Keeping food visible throughout the house is linked to obesity

Researchers have identified two seemingly unrelated but strong predictors of obesity: having low self-esteem related to one's weight and keeping food visibly available around the house, outside the kitchen.

The Ohio State University study focused primarily on determining whether the home environment - architectural features and food storage and availability - was associated with obesity, but also measured a number of psychological factors. While architectural features had no relationship to obesity status, several food-related findings did.

People in the study who were obese kept more food visible throughout the house and generally ate less-healthy foods, such as sweets, than nonobese research participants. The two groups spent about the same amount of money on food and reported eating similar amounts of total calories, but nonobese participants spent less on fast food than did obese individuals.

"The amount of food in the homes was similar, but in the homes of obese individuals, food was distributed in more locations outside the kitchen," said Charles Emery, professor of psychology at Ohio State and lead author of the study. "That speaks to the environment being arranged in a way that may make it harder to avoid eating food. That has not been clearly documented before."

In addition, obese participants reported significantly lower self-esteem related to their body weight than did nonobese people. Obese participants also reported more symptoms of depression.

"Effects of the home environment and psychosocial factors haven't been examined together in previous studies," Emery said. "Most weight-loss interventions for children and people with eating disorders include a focus on self-esteem, but it's not standard for adult weight-loss programs. Self-esteem is important because when adults don't feel good about themselves, there may be less incentive for implementing behavioral changes in the home environment."

Though the statistical modeling identified predictors of obesity status, the predictors shouldn't be considered causes of weight problems, Emery said. "We're painting a detailed picture of the home environment that two different groups of people have created. Whether that environment contributed to obesity or obesity led to the environment, we don't know."

The study is published in the International Journal of Obesity.

Emery and colleagues recruited 100 participants between the ages of 20 and 78. Fifty were not obese, and the 50 obese participants had an average body mass index of 36.80 (a BMI of 30 indicates obesity). Researchers conducted a two-hour home visit with participants, interviewing them about food consumption, assessing the layout and food storage in the homes, and having participants complete self-report psychological questionnaires. They followed up two weeks later to evaluate participants' food purchases and physical activity.

The architectural assessment documented such details as the distance between favored spots in the house and food storage as well as stairs and doors that might be obstacles to food access.

Emery, also a professor of internal medicine and an investigator in Ohio State's Institute for Behavioral Medicine Research, noted that multiple metabolic and genetic factors contribute to obesity, but the home is a logical place to consider in efforts to improve health.

"I do think the home environment is a really important place to focus on since that's where most people spend a majority of their time," he said. "For interventions, we should be thinking about the home as a place to start helping people establish what we know to be healthier habits and behaviors."

Food is not the only issue affecting weight, either, Emery said. But changing eating habits is unlike many other behavior changes, such as quitting smoking or abstaining from alcohol.

Emery pointed out that in the study, obese participants reported greater concerns than nonobese participants about having access to enough food, but not for financial reasons. Obese participants also reported they were less able to avoid eating - whether they were hungry or not - when they were distressed or in settings where eating is socially acceptable.

"This may reflect a greater preoccupation with food, and that is also important. If food is something you're thinking about a lot, it potentially becomes a source of stress. And yet it's something hard not to think about," Emery said. "You can't just stop eating, but ideally you can change the way you eat and, to some degree, change the way you're thinking about eating."

Potassium improved blood pressure in teen girls, salt had no adverse effect

Eating 3,000 mg per day of salt or more appears to have no adverse effect on blood pressure in adolescent girls, while those girls who consumed 2,400 mg per day or more of potassium had lower blood pressure at the end of adolescence, according to an article published online by JAMA Pediatrics.

The scientific community has historically believed most people in the United States consume too much salt in their diets. The current Dietary Guidelines for Americans recommends limiting sodium intake to less than 2,300 mg per day for healthy individuals between the ages of 2 and 50. The relationship between dietary sodium and blood pressure in children and adolescents is largely unexamined in prospective studies, according to the study background.

Lynn L. Moore, D.Sc., M.P.H., of the Boston University School of Medicine, and coauthors examined the long-term effects of dietary sodium and potassium on blood pressure at the end of adolescence. The authors used data from the National Heart, Lung and Blood Institute's Growth and Health Study and participants included 2,185 black and white girls (ages 9 to 10) who were followed up for 10 years.

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Overall, girls in the highest category of potassium intake (2,400 mg per day or more) had lower late-adolescent systolic and diastolic blood pressure than those girls who consumed less potassium, the results show.

Girls who consumed the most sodium and potassium consumed the most calories too, along with the most dairy, fruits, vegetables and fiber, according to the results.

"This prospective study showed that black and white adolescent girls who consumed more dietary potassium had lower BPs [blood pressures] in later adolescence. In contrast, the data indicated no overall effect of sodium intake alone on BP, and, thus do not support the call for a global reduction in sodium intake among children and adolescents. This study emphasizes the need to develop methods for estimating salt sensitivity to be used in future studies of high-risk populations and points to the potential health risks associated with the existing low dietary potassium intakes among U.S. children and adolescents," the study concludes

Cardiorespiratory fitness contributes to successful brain aging

Cardiorespiratory fitness may positively impact the structure of white matter in the brains of older adults. These results suggest that exercise could be prescribed to lessen age-related declines in brain structure.

The findings, which appear online in the Annals of Clinical and Translational Neurology, are the first to show a relationship between fitness and brain structure in older adults, but not younger adults.

The researchers compared younger adults (age 18-31) to older adults (age 55-82). All participants had MRIs taken of their brains and their cardiorespiratory (heart and lung) fitness was measured while they exercised on a treadmill. The researchers found cardiorespiratory fitness was positively linked to the structural integrity of white matter fiber bundles in the brain in the older adults, while no such association was observed in younger adults.

"We found that higher levels of cardiorespiratory fitness were associated with enhanced brain structure in older adults," explained corresponding author Scott Hayes, PhD, assistant professor of psychiatry at Boston University School of Medicine and the associate director of the Neuroimaging Research for Veterans Center at the VA Boston Healthcare System. "We found that physical activities that enhance cardiorespiratory fitness, such as walking, are inexpensive, accessible and could potentially improve quality of life by delaying cognitive decline and prolonging independent function," he added.

According to the researchers these results provide evidence of a positive association between fitness and brain structure in older adults. "We hope this study provides additional motivation for older adults to increase their levels of physical activity, which positively impacts health, mood, cognition and the brain." They caution that additional research is needed to track changes in fitness and brain structure over time, as well as clarify the impact of specific exercise programs (such as strength, aerobic or combined training) or dose of exercise (frequency, intensity, duration) on white matter microstructure.

Strength vs. endurance: Does exercise type matter in the fight against obesity?

Medical experts widely recommended a combined program of diet and fitness to fight obesity. But when it comes to the type of exercise most effective a reducing weight and body mass -- strength training, endurance exercise or a combination of both -- opinions vary widely on which exercise regimen is best. Now, a new clinical study by a team of Spanish researchers working as part of the Nutrition and Physical Activity Programs for Obesity Treatment project suggests that the type of exercise may be less important than previously thought.

Researchers from the Technical University of Madrid and La Paz University Hospital set out to measure whether the type of exercise -- endurance training, strength training, strength plus endurance training or simply following government recommendations for weekly activity goals -- combined with diet made a significant difference on body weight and body composition. Their article "Change in weight and body composition in obese subjects following a hypocaloric diet plus different training programs or physical activity recommendations" is published in the Journal of Applied Physiology.

The research team followed 96 obese subjects (48 men and 48 women) ranging in age from 18 to 50 through a 22-week supervised program. All participants followed a similar reduced-calorie diet. The diet was measured to provide each individual with 30 percent fewer calories than he or she burned each day.

In addition to the diet, participants were randomly assigned to follow one of three different types of exercise training programs or to follow the American College of Sports Medicine recommendations for weekly physical activity. Subjects assigned to exercise training groups performed either endurance exercise alone (their choice of running, elliptical or cycling); strength exercises alone (shoulder press, squats, barbell row, biceps curl, lateral split, front split, bench press and French press); or a combination of strength and endurance exercises (choice of cycling, treadmill or elliptical plus squats, rowing machine, bench press and front split). All subjects performed their exercise programs three times a week for the same length of time and at the same intensity (51 minutes at 50 percent intensity during weeks 2-5; 50 minutes at 60 percent intensity in weeks 6-14; 60 minutes at 60 percent intensity in weeks 15-22).

Participants following the physical activity guidelines were advised to get 30-60 minutes of exercise on most, if not all, days of the week for a total of 200-300 minutes of moderate-intensity activity. They were also encouraged to swap walking for driving, take the steps instead of the elevator and to undergo other lifestyle interventions to increase daily activity.

Perhaps surprisingly, the outcomes for the participants -- including significant reductions in body weight, body mass index, waist circumference, total fat mass, and a significant increase in lean mass -- were positive across the board despite the differences in the type of exercise performed.

"To our knowledge, this is the first clinical trial designed to examine the effect of different physical activity interventions, in combination with a hypocaloric diet, on body weight and composition variables in obese Spanish people," the research team wrote. "The present study shows that, when adhered to alongside a hypocaloric diet, different exercise training programs (endurance, strength, or their combination) or the following of physical activity recommendations are equally efficient in terms of improving body weight and body composition variables in obesity management." They stressed the importance of adding exercise 

 

Blacks may not receive same health benefits from moderate alcohol drinking as whites

Although moderate alcohol consumption appears to lower mortality risk among whites, it may not have the same protective effect among blacks, and its potential benefits also may vary by gender, according to a nationally representative study of the U.S. population by researchers at Harvard T.H. Chan School of Public Health.

The study was published online April 23, 2015 in the American Journal of Public Health.

"Current dietary guidelines recommend moderate consumption for adult Americans who consume alcoholic beverages. Our study suggests that additional refinements based on race/ethnicity may be necessary," said Chandra Jackson, research associate in the Harvard Chan Department of Epidemiology, research associate in clinical and translational research at Harvard Medical School, and lead author of the study.

Previous research has found an association between moderate drinking and lowered risk of type 2 diabetes, heart disease, and premature mortality, but those studies were conducted among mostly white populations, and some studies have suggested that blacks may not experience similar risk reduction.

The new study looked at data from 152,180 adults--25,811 blacks and 126,369 whites--in the National Health Interview Survey from 1997-2002, with follow-up through 2006 to account for deaths. Study participants reported on how much alcohol they drank and how often; on sociodemographic characteristics such as education, employment, and income; on other health behaviors such as smoking status; and on their health. Researchers also looked at lack of "social integration" into society, such as living in poverty or being unemployed.

Consistent with prior literature, the results showed that 13% of white men and 24% of black men said they never drank. Among women, 23% of white women and 42% of black women reported never drinking.

When the researchers looked at the relationship between drinking alcohol and mortality, they found that it varied by both race and gender. For men, the lowest risk of mortality was among white men who consumed 1-2 drinks 3-7 days per week and among black men who didn't drink at all. For women, the lowest risk of mortality was among white women consuming 1 drink per day 3-7 days per week, and among black women who consumed 1 drink on 2 or fewer days per week.

Given the findings, the authors suggested further research into other factors that might be involved in the connection between alcohol and mortality risk, such as lifestyle related to diet, physical activity, sleep, youthful experimentation vs. coping with hardships; socioeconomic status and other markers of social integration; differences in physical, chemical, and social exposures in both occupational and residential environments; genetic differences; and gender differences.

Sugary drinks boost risk factors for heart disease, study shows

Beverages sweetened with low, medium and high amounts of high-fructose corn syrup significantly increase risk factors for cardiovascular disease, even when consumed for just two weeks by young, healthy men and women, reports a team of researchers at the University of California, Davis.

The study is the first to demonstrate a direct, dose-dependent relationship between the amount of added sugar consumed in sweetened beverages and increases in specific risk factors for cardiovascular disease.

The data reinforce evidence from an earlier epidemiological study showing that the risk of death from cardiovascular disease -- the leading cause of death in the United States and around the world -- increases as the amount of added sugar consumed increases.

The results are reported online at http://bit.ly/1zMkSKG and will be published in the June print edition of the American Journal of Clinical Nutrition.

"These findings clearly indicate that humans are acutely sensitive to the harmful effects of excess dietary sugar over a broad range of consumption levels," said Kimber Stanhope, the study's lead author and a research scientist in the UC Davis School of Veterinary Medicine.

Participants drank varying levels of added sugar:

The 85 participants, including men and women ranging in age from 18 to 40 years, were placed in four different groups. During 15 days of the study, they consumed beverages sweetened with high-fructose corn syrup equivalent to 0 percent, 10 percent, 17.5 percent or 25 percent of their total daily calorie requirements.

The 0-percent control group was given a sugar-free beverage sweetened with aspartame, an artificial sweetener.

At the beginning and end of the study, researchers used hourly blood draws to monitor the changes in the levels of lipoproteins, triglycerides and uric acid -- all known to be indicators of cardiovascular disease risk.

These risk factors increased as the dose of high-fructose corn syrup increased. Even the participants who consumed the 10-percent dose exhibited increased circulating concentrations of low-density lipoprotein cholesterol and triglyceride compared with their concentrations at the beginning of the study.

Increased risk greater in men than women:

The researchers also found that most of the increases in lipid/lipoprotein risk factors for cardiovascular disease were greater in men than in women and were independent of body weight gain.

Stanhope noted that the study findings underscore the need to extend the research using carefully controlled dietary intervention studies, aimed at determining what would be prudent levels for added sugar consumption.

More detailed findings confirm that coffee protects against breast cancer recurrence

A number of research studies have shown that coffee helps to protect against breast cancer. A new study led by Lund University, has confirmed that coffee inhibits the growth of tumours and reduces the risk of recurrence in women who have been diagnosed with breast cancer and treated with the drug tamoxifen.

The study, which is a follow-up of the results the researchers obtained two years ago, was carried out at Lund University and Skåne University Hospital, in collaboration with researchers in the UK.

"Now, unlike in the previous study, we have combined information about the patients' lifestyle and clinical data from 1090 breast cancer patients with studies on breast cancer cells. The study shows that among the over 500 women treated with tamoxifen, those who had drunk at least two cups of coffee a day had only half the risk of recurrence of those who drank less coffee or none at all", explain researchers Ann Rosendahl and Helena Jernström, who obtained the results in collaboration with Jeff Holly and his research team at University of Bristol.

"The study also shows that those who drank at least two cups of coffee a day had smaller tumours and a lower proportion of hormone-dependent tumours. We saw that this was already the case at the time of diagnosis."

In the cell study, the researchers looked more closely at two substances that usually occur in the coffee drunk in Sweden - caffeine and caffeic acid.

"The breast cancer cells reacted to these substances, especially caffeine, with reduced cell division and increased cell death, especially in combination with tamoxifen. This shows that these substances have an effect on the breast cancer cells and turn off signalling pathways that the cancer cells require to grow."

The researchers have demonstrated both in breast cancer patients and at cell level that coffee appears to reinforce the effect of treatment with tamoxifen, but emphasise the importance of taking prescribed medication.

"They are incredibly important, but if you like coffee and are also taking tamoxifen, there is no reason to stop drinking it. Just two cups a day is sufficient to make a difference."

Regular consumption of yogurt does not improve health

Dietary recommendations support the consumption of dairy products as part of a healthy diet. However, after a Spanish study involving more than 4,000 people analysed the relationship between the regular intake of yogurt and health-related quality of life, it declared that there was no link with the improvement of the physical and mental parameters analysed.

For years various researchers have stated the benefits of eating yogurt on a regular basis although its effectiveness has never been proven. In fact, until now, few studies have specifically examined the effect of consuming this product on health.

Now, a new study carried out in Spain evaluates whether there is a link between the regular consumption of yogurt and the physical and mental improvement in health-related quality of life (HRQL) in the adult population, gauged from the SF-12 survey.

Led by researchers from the Autonomous University of Madrid, the study analysed the relationship between the consumption of yogurt and the change in the test score over a three-and-a-half-year period in a sample of 4,445 Spanish adults.

"The regular consumption of yogurt was not linked to health-related quality of life," as lead author Esther López-García explains to SINC. "For future research more specific instruments must be used which may increase the probability of finding a potential benefit of this food".

The results, published in the Journal of the Academy of Nutrition and Dietetics, also found no link for individuals with no diagnosed illnesses, who had never smoked and who followed a Mediterranean diet, or rather those without any risk factors which could obscure the relationship under review.

"In comparison with people that did not eat yogurt, those who ate this dairy product regularly did not display any significant improvement in their score on the physical component of quality of life, and although there was a slight improvement mentally, this was not statistically significant," adds López-García.

Currently, claims of the health properties of food items must be scientifically evaluated in accordance with the European Food Safety Authority (no.1924/2006).

The US Department for Agriculture also reviews the claims proposed by the food industry to allow or reject the use of these assertions for commercial purposes. This study provides new information to evaluate the claims from the dairy industry.

Yogurt in diet

The main dietary guidelines in Spain and other countries support the consumption of dairy products as part of a healthy diet. "This is because the majority of studies have focused on the effect as a whole, but it would be interesting to evaluate the independent association between each type of product and global health indicators," the researcher points out.

Up until now, several pieces of research have suggested that the consumption of yogurt could influence directly or indirectly on HRQL. For the experts, one of the reasons may be because it is rich in calcium, protecting the bones and which could help to combat osteomuscular illnesses, one of the conditions with greatest negative impact on quality of life.

Also, more specifically, its intake has been associated with lesser weight increase (Wang et al., 2014), lower blood pressure (Ralston et al., 2012 and Soedamah-Muthu et al., 2012) and a lower rate of cardiovascular diseases (Soedamah-Muthu et al., 2011).

Overnight fasting may reduce breast cancer risk in women

A decrease in the amount of time spent eating and an increase in overnight fasting reduces glucose levels and may reduce the risk of breast cancer among women, report University of California, San Diego School of Medicine researchers in the journal Cancer Epidemiology, Biomarkers & Prevention.

The findings were presented at the American Association of Cancer Research's annual meeting in Philadelphia.

"Increasing the duration of overnight fasting could be a novel strategy to reduce the risk of developing breast cancer," said Catherine Marinac, UC San Diego doctoral candidate and first author on the paper. "This is a simple dietary change that we believe most women can understand and adopt. It may have a big impact on public health without requiring complicated counting of calories or nutrients."

Women who fasted for longer periods of time overnight had significantly better control over blood glucose concentrations. The data shows that each three hour increase in nighttime fasting was associated with a 4 percent lower postprandial glucose level, regardless of how much women ate.

"The dietary advice for cancer prevention usually focuses on limiting consumption of red meat, alcohol and refined grains while increasing plant-based foods," said co-author Ruth Patterson, PhD, UC San Diego Moores Cancer Center associate director for population sciences and program leader of the cancer prevention program. "New evidence suggests that when and how often people eat can also play a role in cancer risk."

Women in the study reported eating five times per day with a mean nighttime fasting of 12 hours. Those who reported longer fast durations also indicated they consumed fewer calories per day, ate fewer calories after 10 p.m. and had fewer eating episodes.

Researchers recommend large-scale clinical trials to confirm that nighttime fasting results in favorable changes to biomarkers of glycemic control and breast cancer risk.

New study suggests ways to avoid catching diseases from pets

As new medical diagnostics become available, researchers are increasingly discovering situations in which pets can transmit diseases to humans--especially when an owner's immune system is compromised.

At The Ohio State University and partner institutions, researchers have compiled the latest information from more than 500 studies worldwide to make recommendations on how families can minimize the risk of disease transmission by choosing the right type of pet, or by making small changes in how they enjoy the pets they already have.

The review was published in the April 20 issue of CMAJ, The Canadian Medical Association Journal.

Salmonella, E. coli and roundworms are among the nearly 20 different diseases that people most commonly acquire from pets, explained Jason Stull, assistant professor of veterinary preventative medicine at Ohio State. Infants, the elderly, pregnant women, and people with limited immune function are most at risk for animal-borne, or zoonotic, diseases.

Since different species of pets--dogs, cats, rodents, birds, fish, reptiles and amphibians--carry different types of diseases and at different stages of life, Stull and his colleagues suggest that families talk to both their doctor and veterinarian about what pet is the safest choice for their family.

"It's all about safe pet ownership," Stull said. "There are very few situations in which a person couldn't or shouldn't have some type of pet if they wish. It's about matching the right species with the right person and taking the appropriate precautions."

And there is need for more communication about pets among health professionals and the people they serve.

"Surveys suggest that most veterinarians and physicians do not regularly discuss zoonotic disease risks with clients, patients or each other," Stull said. "That needs to change if we are going to effectively reduce pet-associated diseases."

He suggests physicians could reach out to veterinarians for information about the health risks of owning particular pets, especially when they have a patient whose immune system is compromised.

Pets naturally shed disease causing organisms in their feces, saliva, or from skin, he explained. For example, reptiles and amphibians--pets such as turtles, snakes, frogs and salamanders--naturally carry salmonella in their digestive tract. After touching these pets, handwashing is important for everyone, but especially for people who are more vulnerable to infections.

Stull also offered the example of families in which a child has been diagnosed with cancer and is undergoing treatment that compromises the immune system.

"We've worked with families whose kids are spending a lot of time in physicians' offices, and for numerous reasons miss out on typical activities with other kids," he said. "Parents may decide to get a puppy or kitten to help replace some of that lost social interaction. But puppies and kittens shed some organisms that adult animals don't, so an adult animal would probably be a better choice in that situation."

General recommendations for reducing transmission of infection in vulnerable groups include:

• wearing protective gloves to clean aquariums and cages and remove feces
• proper handwashing after pet contact
• discouraging pets from face licking
• covering playground boxes when not in use
• avoiding contact with higher risk animals such as reptiles, amphibians, and exotic animals
• regular cleaning and disinfection of animal cages, feeding areas and bedding
• locating litter boxes away from areas where eating and food prep occur
• waiting to acquire a new pet until immune status has improved
• regularly scheduling veterinary visits for all pets.
•  

Some pets can become infected with disease causing organisms such as methicillin-resistant Staphylococcus aureus (MRSA) or Clostridium difficile, Stull said. Researchers believe that such infections come from people, but that pets can then become sick and pass along the disease to other people. Owners who have been diagnosed with these diseases should speak to their healthcare provider and veterinarian and take precautions to safeguard their pets.

Stull said that the topic of zoonotic diseases is one that he and his colleagues are particularly passionate about.

"Pets do so much good for people in terms of mental, physical, and emotional health. But at the same time, they can transmit diseases to us. Physicians, veterinarians, and the public have to work together to make sure the benefits outweigh the risks."

Health Benefits of Dairy Foods: Miscellaneous Benefits

 

Regardless of Diet, Study Participants Who Consumed the Most Milk Lost the Most Weight

A new weight loss study conducted by Ben-Gurion University of the Negev (BGU) researchers reveals that dieters who consumed milk or milk products lost more weight on average than those who consumed little to no milk products.

Regardless of diet, researchers also found participants with the highest dairy calcium intake, equal to 12 oz. of milk or other dairy products (580 mg of dairy calcium), lost about 12 pounds (6 kg.) at the end of the two years. In comparison, those with the lowest dairy calcium intake averaging about 150 mg dairy calcium, or about half of a glass, only lost seven pounds on average. The study was published in the American Journal of Clinical Nutrition.

Beyond calcium, the researchers also found that blood levels of vitamin D independently affected weight loss success. Vitamin D levels increased among those who lost more weight. The dietary intervention study also confirmed other research that overweight participants have lower blood levels of vitamin D.

More than 300 overweight men and women, aged 40 to 65, participated in the study evaluating low fat, Mediterranean or low-carb diets for two years. Dr. Danit Shahar, of BGU’s S. Daniel Abraham Center for Health and Nutrition and the Faculty of Health Sciences, led the study. It was part of the Dietary Intervention Randomized Control Trial (DIRECT) conducted at the Nuclear Research Center in Israel.

According to Dr. Shahar, "It was known that over-weight people had lower levels of serum vitamin D but this is the first study that actually shows that serum Vitamin D increased among people who lost weight. This result lasted throughout the two years that the study was conducted, regardless of whether they were on a low-carb, low fat or Mediterranean diet."

Vitamin D increases calcium absorption in the bloodstream and in addition to sun exposure can be obtained from fortified milk, fatty fish and eggs. Americans generally consume less than the recommended daily requirement of Vitamin D which is found in four glasses of milk (400 international units).

Drink milk? Women who do may delay knee osteoarthritis

New research reports that women who frequently consume fat-free or low-fat milk may delay the progression of osteoarthritis (OA) of the knee. Results published in the American College of Rheumatology (ACR) journal, Arthritis Care & Research, show that women who ate cheese saw an increase in knee OA progression. Yogurt did not impact OA progression in men or women.

OA is a common, degenerative joint disease that causes pain and swelling of joints in the hand, hips, or knee. According to the Centers for Disease Control and Prevention (CDC), OA affects nearly 27 million Americans age 25 and older, with knee OA being more prevalent and severe in women. While medical evidence points to obesity, joint injury, and repetitive use from some sports as risk factors for incident knee OA, risks associated with OA progression remain unclear.

"Milk consumption plays an important role in bone health," explains lead author Bing Lu, M.D., Dr.P.H., from Brigham & Women's Hospital in Boston, Mass. "Our study is the largest study to investigate the impact of dairy intake in the progression of knee OA."

For the present study 2,148 participants (3,064 knees) with knee OA were recruited for the Osteoarthritis Initiative. At the start of the study dietary data was collected and joint space width was measured by x-ray to evaluate OA progression. Subjects included 888 men and 1,260 women who had follow-up at 12, 24, 36, and 48 months.

As the intake of milk increased from none to less than 3 , 4-6, and more than 7 (8 oz) glasses per week, the joint space width in women also decreased by 0.38mm, 0.29mm,0.29mm and 0.26mm, respectively. Results persisted even after adjusting for disease severity, body mass index (BMI) and dietary factors. No association between milk consumption and joint space width decrease was reported in men.

"Our findings indicate that women who frequently drink milk may reduce the progression of OA," concludes Dr. Lu. "Further study of milk intake and delay in OA progression are needed."

In a related editorial also published in Arthritis Care & Research, Shivani Sahni, Ph.D., and Robert McLean, D.Sc., M.P.H., from Harvard-affiliated Hebrew SeniorLife Institute for Aging Research agree, "With the aging population and increase in life expectancy, there is an urgent need for effective methods to manage OA. The study by Lu et al. provides the first evidence that increasing fat-free or low-fat milk consumption may slow the progression of OA among women who are particularly burdened by OA of the knee, which can lead to functional disability."

Drink Milk For Longer Life 

Drinking milk can lessen the chances of dying from illnesses such as coronary heart disease (CHD) and stroke by up to 15-20%, according to research undertaken by the Universities of Reading, Cardiff and Bristol.

In recent times milk has often been portrayed by the media as an unhealthy food. The study, led by Professor Peter Elwood (Cardiff University) together with Professor Ian Givens from the University of Reading’s Food Chain and Health Research Theme, aimed to establish whether the health benefits of drinking milk outweigh any dangers that lie in its consumption.

Importantly, this is the first time that disease risk associated with drinking milk has been looked at in relation to the number of deaths which the diseases are responsible for.

The review brought together published evidence from 324 studies of milk consumption as predictors of coronary heart disease (CHD), stroke and, diabetes. Data on milk consumption and cancer were based on the recent World Cancer Research Fund report. The outcomes were then compared with current death rates from these diseases.

Professor Givens explained: “While growth and bone health are of great importance to health and function, it is the effects of milk and dairy consumption on chronic disease that are of the greatest relevance to reduced morbidity and survival. Our review made it possible to assess overall whether increased milk consumption provides a survival advantage or not. We believe it does.

“Our findings clearly show that when the numbers of deaths from CHD, stroke and colo-rectal cancer were taken into account, there is strong evidence of an overall reduction in the risk of dying from these chronic diseases due to milk consumption. We certainly found no evidence that drinking milk might increase the risk of developing any condition, with the exception of prostate cancer. Put together, there is convincing overall evidence that milk consumption is associated with an increase in survival in Western communities.”

The reviewers also believe that increased milk consumption is likely to reduce health care costs substantially due to reduced chronic disease and associated morbidity.

Study suggests a little milk could go a long way for good kidney function

Grabbing as little as one glass of lowfat or fat free milk could help protect your heart, according to a new study published in the American Journal of Clinical Nutrition. Researchers found that adults who had at least one serving of lowfat milk or milk products each day had 37 percent lower odds of poor kidney function linked to heart disease compared to those who drank little or no lowfat milk.

To determine heart disease risk, researchers from several universities in the United States and Norway measured the kidney function of more than 5,000 older adults ages 45 to 84. They tracked eating patterns and tested albumin-to-creatinine ratio (ACR) – a measure that when too low, can indicate poor kidney function and an extremely high risk for cardiovascular disease, according to the American Heart Association.

Researchers found that people who reported consuming more lowfat milk and milk products had lower ACR, or healthier kidney function. In fact, lowfat milk and milk products was the only food group evaluated that on its own, was significantly linked to a reduced risk for kidney dysfunction. The study authors cited other research suggesting milk protein, vitamin D, magnesium and calcium may contribute to milk's potential heart health benefits.

Dairy Foods Research - 2011 

In 2011 alone, there has been an abundance of published research from world renowned nutritional scientists and universities, revealing the health benefits of dairy. To name a few:

• According to a U.S. study published in Current Nutrition and Food Science, milk provides necessary nutrients without adversely impacting body weight in children and adolescents.

• In Australia, researchers found that consumption of low-fat dairy may help decrease the risk for elevated blood pressure and, regardless of fat content, fluid dairy foods are associated with a reduced risk of elevated blood pressure.

• A French study found a lower incidence of metabolic syndrome, type 2 diabetes and abnormal levels of fasting blood glucose was associated with higher consumption of dairy products and calcium.

• Researchers in Sweden studied more than 15,000 women and found that high-fat diets (including yogurt and regular milk), are associated with a reduced risk of invasive breast cancer.

• Researchers in Australia found that dairy food consumption are not associated with weight gain in children and adults. The review was published in the July Obesity Reviews.

• In Canada, researchers found that women who consumed at least two servings of dairy per day had smaller visceral fat cells compared with women consuming less than two daily servings.

• A May study revealed that dairy intake was not associated with increased heart attack risk in more than 3,000 Costa Rican adults.

• A study of premenopausal African-American women revealed that consuming low-fat and fat-free dairy products may be associated with a lower percent of body fat.

• A Swedish study found that a higher intake of dairy products is associated with a lower risk of cardiovascular disease.

• In Japan, a breakfast that included milk protein was shown to reduce visceral fat by approximately 15%, versus a breakfast that included soy protein that showed no change in fat.

• In October, a Danish study published in the American Journal of Clinical Nutrition showed that cheese does not seem to increase plasma total and LDL-cholesterol concentrations.

Dairy Foods Research - 2010

If you're unsure about what foods to eat to maintain a healthy diet, you're not alone. Increasing evidence continues to point people back to basics – and reach for the milk. A study to be published in the American Journal of Clinical Nutrition reveals that drinking three glasses of milk per day may lead to an 18% decreased risk of cardiovascular disease.

The research conducted at Wageningen and Harvard Universities, examined 17 studies from Europe, USA and Japan, also found no link between the consumption of regular or low-fat dairy and any increased risk of heart disease, stroke or total mortality.

"Milk and dairy are the most nutritious and healthy foods available and loaded with naturally occurring nutrients, such as calcium, potassium and protein, to name a few," said Dr. Cindy Schweitzer, Technical Director, Global Dairy Platform. "It's about going back to the basics; maintaining a healthy lifestyle doesn't have to be a scientific equation."

According to Dr. Schweitzer, during the past three decades as research sought to understand influencers of cardiovascular disease, simplified dietary advice including consuming only low fat dairy products emerged. However, in 2010 alone, a significant amount of new research was published from all over the world, supporting the health benefits of dairy.

From dispelling the myth that dairy causes heart disease, to revealing dairy's weight loss benefits, below is a 2010 roundup of select dairy research:

• US researchers examined 21 studies that included data from nearly 350,000 and concluded that dietary intakes of saturated fats are not associated with increases in the risk of either coronary heart disease or cardiovascular disease. The study was published in the January edition of the American Journal of Clinical Nutrition.

• A study published in the February American Journal of Epidemiology examined 23,366 Swedish men and revealed that intakes of calcium above the recommended daily levels may reduce the risk of mortality from heart disease and cancer by 25%.

• An Australian study published in the April European Journal of Clinical Nutrition concluded that overall intake of dairy products was not associated with mortality. The 16-year prospective study of 1,529 Australian adults found that people who ate the most full-fat dairy had a 69% lower risk of cardiovascular death than those who ate the least.

• A Danish study published in the April edition of Physiology & Behavior concluded that an inadequate calcium intake during an energy restricted weight loss program may trigger hunger and impair compliance to the diet.

• In September, an Israeli study published in the American Journal of Clinical Nutrition showed that a higher dairy calcium intake is related to greater diet-induced weight loss. The study, which sampled more than 300 overweight men and women during two years, revealed that those with the highest dairy calcium intake lost 38% more weight than those with the lowest dairy calcium intake.

The amount of dairy recommended per day varies by country and is generally based on nutrition needs and food availability. "In the US and some European countries, three servings of dairy foods are recommended daily, said Dr. Schweitzer."

Dairy foods protect against many ills

Dairy foods protect against the clustering of abnormal body chemistry known as the metabolic syndrome, suggests a study in the Journal of Epidemiology and Community Health .

 
The syndrome has been linked to an increased risk of diabetes, coronary artery disease, and premature death.

Two or more out of high blood glucose, insulin, blood fats, body fat, and blood pressure defined the presence of the metabolic syndrome in the men studied.

These men had almost double the risk of coronary artery heart disease and four times the risk of diabetes of those without the syndrome. They were also almost 50% more likely to die early.

But those who regularly drank milk and ate dairy products, such as yogurt and cheese, were significantly less likely to have the syndrome.

They were 62% less likely to have it if they drank a pint or more of milk every day, and 56% less likely to have it if they regularly ate other dairy produce.

And the more dairy produce the men consumed, the less likely were they to have the syndrome.

Health Benefits of Dairy Foods: Cognitive Impairment

Milk could be good for your brain

New research conducted at the University of Kansas Medical Center has found a correlation between milk consumption and the levels of a naturally-occurring antioxidant called glutathione in the brain in older, healthy adults.

In-Young Choi, Ph.D., an associate professor of neurology at KU Medical Center, and Debra Sullivan, Ph.D., professor and chair of dietetics and nutrition at KU Medical Center, worked together on the project. Their research, which was published in the Feb. 3, 2015 edition of The American Journal of Clinical Nutrition, suggests a new way that drinking milk could benefit the body.

"We have long thought of milk as being very important for your bones and very important for your muscles," Sullivan said. "This study suggests that it could be important for your brain as well."

Choi's team asked the 60 participants in the study about their diets in the days leading up to brain scans, which they used to monitor levels of glutathione - a powerful antioxidant - in the brain.

The researchers found that participants who had indicated they had drunk milk recently had higher levels of glutathione in their brains. This is important, the researchers said, because glutathione could help stave off oxidative stress and the resulting damage caused by reactive chemical compounds produced during the normal metabolic process in the brain. Oxidative stress is known to be associated with a number of different diseases and conditions, including Alzheimer's disease, Parkinson's disease and many other conditions, said Dr. Choi.

"You can basically think of this damage like the buildup of rust on your car," Sullivan said. "If left alone for a long time, the buildup increases and it can cause damaging effects.

Few Americans reach the recommended daily intake of three dairy servings per day, Sullivan said. The new study showed that the closer older adults came to those servings, the higher their levels of glutathione were.

"If we can find a way to fight this by instituting lifestyle changes including diet and exercise, it could have major implications for brain health," Choi said.

An editorial in the same edition of The American Journal of Clinical Nutrition said the study presented "a provocative new benefit of the consumption of milk in older individuals," and served as a starting point for further study of the issue.

"Antioxidants are a built-in defense system for our body to fight against this damage, and the levels of antioxidants in our brain can be regulated by various factors such as diseases and lifestyle choices," Choi said.

For the study, researchers used high-tech brain scanning equipment housed at KU Medical Center's Hoglund Brain Imaging Center. "Our equipment enables us to understand complex processes occurring that are related to health and disease," Choi said. "The advanced magnetic resonance technology allowed us to be in a unique position to get the best pictures of what was going on in the brain."

A randomized, controlled trial that seeks to determine the precise effect of milk consumption on the brain is still needed and is a logical next step to this study, the researchers said.

A glass of milk a day could benefit your brain

New research finds milk drinkers scored better on memory and brain function tests

Pouring at least one glass of milk each day could not only boost your intake of much-needed key nutrients, but it could also positively impact your brain and mental performance, according to a recent study in the International Dairy Journal.1 Researchers found that adults with higher intakes of milk and milk products scored significantly higher on memory and other brain function tests than those who drank little to no milk. Milk drinkers were five times less likely to "fail" the test, compared to non milk drinkers.

Researchers at the University of Maine put more than 900 men and women ages 23 to 98 through a series of brain tests – including visual-spatial, verbal and working memory tests – and tracked the milk consumption habits of the participants. In the series of eight different measures of mental performance, regardless of age and through all tests, those who drank at least one glass of milk each day had an advantage. The highest scores for all eight outcomes were observed for those with the highest intakes of milk and milk products compared to those with low and infrequent milk intakes. The benefits persisted even after controlling for other factors that can affect brain health, including cardiovascular health and other lifestyle and diet factors. In fact, milk drinkers tended to have healthier diets overall, but there was something about milk intake specifically that offered the brain health advantage, according to the researchers.

In addition to the many established health benefits of milk from bone health to cardiovascular health, the potential to stave off mental decline may represent a novel benefit with great potential to impact the aging population. While more research is needed, the scientists suggest some of milk's nutrients may have a direct effect on brain function and that "easily implemented lifestyle changes that individuals can make present an opportunity to slow or prevent neuropsychological dysfunction."

New and emerging brain health benefits are just one more reason to start each day with lowfat or fat free milk. Whether in a latte, in a smoothie, on your favorite cereal, or straight from the glass, milk at breakfast can be a key part of a healthy breakfast that help sets you up for a successful day. The 2010 Dietary Guidelines for Americans recommend three glasses of lowfat or fat free milk daily for adults and each 8-ounce glass contains nine essential nutrients Americans need, including calcium and vitamin D.

Health Benefits of Dairy Foods: Cancer

Is it the milk? Lactose intolerants at lower risk of certain cancers

People with lactose intolerance are at lower risk of suffering from lung, breast and ovarian cancers, according to a new study by researchers at Lund University and Region Skåne in Sweden.

"We found that people with lactose intolerance, who typically consume low amounts of milk and other dairy products, have a reduced risk of lung, breast and ovarian cancers", says Jianguang Ji, Associate Professor at Lund University and researcher at the Center for Primary Care Research in Malmö.

"The risk of cancer was not reduced in relatives of people with lactose intolerance, which indicates that protection against these cancers is related to diet. However, it would be wrong to conclude that milk is a risk factor for these cancers", emphasises Jianguang Ji.

There are large differences in the incidence of breast and ovarian cancers between different countries. Their incidence is highest in North America, Western Europe and the Nordic countries, and lowest in East Asia and Central African countries. Studies of immigrants and twins suggest this worldwide variation is more down to environmental factors than to genetic or ethnic factors.

Lifestyle factors such as high consumption of milk and other dairy products have been suspected to contribute to the high incidence of breast and ovarian cancers in North America and Western Europe. However, previous studies are inconclusive. One recent review by the World Cancer Research Fund and the American Institute of Cancer Research found a lack of evidence linking consumption of dairy products to breast cancer risk.

"In order to investigate this unanswered question we adopted a novel approach", says Jianguang Ji. "We investigated whether low consumption of milk and other dairy products protects lactose-intolerant people against breast and ovarian cancers. Since epidemiological and animal studies show that milk consumption and lung cancer risk are both associated with the protein IGF-1 (insulin like growth factor 1), we also investigated lung cancer."

"Using nationwide data from two Swedish registers (the Inpatient Register and the Outpatient Register) we identified 22,788 individuals with lactose intolerance and examined their risk of suffering from lung, breast and ovarian cancers. The risks of lung cancer (standardised incidence ratio [SIR] = 0.55), breast cancer (SIR = 0.79) and ovarian cancer (SIR = 0.55) were significantly lower in people with lactose intolerance compared to people without lactose intolerance, irrespective of country of birth and gender", explains Jianguang Ji. "By contrast, the risks in their siblings and parents were the same as in the general population. This suggests that the lower cancer risk in people with lactose intolerance may be due to their diet."

Factors such as lower calorie intake of because of low milk consumption and protective factors in plant-based milk drinks may contribute to the observed negative association between lactose intolerance and the studied cancers.

"We must interpret these results with caution because the association we found is insufficient to conclude a causative effect", emphasises Jianguang Ji. "Further studies are needed to identify factors that explain the study's results."

Cancer-protective properties of milk

Milk consumption has been linked to improved health, with decreased risks of diabetes, metabolic syndrome, and colon cancer. A group of scientists in Sweden found that lactoferricin4-14 (Lfcin4-14), a milk protein with known health effects, significantly reduces the growth rate of colon cancer cells over time by prolonging the period of the cell cycle before chromosomes are replicated. In a new study, investigators report that treatment with Lfcin4-14 reduced DNA damage in colon cancer cells exposed to ultraviolet (UV) light. Their results are published in the October issue of the Journal of Dairy Science®.

"We previously hypothesized that the prolongation of the cell cycle in colon cancer cells as a result of Lfcin4-14 treatment may give the cells extra time for DNA repair," says one of the lead investigators, Professor Stina Oredsson, of the Department of Biology at the University of Lund, Sweden. "Indeed, UV light-induced damage was decreased in colon cancer cells treated with Lfcin4-14 compared with controls. The differences were small but significant."

Investigators exposed colon cancer cells to UV light that caused DNA damage and then grew the cells in the absence or presence of Lfcin4-14. They evaluated DNA damage using a sensitive technique known as comet assay. After the cells are processed, the cells with DNA damage resemble a comet with a tail, and the intensity of the tail compared to the comet head indicates the number of DNA breaks. UV light exposure resulted in an increase in the number of comets while treatment with Lfcin4-14 reduced the number of comets in UV light-exposed cells.

To understand the mechanism by which Lfcin4-14 reduced DNA damage, investigators evaluated the levels of several proteins involved in cell cycle progression, DNA repair, and cell death. They found an increase in flap endonuclease-1, a protein associated with DNA synthesis; a decrease in b-cell lymphoma 2-associated X protein, which is involved with cell death; and a decrease in the level of g-H2AX, indicating more efficient DNA repair. "These changes in expression support our hypothesis that Lfcin4-14 treatment resulted in increased DNA repair," says Dr. Oredsson.

Dr. Oredsson notes that cancer cells, in general, have defects in the DNA repair mechanisms. Thus, Lfcin4-14 may have a greater effect on normal cells than on cancer cells. "Our data suggest that the effects of Lfcin4-14 in prolonging the cell cycle may contribute to the cancer preventive effect of milk. This must be further investigated in different systems," she concludes.

Milk nutrients may protect against cancer 

New study suggests calcium and vitamin D may reduce cancer risk in women by at least 60 percent

Key milk nutrients, calcium and vitamin D, may do more than just help keep your bones strong. Increasing intake of calcium and vitamin D could reduce the risk for cancer in women by at least 60 percent, according to a new study published in the American Journal of Clinical Nutrition. (1)

The four-year clinical trial included more than one thousand women over the age of 55 in one of three supplement groups: 1) calcium (1400-1500mg) plus vitamin D (1100 IU vitamin D) 2) calcium only (1400-1500 mg) or 3) a placebo. The researchers found that the risk of developing cancer was 60 percent lower for those who took calcium and vitamin D and 47 percent lower for those taking calcium alone, compared to the placebo.

Fifty women developed nonskin cancer through the course of the four-year study, including breast, colon, lung and other cancers. When researchers excluded the 13 cancers diagnosed during first year of the study, determining these cancers were likely present at the study onset, the protective effect of calcium and vitamin D was even greater, with a 77 percent lower risk for cancer for those taking calcium plus vitamin D compared to the placebo.

With an estimated 10.5 million Americans living with cancer, researchers on a quest for new means to prevent or delay the occurrence of this deadly disease are encouraged by these findings.

“This is the first clinical trial to show that boosting vitamin D status can affect the overall risk for cancer – a proposition that has tremendous public health potential,” said lead author Dr Joan Lappe, a nutrition researcher from Creighton University in Omaha. “By choosing vitamin-D rich foods like milk and taking a supplement Americans can help improve their vitamin D levels and potentially impact their cancer risk.”

Milk is the primary source of calcium and an excellent source of vitamin D in the American diet. In fact, government reports indicate that more than 70 percent of the calcium in our nation’s food supply comes from milk and milk products. (2), (3), (4), (5) Additionally, milk is one of the few food sources of vitamin D, which is fast emerging as a “super nutrient.”

Several recent studies have reported similar conclusions, suggesting that calcium and vitamin D may reduce the risk for breast cancer in premenopausal women and colon cancer in older women. (6), (7)Together, these findings give Americans even more reason to meet the recommended three servings of lowfat or fat-free milk each day, providing 900 mg of calcium and 300 IU of vitamin D daily.

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1) Lappe JM, Travers-Gustafson D, Davies KM, Recker RR, Heaney RP. Vitamin D and calcium supplementation reduces cancer risk: results of a randomized trial. American Journal of Clinical Nutrition. 2007;85:1586-1591.

2) Gerrior S, Bente L, Hiza, H. (2004). Nutrient Content of the U.S. Food Supply, 1909-2000. (Home Economics Research Report No. 56). U.S. Department of Agriculture, Center for Nutrition Policy and Promotion.

3) Dietary Guidelines for Americans 2005, U.S. Department of Agriculture, www.healtheirus.gov/dietaryguidelines.

4) Cotton PA, Subar AF, Friday JE, Cook A. Dietary sources of nutrients among US adults, 1994 to 1996. Journal of the American Dietetic Association. 2004; 104:921-930.

5) Weinberg L, Berner LA, Groves JE. Nutrient contributions of dairy foods in the United States, Continuing Survey of Food Intakes by Individuals, 1994-1996, 1998. Journal of the American Dietetic Association. 2004; 104:895-902.

6) Lin J, Manson JE, Lee I, Cook NR, Buring JE, Zhang SM. Intakes of Calcium and Vitamin D and Breast Cancer Risk in Women. Archives of Internal Medicine. 2007;167:1050-1059.

7) Feskanich D, Ma J, Fuchs CS, Kirkner GJ, Hankinson SE, Hollis BW, Giovannucci EL. Plasma vitamin D metabolites and risk of colorectal cancer in women. Cancer Epidemiology Biomarkers and Prevention. 2004;13:1502-1508.

Health Benefits of Dairy Foods: Heart Disease and Stroke

Dairy consumption does not elevate heart attack risk

Dairy products can be high in harmful saturated fat but not necessarily in risk to the heart. A newly published analysis of thousands of adults in Costa Rica found that their levels of dairy consumption had nothing to do statistically with their risk of a heart attack.

“Things like milk and cheese are very complex substances,” said Stella Aslibekyan, a community health graduate student at Brown University and the lead author of the study, published in the journal Nutrition, Metabolism and Cardiovascular Diseases. “We looked at [heart attack risk and] dairy products in their entirety and then looked at separate components of those dairy products, including fats, and it turns out that the results are null. Perhaps the evidence is not there.”

Rather than suggesting that the saturated fats in dairy products are harmless, Aslibekyan and co-author Ana Baylin, an adjunct assistant professor of community health at Brown, hypothesize that other nutrients in dairy products are protective against heart disease, for all but perhaps the highest dairy consumption quintile in their study. The potentially beneficial nutrients include calcium, vitamin D, potassium, magnesium and conjugated linoleic acid (CLA).

To conduct the study, Aslibekyan and Baylin analyzed data on 3,630 middle-aged Costa Rican men and women who participated in an epidemiological study between 1994 and 2004 by co-author Hannia Campos of the Harvard School of Public Health.

They split the study population between two equal groups: 1,815 “cases” who had non-fatal heart attacks and 1,815 comparable “controls” who did not. The researchers looked not only at the subjects’ self-reported dairy intake, but also at measurements of dairy fat biomarkers, namely 15:0 and 17:0, in their bodies.

What they found is that the dairy intake of people who had heart attacks was not statistically different than the intake of people who did not. After breaking people into quintiles, based on their dairy consumption amount, there was no significant linear relationship between consumption and heart risk, even among the most voracious consumers. The highest consumption quintile consumed an average of 593 grams of dairy foods a day.

When the researchers controlled for such risk factors as smoking, waist-to-hip ratio, alcohol intake, and physical activity, the lack of a statistically significant association between dairy intake and heart attack risk remained. They also tracked and adjusted the data for levels of CLA and calcium and found they may have a protective effect. Protective effects lessened in the highest quintile, however.

Baylin likened the nutritional complexity of dairy products to that of eggs, which were once a source of intense consumer concern because of their cholesterol content, but are now viewed in a more complex way because they, too, have seemingly protective nutrients.

“The message is that it is important to look at the net effect of whole foods and dietary patterns and not only isolated nutrients” Baylin said.

Dairy consumption linked to lower blood pressure and cardiovascular disease risk

Globally, cardiovascular disease (CVD) claims 17 million lives each year, while complications from high blood pressure take an additional 9.4 million.¹ New research presented by international scientists at the 12th Euro Fed Lipid Congress in Montpellier, France on September 15, 2014, suggests that milk consumption and dairy may play a beneficial role.

At the Milk and Dairy Products in Human Health session, the association between milk and risk for hypertension and CVD was examined by Dr. Sabita S. Soedamah-Muthu from Wageningen University in the Netherlands. Dr. Soedamah-Muthu explained that, based on nine studies with 57,256 individuals and 15,367 cases of hypertension, the analysis revealed that as total dairy, low-fat dairy and milk (just over two cups a day) consumption increased, the risk for high blood pressure decreased. Milk intake was not statistically significantly associated with risk of coronary heart disease, stroke and total mortality.

"These meta-analyses indicate that there is a link between increasing the number of glasses of milk a day and a lower incidence of hypertension," explained Dr. Soedamah-Muthu. These findings are further supported by a clinical trial by Daniel R. Machin, et. al. published in the American Journal of Clinical Nutrition in May 2014 that showed the addition of four servings of nonfat dairy per day to a routine diet lowered blood pressure in middle-aged and older adults.

In addition to reviewing the role of dairy and heart health, international experts presented data evaluating the effects of dairy products and dairy fat on chronic disease risk factors, such as cholesterol biomarkers, body fat accumulation and weight gain. New research about milk fat and associated fat-soluble nutrients in infant formula to benefit brain development and to enhance elderly nutrition suggest an untapped nutritional value of dairy food components.

"The results of this diverse session lay the groundwork for future investigations into the overall impact dairy may have on public health," notes Dr. Cindy Schweitzer, PhD, CFS, Technical Director, Global Dairy Platform. "It appears that dairy's nutrient-rich package may have a positive impact on health, development and performance in more ways than previously expected."

Cheese May be Good For You

A new piece in the 'French paradox' puzzle -- cheese metabolism

Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." Most explanations focus on wine and lifestyle, but a key role could belong to another French staple: cheese. The evidence, say scientists in ACS' Journal of Agricultural and Food Chemistry, is in cheese metabolism.

Hanne Bertram and colleagues note that recent research on some dairy products' positive effects on health has cast doubt on the once-firm rule that saturated fats are bad for our hearts. For example, one study found that cheese reduced "bad" cholesterol when compared to butter with the same fat content, suggesting that high cheese consumption could help explain the French paradox. To further investigate this possible explanation, Bertram's team looked into how cheese gets digested.

The researchers compared urine and fecal samples from 15 healthy men whose diets either contained cheese or milk, or who ate a control diet with butter but no other dairy products. They found that those who consumed cheese had higher fecal levels of butyrate, a compound produced by gut bacteria. Elevated butyrate levels were linked to a reduction in cholesterol. Their results, they say, suggest a role for gut microbes and further shore up the connection between cheese and the French paradox.

Consuming Low-Fat Dairy Food May Reduce Your Risk Of Stroke

If you eat low-fat dairy foods, you may be reducing your risk of stroke.

In a Swedish study published in the American Heart Association's journal Stroke, people who drank low-fat milk and ate low-fat yogurt and cheese had a lower risk of stroke compared to those who consumed full-fat dairy foods.

Among 74,961 adults 45 to 83 years old, those who ate low-fat dairy foods had a 12 percent lower risk of stroke and a 13 percent lower risk of ischemic stroke than those who ate high-fat dairy foods.

Participants were free of heart disease, stroke and cancer at the start of the study. All completed a 96-item food and beverage questionnaire to determine dietary habits. Food and drink consumption frequency was divided into eight categories, ranging from never to four servings per day.

During the 10-year follow-up, 4,089 strokes occurred (1,680 in women and 2,409 in men): 3,159 ischemic, 583 hemorrhagic and 347 unspecified strokes.

"This is the largest study to date to examine the association between consumption of total, low-fat, full-fat and specific dairy foods and the risk of stroke in adult men and women," said Susanna Larsson, Ph.D., the study's first author and associate professor of epidemiology in the Division of Nutritional Epidemiology, National Institute of Environmental Medicine, at the Karolinska Institute in Stockholm, Sweden.

"From a public health perspective, if people consume more low-fat dairy foods rather than high-fat dairy foods, they will benefit from a reduced risk of stroke and other positive health outcomes."

The benefits of low-fat dairy foods are likely due to the vitamins and minerals they contain: calcium, potassium, magnesium and vitamin D.

"It is possible that vitamin D in low-fat dairy foods may explain, in part, the observed lowered risk of stroke in this study because of its potential effect on blood pressure," Larsson said.

Low-fat dairy food is one part of the Dietary Approaches to Stop Hypertension (DASH) Diet, which reduces blood pressure. High blood pressure is a major risk factor for stroke.

Northern Europeans and North Americans traditionally consume much more dairy foods than other global populations. So switching to low-fat dairy products could impact stroke risk for millions of people, Larsson said. More research on the link between low-fat dairy consumption and risk of stroke is needed, Larsson said.

New study suggests fat-free milk may offer protection against hypertension -- a rising risk for women in this country

Women who drank more fat free milk and had higher intakes of calcium and vitamin D from foods, and not supplements, tended to have a lower risk for developing hypertension or high blood pressure, according to a new study published in the American Heart Association journal, Hypertension.

After examining the diets of nearly 30,000 middle-aged and older women, Harvard researchers found that women who consumed more low-fat milk and milk products and had diets higher in calcium and vitamin D from foods were better protected against high blood pressure. When the researchers investigated the benefits of milk specifically, they found women who drank two or more servings of fat free milk each day reduced their risk for high blood pressure by up to10 percent compared to those who drank fat free milk less than once a month. The same was not found for higher fat milk and milk products or calcium and vitamin D supplement users.

One in three American adults has high blood pressure, and an increasing number of women are living with undiagnosed hypertension, according to a second study published in the journal Circulation. The last decade has seen significant increases in uncontrolled high blood pressure for women across the nation, a condition that puts them at serious risk for cardiovascular disease, stroke and even kidney failure.

Yet despite a vast body of research linking diet changes to blood pressure control, most Americans are still missing the mark on their diets. According to new research published in the Archives of Internal Medicine, Americans are ignoring the DASH (Dietary Approaches to Stop Hypertension) Diet, the therapeutic eating plan recommended by the National Heart Lung and Blood Institute that emphasizes low-fat dairy, fruits and vegetables to help reduce blood pressure levels.