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Dairy consumption and cardiometabolic diseases: systematic review and updated meta-analyses of prospective cohort studies
Purpose of Review Dairy products contain both beneficial and harmful nutrients in relation to cardiometabolic diseases. Here, we
provide the latest scientific evidence regarding the relationship between dairy products and cardiometabolic diseases by
reviewing the literature and updating meta-analyses of observational studies.
Recent Findings We updated our previous meta-analyses of cohort studies on type 2 diabetes, coronary heart disease (CHD), and
stroke with nine studies and confirmed previous results. Total dairy and low-fat dairy (per 200 g/d) were inversely associated with
a 3–4% lower risk of diabetes. Yogurt was non-linearly inversely associatedwith diabetes (RR = 0.86, 95%CI: 0.83–0.90 at 80 g/
d). Total dairy and milk were not associated with CHD (RR~1.0). An increment of 200 g of daily milk intake was associated with
an 8% lower risk of stroke.
Summary The latest scientific evidence confirmed neutral or beneficial associations between dairy products and risk of cardiometabolic
diseases
Automatic Food Documentation and Volume Computation Using Digital Imaging and Electronic Transmission
Evaluation of the Food and Nutrient Database for Dietary Studies for use with a mobile telephone food record
The development of a mobile telephone food record (mpFR) in which image analysis and volume estimation data can be indexed with the Food and Nutrient Database for Dietary Studies (FNDDS) has the potential to improve the accuracy of dietary assessment. To validate the mpFR for use with adolescents, a convenience sample of adolescents, aged 11–18 years, was recruited to eat all meals and snacks in a controlled feeding environment over a 24-hour period. Each food item matched a food code in the FNDDS 3.0. The objective of this analysis was to compare the measured energy and protein content of foods to the published values in the FNDDS. Duplicate plates of all meals and snacks were prepared, and samples of 20 foods were individually weighed, homogenized, freeze dried, and analyzed for energy with a bomb calorimeter and for protein with a Dumas nitrogen analyzer. Eleven of the twenty food items had energy values in the FNDDS within ±10% of the measured energy value. The measured energy and protein values from all foods correlated significantly with the energy (r=0.981, P<0.01) and protein (r= 0.911, P<0.01) values in the FNDDS. These results support the use of the FNDDS with the mpFR