scientific abstracts about dairy and health

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Abstract 1 of 5 Journal of the American College of Nutrition, Vol. 28, No. Supplement_1, 73S-81S (2009)Published by theAmerican College of Nutrition

ORIGINAL RESEARCH

The Role of Dairy in Meeting the Recommendations for

Shortfall Nutrients in the American Diet

Theresa A. Nicklas, DrPH, Carol E. O'Neil, PhD, RD and Victor L. Fulgoni, III, PhD

USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, 1100 Bates Avenue; Baylor College of

Medicine, Houston, Texas (T.A.N.)

Louisiana State University AgCenter, Baton Rouge, Louisiana (C.E.O'N.)

Nutrition Impact, LLC, 9725 D Drive North, Battle Creek, Michigan (V.L.F.)

Address correspondence to: Theresa A. Nicklas, DrPH, USDA/ARS Children's Nutrition Research Center,Department of Pediatrics, 1100 Bates Avenue, Baylor College of Medicine, Houston, Texas 77030. E-mail:

[email protected]

Background: The 2005 Dietary Guidelines Advisory Committee (DGAC)recognized calcium,

potassium and magnesium, all found in highlevels in dairy foods, among the shortfall nutrients

in bothchildren and adults diets.

Objective: The objectives were to determine: 1) the percentageof the population with intakes

greater than the Adequate Intakes(AI) for calcium and potassium and the percentage of the

populationwith inadequate magnesium intake (based on Estimated Average

Requirement [EAR])

and 2) the impact of various levels of dairyconsumption on intake of calcium, potassium and

magnesium.

Design: Secondary analysis of data from the 1999-2004 NHANES.

Subjects/Setting: Participants 2 years of age and older.

Main Outcome Measures: Percentage of the population meetingcurrent recommendations for

calcium, potassium and magnesium.

Statistical Analyses Performed: Percentage of EAR/AI for nutrientswas calculated based on

age/gender specific values. All analyseswere weighted using the NHANES six-year sample

weights and adjustedfor the complex sample design of NHANES with the statisticalpackage

SUDAAN.

Results: The most recent NHANES data demonstrated that a significantproportion of the

American population did not meet recommendationsfor calcium, potassium, and magnesium.

Less than 3% of the populationconsumed the recommended level or more of potassium. Only

30%of the US population 2 years of age and older obtained the recommended

level of calcium or
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more and 55% consumed less than the EARfor magnesium. Recommending 34 servings from

the dairygroup for all people greater than 9 years of age may be necessary

in order to ensure

adequate intake of calcium and magnesium,assuming the current diet remains the same. More

than 4 servingsof dairy would be needed to meet the potassium recommendation

at all ages.

Conclusions: For those individuals who do not consume dairy

products, we need to betterunderstand the barriers to consumingspecific dairy products. In addition, more research is

neededto examine whether food-based recommendations are practical,

feasible and cost effective

to meet nutrient needs.

Key words: dairy intake, calcium, potassium, magnesium, NHANES, DRI, short fall nutrients


REVIEW

Dairy and Bone Health

Robert P. Heaney, MD

Creighton University, Omaha, Nebraska

Address correspondence to: Robert P. Heaney, MD, Creighton University, 2500 California St., Omaha, NE 68178.

E-mail:[email protected]

Bone health is the resultant of bone mass, bone architecture,and body mechanics. Nutrition

supports all three components,with the principal nutrients concerned being calcium, protein,

and

vitamin D. Potassium, magnesium, zinc, and several vitaminsare also involved to varying

extents. Given modern food sources,it is difficult to devise a diet that is "bone healthy" without

including three servings of dairy per day, not just becauseof dairy calcium, but dairy protein and

potassium as well.

Key words: bone, osteoporosis, milk, dairy foods, bone mass, calcium, vitamin D, potassium

Abstract 3 of 5Journal of the American College of Nutrition, Vol. 28, No. Supplement_1, 91S-102S (2009)

Published by theAmerican College of Nutrition

REVIEW
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Milk Products, Insulin Resistance Syndrome and Type 2

Diabetes

Angelo Tremblay, PhD and Jo-Anne Gilbert, MSc

Division of Kinesiology, Laval University, Quebec City, CANADA

Address correspondence to: Angelo Tremblay, Laval University, Quebec City, Quebec, G1K 7P4 CANADA. E-

mail:[email protected]

A growing body of evidence suggests an inverse relationshipbetween calcium and vitamin D

status and dairy food intake andthe development of the insulin resistance syndrome (IRS) and

type 2 diabetes mellitus (t2DM). Observational studies showa consistent inverse association

between dairy intake and theprevalence of IRS and t2DM. In a systematic review of the

observationalevidence, the odds for developing the IRS was 0.71 (95% CI,

0,570.89) for the

highest dairy intake (34 servings/d)vs. the lowest intake (0.91.7 servings/d). Few

interventionalstudies have been conducted to evaluate the effects of dairyfood intake on themanagement of prevention of IRS or t2DM.

Intervention studies that have examined the

independent effectsof dairy intake on specific metabolic components of the IRS

including blood

pressure and obesigenic parameters have shownfavorable effects that support the observational

findings albeitthe results have been less consistent. Many metabolic and dietary

factors appear to

influence the degree to which dairy affectsIRS metabolic parameters including calcium and

vitamin D intakestatus, BMI, ethnicity and age. Overall, the intake of low-fat

dairy products is a

feature of a healthy dietary pattern whichhas been shown to contribute to a significant extent to

theprevention of IRS.

Key words: dairy, metabolic syndrome, calcium, hypertension, obesity


REVIEW

Milk Products, Dietary Patterns and Blood Pressure

ManagementPenny M. Kris-Etherton, PhD, Jessica A. Grieger, PhD, Kirsten F. Hilpert, PhD and Sheila

G. West, PhD

Departments of Nutritional Sciences and Biobehavioral Health, The Pennsylvania State University, University Park,

Pennsylvania
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Address correspondence to: Penny Kris-Etherton, 110 Chandlee Laboratory, Department of Nutritional Sciences,

Penn State University, University Park, PA, 16802. E-mail:[email protected]

High blood pressure (BP) is a major risk factor for heart disease,stroke, congestive heart failure,

and kidney disease. Inverseassociations between dairy product consumption and systolic

blood

pressure (SBP) and diastolic blood pressure (DBP) havebeen observed in cross-sectional studies;

some studies, however,have reported an inverse association with only one BP parameter,

predominantly SBP. Randomized clinical trials examining theeffect of calcium and the

combination of calcium, potassiumand magnesium provide evidence for causality. In these

studies,reductions in BP were generally modest (1.27 to 4.6

mmHg for SBP, and 0.24 to 3.8

mmHg for DBP). Dairynutrients, most notably calcium, potassium and magnesium, have

been

shown to have a blood pressure lowering effect. A low calciumintake increases intracellular

calcium concentrations whichincreases 1,25-dihydroxyvitamin D3 and parathyroid hormone

(PTH),causing calcium influx into vascular smooth muscle cells, resulting

in greater vascular

resistance. New research indicates thatdairy peptides may act as angiotensin converting enzyme

(ACE)inhibitors, thereby inhibiting the renin angiotensin system

with consequent vasodilation.

A growing evidence base showsthat dairy product consumption is involved in the regulation

of

BP. Consequently, inclusion of dairy products in a heart healthy diet is an important focal pointto attain BP benefits.

Key words: dairy foods, milk, blood pressure, hypertension, potassium, calcium, magnesium,

DASH diet


REVIEW

The Role of Dairy Foods and Dietary Calcium in Weight

Management

Marta Van Loan, PhD

United States Department of Agriculture, Agriculture Research Service, Western Human Nutrition Research Center,

University of California - Davis, Davis, California

Address reprint requests to: Marta Van Loan, 430 West Health Sciences Drive, University of California - Davis,Davis, CA 95616. [email protected]

Overweight and obesity are the foremost public health problemsin the U.S., other industrialized

countries, and is rapidlyincreasing in developing countries. Obesity is a multifaceted

disease

which requires multiple approaches to successfully combatits increase. Nutritional factors play a

key role and includemodification of energy balance, intake and expenditure, as well

as other

factors. Emerging scientific evidence over the pastdecade suggests that dairy foods may be
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