The effects of beverage intake patterns on body composition from early childhood into adolescence were assessed in 103 children in the Framingham Children’s Study.

The observation began in 1987 and lasted 12 years. BMI, waist circumference, and skinfolds were measured annually; body fat percentage was measured once at the end of the observation period. Children with the lowest milk intakes in early childhood had 7.4% more body fat in later adolescence than those with higher intakes (30.0% body fat in tertile 1 vs. 22.6% in tertile 3).

Fruit and vegetable juice was similarly protective. Those in the highest tertile of fruit and vegetable juice intake during childhood had an 8.0cm smaller waist circumference at 15-17 years of age, compared with those in the lowest tertile.

These results suggest that adequate intakes of both milk and fruit and vegetable juice may reduce the risk of excess body fat in later childhood and adolescence.

Source: Hasnain SR et al. Child Obes 2014; 10(1) : 42-9.

564 elderly women aged 80-92 (mean 84.7) years were observed over a 10 years period. The results show that consumption of more than 2.2 portions of dairy produce per day is accompanied by a larger bone mass around the tibia (+5.7%) and a larger total bone mass volume (+6.2%), by comparison with less than 1.5 portions daily.

Major consumers of dairy products also have a larger appendicular bone mass (+7.1%) and a larger skeletal muscular mass (+3.3%). These associations would probably rely upon the supply of protein and calcium from the dairy produce. However, the results of the study do not show any distinction between the dairy products.

 Source: Radavelli-Bagatini S| Zhu K| Lewis JR| Prince RL. J Bone Miner Res 2014; in press

This review investigated recent meta-analyses and clinical studies on the association between the consumption of dairy products and Metabolic Syndrome risk factors.

Findings demonstrate that weight loss related to dairy product intake is mainly due to the combination of an energy-restricted diet and the consumption of dairy products. A limited number of studies have shown a beneficial effect on plasma insulin levels without modifying plasma glucose levels.

The consumption of dairy products has little effect on plasma lipid profile in patients with MetS. Some authors showed a positive effect on the inflammatory and oxidative stress profiles. Overall, this review article suggests the recommended consumption of dairy products should be at least 2-3 servings of per day within a well-balanced diet and a healthy lifestyle.

Source: Da Silva MS| Rudkowska I. Maturitas 2014; 77(3) : 221-228.

IUNS International Congress 2013 – Follow the interview of Adam Drewnowski about diet, nutrient-density of foods and obesity.

Eighteen separate results from fifteen prospective cohort studies, with 28,138 stroke events among 764,635 participants, were included in the review. Total dairy (RR: 0.88), low-fat dairy (0.91), fermented milk (0.80) and cheese (0.94) were significantly associated with a reduced risk of stroke.

On the contrary, whole/high-fat dairy, non-fermented milk, butter and cream were not significantly associated with a risk of stroke. The association is also stronger for deaths by stroke than for incidence, and for studies conducted in Asia. Gender has no influence on the results.

Source: Hu D| Huang J| Wang Y| Zhang D| Qu Y. Nutr Metab Cardiovasc Dis 2014; pending publication.

AMD was assessed from retinal photographs. Over the 15-year follow-up, there were 352, 268 and 84 incident cases of any, early and late AMD, respectively. After making adjustments for various different confounding factors, a significant linear trend was observed with the decreasing consumption of total dairy foods and the 15-year incidence of late AMD, comparing the lowest vs. highest quintile of intake (OR 2,80).

Over the 15 years, decreased consumption of reduced-fat dairy foods was associated with an increased risk of incident late AMD, comparing the lowest to highest quintile of intake (OR 3,10). Decreasing total dietary intake over the 15 years was also associated with an increased risk of developing incident late AMD. Additional cohort studies are needed to confirm these findings.

Source: Bamini Gopinath et al. British Journal of Nutrition, available on CJO2014. doi:10.1017/S000711451300408X.

Sixty-seven individuals aged from 18 to 63 suffering from severe anxiety were enrolled in this randomised, double-blind study. To detect changes in psychological and physiological stress, State-Trait Anxiety Inventory, Profile of Mood States, salivary cortisol, inflammatory markers, blood pressure, heart rate variability (HRV) and actigraphy were monitored.

Results showed higher ratings of vigor and reduced feeling of inefficiency in the active group. HRV (baseline adjusted mean 49.1 ± 2.3 ms) and recovery index (106.6 ± 33.4) were significantly higher in the active group than in controls (42.5 ± 2.2 ms and 80.0 ± 29.3). Even if these results still need confirmation, they once again put the anti-stress effects of certain peptides in milk proteins into the spotlight.

 Source: Jaatinen N et al. Int J Food Sci Nutr. 2014 Feb 4

Researchers from Imperial College London and the Norwegian University of Science and Technology conducted an updated systematic review and dose response meta-analysis of dairy product intake and the risk of type 2 diabetes.

Seventeen cohort studies were included in the meta-analysis. In the dose-response analysis, the relative risks were 0.93 per 400 g total dairy products/d, 0.98 per 200 g high-fat dairy-products/d, 0.91 per 200 g low-fat dairy products/d, 0.87 per 200 g milk/d, 0.92 per 50 g cheese/d, and 0.78 per 200 g yogurt/d. Nonlinear inverse associations were observed for total dairy products, low-fat dairy products, cheese, and yogurt and there was a flattening of the curve at higher intakes.

Source: Dagfinn Aune et al. Am J Clin Nutr 2013;98:1066–83.