were observed in mean hospitalization days ( p=0.035 ) , reduction in diarrhea frequency ( p=0.049 ) and weight gain ( p=0.017 ) . This study recommends universal use of yogurt in acute non-bloody diarrhea BACKGROUND Dairy product intake may be inversely associated with risk of type 2 diabetes  , but the evidence is inconclusive for total dairy products and sparse for types of dairy products . OBJECTIVE The objective was to investigate the prospect i ve association of total dairy products and different dairy subtypes with  incidence of diabetes in population s with marked variation of intake of these food groups . DESIGN A nested case-cohort within 8 European countries of the European Prospect i ve Investigation into Cancer and Nutrition Study ( n = 340,234 ; 3.99 million person-years of follow-up ) included a r and om subcohort ( n = 16,835 ) and incident diabetes cases ( n = 12,403 ) .  Baseline dairy product intake was assessed by using dietary question naires . Country-specific Prentice-weighted Cox regression HRs were calculated and pooled by using a r and om-effects meta- analysis . RESULTS Intake of total dairy products was not associated with diabetes ( HR for the comparison of the highest with the lowest quintile of total dairy products : 1.01 ; 95 % CI : 0.83 , 1.34 ; P-trend = 0.92 ) in an analysis adjusted for age , sex , BMI , diabetes risk factors , education , and dietary factors . Of the dairy subtypes , cheese intake tended to have an inverse association with diabetes ( HR : 0.88 ; 95 % CI : 0.76 , 1.02 ; P-trend = 0.01 ) , and a higher combined intake of fermented dairy products ( cheese , yogurt , and thick fermented milk ) was inversely associated with diabetes ( HR : 0.88 ; 95 % CI : 0.78 , 0.99 ; P-trend = 0.02 ) in adjusted analyses that compared extreme quintiles . CONCLUSIONS This large prospect i ve study found no association between total dairy product intake and diabetes risk . An inverse association of cheese intake and combined fermented dairy product intake with diabetes is suggested , which merits further study Oil-based products enriched with plant stanol esters can lower low-density lipoprotein ( LDL ) cholesterol concentrations by 10 - 14 % . Effectiveness of low-fat products , however , has never been evaluated , although such products fit into a healthy diet . We therefore examined the effects of plant stanol esters emulsified into low-fat yoghurt ( 0.7 % fat ) on fasting concentrations of plasma lipids and lipid-soluble antioxidants , which may also change by plant stanol consumption . Sixty non-hypercholesterolemic subjects first consumed daily three cups ( 3 x 150 ml ) of placebo yoghurt for 3 weeks . For the next 4 weeks , 30 subjects continued with the placebo yoghurt , while the other 30 subjects received three cups of experimental yoghurt . Each cup provided 1 g of plant stanols ( 0.71 g sitostanol plus 0.29 g campestanol ) as its fatty acid ester . LDL cholesterol ( mean+/-S.D. ) increased by 0.06+/-0.21 mmol/l in the placebo group , but decreased by -0.34+/-0.30 mmol/l in the experimental group . The difference in changes between the two groups of 0.40 mmol or 13.7 % was highly significant ( P<0.001 ; 95 % confidence interval for the difference , (-)0.26 -(-)0.53 mmol/l ) . Effects were already maximal after 1 week . HDL cholesterol and triacylglycerol concentrations did not change . Total tocopherol levels increased by 1.43 micromol/mmol LDL cholesterol ( 14.0 % , P=0.015 ) . beta-carotene levels , however , decreased by -0.02 micromol/mmol LDL cholesterol ( -14.4 % , P=0.038 ) . Decreases in absolute beta-carotene concentrations were found in all apoB-containing lipoproteins . LDL-cholesterol st and ardised phytofluene levels decreased by 21.4+/-25.7 % ( P<0.001 ) , while other plasma carotenoid ( lutein/zeaxanthin , beta-cryptoxanthin , lycopene and alpha-carotene ) levels did not change significantly . We conclude that low-fat yoghurt enriched with plant stanol esters lowers within 1 week LDL cholesterol to the same extent as oil-based products . LDL-cholesterol st and ardised concentrations of tocopherol increased . The observed decrease in beta-carotene levels , as found in many other studies , appears not to be limited to the LDL fraction BACKGROUND AND OBJECTIVE : We have previously demonstrated an antiobesity effect of dietary Ca ; this is largely mediated by Ca suppression of calcitriol levels , result ing in reduced adipocyte intracellular Ca2 + and , consequently , a coordinated increase in lipid utilization and decrease in lipogenesis . Notably , dairy Ca is markedly more effective than other Ca sources . DESIGN : Obese subjects were placed on balanced deficit ( −500 kcal/day ) diets and r and omized to control ( 400–500 mg Ca/day ; n=16 ) or yogurt ( 1100 mg Ca/day ; n=18 ) treatments for 12 weeks . Dietary macronutrients and fiber were held constant at the US average . MEASUREMENTS : Body weight , body fat and fat distribution ( by dual-energy X-ray absorptiometry ) , blood pressure and circulating lipids were measured at baseline and after 12 weeks of intervention . RESULTS : Fat loss was markedly increased on the yogurt diet ( −4.43±0.47 vs −2.75±0.73 kg in yogurt and control groups ; P<0.005 ) while lean tissue loss was reduced by 31 % on the yogurt diet . Trunk fat loss was augmented by 81 % on the yogurt vs control diet ( P<0.001 ) , and this was reflected in a markedly greater reduction in waist circumference ( −3.99±0.48 vs −0.58±1.04 cm , P<0.001 ) . Further , the fraction of fat lost from the trunk was higher on the yogurt diet vs control ( P<0.005 ) . CONCLUSION : Isocaloric substitution of yogurt for other foods significantly augments fat loss and reduces central adiposity during energy restriction Background Anthropometric characteristics and dietary habits are widely recognized to influence blood pressure . We evaluated their role in a large series of Mediterranean adult women . Methods In Florence , in the European Prospect i ve Investigation into Cancer and Nutrition , we recruited 10 083 women , aged 35–64 years . Detailed information on diet , lifestyle , physical activity , and medical history were collected . Anthropometric indices and systolic and diastolic blood pressures  were measured at recruitment using st and ardized procedures . Overall , after excluding those women who reported a clinical diagnosis of hypertension and /or an antihypertensive treatment and those without measurements , 7601 women were available for analyses with an average systolic and diastolic blood pressure value of 123.2 ± 16.0 and 78.7 ± 9.4 mmHg , respectively . Results Multivariate regression models showed that body mass index ( P < 0.0001 ) and waist circumference ( ≥88 cm , P < 0.0001 ) , as well as processed meat , potatoes , and wine consumption , were directly associated with both systolic and diastolic values . In contrast , a high consumption of selected foods result ed inversely associated with systolic ( total vegetables , yoghurt , and eggs ) , diastolic ( olive oil ) or both systolic and diastolic values ( leafy vegetables , milk , coffee ) . Analyses performed on nutrients showed a positive association with alcohol and sodium intake , and an inverse one with potassium and micronutrients derived from fruits and vegetables . Conclusion In this large series of women from Tuscany , Central Italy , we confirm the independent influence of anthropometric characteristics on blood pressure . The role of specific foods and nutrients in modulating blood pressure also emerged , suggesting a central role for lifestyle modifications in blood pressure control BACKGROUND : The satiating properties of fat remain poorly understood , particularly with reference to its physicochemical characteristics . OBJECTIVE : To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat , on the energy and macronutrient intakes of non-obese subjects . DESIGN : Two double-blind , placebo-controlled , within-subject crossover studies were conducted three months apart . Twenty-nine ( 15 F , 14 M ) and thirty ( 16 F , 14 M ) subjects participated in Study 1 and Study 2 respectively . In each study , subjects were given in r and om order , 7 days apart , either a 200 g portion of a test ( 5 g of a novel fat emulsion+1 g milk fat ) or control ( 6 g milk fat ) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods . Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes . RESULTS : Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 ( 6.4 vs 7.6 MJ ; P<0.001 ) , Study 2 ( 6.9 vs 7.9 MJ ; P<0.001 ) , and for both studies combined ( 6.7 vs 7.7 MJ ; P<0.001 ) . The corresponding fat intakes in Study 1 , Study 2 and in the combined studies were all significantly reduced ( P<0.001 ) . Protein and carbohydrate intakes were also significantly reduced in Study 1 ( P<0.05 ) , Study 2 ( P<0.01 ) , and for the combined studies ( P<0.001 ) . CONCLUSIONS : These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety Abstract : The relationship between diet and  colorectal cancer mortality was analyzed in a prospect i ve study of 45,181 men and 62,643 women aged 40 - 79 yr enrolled in the Japan Collaborative Cohort Study . Between 1988 and 1990 , subjects completed a self-administered question naire on their sociodemographic characteristics , diet , and other lifestyle habits . During the follow-up period ( average 9.9 yr ) , 284 colon cancer deaths ( 138 men and 146 women ) and 173 rectal cancer deaths ( 116 men and 57 women ) were confirmed . The only significant association of colorectal cancer mortality with vegetable intake was observed between male rectal cancer mortality and  green leafy vegetable consumption [ hazard ratio ( HR ) using Cox proportional hazard models = 0.6 ; 95 % confidence interval ( CI ) = 0.3 - 0.9 ; P for trend = 0.02 ] .  Yogurt intake was also inversely associated with male rectal cancer mortality ( HR = 0.5 ; 95 % CI = 0.2 - 1.0 ; P for trend = 0.04 ) . Egg consumption was positively associated with male colon cancer mortality ( P for trend = 0.04 ) . Women with high fruit consumption had increased colon cancer mortality ( HR = 1.6 ; 95 % CI = 1.0 - 2.6 ; P for trend = 0.04 ) . It should be noted that this study lacked statistical power due to small sample size and measurement error in the food-frequency question naire . Further investigation is therefore necessary to confirm the association between diet and colorectal cancer , especially by subsites and gender Background / Objectives : High-fat ( HF ) diets of 2 weeks have been shown to accelerate gastric emptying ( GE ) . To date , no studies have shown any alteration in GE following shorter HF diets . The aim of this study was to assess if an HF , high-energy diet of 3 days can adapt gastrointestinal ( GI ) transit , blood lipids and satiety . Subjects/ Methods : Eleven male volunteers participated in a study consisting of three , 3-day interventions each separated by a test day . During the first intervention , volunteers recorded their diet . In the second and third interventions , volunteers repeated their food diary plus either a low-fat yogurt or HF yogurt supplement in r and omized order . Test days involved measurement of GE using the 13C octanoic-acid breath-test , mouth-to-caecum transit time ( MCTT ) using the inulin H2 breath test and satiety using visual analogue scales . Blood sample s for measurement of lipaemia were taken using a venous cannula . Results : MCTT was different between the three test days ( P=0.038 ) , with the shortest MCTT following the HF intervention . GE was shortest following the HF intervention . There were no differences in satiety between the interventions . The HF intervention reduced triglycerides , total cholesterol and low-density lipoprotein cholesterol , and increased high-density lipoprotein cholesterol . Conclusion : This study shows that changes in GI transit owing to an HF diet can occur in a time period as short as 3 days OBJECTIVE Several studies have suggested that dairy food may reduce the risk of obesity and metabolic abnormalities but few have been able to conclusively demonstrate that it reduces the risk of diabetes . The aim of the present analysis was to investigate if dairy food intake independently reduces the risk of diabetes . DESIGN The Australian Diabetes Obesity and Lifestyle Study ( AusDiab ) is a national , population -based , prospect i ve survey conducted over 5 years . Baseline measurements included a 121-item FFQ , anthropometrics and an oral glucose tolerance test . SETTING Forty-two r and omly selected clusters across Australia . SUBJECTS Adults aged ≥25 years who participated in the baseline survey and returned to follow-up 5 years later . RESULTS A total of 5582 participants with complete data were eligible for analysis , 209 of whom had incident diabetes . Compared with men in the first tertile of dairy food intake , men in the third tertile had a significantly reduced risk of developing diabetes after adjustment for age , sex , total energy intake , family history of diabetes , education , physical activity , smoking status , fasting serum TAG and HDL cholesterol , systolic blood pressure , waist circumference and hip circumference ( OR = 0·53 , 95 % CI 0·29 , 0·96 ; P = 0·033 ) . A similar non-significant association was observed in women . CONCLUSIONS Dietary patterns that incorporate high intakes of dairy food may reduce the risk of diabetes among men . Further investigation into the relationship between dairy food intake and diabetes needs to be undertaken to fully underst and the potential mechanism of this observation The aim of the study was to investigate whether galacto-oligosaccharides ( GOS ) relieve  constipation in elderly people . The final study population consisted of 14 female subjects , mean age 79.6 ( 69–87 ) years , who suffered from constipation . The study was a double-blind two-period cross-over study . Both study periods lasted 2 weeks . The subjects ingested either 2 control yoghurts or 2 GOS-containing yoghurts daily . The yoghurts were otherwise similar , but the daily dose of GOS ( Elix’or , BWP , Holl and ) from the GOS yoghurt was 9 g. The regular use of laxatives was stopped during the study periods and laxatives were used only when necessary . All the subjects reported the function of their intestines daily in a question naire . The defecation frequency per week ( mean , range ) was higher during the GOS period ( 7.1 , 3–15 ) than during the control period ( 5.9 , 1–14 ) . GOS had no statistically significant effect on the use of laxatives , the consistency of feces or the ease of defecation , although GOS seemed to make defecation easier ( p = 0.07 ) . The adverse gastrointestinal symptoms were similar during both the control and the GOS periods . GOS seem to relieve constipation  in most elderly people but the responses differ individually Purpose Studies indicate that milk intake is associated with insulin-like growth factor 1 ( IGF-1 ) concentrations and height in childhood , whether milk and other dairy products promote puberty remains unclear . This study aim ed to investigate influences of pre-pubertal intakes of milk , yogurt and cheese on menarcheal age in Tehranian girls . The associations of total dietary calcium ( Ca ) , magnesium ( Mg ) , and phosphorus ( P ) with menarcheal age were also examined . Methods This prospect i ve study was conducted on 134 pre-pubertal girls , aged 4 - 12 years at baseline , who participated in the Tehran Lipid and Glucose Study ( TLGS ) , and were followed for a median of 6.5 years .  Dietary intakes  were determined at initiation of the study using two non-consecutive 24-h dietary recalls and the age of menarche was documented during the follow-up . Logistic regression was used to calculate the risk of reaching menarche ≤ 12 years according to pre-pubertal levels of dairy or mineral intakes . Results The risk of earlier menarche was higher in girls with higher intakes of milk [ OR : 2.28 ( 95 % CI : 1.03–5.05 ) ] , Ca [ OR : 3.20 ( 95%CI : 1.39–7.42 ) ] , Mg [ OR : 2.43 ( 95 % CI : 1.12–5.27 ) ] and P [ OR : 3.37 ( 95 % CI : 1.44–7.87 ) after controlling for energy and protein intake , interval between the age at study initiation and the age of menarche , and maternal age at menarche ( Model 1 ) . Girls in the middle tertile of cheese intakes had a lower risk of reaching menarche ≤ 12 years than those in the lowest tertile after controlling for covariates in model 1 . These associations remained significant after further adjustment of BMI Z-score at baseline . The relationship of Ca , Mg , and P with menarche remained after further adjustment for height Z-score at baseline , whereas the association between milk and cheese intakes became non-significant . Conclusions Pre-pubertal intake of milk , but not cheese and yogurt , may hasten age at menarche BACKGROUND Relationships between consumption of dairy products and death from various types of cancer are largely unknown . METHODS Between April 1992 and July 1995 , a baseline survey was conducted for 11,349 residents in 12 communities in Japan , which included collection of demographic data and a self-administered food-frequency question naire inquiring about three dairy products : milk , butter and yogurt . The subjects were followed prospect ively until 2002 . Causes of death were identified using death certificates . Hazard ratios ( HRs ) and their 95 % confidence intervals ( CIs ) for each dairy product were calculated using Cox s proportional hazard models . RESULTS Among eight common cancers , only deaths from hematopoietic neoplasm ( n=14 ) were significantly associated with consumption of butter ( HR=5.11 , 95 % Cl : 1.40 - 18.62 ) , though they exhibited a nearly-significant association with  milk  consumption ( HR=3.17 , 95 % Cl : 0.99 - 10.17 ) , independent of age and sex . Consumption of milk and butter was significantly associated with non-lymphoma deaths ( n=9 ) when adjusted for age and sex ( HR=9.86 , 95 % Cl : 1.23 - 79.19 for milk : and HR=10.04 , 95 % Cl 2.39 - 42.18 for butter ) . CONCLUSION The frequencies of butter consumption , and probably that of milk , were correlated with death from hematopoietic neoplasm , particularly from non-lymphomas Many studies have been done on the hypocholesterolaemic effect of probiotic yoghurt . The results , however , are not conclusive . The aim of the present study was to test the effect of probiotic and conventional yoghurt on the lipid profile in women . In a r and omised trial , ninety female volunteers aged 19 - 49 years were assigned to three groups . Subjects consumed daily 300 g probiotic yoghurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 or 300 g conventional yoghurt or no yoghurt for 6 weeks . Fasting blood sample s , 3 d dietary records and anthropometric measurements were collected at baseline ( T1 ) , end of week 3 ( T2 ) and end of week 6 ( T3 ) . Lipid profile parameters were determined by enzymic methods . Results showed no significant difference in lipid profile within any group throughout the study . Comparing mean differences ( T1 - T3 ) among the three groups showed : no difference in TAG and LDL-cholesterol , a decrease in cholesterol in both conventional ( P < 0.05 ) and probiotic yoghurt groups ( P < 0.005 ) compared with the control group , a decrease in total : HDL-cholesterol ratio for conventional ( P < 0.05 ) and probiotic yoghurt groups ( P < 0.001 ) compared with the control group , and an increase in HDL-cholesterol in the probiotic yoghurt group ( P < 0.05 ) compared with the control group . Positive changes in lipid profile were observed in both yoghurt groups . Any added effect , therefore , is due to the consumption of fermented milk products The objectives of this study were to determine if high-protein versions of the same food systems show more sensory-specific satiety than lower-protein versions , and to determine the effect of these protein differences on hunger levels following a meal . Subjects ate a high-protein and a low-protein version of a food system ( either strawberry yogurt or a s and wich ) as test meals . The high-protein strawberry yogurt test meal consisted of a serving of strawberry yogurt that contained whey protein isolate ; the low-protein yogurt test meal consisted of a close-to-commercial strawberry yogurt . The high-protein s and wich meal consisted of a ham s and wich ; the low-protein s and wich meal consisted of a bacon s and wich . Subjects tasted small portions of a set of foods ( which included a sample of the test meal ) , and rated their liking of these foods before and after eating a test meal . Sensory-specific satiety occurred for all test meals . The decreases in liking when the high-protein versions of the test meals were eaten were significantly greater than the decreases in liking for the paired low-protein test meals . Higher-protein versions of the test meals also decreased hunger more than the lower-protein versions Background . Given the growing prevalence of overweight and related health consequences , there is increased interest in the search for novel dietary strategies for weight control . A food ingredient , an emulsion based on palm and oat oil ( Fabuless , previously known as Olibra ) , has been associated with short-term reductions of food intake , induction of satiety , alternation in the satiety hormones , as well as long-term effects on weight control . The mechanism by which it can exert these effects is so far unclear , though it has been suggested that the “ ileal break ” may play a role in increasing gastrointestinal transit time . The aim of this study was to investigate the effects of this stable fat emulsion on orocecal transit time in healthy men . Material and methods . In a controlled , double-blind , cross-over- design ed study , 15 healthy men ( aged 20–59 years , body mass index ( BMI ) 22–28 ) , r and omly allocated to two treatments , consumed the stable fat emulsion or a milk fat in yoghurt during two days of investigation , with an interval of 1 week . Orocecal transit time was determined by following blood sulfapyridine levels , which is a metabolite of salazopyrine in the colon . Results . A statistically significant delay in the appearance of sulfapyridine in serum was obtained after active treatment versus control treatment , corresponding to a 45-min longer orocecal transit time due to fat emulsion consumption . Conclusions . This study provides the first evidence to suggest that this stable fat emulsion may affect the ileal brake mechanism by slowing down the gastrointestinal transit time , which might explain the weight control and appetite suppression previously observed in association with this emulsion Dietary regulation of appetite may contribute to the prevention and management of excess body weight . The present study examined the effect of consumption of individual dairy products as snacks on appetite and subsequent ad libitum lunch energy intake . In a r and omised cross-over trial , forty overweight men ( age 32 ( sd 9 ) years ; BMI 27 ( sd 2 ) kg/m2 ) attended four sessions 1 week apart and received three isoenergetic ( 841 kJ ) and isovolumetric ( 410 ml ) servings of dairy snacks or water ( control ) 120 min after breakfast .  Appetite profile was determined throughout the morning and ad libitum energy intake was assessed 90 min after the intake of snacks . Concentrations of amino acids , glucose , insulin , ghrelin and peptide tyrosine tyrosine were measured at baseline ( 0 min ) and 80 min after the intake of snacks . Although the results showed that yogurt had the greatest suppressive effect on appetite , this could be confounded by the poor sensory ratings of yogurt . Hunger rating was 8 , 10 and 24 % ( P < 0·001 ) lower after the intake of yogurt than cheese , milk and water , respectively . Energy intake was 11 , 9 and 12 % ( P < 0·02 ) lower after the intake of yogurt , cheese and milk , respectively , compared with water ( 4312 ( se 226 ) kJ ) . Although there was no difference in the postpr and ial responses of hormones , alanine and isoleucine concentrations were higher after the intake of yogurt than cheese and milk ( P < 0·05 ) . In conclusion , all dairy snacks reduced appetite and lunch intake compared with water . Yogurt had the greatest effect on suppressing subjective appetite ratings , but did not affect subsequent food intake compared with milk or cheese OBJECTIVE The aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population . DESIGN Dietary interviews were conducted as part of a population -based case-control study in 2005 . Serum was obtained for each participant to determine H. pylori seropositivity status . Adjusted odds ratios were estimated from multivariate logistic regression models . SETTING Mexico City , Mexico . SUBJECTS A r and om sample of 464 healthy adult residents . RESULTS The overall seroprevalence of H. pylori in the study sample was 75.4 % . In fully adjusted models , compared with those who did not consume yoghurt , there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt ( odds ratio ( OR ) = 0.57 , 95 % confidence interval ( CI ) 0.35 - 0.94 and OR = 0.45 , 95 % CI 0.24 - 0.86 , respectively ) , with a P for trend of 0.01 . There were no effects for the consumption of unfermented dairy products ( milk and cheese ) . CONCLUSIONS This study suggests that yoghurt consumption may have a protective effect against H. pylori seropositivity . Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicate H. pylori infection Background We evaluated the cholesterol lowering efficacy of low-fat spoonable yoghurt with 1.9 g/d plant stanols as esters on plasma lipid profiles of Turkish subjects with mild to moderate hypercholesterolemia . Methods Using a r and omised , double-blind , placebo-controlled study design , intervention ( n = 35 ) and control ( n = 35 ) groups consumed either 115 g low-fat yoghurt with 1.9 g/d plant stanols as esters or placebo yoghurt , respectively , for 4 weeks . Seventy subjects with untreated mild to moderate hypercholesterolemia ( aged 23 - 65 years ) were recruited .  Changes in the lipid profile , including lipoproteins , apolipoproteins , and triglycerides , and anthropometric measurements were monitored at screening , baseline , and at the end of the second , third , and fourth weeks of intervention . The general linear model repeated measures procedure was used to test differences in the repeated continuous variables between study groups . Results Serum total cholesterol ( 4.6 % ) , LDL cholesterol ( 6.3 % ) , and non-HDL cholesterol ( 6.2 % ) concentrations were reduced significantly from baseline in the plant stanol group compared to the control group ( p = 0.007 , p = 0.005 and p = 0.005 , respectively ) . A variation in the response of serum total and LDL cholesterol between the subjects in plant stanol group was obtained . No clinical ly significant change in anthropometrical measurements was observed during the intervention . Conclusions The spoonable low-fat yoghurt with 1.9 g/d plant stanols as esters lowered total , LDL , and non-HDL cholesterol levels in Turkish subjects with mild to moderate hypercholesterolemia . Nevertheless variation in baseline cholesterol levels , genetic predisposition of the subjects and compliance may contribute to a large individual variability Although dairy products have been found to be associated with an elevated risk of prostate cancer , studies investigating the potential effect of Ca are limited , and findings are inconsistent . The objective of the present study was to test the relationship between the risk of prostate cancer  and consumption of dairy products and Ca . The analysis included 2776 men from the French SU.VI.MAX ( Supplementation en Vitamines et Minéraux Antioxydants ) prospect i ve study , among whom sixty-nine developed prostate cancer during the follow-up period ( median : 7.7 years ) .  Food consumption  was assessed at inclusion from repeated 24 h records and nutrient intake was calculated using a food composition table . A higher risk of prostate cancer was observed among subjects with higher dairy product ( relative risk ( RR ; 95 % CI ) , 4th quartile v. 1st : 1.35 ( 1.02 , 1.78 ) , P = 0.04 ) and Ca intake ( RR ( 95 % CI ) , 4th quartile v. 1st : 2.43 ( 1.05 , 5.62 ) , P = 0.04 ) . Nevertheless , we identified a harmful effect of yoghurt consumption upon the risk of prostate cancer ( RR ( 95 % CI ) , increment 125 g/d : 1.61 ( 1.07 , 2.43 ) , P = 0.02 ) independently of the Ca content . Our data support the hypothesis that dairy products have a harmful effect with respect to the risk of prostate cancer , largely related to Ca content . The higher risk of prostate cancer with linear increasing yoghurt consumption seems to be independent of Ca and may be related to some other component Prospect i ve data on the associations between intake of dairy products and its nutrient components with risk of hypertension remain limited . We therefore investigated the associations of intake of dairy products , calcium , and vitamin D with the incidence of hypertension  in a prospect i ve cohort of 28 886 US women aged ≥45 years .  Intake of dairy products , calcium , and vitamin D at baseline were assessed from semiquantitative food frequency question naires . Incident cases of hypertension ( n=8710 ) were identified from annual follow-up question naires during 10 years of follow-up . After adjusting for major hypertension risk factors , the relative risks of incident hypertension across increasing quintiles of low-fat dairy product intake were 1.00 ( reference ) , 0.98 , 0.97 , 0.95 , and 0.89 ( P for trend : 0.001 ) . The risk of hypertension decreased in the higher quintiles of dietary calcium ( multivariate relative risk in the highest quintile : 0.87 ) and dietary vitamin D ( multivariate relative risk in the highest quintile : 0.95 ) , but did not change with calcium or vitamin D supplements . Adjustment for dietary calcium significantly attenuated the inverse association of low-fat dairy intake with risk of hypertension , whereas adjustment for dietary vitamin D did not change the association . The multivariate relative risks across increasing quintiles of high-fat dairy product intake , in contrast , were 1.00 , 1.02 , 1.01 , 1.00 , and 0.97 ( P for trend : 0.17 ) . Our study found that intakes of low-fat dairy products , calcium , and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women , suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications The present prospect i ve study examined the association between maternal consumption of dairy products , calcium , and vitamin D during pregnancy and the  risk of wheeze and eczema in the infants aged 16–24 months . Subjects were 763 Japanese mother – child pairs . Data on maternal intake during pregnancy were assessed with a diet history question naire . Symptoms of wheeze and eczema were based on criteria of the International Study of Asthma and Allergies in Childhood . Higher maternal intake of total dairy products , milk , cheese and calcium during pregnancy was significantly related to a decreased risk of infantile wheeze , but not eczema ( adjusted ORs ( 95 % CI ) between extreme quartiles were 0.45 ( 0.25−0.79 ) , 0.50 ( 0.28−0.87 ) , 0.51 ( 0.31−0.85 ) , and 0.57 ( 0.32−0.99 ) , respectively ) . When  maternal vitamin D consumption during pregnancy was categorised into two groups using a cut-off point at the 25th percentile , children whose mothers had consumed ≥4.309 μg·day−1 had a significantly reduced risk of wheeze and eczema ( adjusted ORs ( 95 % CI ) were 0.64 ( 0.43−0.97 ) and 0.63 ( 0.41−0.98 ) , respectively ) . Higher consumption of calcium and dairy foods other than yoghurt during pregnancy may reduce the risk of infantile wheeze .  Higher vitamin D intake during pregnancy may be protective against childhood wheeze and eczema Background Interventions providing foods fortified with multiple micronutrients can be a cost-effective and sustainable strategy to improve micronutrient status and physical growth of school children . We evaluated the effect of micronutrient-fortified yoghurt on the biochemical status of important micronutrients ( iron , zinc , iodine , vitamin A ) as well as growth indicators among school children in Bogra district of Bangladesh . Methods In a double-masked r and omized controlled trial ( RCT ) conducted in 4 primary schools , 1010 children from classes 1–4 ( age 6–9 years ) were r and omly allocated to receive either micronutrient fortified yoghurt ( FY , n = 501 ) or non-fortified yoghurt ( NFY , n = 509 ) . For one year , children were fed with 60 g yoghurt everyday providing 30 % RDA for iron , zinc , iodine and vitamin A.  Anthropometric measurements and blood/urine sample s were collected at base- , mid- and end-line . All children ( FY , n = 278 , NFY , n = 293 ) consenting for the end-line blood sample were included in the present analyses . Results Both groups were comparable at baseline for socio-economic status variables , micronutrient status markers and anthropometry measures . Compliance was similar in both the groups . At baseline 53.4 % of the population was anemic ; 2.1 % was iron deficient ( ferritin < 15.0 μg/L and TfR > 8.3 mg/L ) . Children in the FY group showed improvement in Hb ( mean difference : 1.5 ; 95 % CI : 0.4 - 2.5 ; p = 0.006 ) as compared to NFY group . Retinol binding protein ( mean diff : 0.05 ; 95 % CI : 0.002 - 0.09 ; p = 0.04 ) and iodine levels ( mean difference : 39.87 ; 95 % CI : 20.39 - 59.35 ; p < 0.001 ) decreased between base and end-line but the decrease was significantly less in the FY group . Compared to NFY , the FY group had better height gain velocity ( mean diff : 0.32 ; 95 % CI : 0.05 - 0.60 ; p = 0.02 ) and height-for-age z-scores ( mean diff : 0.18 ; 95 % CI : 0.02 - 0.33 ; p = 0.03 ) . There was no difference in weight gain velocity , weight-for-age z-scores or Body Mass Index z-scores . Conclusion In the absence of iron deficiency at baseline the impact on iron status would not be expected to be observed and hence can not be evaluated . Improved Hb concentrations in the absence of a change in iron status suggest improved utilization of iron possibly due to vitamin A and zinc availability . Fortification improved height gain without affecting weight gain . Trial registration Clinical Trial.gov : The lipase inhibitor , orlistat , is used in the treatment of obesity and reduces fat absorption by about 30 % . However , the mean weight loss induced by orlistat is less than expected for the degree of fat malabsorption . It was hypothesised that lipase inhibition with orlistat attenuates the suppressive effects of oral fat on subsequent energy intake in normal-weight subjects . Fourteen healthy , lean subjects ( nine males , five females ; aged 25 + /- 1.3 years ) were studied twice , in a double-blind fashion . The subjects received a high-fat yoghurt ' preload ' ( males 400 g ( 2562 kJ ) ; females 300 g ( 1923 kJ ) ) , containing orlistat ( 120 mg ) on one study day ( and no orlistat on the other ' control ' day ) , 30 min before ad libitum access to food and drinks ;  energy intake was assessed during the following 8 h. Blood sample s were taken at regular intervals for the measurement of plasma cholecystokinin ( CCK ) . Each subject performed a 3 d faecal fat collection following each study . Energy intake during the day was greater following orlistat ( 10,220 ( SEM 928 ) kJ ) v. control ( 9405 ( SEM 824 ) kJ ) ( P=0.02 ) . On both days plasma CCK increased ( P<0.05 ) after the preload . Plasma CCK 20 min following ingestion of the preload was less after orlistat ( 4.1 ( SEM 0.9 ) pmol/l ) v. control ( 5.3 ( SEM 0.9 ) pmol/l ( P=0.028 ) ; however there was no difference in the area under the curve 0 - 510 min between the two study days . Fat excretion was greater following orlistat ( 1017 ( SEM 168 ) kJ ) v. control ( 484 ( SEM 90 ) kJ ) ( P=0.004 ) . In conclusion , in healthy , lean subjects the acute inhibitory effect of fat on subsequent energy intake is attenuated by orlistat and the increase in energy intake approximates the energy lost due to fat malabsorption PURPOSE To examine the effect of yogurt supplementation pre- and postexercise on changes in body composition in overweight women engaged in a resistance-training program . METHODS Participants ( age = 36.8 ± 4.8 yr ) with a body-mass index of 29.1 ± 2.1 kg/m2 were r and omized to yogurt supplement ( YOG ; n = 15 ) or isoenergetic sucrose beverage ( CONT ; n = 14 ) consumed before and after exercise for 16 wk . Participants were also instructed to reduce energy intake daily ( -1,046 kJ ) during the study . Body composition was assessed by dual-energy X-ray absorptiometry , waist circumference , and sagittal diameter . Strength was measured with 1-repetition maximum . Dietary recalls were obtained by a multipass approach using Nutrition Data System software . Insulin-like growth factor-1 and insulin-like growth-factor-binding protein-3 were measured with ELISA . RESULTS Significant weight losses of 2.6 ± 4.5 kg ( YOG ) and 1.2 ± 2.5 kg ( CONT ) were observed . Total lean weight increased significantly over time in both YOG ( 0.8 ± 1.2 kg ) and CONT ( 1.1 ± 0.9 kg ) . Significant reductions in total fat ( YOG = 3.4 ± 4.1 kg vs. CONT = 2.3 ± 2.4 kg ) were observed over time . Waist circumference , sagittal diameter , and trunk fat decreased significantly over time without group differences . Both groups significantly decreased energy intake while maintaining protein intake . Strength significantly increased over time in both groups . No changes over time or between groups were observed in hormone levels . CONCLUSIONS These data suggest that yogurt supplementation offered no added benefit for increasing lean mass when combined with resistance training and modest energy restriction BACKGROUND The hypothalamus is the central homeostatic control region of the brain and , therefore , highly influenced by nutrients such as glucose and fat . Immediate and prolonged homeostatic effects of glucose ingestion have been well characterized . However , studies that used stimulation with fat have mainly investigated immediate perceptional processes . Besides homeostatic processes , the gustatory cortex , including parts of the insular cortex , is crucial for the processing of food items . OBJECTIVE The aim of this study was to investigate the effect of high- compared with low-fat meals on the hypothalamus and the insular cortex . DESIGN Eleven healthy men participated in a single-blinded , functional MRI study of high- and low-fat meals on 2 measurement days . Cerebral blood flow ( CBF ) was measured before and 30 and 120 min after intake of high- and low-fat yogurts . Hunger was rated and blood sample s were taken before each CBF measurement . RESULTS High-fat yogurt induced a pronounced decrease in CBF in the hypothalamus , and the corresponding CBF change correlated positively with the insulin change . Furthermore , insular activity increased after 120 min in the low-fat condition only . The CBF change in both regions correlated positively in the high-fat condition . CONCLUSIONS The decrease in hypothalamic activity and the interaction with the insular cortex elicited by fat may contribute to an efficient energy homeostasis . Therefore , fat might be a modulator of homeostatic and gustatory brain regions and their interaction . This trial was registered at clinical trials.gov as NCT01516021 The association between food groupings and adenocarcinoma of the colon was investigated in a population -based case-control study of men and women ages 30 - 62 years . Colon cancer cases ( 238 men and 186 women ) diagnosed from 1985 to 1989 were identified from the Seattle-Puget Sound Surveillance , Epidemiology , and End Results Registry . Controls ( 224 men and 190 women ) were selected using a r and om digit telephone dialing method . Dietary information was gathered using an 80-item food frequency question naire . Foods were grouped and analyzed by quartile of intake , with adjustment for age and total energy intake . Among women , a reduced risk of colon cancer was associated with a high intake of fruits and vegetables [ adjusted odds ratio ( OR ) for highest versus lowest quartile , 0.48 ; 95 % confidence interval ( CI ) , 0.26 - 0.86 ; P for trend , P = 0.02 ] . Inverse associations were also observed for the consumption of  total ( hot and cold ) cereals  ( OR , 0.47 ; 95 % CI , 0.25 - 0.91 ; P = 0.05 ) , dairy products ( OR , 0.40 ; 95 % CI , 0.21 - 0.79 ; P = 0.05 ) , and water ( OR for > 5 glasses/day versus < or = 2 glass/day , 0.55 ; 95 % CI , 0.31 - 0.99 ; P = 0.004 ) . Among men , colon cancer risk was inversely associated with the intake of breads and cereals ( OR , 0.43 ; 95 % CI , 0.22 - 0.82 ; P = 0.02 ) and hot cereal ( OR for weekly versus never eating , 0.53 ; 95 % CI , 0.32 - 0.87 ; P = 0.01 ) . Water consumption was marginally associated with a decreased colon cancer risk among men as well ( OR for > 4 glasses/day versus < or = 1 glass/day , 0.68 ; 95 % CI , 0.38 - 1.22 ; P = 0.16 ) . Total meat consumption was associated with an increased risk of distal colon cancer among men ( OR , 2.20 ; 95 % CI , 1.08 - 4.48 ; P = 0.01 ) . These results were not confounded by body mass index or other measured health behaviors . Results of this research support previous findings which associate intake of fruits , vegetables , grains , and dairy products with reduced colon cancer risk , and meat intake with an increased colon cancer risk . This study also reports a new finding of a possible inverse association of water consumption ( glasses of plain water per day ) with colon cancer risk Objective : To examine the effects of lecithin on serum lipoprotein , plasma fibrinogen and macro molecular protein complex ( MPC ) levels . Subjects and study design : Twenty free living hyperlipidaemic men participated in this double-blind study which controlled for possible indirect effects . The subjects were r and omly assigned to one of three treatments : frozen yoghurt or frozen yoghurt with 20 g soya bean lecithin or frozen yoghurt with 17 g sunflower oil . Sunflower oil was used to control for the increased energy and linoleic acid intake from lecithin . Yoghurt served as the ‘ vehicle ’ for the lecithin and sunflower oil and yoghurt alone was given to one group to control for possible effects due to the yoghurt ‘ vehicle ’ , as well as other environmental influences . Variables were measured with st and ard methods twice at baseline and after 2 and 4 weeks of treatment . Results : Plasma linoleic acid levels increased significantly with lecithin and sunflower oil treatments indicating that compliance to the treatments were obtained . Lecithin treatment did not have significant effects on serum total cholesterol , triglyceride , high density lipoprotein cholesterol , low density lipoprotein cholesterol , apolipoprotein A , apolipoprotein B or lipoprotein ( a ) levels . Plasma fibrinogen and MPC levels were also not affected by lecithin therapy . Sunflower oil treatment result ed in significant increased body weight , serum TC and decreased MPC levels . Conclusion : Lecithin treatment had no independent effects on serum lipoprotein , plasma fibrinogen or MPC levels in hyperlipidaemic men . Sponsorship : Drybean Producers Organisation ( South Africa ) ; Chempure cc ( South Africa ) ; SACCA , Pty . Ltd. ( South Africa ) Background / Objectives : Dairy foods contain various nutrients that may affect health . We investigated whether intake of dairy products or related nutrients is associated with  mortality due to cardiovascular disease ( CVD ) , cancer and all causes . Subjects/ Methods : We carried out a 16-year prospect i ve study among a community-based sample of 1529 adult Australians aged 25–78 years at baseline . Habitual intakes of dairy products ( total , high/low-fat dairy , milk , yoghurt and full-fat cheese ) , calcium and vitamin D were estimated as mean reported intake using vali date d food frequency question naires ( FFQs ) self-administered in 1992 , 1994 and 1996 . National Death Index data were used to ascertain mortality and cause of death between 1992 and 2007 . Hazard ratios ( HRs ) were calculated using Cox regression analysis . Results : During an average follow-up time of 14.4 years , 177 participants died , including 61 deaths due to CVD and 58 deaths due to cancer . There was no consistent and significant association between total dairy intake and total or cause-specific mortality . However , compared with those with the lowest intake of full-fat dairy , participants with the highest intake ( median intake 339 g/day ) had reduced death due to CVD ( HR : 0.31 ; 95 % confidence interval ( CI ) : 0.12–0.79 ; P for trend=0.04 ) after adjustment for calcium intake and other confounders . Intakes of low-fat dairy , specific dairy foods , calcium and vitamin D showed no consistent associations . Conclusions : Overall intake of dairy products was not associated with mortality . A possible beneficial association between intake of full-fat dairy and cardiovascular mortality needs further assessment and confirmation BACKGROUND Probiotic capsules have been shown to reduce the incidence of  antibiotic-associated diarrhoea  in a number of setting s. If probiotic yogurt were equally efficacious then it would provide a simple and cost-effective means of preventing antibiotic-associated diarrhoea . AIM To investigate whether eating live bio yogurt at the time of taking oral antibiotics can prevent antibiotic-associated diarrhoea . DESIGN OF STUDY This study was a three-arm ( bio yogurt , commercial yogurt , no yogurt ) r and omised controlled trial with double blinding between the two yogurt arms . SETTING A single primary care general practice surgery in Hingham , Norfolk . The study population included all ages except babies . METHOD Patients aged over 1 year who required a 1-week course of antibiotics were included in the study . There was complete follow up for 369 patients . The intervention was the consumption of 150 ml of live strawberry-flavoured yogurt for 12 days , starting on the first day of taking the antibiotic .  Diarrhoea was defined as ' three or more loose stools per day over at least 2 consecutive days ' within 12 days of starting the antibiotics . RESULTS Of the 120 patients in the no-yogurt group , 17 ( 14 % , 95 % confidence interval [ CI ] = 9.0 to 21.5 ) developed diarrhoea . Of the 118 given commercial yogurt , 13 ( 11 % , 95 % CI = 6.6 to 17.9 ) developed diarrhoea ; nine of the 131 patients ( 7 % ; 95 % CI = 3.7 to 12.5 ) given bio yogurt developed diarrhoea ( P = 0.17 ) . CONCLUSION Overall , this study failed to demonstrate that yogurt has any effect on antibiotic-associated diarrhoea BACKGROUND Despite the contribution of dairy foods to total dietary saturated fat intake , available data indicate that dairy consumption may lower the risk of cardiovascular disease . OBJECTIVE The objective of this study was to investigate the relation between consumption of milk , cheese , and yogurt and common carotid artery intima-media thickness ( CCA-IMT ) in a cohort of elderly women . DESIGN Dairy consumption was assessed with a vali date d food-frequency question naire in 1080 participants r and omly selected from ambulant white women aged > 70 y living in Perth , Western Australia .  CCA-IMT was assessed by using B-mode carotid ultrasound 3 y later . Cardiovascular disease risk factors , including serum lipids and blood pressure , were assessed at baseline . RESULTS Total dairy product , milk , and cheese consumption was not associated with CCA-IMT ( P > 0.05 ) , whereas yogurt consumption was negatively associated with CCA-IMT ( unadjusted st and ardized β = -0.081 , P = 0.008 ; baseline risk factor-adjusted st and ardized β = -0.075 , P = 0.015 ) . Participants who consumed > 100 g yogurt/d had a significantly lower CCA-IMT than did participants with lower consumption ( unadjusted = -0.024 mm , P = 0.002 ) . This relation remained significant after adjustment for baseline , dietary , and lifestyle risk factors ( multivariable analysis = -0.023 mm , P = 0.003 ) . CONCLUSION Increased consumption of yogurt , but not of other dairy products , is associated with a lower CCA-IMT , independent of other risk factors Objective : To assess weight maintenance after weight loss by consumption of yoghurt with a novel fat emulsion ( Olibra ) including effects on body composition , resting energy expenditure ( REE ) , fat oxidation , hunger feelings and satiety hormones . Design : A r and omized , placebo-controlled , double-blind , parallel design . A 6-week weight loss period ( 2.1 MJ/day ) was followed by 18 weeks weight maintenance with test ( Olibra ) or placebo yoghurt . Subjects : Fifty overweight women ( age : 18–58 years , body mass index ( BMI ) 25–32 kg/m2 ) . Measurements : In weeks 1 , 7 and 25 , a satiety test with question naires and blood sample s for analysis of satiety hormones . In weeks 2 , 8 and 26 , REE , body weight and body composition . Results : During weight maintenance after significant body weight reduction , there was no significant increase in body weight in the test group ( 1.1±3.4 kg ) ; the placebo group did gain weight ( 3.0±3.1 kg , P<0.001 ) . Compared to the placebo group , the test group was less hungry 4 h after yoghurt consumption in week 25 ( P<0.05 ) and showed increased glucagon like peptide-1 values 180 min after yoghurt consumption ( week 25 vs week 1 , P<0.05 ) . Measured REE as a function of fat-free mass ( FFM ) was significantly higher than predicted REE ( P<0.05 ) in week 26 for the test group , but not for the placebo group . Fat mass ( FM ) was significantly more decreased in the test group ( 6.5±4.1 kg ) compared to the placebo group ( 4.1±3.6 kg ) ( week 26 vs week 2 , P<0.05 ) . Conclusion : Consumption of Olibra yoghurt improved weight maintenance  compared to placebo , which can be explained by the relatively higher REE as a function of FFM , relatively higher decrease in FM and the relatively lower increase in hunger Background The aim of this study was to compare the effect of infant formula and the same formula subjected to microbial fermentation ( yogurt ) on the duration of diarrhea in young children with acute watery diarrhea , with or without reducing substances in stools . Methods One hundred twelve well-nourished children , aged 3 to 24 months , who were admitted to the hospital with acute watery diarrhea were included in a r and omized trial . After appropriate rehydration , they were fed either an infant formula ( group M , n = 56 ) or the same formula fermented with Lactobacillus bulgaricus and Streptococcus thermophilus ( group Y , n = 56 ) . The two feedings were comparable in lactose concentration ( 40 to 42 g/L ) , pH 4.5 , flavor , and texture . The groups were subdivided into those with or without reducing sugars in stools at presentation . The presence of reducing sugars in stool was used as a marker of carbohydrate malabsorption . Results Group M and group Y had comparable clinical characteristics at admission , including the number of patients with reducing sugars in stools ( n = 31 in group M and 27 in group Y ) . The success rate ( cessation of diarrhea and appropriate weight gain 7 days after enrollment into the study ) was similar in both groups ( 82 % in group M vs. 84 % group Y ) . Clinical failure was 3.6 % in both groups . The percentage of patients withdrawn from the study for medical reasons ( 5.4 % in group M vs. 7.1 % in group Y ) or withdrawn at the parents ’ request ( 8.9 % in group M vs. 5.4 % in group Y ) was similar . Duration of diarrhea and number of stools were significantly less in group Y compared with group M. Forty-eight hours after inclusion , diarrhea was still present in 62 % of group M versus in 35 % of group Y ( P < 0.002 ) . In children with reducing sugars in stools , the rate of success ( 82 % ) was similar in groups M and Y , but the duration of diarrhea and number of stools per day were significantly decreased in group Y. Forty-height hours after inclusion , diarrhea was still present in 75 % of group M patients and in 20 % of group Y patients who had reducing substances in the stool . Conclusion Young children with acute watery diarrhea , without malnutrition or associated disease , can be equally well treated with feeding of either infant formula or yogurt . Yogurt feeding is associated with a clinical ly relevant decrease in stool frequency and duration of diarrhea in children who have reducing sugars in stools The objective of the study was to confirm the satiety/energy intake effect of a novel fat emulsion ( Olibra ) versus placebo in the short term . A r and omized , double-blind , placebo-controlled , crossover design was used . 41 subjects participated in the study ( n=21 : junior-normal weight : age 23.7+/-2.8 years ; BMI : 22.0+/-1.6 kg/m(2 ) ; n = 20 : senior-overweight : age 43.6+/-4.9 years ; BMI : 27.7+/-1.6 kg/m(2 ) ) . An energy intake and satiety test ( with question naires ) took place on 2 occasions , with placebo or test yoghurt as breakfast . In the junior-normal weight subjects , consumption of test yoghurt reduced hunger and desire to eat during the morning ( area under curve , p<0.05 ) and increased the time elapsed between consumption of the yoghurt and the point at which hunger scores returned to baseline ; 234+/-79 min in the test condition compared to 174+/-58 min in the placebo condition ( p<0.05 ) . No significant differences in appetite scores between the test and placebo yoghurt were seen for the senior-overweight subjects . No effect on energy intake was seen in the total group , in the junior-normal weight and senior-overweight subjects . In conclusion , the Olibra emulsion exerted a suppressive effect on the area under the curve of appetite ratings over 3 h in normal weight women aged 18 to 30 years . The Olibra emulsion did not affect subsequent energy intake in either group Aims /hypothesisCalcium and vitamin D have been implicated in the development of type 2 diabetes , but epidemiological evidence is limited . We examined prospect ively the relation of calcium and vitamin D intake to type 2 diabetes risk in a Japanese cohort . Methods Participants were 59,796 middle-aged and older men and women , who participated in the Japan Public Health Center-based Prospect i ve Study and had no history of type 2 diabetes or other serious diseases .  Dietary intake of calcium and vitamin D  were estimated using a vali date d food frequency question naire . Logistic regression was used to assess the association between intake of these nutrients and self-reported newly diagnosed type 2 diabetes . Results During a 5 year follow-up , 1,114 cases of type 2 diabetes were documented . Overall , calcium intake was not associated with a significantly lower risk of type 2 diabetes ; the multivariable odds ratio for the highest vs lowest quartiles was 0.93 ( 95 % CI 0.71–1.22 ) in men and 0.76 ( 95 % CI 0.56–1.03 ) in women . However , among participants with a higher vitamin D  intake  , calcium intake was inversely associated with diabetes risk ; the odds ratio for the highest vs lowest intake categories was 0.62 ( 95 % CI 0.41–0.94 ) in men and 0.59 ( 95 % CI 0.38–0.91 ) in women . Dairy food intake was significantly associated with a lower risk of type 2 diabetes in women only . Conclusions /interpretationCalcium and vitamin D may not be independently associated with type 2 diabetes risk . Our finding suggesting a joint action of these nutrients against type 2 diabetes warrants further investigation OBJECTIVE : To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-consumption in non-overweight , overweight and obese subjects , and to assess energy compensation over the following 24 h. DESIGN : A double-blind , placebo-controlled , within-subject crossover design was used . Twenty ( 10 female , 10 male ) non-overweight ( body mass index ( BMI ) 20–24.9 kg/m2 ) , 20 ( 10 female , 10 male ) overweight ( BMI 25–29.9 kg/m2 ) and 20 ( 13 female , 7 male ) obese ( BMI > 30 kg/m2 ) subjects participated in the study . Subjects were given in r and om order , 7 days apart , either a 200 g portion of a test ( 5 g of a novel fat emulsion+1 g milk fat ) or control ( 6 g milk fat ) yoghurt at 09:00 h. At 4 and 8 h post-consumption subjects were given ad libitum access to a range of foods . Amounts of food consumed were determined by pre and post-covert weighing of individual serving dishes . Over the following 24 h subjects weighed and recorded all food intakes . RESULTS : Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in non-overweight ( 3.79 vs 5.43 MJ ; P<0.01 ) and overweight ( 4.43 vs 6.12 MJ ; P<0.001 ) subjects 4 h post-consumption and in non-overweight ( 3.82 vs 5.38 MJ ; P<0.001 ) , overweight ( 3.94 vs 5.80 MJ ; P<0.001 ) and obese ( 4.91 vs 6.26 MJ ; P<0.01 ) subjects 8 h post-consumption . The corresponding macronutrient intakes were also significantly reduced in non-overweight and overweight subjects ( P<0.01 ) at 4 h post-consumption and in all subjects 8 h post-consumption ( P<0.01 ) . In the total group , energy intakes over the following 24 h were also significantly reduced ( 6.35 vs 7.70 MJ ; P<0.01 ) after the test yoghurt relative to the control yoghurt . CONCLUSIONS : These results suggest that the effects of this novel fat emulsion are maintained at least up to 8 h and are evident in non-overweight , overweight and obese subjects Atopic dermatitis is a common inflammatory skin disease that especially affects children and adolescents . Many environmental factors have been recognized as relevant in aggravating skin lesions of the disease . However , it remains to be determined whether foods play a role in worsening of skin lesions in children with atopic dermatitis . In the present study , we investigated whether foods play a role in irregular aggravation of skin lesions in children with the disease . The study population consisted of 69 patients aged 3 - 15 years with atopic dermatitis . They were hospitalized and open challenge tests were performed with suspected foods . Photographs of representative skin lesion sites were taken at baseline and before and after the challenge . We determined challenge-positive foods by evaluating the comparable before/after challenge photographs . One to three ( average , 1.9 ) challenge-positive foods were confirmed in 52 ( 75 % ) of the 69 patients examined . Predominant offending foods were chocolate , cheese and yogurt . Specific immunoglobulin E values to offending foods were mostly negative . We asked patients to exclude challenge-positive foods from their diets . They were then discharged and followed up for 3 months at our outpatient clinic . Exclusion of the offending foods for 3 months brought about a remarkable improvement in the disease . These results suggest that foods play an important role in irregular aggravation of skin lesions in children with atopic dermatitis Identification of dietary and lifestyle variables associated with the development of Parkinson ’s disease ( PD ) may offer pathogenetic clues and prevention opportunities . In a population -based prospect i ve cohort study , 26,173 participants in the EPIC – Greece cohort had sociodemographic , anthropometric  ,  medical , dietary  and  lifestyle variables  ascertained at enrolment and periodically reassessed with follow-up contacts . Based on these data , subjects were screened as possible PD cases if they ( 1 ) reported either a medical diagnosis of PD or use of anti-PD drugs and ( 2 ) did not report preceding causes of secondary parkinsonism . For diagnostic validation , possible incident PD cases were assessed by a focused 3-item telephone question naire . Cox proportional hazards regression was used to evaluate associations between potential predictors and incident PD . The main multivariate model included gender , age , marital status , schooling years , farming occupation , smoking status , caffeinated coffee , body mass index , physical activity and energy intake . Additional models included all above variables plus one dietary item at a time . Incidence rate adjusted to the European population was 16.9 per 100,000 person-years . In multivariate models , incident PD exhibited strong positive association with consumption of milk , but not cheese or yoghurt . This finding may help narrow down the search for potential dairy product components with a facilitatory role in PD . Concerning other dietary components , inverse association was found between polyunsaturated fat intake and incident PD . Also , inverse association was found with tobacco smoking , in line with previous studies , but not with caffeine The authors prospect ively investigated the association between intake of dairy products and risk of Parkinson 's disease among 57,689 men and 73,175 women from the American Cancer Society 's Cancer Prevention Study II Nutrition Cohort . A total of 250 men and 138 women with Parkinson 's disease were identified during follow-up ( 1992 - 2001 ) .  Dairy product consumption was positively associated with risk of Parkinson 's disease : Compared with the lowest intake quintile , the corresponding relative risks for quintiles 2 - 5 were 1.4 , 1.4 , 1.4 , and 1.6 ( 95 percent confidence interval ( CI ) : 1.1 , 2.2 ; p for trend = 0.05 ) . A higher risk among dairy product consumers was found in both men and women , although the association in women appeared nonlinear . Meta- analysis of all prospect i ve studies confirmed a moderately elevated risk of Parkinson 's disease among persons with high dairy product consumption : For extreme intake categories , relative risks were 1.6 ( 95 percent CI : 1.3 , 2.0 ) for both sexes , 1.8 for men ( 95 percent CI : 1.4 , 2.4 ) , and 1.3 for women ( 95 percent CI : 0.8 , 2.1 ) . These data suggest that dairy consumption may increase the risk of Parkinson 's disease , particularly in men . More studies are needed to further examine these findings and to explore underlying mechanisms Few investigations reported the reductive effect of preload consuming on energy intake . The objective of the study was to compare the effects of consuming a mix of low glycaemic index foods such as vegetable salad , yogurt and water before or with meal on anthropometric measures and cardio vascular diseases ( CVD ) risks . In this r and omized controlled clinical trial , 25 men and 35 women were recruited to consume similar amounts of macronutrients within a hypocaloric diet for 3 months . Although subjects in the preload group consumed preload 15 min before the main meal , subjects in the control group consumed them with meal . The results showed that body weight , waist circumference , triglyceride , total cholesterol and systolic blood pressure decreased in more amount in the preload group ( − 7.8 ± 0.5 % , − 2.7 ± 0.2 % , − 5.7 ± 1.1 % , − 3.1 ± 0.53 % and − 4.4 ± 0.4 % , respectively ; p < 0.05 for all ) . Fasting blood sugar and low density lipoprotein (LDL)-cholesterol decreased significantly only in the preload group . Consuming vegetable salad , yogurt and water as preload leads to greater changes in anthropometric measures and CVD risks Fermented dairy products like yogurt have been suggested to protect against  colorectal cancer ( CRC )  . We conducted a prospect i ve study on 45,241 ( 14,178 men ; 31,063 women ) volunteers of the EPIC‐Italy cohort who completed a dietary question naire  including specific  questions on yogurt intake . During 12 years of follow‐up , 289 volunteers were diagnosed with CRC . Hazard ratios ( HRs ) for the disease and 95 % confidence intervals ( CIs ) were estimated by Cox proportional hazard models , stratified by dietary question naire and adjusted for energy intake and other potential confounders . Yogurt intake was inversely associated with CRC risk . For the energy‐adjusted model , HR for CRC in the highest versus lowest tertile of yogurt intake was 0.62 ( 95 % CI , 0.46–0.83 ) . In the full model adjusted for energy , simple sugar , calcium , fiber , animal fat , alcohol and red meat intake , as well as body mass index , smoking , education and physical activity , HR was 0.65 ( 95 % CI , 0.48–0.89 ) in the highest versus lowest tertile . The protective effect  of yogurt was evident in the entire cohort , but was stronger in men , although there was no interaction of sex with the yogurt – CRC association ( pinteraction 0.20 , fully adjusted model ) . In our prospect i ve study , high yogurt intake was significantly associated with decreased CRC risk , suggesting that yogurt should be part of a diet to prevent the disease . Investigation of larger cohorts is necessary to reveal any residual confounding of the association of yogurt intake with CRC risk We compared the clinical outcome of  acute diarrhea in 96 malnourished boys ( aged 4 to 47 months ) receiving full-strength milk compared with yogurt offered as part of a mixed diet . All had weight for height less than or equal to 80 % of the National Centre for Health Statistics median . They were r and omly assigned to receive milk formula ( MF ; 67 cal/100 ml ) or yogurt formula ( YF ; prepared from the same milk formula ) at the rate of 120 ml/kg body weight in seven divided feedings . Stool-reducing substances ( > 1 % ) were detected more frequently in the MF group , and the differences were significant for day 3 of the study ( p = 0.04 ) . However , the geometric mean ( 95 % confidence interval ) of the total stool weights ( gm/kg ) during 0 to 72 hours ( MF 128.8 [ 103 , 161.4 ] ; YF 110.9 [ 87 , 142.2 ] ) was comparable ( p = 0.37 ) as was the median ( range ) duration of diarrhea ( hours ) ( MF 45 [ 4 , 183 ] ; YF 52 [ 7 , 173 ] p = 0.94 ) . The treatment failure rates in the MF ( 8.2 % ) and YF ( 6.3 % ) groups were also similar ( p = 0.67 ) . The children consuming milk had higher median percent weight gain at the end of 72 hours of the study ( p = 0.04 ) and at recovery ( p = 0.02 ) . Routine substitution of yogurt as small frequent feedings as an addition for semisolid food to malnourished children with acute diarrhea does not achieve any significant clinical benefit versus milk Previous studies have shown effects of high-protein diets , especially whey protein , on energy expenditure and satiety , yet a possible distinction between the effects of whey or alpha-lactalbumin has not been made . The present study assessed the effects of the addition of total whey protein ( whey ) or caseinomacropeptide-depleted alpha-lactalbumin-enriched whey protein ( alpha-lac ) to a breakfast yoghurt drink on energy expenditure and appetite suppression in human subjects . A total of eighteen females and seventeen males ( aged 20.9 ( sd 1.9 ) years ; BMI 23.0 ( sd 2.1 ) kg/m2 ) participated in an experiment with a r and omised , three-arm , cross-over design where diet-induced energy expenditure , respiratory quotient and satiety were measured . Breakfasts were isoenergetic and subject-specific : a normal-protein ( NP ) breakfast consisting of whole milk ( 15 , 47 and 38 % energy from protein , carbohydrate and fat , respectively ) , a high-protein ( HP ) breakfast with additional whey or a HP breakfast containing alpha-lac ( 41 , 47 and 12 % energy from protein , carbohydrate and fat , respectively ) . Resting energy expenditure did not differ between the three conditions . HP breakfasts ( area under the curve : whey , 217.1 ( se 10.0 ) kJ x 4 h ; alpha-lac , 234.3 ( se 11.6 ) kJ x 4 h ; P < 0.05 ) increased diet-induced thermogenesis more compared with a NP yoghurt at breakfast ( 179.7 ( se 10.9 ) kJ x 4 h ; P < 0.05 ) . Hunger and desire to eat were significantly more suppressed after alpha-lac ( hunger , - 6627 ( se 823 ) ; desire to eat , - 6750 ( se 805 ) mm visual analogue scale ( VAS ) x 4 h ; P < 0.05 ) than after the whey HP breakfast ( hunger , - 5448 ( se 913 ) ; desire to eat , - 5070 ( se 873 ) mm VAS x 4 h ; P < 0.05 ) . After the HP breakfasts , a positive protein balance occurred ( alpha-lac , 0.35 ( sd 0.18 ) MJ/4 h ; whey , 0.37 ( sd 0.20 ) MJ/4 h ; P < 0.001 ) ; after the NP breakfast a positive fat balance occurred ( 1.03 ( sd 0.29 ) MJ/4 h ; P < 0.001 ) . In conclusion , consumption of a breakfast yoghurt drink with added whey or alpha-lac increased energy expenditure , protein balance and decreased fat balance compared with a NP breakfast . The alpha-lac-enriched yoghurt drink  suppressed hunger and the desire to eat more than the whey-enriched yoghurt drink Although the pathophysiology of persistent diarrhea in children remains unclear , it has been suggested that it may be related to the composition of the food ingested . Since lactase deficiency and cow 's milk protein intolerance are often identified in children with persistent diarrhea , replacement of milk with yogurt should be beneficial . We , therefore , compared the clinical outcome of children ( aged 3–36 months ) with persistent diarrhea r and omly assigned to receive either milk or yogurt for 5 days . Preliminary results on 45 of the 100 children indicated clinical failure , which was determined after a 5 % loss of body weight per day or the persistence of diarrhea after 5 days , in only 14 % of the children fed yogurt compared to 42 % of those fed milk ( p < 0.05 ) . These preliminary results strongly suggest a clinical advantage of feeding yogurt rather than milk in children with persistent diarrhea Objective : Plant sterols ( PS ) consumed as a snack may not have the same cholesterol-lowering potential as when consumed with a meal due to poor solubilization . It was hypothesized that the consumption of a single dose , low-fat yogurt rich in PS ( 1.6 g/d ) with a meal over an afternoon snack will lead to favourable changes in plasma lipids , plasma PS concentrations , and cholesterol synthesis without negatively affecting α-tocopherol or carotenoids levels . Methods : Twenty-six hyperlipidemic males and females completed the r and omized trial of three phases  ( control , single PS dose consumed with a meal , or single PS dose as an afternoon snack ) while consuming controlled , low-fat diets .  Plasma lipids , cholesterol synthesis rates , plasma PS and serum fat-soluble antioxidants were measured at baseline and after 4 weeks . Results : Endpoint total cholesterol ( TC ) levels after the PS snack phase were decreased ( p = 0.04 ) ( 5.30 ± 0.2 mmol/L ) compared to the control phase ( 5.53 ± 0.2 mmol/L ) . However , endpoints for TC ( 5.37 ± 0.2 mmol/L ) for PS dose with a meal were comparable to control phase . Low-density lipoprotein-cholesterol tended to be different ( p = 0.06 ) at the end of the intervention phases ( 3.51 ± 0.1 , 3.43 ± 0.1 , and 3.33 ± 0.1 mmol/L ; control , meal and snack , respectively ) . Cholesterol fractional synthesis rates were higher ( p = 0.007 ) by 25.8 % and 19.5 % at the end of the snack and meal phases , respectively , compared with the control phase . Plasma campesterol and β-sitosterol concentrations , adjusted for TC , were higher ( p < 0.01 ) in the snack phase ( 2.30 ± 0.3 and 0.54 ± 0.1 μmol/mmol , respectively ) and in the meal phase ( 2.00 ± 0.3 and 0.51 ± 0.1 μmol/mmol , respectively ) when compared to the control phase ( 1.81 ± 0.3 and 0.40 ± 0.1 μmol/mmol , respectively ) . No changes in α-tocopherol or carotenoids levels were detected after adjusting for TC , for all phases . Conclusion : These results indicate that a single dose of PS in low-fat yogurt , provided as a snack , lowers cholesterol levels but does not alter fat-soluble vitamin or carotenoid concentrations in hyperlipidemic participants The present study was design ed to evaluate the independent and interactive effects of a once-a-day yoghurt drink providing 2 g plant sterols/d and capsules providing 2 g fish oil n-3 long-chain ( LC ) PUFA/d on plasma lipids , apolipoproteins and LDL particle size . Following a 2-week run-in period , 200 mildly hypercholesterolaemic Indian adults aged 35 - 55 years were r and omised into one of four groups of a 2 x 2 factorial , double-blind controlled trial . The 4-week treatments consisted of ( 1 ) control yoghurt drink and control capsules , ( 2 ) control yoghurt drink and fish oil capsules , ( 3 ) plant sterol-enriched yoghurt drink and control capsules , or ( 4 ) plant sterol-enriched yoghurt drink and fish oil capsules . Blood was drawn before and after the 4-week intervention . Changes in health status , lifestyle and dietary habits , and daily compliance were recorded . The main effects of plant sterols were a 4.5 % reduction in LDL-cholesterol and a 15 % reduction in TAG without a significant change in HDL-cholesterol . Overall , fish oil n-3 LC-PUFA did not significantly affect cholesterol concentrations but reduced TAG by 15 % and increased HDL-cholesterol by 5.4 % . The combination significantly lowered TAG by 15 % v. control . No significant interaction between plant sterols and n-3 LC-PUFA was observed on plasma cholesterol concentrations . In conclusion , once-a-day intake of 2 g plant sterols/d in a yoghurt drink , 2 g fish oil n-3 LC-PUFA/d in capsules , and their combination had beneficial effects on the lipid profile of mildly hypercholesterolaemic Indian adults . The potent hypotriacylglycerolaemic effect of plant sterols observed in the present study and this population warrants additional investigation Some previous studies have suggested that consuming dairy products , particularly the low-fat variety , lowers the incidence of type 2 diabetes . However , no study to our knowledge has focused on an ethnically diverse group of postmenopausal women , a population with a high risk of this disease . We conducted a prospect i ve cohort study of 82,076 postmenopausal women enrolled in the Women 's Health Initiative Observational Study who did not report diabetes at enrollment .  Total , low-fat , and high-fat dairy product and yogurt intakes were estimated from FFQ at baseline and 3 y of follow-up . Treated diabetes incidence was ascertained from annual follow-up question naires . During 8 y of follow-up , 3946 cases of incident treated diabetes were reported ( annual incidence , 0.73 % ; cumulative incidence , 4.8 % ) . After multivariable adjustment , low-fat dairy product consumption was inversely associated with the risk of type 2 diabetes . RR was roughly 0.5 - 0.6 in the upper quintiles compared with the lowest quintile ( median servings/d , 2.8 in the 5th quintile and 1.5 in the 4th quintile vs. 0.05 in the first quintile ; P-trend < 0.001 ) . The inverse relationship was more pronounced in women with a higher BMI . High yogurt consumption was associated with a significant decrease in diabetes risk , whereas there was no relationship between high-fat dairy product consumption and diabetes risk . A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women , particularly those who are obese OBJECTIVE Lactoferrin , a whey milk protein after removing precipitated casein , has a prominent activity against inflammation in vitro and systemic effects on various inflammatory diseases have been suggested . The objective was to determine dietary effects of lactoferrin-enriched fermented milk on patients with acne vulgaris , an inflammatory skin condition . METHODS Patients 18 to 30 y of age were r and omly assigned to ingest fermented milk with 200 mg of lactoferrin daily ( n = 18 , lactoferrin group ) or fermented milk only ( n = 18 , placebo group ) in a 12-wk , double-blind , placebo-controlled study . Acne lesion counts and grade were assessed at monthly visits . The condition of the skin by hydration , sebum and pH , and skin surface lipids was assessed at baseline and 12 wk . RESULTS Acne showed improvement in the lactoferrin group by significant decreases in inflammatory lesion count by 38.6 % , total lesion count by 23.1 % , and acne grade by 20.3 % compared with the placebo group at 12 wk . Furthermore , sebum content in the lactoferrin group was decreased by 31.1 % compared with the placebo group . The amount of total skin surface lipids decreased in both groups . However , of the major lipids , amounts of triacylglycerols and free fatty acids decreased in the lactoferrin group , whereas the amount of free fatty acids decreased only in the placebo group . The decreased amount of triacylglycerols in the lactoferrin group was significantly correlated with decreases in serum content , acne lesion counts , and acne grade . No alterations in skin hydration or pH were noted in either group . CONCLUSION Lactoferrin-enriched fermented milk ameliorates acne vulgaris with a selective decrease of triacylglycerols in skin surface lipids In vivo and in vitro studies have suggested a protective role of calcium and vitamin D in the development of colorectal cancer . However , epidemiologic data have been inconclusive . The authors prospect ively assessed intakes of calcium and vitamin D in relation to risk of colorectal cancer in a large , prospect i ve , female cohort from the US Women 's Health Study . In 1993 , 39,876 women aged > or = 45 years and free of cardiovascular disease and cancer were enrolled in the study . During an average follow-up of 10 years , 223 of 36,976 women eligible for the present study developed colorectal cancer . Intakes of calcium and vitamin D from dietary sources and supplements were assessed with a baseline food frequency question naire . Cox proportional hazards regression was used to estimate relative risks and 95 % confidence intervals . Intakes of total calcium and vitamin D  were not associated with risk of colorectal cancer ; multivariate relative risks comparing the highest with the lowest quintile were 1.20 ( 95 % confidence interval : 0.79 , 1.85 ; p for trend = 0.21 ) for total calcium and 1.34 ( 95 % confidence interval : 0.84 , 2.13 ; p for trend = 0.08 ) for total vitamin D. Intakes of both nutrients from specific types of sources , including diet and supplements , were also not significantly associated with colorectal cancer risk . Data provide little support for an association of calcium and vitamin D intake with colorectal cancer risk Milk has been considered a risk factor for atherosclerosis and coronary heart disease ( CHD ) because of its content in cholesterol , saturated fatty acids , and possibly lactose . However , epidemiological data are scanty and inconclusive . A Scottish prospect i ve study found a relative risk of 0.92 for  CHD  in men with higher milk intake  , and the preliminary analyses of the Caerphilly study found a protective association.1 No significant relation with CHD was found in other prospect i ve studies , including the British Regional Heart study conducted in men ( relative risk , RR , 0.88 for drinkers compared with non-drinkers),2 a British study on vegetarians ( increased risk in high milk consumers and reduced in moderate consumers),3 and the Iowa study in postmenopausal women ( RR 0.94 for the highest tertile of intake compared with the lowest),4 although absolute numbers of events were limited . An Italian case-control study of acute myocardial infa rct ion ( AMI ) in women found Abstract Background . A number of epidemiological studies have examined the association between use of dairy products and risk of ovarian cancer , but results are conflicting . Using data from a large Danish population -based case-control study we here further examined the association between dairy consumption , lactose , and calcium and risk of overall ovarian cancer and histological types of ovarian cancer . Material and methods . In the period 1995–1999 we included 554 women with epithelial ovarian cancer and 1554 r and omly selected age-matched controls ( 35–79 years ) . All women participated in a detailed personal interview that included questions about dairy consumption . Data were analysed using multiple logistic regression models . Results . Total dairy intake was associated with ovarian cancer risk ( OR = 1.11 ; 95 % CI : 1.07–1.15 per 100 ml/day ) . The association was strongest for milk [ OR = 1.14 ; 95 % CI : 1.03–1.27 per glass ( 200 ml)/day ] , soured milk products [ OR = 1.49 ; 95 % CI : 1.22–1.81 per portion ( 250 ml)/day ] and yoghurt [ OR = 1.65 ; 95 % CI : 1.22–2.23 per portion ( 250 ml)/day ] . In contrast , intake of cheese was associated with a decreased risk [ OR = 0.70 ; 95 % CI : 0.55–0.89 for > 1 portion ( 100 ml)/day compared with no intake ] . Intake of lactose , but not calcium , was also associated with an increased ovarian cancer risk ( OR = 1.24 ; 95 % CI : 1.10–1.40 per 10 g of lactose/day ) . Similar risk patterns were observed for the different histological types of ovarian cancer , indicating virtually identical aetiologies with regard to dairy intake , lactose , and calcium . Conclusions . Our results indicate that intake of dairy products is associated with a modest increased risk of ovarian cancer . In addition , ovarian cancer development was associated with lactose This in vivo study assessed plaque pH  in subjects following the consumption of different dairy products .  After receiving parental consent to participate , subjects ( 12 - 15 years old ) were asked to refrain from brushing their teeth for 48 hours prior to the study . At baseline , plaque pH was determined at 4 different sites . Each of the subjects was then assigned r and omly to 1 of 4 subgroups and each subgroup was given either cheese , milk , yogurt , or paraffin ( control ) . After baseline , all subjects were allowed to chew and /or swish their respective product for 3 minutes and pH was assessed subsequently at different time intervals . Statistical analysis was performed using unpaired t-test and 1-way ANOVA . The results showed a statistically significant change in mean plaque pH after consuming different dairy products , as the plaque pH after 30 minutes was higher in the cheese group than that of the milk and yogurt groups , both of which showed a pH toward baseline after 30 minutes . These results suggest that cheese has the highest anticariogenic property among the dairy products studied , and that milk and yogurt can be considered as noncariogenic OBJECTIVE Although the genetic component in colorectal carcinoma ( CRC ) is well established , some environmental factors , mainly dietary , can favor its development . The objective of this study is to evaluate the relationship between daily consumption of specific food groups  and development of CRC . METHODS We carried out a case-control study in an area of Madrid ; 196 patients with diagnosis of CRC with confirmed histology and registered to May 1998 in the Community of Madrid tumor register were included , and they were compared with 196 controls matched by age , sex , and geographical area . All of them filled out a question naire with information on diet , substance abuse , physical activity , drugs , and family history of CRC . RESULTS The logistic regression analysis showed a weakly positive association with meat ( OR : 1.02 ; CI : 1.01 - 1.04 ) , viscera ( OR : 1.12 ; CI : 1.02 - 1.23 ) , and sausage ( OR : 1.07 ; CI : 1.03 - 1.1 ) consumption , and a modest inverse association with consumption of yogurt ( OR : 0.97 ; CI : 0.95 - 0.98 ) , tomato ( OR : 0.99 ; CI : 0.98 - 0.99 ) , strawberries and cherries ( OR : 0.97 ; CI : 0.95 - 0.99 ) , oranges , grapefruits , and natural fruit juices ( OR : 0.99 ; CI : 0.98 - 1 ) . CONCLUSIONS These results are an additional empirical evidence that must be confirmed through prospect i ve studies The purpose of this trial is to evaluate the clinical efficacy and cost/effectiveness of Saccharomyces boulardii compared with yogurt fluid ( YF ) in acute non-bloody diarrhea in children . This r and omized , prospect i ve open-label clinical trial includes 55 children ( 36 boys , 19 girls ; mean age 21.2 + /- 28.2 months ) . Group A ( N = 28 ) received lyophilized S. boulardii and group B ( N = 27 ) received YF . The duration of diarrhea was shorter with S. boulardii but the hospital stay was reduced with YF , although these differences were not significant . However , diarrhea had resolved in significantly more children on day 3 in the S. boulardii group ( 48.5 % versus 25.5 % ; P < 0.05 ) . In outpatient cases ,  yogurt treatment was cheaper than S. boulardii whereas in hospitalized patients , treatment cost was similar . In conclusion , the effect of daily freshly prepared YF was comparable to S. boulardii in the treatment of  acute non-bloody diarrhea in children . The duration of diarrhea was shorter in the S. boulardii group , expressed as a significantly higher number of patients with normal stools on day 3 CONTEXT Nutritional prevention of bone deterioration with fortified foods seems particularly suitable in institutionalized elderly women at risk of vitamin D deficiency , secondary hyperparathyroidism , increased bone resorption , and osteoporotic fracture . OBJECTIVE The objective was to evaluate whether fortification of yogurts with vitamin D and calcium exerts an additional lowering effect on serum PTH and bone resorption markers as compared with isocaloric and isoprotein dairy products in elderly women . DESIGN A r and omized double-blind controlled-trial , 56-day intervention was conducted in institutionalized women ( mean age 85.5 years ) consuming 2 125-g servings of either vitamin D- and calcium-fortified yogurt ( FY ) at supplemental levels of 10 μg/d vitamin D₃ and 800 mg/d calcium or nonfortified control yogurt ( CY ) providing 280 mg/d calcium . MAIN OUTCOMES The endpoints were serum changes from baseline ( day 0 ) to day 28 and day 56 in 25-hydroxyvitamin-D ( 25OHD ) , PTH , and bone resorption markers tartrate-resistant acid phosphatase isoform-5b ( TRAP5b ) , the primary outcome , and carboxyl-terminal cross-linked telopeptide of type I collagen ( CTX ) . RESULTS At day 56 , serum 25OHD increased ( mean ± SEM ) by 25.3 ± 1.8 vs 5.2 ± 2.5 nmol/L in FY ( n = 29 ) and CY ( n = 27 ) , respectively ( P < .0001 ) . The corresponding changes in PTH were -28.6 % ± 7.2 % vs -8.0 % ± 4.3 % ( P = .0003 ) ; in TRAP5b , -21.9 % ± 4.3 % vs 3.0 % ± 3.2 % ( P < .0001 ) ; and in CTX , -11.0 % ± 9.7 % vs -3.0 % ± 4.1 % ( P = .0146 ) , in FY and CY , respectively . At day 28 , these differences were less pronounced but already significant for 25OHD , PTH , and TRAP5b . CONCLUSIONS This study in institutionalized elderly at high risk for osteoporotic fracture suggests that fortification of dairy products with vitamin D₃ and calcium provides a greater prevention of accelerated bone resorption as compared with nonfortified equivalent foods
target: For studies of a similar design and which assessed the same outcomes in similar population groups , we report the potential for the combining of data across studies in systematic review s. CONCLUSIONS This scoping review has revealed the extensive evidence base for many outcomes which could be the focus of systematic review s exploring the health effects of conventional yogurt consumption
background: BACKGROUND The health effects of conventional yogurt have been investigated for over a century ; however , few systematic review s have been conducted to assess the extent of the health benefits of yogurt .
  OBJECTIVE The aim of this scoping review was to assess the volume of available evidence on the health effects of conventional yogurt .