The nutritional significance of cheese in the UK diet

Cheese currently suffers from an adverse nutritional image largely due to a perceived association between saturated fatty acid, cholesterol and the salt content of cheese with cardiovascular disease. However, cheese is also a rich source of essential nutrients such as, proteins, lipids, vitamins and minerals that play an integral part of a healthy diet. This review outlines the composition, structure and physiological characteristics of the nutritionally significant components of cheese, whilst presenting some of the controversies that surround the role of cheese in dietary guidelines and the potential cheese has to improve health in the UK population

Comparative effects of whey and casein proteins on satiety in overweight and obese individuals: A randomized controlled trial

Background/Objective: Dairy protein seems to reduce appetite by increasing satiety and delaying the return of hunger and subsequently lowering energy intake compared with fat or carbohydrate. The aim of this study was to compare the effect of whey with that of casein proteins on satiety in overweight/obese individuals. Methods/Subjects: This was a randomized, parallel-design 12-week-long study. Seventy subjects with a body mass index between 25 and 40 kg/m2 and aged 18–65 years were randomized into one of three supplement groups: glucose control (n=25), casein (n=20) or whey (n=25) protein. Before commencing the study, at weeks 6 and 12 of the treatment, a Visual Analogue Scale (VAS) was used to measure subjective sensations of appetite before lunch and before dinner. Results: Rating for VAS (mm) at 6 and 12 weeks showed significantly higher satiety in the whey group compared with the casein (P=0.017 and P=0.025, respectively) or control (P=0.024 and P=0.032, respectively) groups when measured before lunch. Similarly, at 6 and 12 weeks, the score for fullness was also significantly higher in the whey group compared with both casein (P=0.038 and P=0.022, respectively) and control (P=0.020 and P=0.030, respectively) groups. However, these short-term effects on satiety from dairy whey proteins did not have any long-term effects on energy intake or body weight over 12 weeks compared with casein. Conclusions: Collectively, whey protein supplementation appears to have a positive and acute postprandial effect on satiety and fullness compared with casein and carbohydrate supplementation in overweight and obese individuals

Effects of Biomate® inoculant and dextrose on the fermentation of alfalfa silages

This study documented once again that ensiling alfalfa is difficult and unpredictable. Adding 2% dextrose or Biomate® inoculant alone or in combination had little influence on the ensiling process but did improve fermentation efficiency somewhat. The pre-ensiling characteristics (i.e., dry matter (DM) and water soluble carbohydrate (WSC) values, buffering capacity, and epiphytic microflora) at the different cuttings and stages of maturity undoubtedly influenced the effectiveness of the two additives. Apparently, alfalfa often has too little WSC and too much buffering capacity to produce adequately preserved silage, especially when ensiled at a low DM content (less than 30 to 34%)

Characteristics of the indigenous microflora from five silage crops in 1987

Indigenous lactic acid bacteria (LAB) were isolated from five silage crops in the 1987 growing season: wheat, alfalfa, com, interseeded grain sorghum and soybeans, and forage sorghum. All crops had post-harvest LAB counts that exceeded 5 x 105 colony-forming units/g. There were no significant correlations between rate of fermentation during the first 7 d post-ensiling and the indigenous LAB counts. However, corn and sorghum, which fermented rapidly, had higher populations of homofermentative LAB, and the isolates showed higher rod to cocci ratios compared to the other three crops. Most of the homofermentative rods isolated were Lactobacillus plantarum, and most of those isolates had slow growth rates and narrow growth temperature ranges. A variety of heterofermentative lactobacilli were isolated from all five crops. Two unidentifiable Streptococcus species were isolated from wheat and alfalfa

Knowledge of Flemish paediatricians about children's oral health – results of a survey

AbstractObjective: To examine the knowledge paediatricians have about oral health in children.Methods: A questionnaire on oral health knowledge was mailed to all members of the Flemish Paediatric Association representing 350 out of 676 Flemish paediatricians. Questions concerned timing of the first dental visit, effects of thumb sucking, fluoride supplements, trauma, fluorosis, mutans streptococci and caries, prevention of dental caries, nursing bottle caries and use of sealants.Results: Two hundred seventy-six questionnaires (79%) were returned. Of the respondents, 71% said they have had some training on dental topics, and most rely on information brochures to be informed on dental subjects. Parents frequently questioned paediatricians about dental eruption. Paediatricians stated that the first dental visit should be scheduled at the age of 3. Eighty-three percent of the paediatricians stated that thumb sucking was harmful to dentition; 7% regularly prescribed fluoride supplements. Knowledge about fluorosis was moderate. Paediatricians judged community water fluoridation and tooth brushing after consuming erosive drinks as effective. The efficacy of dairy products was underrated. Seventy-three percent of the paediatricians were aware of nursing bottle caries, whereas only 39% were familiar with fissure sealing.Conclusion: Initiatives are needed to improve knowledge about oral health of physicians involved in preventive health care of children.info:eu-repo/semantics/publishe