title: Dairy Product, Saturated Fatty Acid, and Calcium Intake and Prostate Cancer in a Prospective Cohort of Japanese Men The effect of fermented and unfermented milks on serum cholesterol. Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women 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. Dairy augmentation of total and central fat loss in obese subjects The cholesterol lowering efficacy of plant stanol ester yoghurt in a Turkish population: a double-blind, placebo-controlled trial Impact of micronutrient fortification of yoghurt on micronutrient status markers and growth – a randomized double blind controlled trial among school children in Bangladesh Dairy consumption, obesity, and the insulin resistance syndrome in young adults: the CARDIA Study. Effects of a dairy supplement and resistance training on lean mass and insulin-like growth factor in women. Yogurt consumption, weight change and risk of overweight/obesity: the SUN cohort 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: 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 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 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 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 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 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 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 : CONTEXT Components of the insulin resistance syndrome ( IRS ) , including obesity , glucose intolerance , hypertension , and dyslipidemia , are major risk factors for type 2 diabetes and heart disease . Although diet has been postulated to influence IRS , the independent effects of dairy consumption on development of this syndrome have not been investigated . OBJECTIVE To examine associations between dairy intake and incidence of IRS , adjusting for confounding lifestyle and dietary factors . DESIGN The Coronary Artery Risk Development in Young Adults ( CARDIA ) study , a population -based prospect i ve study . SETTING AND PARTICIPANTS General community sample from 4 US metropolitan areas of 3157 black and white adults aged 18 to 30 years who were followed up from 1985 - 1986 to 1995 - 1996 . MAIN OUTCOME MEASURE Ten-year cumulative incidence of IRS and its association with  dairy consumption  , measured by diet history interview . RESULTS  Dairy consumption was inversely associated with the incidence of all IRS components among individuals who were overweight ( body mass index > or = 25 kg/m(2 ) ) at baseline but not among leaner individuals ( body mass index < 25 kg/m(2 ) ) . The adjusted odds of developing IRS ( 2 or more components ) were 72 % lower ( odds ratio , 0.28 ; 95 % confidence interval , 0.14 - 0.58 ) among overweight individuals in the highest ( > or = 35 times per week , 24/102 individuals ) compared with the lowest ( < 10 times per week , 85/190 individuals ) category of dairy consumption . Each daily occasion of dairy consumption was associated with a 21 % lower odds of IRS ( odds ratio , 0.79 ; 95 % confidence interval , 0.70 - 0.88 ) . These associations were similar for blacks and whites and for men and women . Other dietary factors , including macronutrients and micronutrients , did not explain the association between dairy intake and IRS . CONCLUSIONS Dietary patterns characterized by increased dairy consumption have a strong inverse association with IRS  among overweight adults and may reduce risk of type 2 diabetes and cardiovascular disease 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 AND AIMS Epidemiological studies on the association between yogurt consumption and the risk of overweight/obesity are scarce . We prospect ively examined the association of yogurt consumption with overweight/obesity and average annual weight gain . METHODS AND RESULTS Prospect i ve cohort study of 8516 men and women ( mean age 37.1 , SD : 10.8 y ) . Participants were followed-up every two years . Participants were classified in 5 categories of yogurt consumption at baseline : 0 - 2 , > 2-<5 , 5-<7 , 7 and ≥ 7 servings/week . Outcomes were : 1 ) average yearly weight change during follow-up ; and 2 ) incidence of overweight/obesity . Linear regression models and Cox models were used to adjust for potential confounders . After a median follow-up of 6.6 years , 1860 incident cases of overweight/obesity were identified . A high ( > 7 servings/week ) consumption of total and whole-fat yogurt was associated with lower incidence of overweight/obesity [ multivariable adjusted hazard ratios = 0.80 ( 95 % CI : 0.68 - 0.94 ) ; and 0.62 ( 0.47 - 0.82 ) respectively ] in comparison with low consumption ( 0 - 2 servings/week ) . This inverse association was stronger among participants with higher fruit consumption . CONCLUSION In this Mediterranean cohort , yogurt consumption was inversely associated with the incidence of overweight/obesity , especially among participants with higher fruit consumption 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: Conclusions : Yoghurt consumption is associated with lower body mass index , lower body weight/weight gain , smaller waist circumference and lower body fat in epidemiological studies .
  RCTs suggest weight reduction effects , but do not permit determination of a cause – effect relationship .
  Well-controlled , adequately powered trials in research and community setting s appear likely to identify a modest but beneficial effect of yoghurt consumption for prevention of weight gain and management of obesity .
  The ready availability of yoghurt ( a nutrient-dense food ) and its ease of introduction to most diets suggests that educating the public to eat yoghurt as part of a balanced and healthy diet may potentially contribute to improved public health .
  Future carefully design ed RCTs could provide proof of principle and large community-based studies could determine the practical impact of yoghurt on body weight/composition
background: Background : Yoghurt is part of the diet of many people worldwide and is commonly recognised as a ‘ health food ’ .
  Epidemiological studies suggest that yoghurt may be useful as part of weight management programs .
  In the absence of comprehensive systematic review s , this systematic review investigated the effect of yoghurt consumption by apparently healthy adults on weight-related outcomes .