Genetic variation in the lactase gene, dairy product intake and risk for prostate cancer in the European Prospective Investigation into Cancer and Nutrition Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults. Animal foods, protein, calcium and prostate cancer risk: the European Prospective Investigation into Cancer and Nutrition Dietary fat and not calcium supplementation or dairy product consumption is associated with changes in anthropometrics during a randomized, placebo-controlled energy-restriction trial Dairy Products and Prevention of Type 2 Diabetes: Implications for Research and Practice A diet high in low-fat dairy products lowers diabetes risk in postmenopausal women. Nutrition influences skeletal development from childhood to adulthood: a study of hip, spine, and forearm in adolescent females. Dairy products, calcium and phosphorus intake, and the risk of prostate cancer: results of the French prospective SU.VI.MAX (Supplémentation en Vitamines et Minéraux Antioxydants) study. The effect of low-fat versus whole-fat dairy product intake on blood pressure and weight in young normotensive adults. The 2015 Dutch food-based dietary guidelines Consumption of dairy products and risk of Parkinson's disease. Dietary macronutrients and food consumption as determinants of long-term weight change in adult populations: a systematic literature review Does Dairy Food Intake Predict Arterial Stiffness and Blood Pressure in Men?: Evidence from the Caerphilly Prospective Study Dairy intake in relation to cardiovascular disease mortality and all-cause mortality: the Hoorn Study Consumption of Dairy Products and Cancer Risks Hypotensive effects of solitary addition of conventional nonfat dairy products to the routine diet: a randomized controlled trial. Dairy Consumption and Risk of Stroke: A Case-control Study Web-based nutrition education intervention improves self-efficacy and self-regulation related to increased dairy intake in college students. Effects of non-fat dairy products added to the routine diet on vascular function: a randomized controlled crossover trial. Dairy, Calcium, and Vitamin D Intake and Postmenopausal Breast Cancer Risk in the Cancer Prevention Study II Nutrition Cohort Effects of full-fat dairy products on subclinical vascular function in adults with elevated blood pressure: a randomized clinical trial Consumption of dairy products and associations with incident diabetes, CHD and mortality in the Whitehall II study. Long-term moderate intervention with n-3 long-chain PUFA-supplemented dairy products: effects on pathophysiological biomarkers in patients with rheumatoid arthritis.
High dairy protein intake has been found to be associated with increased  prostate cancer  risk in the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) . To further examine this possible relationship , we investigated the hypothesis that a genetic polymorphism in the lactase ( LCT ) gene might be associated with elevated dairy product intake and increased prostate cancer risk in a case – control study nested in EPIC . The C/T-13910 lactase variant ( rs4988235 ) was genotyped in 630 men with prostate cancer and 873 matched control participants .  Dairy product consumption was assessed by diet question naire .  Odds ratios ( ORs ) for prostate cancer in relation to lactase genotype were estimated by conditional logistic regression . Lactase genotype frequency varied significantly between countries , with frequencies of the T ( lactase persistence ) allele ranging from 7 % in Greece to 79 % in Denmark . Intake of milk and total dairy products varied significantly by lactase genotype after adjustment for recruitment center ; adjusted mean intakes of milk were 44.4 , 69.8 and 82.3 g/day among men with CC , CT and TT genotypes , respectively . The lactase variant was not significantly associated with prostate cancer risk , both in our data ( adjusted OR for TT vs. CC homozygotes : 1.10 , 95 % CI : 0.76–1.59 ) and in a meta- analysis of all the published data ( combined OR for T allele carriers vs. CC homozygotes : 1.12 , 0.96–1.32 ) . These findings show that while variation in the lactase gene is associated with milk intake in men , the lactase polymorphism does not have a large effect on prostate cancer risk . What 's new ? High dairy protein intake has previously been found to be associated with increased prostate cancer risk in the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) . The current study was nested in EPIC , and results from this first Europe-wide study suggest that while the C/T13910 lactase polymorphism is associated with milk intake , the variant has no large effect on prostate cancer risk . The data illustrate the challenges of applying mendelian r and omisation to explore the relationship between dairy product consumption and cancer risk . Very large studies with both genetic and dietary data are thus needed for investigations using genetic proxies of nutritional exposures The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods . Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD . In the present study , we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation , oxidative stress or atherogenesis and on plasma lipid classes . Within full-fat dairy diets , we also compared fermented v. non-fermented products . In a r and omised cross-over study , twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese ( fermented ) or butter , cream and ice cream ( non-fermented ) or a low-fat milk plus yogurt diet , with the latter being consumed between and at the end of the full-fat dairy dietary periods . The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes . The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet ( P < 0.001 ) , although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets . On the other h and , the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet ( P < 0.02 ) . In conclusion , short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products , suggesting that full-fat fermented dairy products may be the more favourable We examined consumption of animal foods , protein and calcium in relation to  risk of prostate cancer among 142 251 men in the European Prospect i ve Investigation into Cancer and Nutrition . Associations were examined using Cox regression , stratified by recruitment centre and adjusted for height , weight , education , marital status and energy intake . After an average of 8.7 years of follow-up , there were 2727 incident cases of prostate cancer , of which 1131 were known to be localised and 541 advanced-stage disease . A high intake of dairy protein  was associated with an increased risk , with a hazard ratio for the top versus the bottom fifth of intake of 1.22 ( 95 % confidence interval ( CI ) : 1.07–1.41 , Ptrend=0.02 ) . After calibration to allow for measurement error , we estimated that a 35-g day−1 increase in consumption  of dairy protein  was associated with an increase in the risk of prostate cancer of 32 % ( 95 % CI : 1–72 % , Ptrend=0.04  ) .  Calcium from dairy products was also positively associated with risk , but not calcium from other foods . The results support the hypothesis that a high intake of protein or calcium from dairy products may increase the risk for prostate cancer Insufficient calcium intake has been proposed to cause unbalanced energy partitioning leading to obesity . However , weight loss interventions including dietary calcium or dairy product consumption have not reported changes in lipid metabolism measured by the plasma lipidome . Methods The objective of this study was to determine the relationships between dairy product or supplemental calcium intake with changes in the plasma lipidome and body composition during energy restriction . A secondary objective of this study was to explore the relationships among calculated macronutrient composition of the energy restricted diet to changes in the plasma lipidome , and body composition during energy restriction . Overweight adults ( n = 61 ) were r and omized into one of three intervention groups including a deficit of 500kcal/d : 1 ) placebo ; 2 ) 900 mg/d calcium supplement ; and 3 ) 3 - 4 servings of dairy products/d plus a placebo supplement .  Plasma fatty acid methyl esters of cholesterol ester , diacylglycerol , free fatty acids , lysophosphatidylcholine , phosphatidylcholine , phosphatidylethanolamine and triacylglycerol were quantified by capillary gas chromatography . Results After adjustments for energy and protein ( g/d ) intake , there was no significant effect of treatment on changes in weight , waist circumference or body composition . Plasma lipidome did not differ among dietary treatment groups . Stepwise regression identified correlations between reported intake of monounsaturated fat ( % of energy ) and changes in % lean mass ( r = -0.44 , P < 0.01 ) and % body fat ( r = 0.48 , P < 0.001 ) . Polyunsaturated fat intake was associated with the % change in waist circumference ( r = 0.44 , P < 0.01 ) . Dietary saturated fat was not associated with any changes in anthropometrics or the plasma lipidome . Conclusions Dairy product consumption or calcium supplementation during energy restriction over the course of 12 weeks did not affect plasma lipids . Independent of calcium and dairy product consumption , short-term energy restriction altered body composition . Reported dietary fat composition of energy restricted diets was associated with the degree of change in body composition in these overweight and obese individuals A growing body of scientific evidence has linked dairy intake to a reduced  type 2 diabetes ( T2D ) risk . Using an evidence -based approach , we review ed the most recent and strongest evidence on the relationship between dairy intake and the risk of T2D . Evidence indicates that dairy intake is significantly associated with a reduced T2D risk , and likely in a dose-response manner . The association between low-fat dairy and T2D risk reduction appears consistent . A beneficial impact is suggested for regular-fat dairy . The role of specific dairy products needs to be clarified . Potential underlying mechanisms include the role of dairy products in obesity and metabolic syndrome , as well as several dairy components , such as calcium , vitamin D , dairy fat , and specifically trans-palmitoleic acid . To conclude , there is strong , consistent , and accumulating evidence that dairy intake reduces the risk of T2D . More research is needed to better underst and the role of regular-fat and specific dairy products . Well- design ed r and omized controlled trials and mechanistic studies are needed to support these findings . Efforts to translate this evidence into clinical practice and public health guidance are needed Some previous studies have suggested that consuming dairy products , particularly the low-fat variety , lowers the incidence of type 2 diabetes . However , no study to our knowledge has focused on an ethnically diverse group of postmenopausal women , a population with a high risk of this disease . We conducted a prospect i ve cohort study of 82,076 postmenopausal women enrolled in the Women 's Health Initiative Observational Study who did not report diabetes at enrollment .  Total , low-fat , and high-fat dairy product and yogurt intakes were estimated from FFQ at baseline and 3 y of follow-up . Treated diabetes incidence was ascertained from annual follow-up question naires . During 8 y of follow-up , 3946 cases of incident treated diabetes were reported ( annual incidence , 0.73 % ; cumulative incidence , 4.8 % ) . After multivariable adjustment , low-fat dairy product consumption was inversely associated with the risk of type 2 diabetes . RR was roughly 0.5 - 0.6 in the upper quintiles compared with the lowest quintile ( median servings/d , 2.8 in the 5th quintile and 1.5 in the 4th quintile vs. 0.05 in the first quintile ; P-trend < 0.001 ) . The inverse relationship was more pronounced in women with a higher BMI . High yogurt consumption was associated with a significant decrease in diabetes risk , whereas there was no relationship between high-fat dairy product consumption and diabetes risk . A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women , particularly those who are obese This study evaluated the long-term efficacy of supplemental calcium and dairy products on bone mineral areal density of the hip and spine and on the bone geometry and volumetric bone mineral density of the forearm in young females during late adolescence . The study was conducted among participants of a r and omized double-blinded , placebo-controlled clinical trial with calcium supplements and among participants of an observational study with higher consumption of dairy products .  Hip and spine measurements by dual-energy X-ray absorptiometry were done every 6 mo ( dairy group every 12 mo ) during last 3 y of the follow-up while peripheral quantitative computerized tomography of the forearm was done at the last visit . The results of the study show a positive influence of calcium supplementation and dairy products on bone mineral density of the hip and the forearm . Dairy products were also associated with a higher bone mineral density of the spine while calcium supplementation did not have an effect . Calcium exerts its action on bone accretion during growth primarily by influencing volumetric bone mineral density while milk may have an additional impact on bone growth and periosteal bone expansion Although dairy products have been found to be associated with an elevated risk of prostate cancer , studies investigating the potential effect of Ca are limited , and findings are inconsistent . The objective of the present study was to test the relationship between the risk of prostate cancer  and consumption of dairy products and Ca . The analysis included 2776 men from the French SU.VI.MAX ( Supplementation en Vitamines et Minéraux Antioxydants ) prospect i ve study , among whom sixty-nine developed prostate cancer during the follow-up period ( median : 7.7 years ) .  Food consumption  was assessed at inclusion from repeated 24 h records and nutrient intake was calculated using a food composition table . A higher risk of prostate cancer was observed among subjects with higher dairy product ( relative risk ( RR ; 95 % CI ) , 4th quartile v. 1st : 1.35 ( 1.02 , 1.78 ) , P = 0.04 ) and Ca intake ( RR ( 95 % CI ) , 4th quartile v. 1st : 2.43 ( 1.05 , 5.62 ) , P = 0.04 ) . Nevertheless , we identified a harmful effect of yoghurt consumption upon the risk of prostate cancer ( RR ( 95 % CI ) , increment 125 g/d : 1.61 ( 1.07 , 2.43 ) , P = 0.02 ) independently of the Ca content . Our data support the hypothesis that dairy products have a harmful effect with respect to the risk of prostate cancer , largely related to Ca content . The higher risk of prostate cancer with linear increasing yoghurt consumption seems to be independent of Ca and may be related to some other component BACKGROUND Epidemiologic and experimental studies suggest that higher intake of dairy products could be associated with lower risk of hypertension and obesity . Differences in nutrient composition of distinct dairy products suggest that their effect on these outcomes might be heterogeneous . However , little experimental research has examined the potentially different effects of low- and whole-fat dairy products on blood pressure ( BP ) and weight change . The present study aim ed to assess whether supplementing diets with low- or whole-fat dairy products would differentially affect BP levels and weight . METHODS A r and omised crossover trial in 45 normotensive volunteers ( 18 - 24 years old , 49 % female ) was conducted . Participants alternatively received 3.5 servings/day of whole-fat or low-fat dairy products ( milk and yogurt ) in addition to their usual diet during two 8-week periods , with a 4-week washout period between both interventions . Weight and BP were measured at the beginning and end of each intervention . RESULTS Whole-fat dairy supplementation significantly increased systolic BP [ 2.1 mmHg , 95 % confidence interval ( CI ) = 0.1 - 4.0 , P = 0.04 ] and weight ( 1.0 kg , 95 % CI = 0.5 - 1.5 , P = 0.0002 ) , but not diastolic BP ( P = 0.34 ) . Weight and BP did not change significantly after the low-fat dairy intervention ( P > 0.10 ) . There were no significant differences in the effect of low-fat or whole-fat dairy products on BP ( P > 0.60 ) , but whole-fat dairy increased weight significantly compared to low-fat dairy ( 1.2 kg , 95 % CI = 0.5 - 1.8 , P = 0.0007 ) . CONCLUSIONS In a young nonhypertensive population , dietary supplementation with whole-fat dairy products , compared to low-fat dairy , was associated with weight gain . No differential effects were observed for levels of BP The objective of this study was to derive food-based dietary guidelines for the Dutch population . The dietary guidelines are based on 29 systematic review s of English language meta-analyses in PubMed summarizing r and omized controlled trials and prospect i ve cohort studies on nutrients , foods and food patterns and the risk of 10 major chronic diseases : coronary heart disease , stroke , heart failure , diabetes , breast cancer , colorectal cancer , lung cancer , chronic obstructive pulmonary disease , dementia and depression . The committee also selected three causal risk factors for cardiovascular diseases or diabetes : systolic blood pressure , low-density lipoprotein cholesterol and body weight . Findings were categorized as strong or weak evidence , inconsistent effects , too little evidence or effect unlikely for experimental and observational data separately . Next , the committee selected only findings with a strong level of evidence for deriving the guidelines . Convincing evidence was based on strong evidence from the experimental data either or not in combination with strong evidence from prospect i ve cohort studies . Plausible evidence was based on strong evidence from prospect i ve cohort studies only . A general guideline to eat a more plant food-based dietary pattern and limit consumption of animal-based food and 15 specific guidelines have been formulated . There are 10 new guidelines on legumes , nuts , meat , dairy produce , cereal products , fats and oils , tea , coffee and sugar-containing beverages . Three guidelines on vegetables , fruits , fish and alcoholic beverages have been sharpened , and the 2006 guideline on salt stayed the same . A separate guideline has been formulated on  nutrient supplements .  Completely food-based dietary guidelines can be derived in a systematic and transparent way The authors prospect ively investigated the association between intake of dairy products and risk of Parkinson 's disease among 57,689 men and 73,175 women from the American Cancer Society 's Cancer Prevention Study II Nutrition Cohort . A total of 250 men and 138 women with Parkinson 's disease were identified during follow-up ( 1992 - 2001 ) .  Dairy product consumption was positively associated with risk of Parkinson 's disease : Compared with the lowest intake quintile , the corresponding relative risks for quintiles 2 - 5 were 1.4 , 1.4 , 1.4 , and 1.6 ( 95 percent confidence interval ( CI ) : 1.1 , 2.2 ; p for trend = 0.05 ) . A higher risk among dairy product consumers was found in both men and women , although the association in women appeared nonlinear . Meta- analysis of all prospect i ve studies confirmed a moderately elevated risk of Parkinson 's disease among persons with high dairy product consumption : For extreme intake categories , relative risks were 1.6 ( 95 percent CI : 1.3 , 2.0 ) for both sexes , 1.8 for men ( 95 percent CI : 1.4 , 2.4 ) , and 1.3 for women ( 95 percent CI : 0.8 , 2.1 ) . These data suggest that dairy consumption may increase the risk of Parkinson 's disease , particularly in men . More studies are needed to further examine these findings and to explore underlying mechanisms This systematic literature review examined the role of dietary macronutrient composition , food consumption and dietary patterns in predicting  weight or waist circumference ( WC ) change , with and without prior weight reduction . The literature search covered year 2000 and onwards . Prospect i ve cohort studies , case – control studies and interventions were included . The studies had adult ( 18–70 y ) , mostly Caucasian participants . Out of a total of 1,517 abstract s , 119 full papers were identified as potentially relevant . After a careful scrutiny , 50 papers were quality grade d as A ( highest ) , B or C. Forty-three papers with grading A or B were included in evidence grading , which was done separately for all exposure- outcome combinations . The grade of evidence was classified as convincing , probable , suggestive or no conclusion . We found probable evidence for high intake of dietary fibre and nuts predicting less weight gain , and for high intake of meat in predicting more weight gain . Suggestive evidence was found for a protective role against increasing weight from whole grains , cereal fibre , high-fat dairy products and high scores in an index describing a prudent dietary pattern . Likewise , there was suggestive evidence for both fibre and fruit intake in protection against larger increases in WC . Also suggestive evidence was found for high intake of refined grains , and sweets and desserts in predicting more weight gain , and for refined ( white ) bread and high energy density in predicting larger increases in WC . The results suggested that the proportion of macronutrients in the diet was not important in predicting changes in weight or WC . In contrast , plenty of fibre-rich foods and dairy products , and less refined grains , meat and sugar-rich foods and drinks were associated with less weight gain in prospect i ve cohort studies . The results on the role of  dietary macronutrient composition  in prevention of weight regain ( after prior weight loss ) were inconclusive Arterial stiffness is an independent predictor of cardiovascular disease events and mortality , and like blood pressure , may be influenced by dairy food intake . Few studies have investigated the effects of consumption of these foods on prospect i ve measures of arterial stiffness . The present analysis aim ed to investigate the prospect i ve relationship between milk , cheese , cream , and butter consumption and aortic pulse wave velocity , augmentation index , systolic and diastolic blood pressure , as well as cross-sectional relationships between these foods and systolic and diastolic blood pressure and metabolic markers using data from the Caerphilly Prospect i ve Study . Included in this cohort were 2512 men , aged 45 to 59 years , who were followed up at 5-year intervals for a mean of 22.8 years ( number follow-up 787 ) . Augmentation index was 1.8 % lower in subjects in the highest quartiles of dairy product intake compared with the lowest ( P trend=0.021 ) , whereas in the highest group of milk consumption systolic blood pressure was 10.4 mm Hg lower ( P trend=0.033 ) than in nonmilk consumers after a 22.8-year follow-up . Cross-sectional analyses indicated that across increasing quartiles of butter  intake , insulin ( P trend=0.011 ) , triacylglycerol ( P trend=0.023 ) , total cholesterol ( P trend=0.002 ) , and diastolic blood pressure ( P trend=0.027 ) were higher . Across increasing groups of milk intake and quartiles of dairy product  intake , glucose ( P trend=0.032 ) and triglyceride concentrations ( P trend=0.031 ) were lower , respectively . The present results confirm that consumption of milk predicts prospect i ve blood pressure , whereas dairy product consumption , excluding butter , is not detrimental to arterial stiffness and metabolic markers . Further research is needed to better underst and the mechanisms that underpin these relationships Purpose Existing data from prospect i ve cohort studies on dairy consumption and cardiovascular diseases are inconsistent . Even though the association between total dairy and cardiovascular diseases has been studied before , little is known about the effect of different types of dairy products on cardiovascular diseases ( CVD ) . The objective of this study was to examine the relationship between ( type of ) dairy intake and CVD mortality and all-cause mortality  in a Dutch population . Methods We examined the relationship between  dairy intake and CVD mortality and all-cause mortality in 1956 participants of the Hoorn Study ( aged 50–75 years ) , free of CVD at baseline . Hazard ratios with 95 % CIs were obtained for CVD mortality and all-cause mortality per st and ard deviation ( SD ) of the mean increase in dairy intake , with adjustment for age , sex , BMI , smoking , education , total energy intake , alcohol consumption , physical activity , and dietary intakes . Results During 12.4 years of follow-up , 403 participants  died , of whom 116 had a fatal CVD event . Overall dairy intake was not associated with CVD mortality or all-cause mortality . Each SD increase in high-fat dairy intake was associated with a 32 % higher risk of CVD mortality ( 95 % CI ; 7–61 % ) . Conclusion In this prospect i ve cohort study , the intake of high-fat dairy products was associated with an increased risk of CVD mortality BACKGROUND Relationships between consumption of dairy products and death from various types of cancer are largely unknown . METHODS Between April 1992 and July 1995 , a baseline survey was conducted for 11,349 residents in 12 communities in Japan , which included collection of demographic data and a self-administered food-frequency question naire inquiring about three dairy products : milk , butter and yogurt . The subjects were followed prospect ively until 2002 . Causes of death were identified using death certificates . Hazard ratios ( HRs ) and their 95 % confidence intervals ( CIs ) for each dairy product were calculated using Cox s proportional hazard models . RESULTS Among eight common cancers , only deaths from hematopoietic neoplasm ( n=14 ) were significantly associated with consumption of butter ( HR=5.11 , 95 % Cl : 1.40 - 18.62 ) , though they exhibited a nearly-significant association with  milk  consumption ( HR=3.17 , 95 % Cl : 0.99 - 10.17 ) , independent of age and sex . Consumption of milk and butter was significantly associated with non-lymphoma deaths ( n=9 ) when adjusted for age and sex ( HR=9.86 , 95 % Cl : 1.23 - 79.19 for milk : and HR=10.04 , 95 % Cl 2.39 - 42.18 for butter ) . CONCLUSION The frequencies of butter consumption , and probably that of milk , were correlated with death from hematopoietic neoplasm , particularly from non-lymphomas BACKGROUND The high consumption of low-fat and nonfat dairy products is associated with reduced risk of high blood pressure . OBJECTIVE We aim ed to investigate whether the solitary addition of nonfat dairy products to the normal routine diet was capable of lowering blood pressure in middle-aged and older adults with elevated blood pressure . DESIGN With the use of a r and omized , crossover intervention- study design , 49 adults ( 56 % women ) with elevated blood pressure ( mean ± SEM age : 53 ± 2 y ; systolic blood pressure : 135 ± 1 ; diastolic blood pressure : 80 ± 1 mm Hg ) underwent a high-dairy condition ( + 4 servings conventional nonfat dairy products/d ) and isocaloric no-dairy condition ( + 4 servings fruit products/d ) in which all dairy products were removed . Both dietary conditions lasted 4 wk with a 2-wk washout before crossing over into the alternate condition . RESULTS The high-dairy condition produced reductions in systolic blood pressure ( 135 ± 1 to 127 ± 1 mm Hg ) and pulse pressure ( 54 ± 1 to 48 ± 1 mm Hg ) ( both P < 0.05 ) . The hypotensive effects were observed within 3 wk after the initiation of the dietary intervention and in both casual seated and ambulatory ( 24-h ) measurements ( P < 0.05 ) . Pulse pressure was increased after the removal of all dairy products in the no-dairy condition ( 54 ± 1 to 56 ± 1 mm Hg ; P < 0.05 ) . There were no changes in diastolic blood pressure after either dietary condition . CONCLUSION We concluded that the solitary manipulation of conventional dairy products in the normal routine diet would modulate blood pressure in middle-aged and older adults with prehypertension and hypertension . This trial was registered at clinical trials.gov as NCT01577030 Background : It remains controversial if dairy product intake is associated with risk of stroke . Limited information is available from Middle East countries in this regard . This case-control study was conducted to assess the relationship between  dairy consumption  and risk of stroke in Iranian adults . Methods : In this study , 195 stroke patients ( recognized based on clinical findings and computed tomography scan ) hospitalized in neurology ward of Alzahra University Hospital were enrolled . Controls ( n = 195 ) were selected with convenience nonr and om sampling procedure from other wards of this hospital . A vali date d food frequency question naire was used to assess participants ’  usual dietary intakes . Data on other variables were collected by the use of question naires . Results : Patients with stroke were older ( P < 0.001 ) , had lower weight and body mass index ( P < 0.05 ) and were more likely to be male ( P < 0.05 ) and less likely to be obese ( P < 0.001 ) . After adjustment for age , sex and total energy intake , Individuals with the highest consumption of low-fat dairy had a significantly decreased risk of stroke ( odds ratio [ OR ] : 0.58 ; 95 % of confidence interval [ CI ] : 0.34–0.99 ) , while those with the highest intake of high-fat dairy had a 2-fold increased risk of stroke . The association between  high-fat dairy consumption and stroke even persisted after additional adjustments for physical activity , smoking and dietary variables ( OR : 2.02 ; 95 % CI : 1.02–4.02 ) ; but the association between low-fat dairy intake and stroke disappeared after these adjustments ( OR : 0.84 ; 95 % CI : 0.44–1.58 ) . Conclusions : We found a significant positive association between high-fat dairy consumption and risk of stroke . Further prospect i ve studies are required to confirm this finding Dairy consumption declines substantially during young adulthood . Interventions that incorporate theory-based nutrition education can provide insight into factors associated with dietary choices . The aim of this experimental study was to improve outcome expectations , self-efficacy , self-regulation , and behavior related to dairy intake in college students using social cognitive theory . Students ( n=294 ) enrolled in a personal health class were r and omized to intervention ( n=148 ) or comparison group ( n=146 ) . The 5-week intervention ( March 2006 to April 2006 ) was conducted using an online course system ; components included e-mail messages , posted information , and behavior checklists with tailored feedback . Multivariate analysis of covariance with age and sex as covariates ( P<0.05 ) was conducted to measure change related to dairy intake and social cognitive theory variables . Ninety-two percent of participants ( n=135 intervention , n=136 control ) completed the study .  Dairy intake from food records did not differ between groups at baseline ; baseline intake for all participants ( mean ± st and ard error ) was 0.45 ± 0.05 servings/day for low-fat dairy products and 1.44 ± 0.06 servings/day for total dairy products . Participants in the intervention group made greater increases in use of self-regulatory strategies ( P=0.038 ) and self-efficacy for consuming three servings/day of dairy products ( P=0.049 ) , but not in outcome expectations or consumption of dairy products . A Web-based intervention design ed to change dairy intake in college students was effective in modifying some social cognitive theory constructs ; strategies that positively impact outcome expectations and social support through online interventions require further development BACKGROUND AND AIMS High consumption of low- and non-fat dairy products is associated with reduced risk of high blood pressure ( BP ) and central arterial stiffness . However , interventional studies to determine if the addition of non-fat dairy products to the diet is capable of reducing central BP and improving vascular function are lacking . The aim of this study was to determine if the solitary addition of non-fat dairy products to the normal routine diet would reduce central BP and improve vascular function in middle-aged and older adults with elevated BP . METHODS AND RESULTS Using a r and omized , crossover intervention study design , forty-nine adults ( 44 % men , 53 ± 2 years , 170 ± 2 cm , 88 ± 3 kg ; mean ± SEM ) with elevated BP ( 134 ± 1/81 ± 1 mm Hg ) underwent a High Dairy condition ( + 4 servings/day of conventional non-fat dairy products ) and No Dairy condition ( + 4 servings/day fruit products ) in which all dairy products were removed . Both dietary conditions lasted 4 weeks with a 2-week washout before crossing over into the alternate condition . The High Dairy condition produced reductions in central systolic BP ( -3 ± 1 mm Hg ) and carotid-femoral pulse wave velocity ( -0.5 ± 0.1 m/sec ) , with a concomitant increase in brachial flow-mediated dilation ( + 1.1 ± 0.4 % ) and cardiovagal baroreflex sensitivity ( + 5 ± 1 ms/mm Hg ) ( P < 0.05 for all vs. baseline ) . In the No Dairy condition , brachial flow-mediated dilation was reduced ( -1.0 ± 0.1 % , P < 0.05 vs. baseline ) . CONCLUSIONS The solitary manipulation of conventional dairy products in the normal routine diet modulates levels of central BP and vascular function in middle-aged and older adults with elevated BP . CLINICAL TRIAL REGISTRATION clinical trials.gov Identifier : NCT01577030 Background : Calcium , vitamin D , and dairy products are highly correlated factors , each with potential roles in breast carcinogenesis . Few prospect i ve studies have examined these relationships in postmenopausal women . Methods : Participants in the Cancer Prevention Study II Nutrition Cohort completed a detailed question naire on diet , vitamin and mineral supplement use , medical history , and lifestyle in 1992 to 1993 . After exclusion of women with a history of cancer and incomplete dietary data , 68,567 postmenopausal women remained for analysis . During follow-up through August 31 , 2001 , we identified 2,855 incident cases of breast cancer . Multivariate-adjusted rate ratios ( RR ) were calculated using Cox proportional hazards models . Results : Women with the highest intake of dietary calcium ( > 1,250 mg/d ) were at a lower risk of breast cancer than those reporting ≤500 mg/d [ RR , 0.80 ; 95 % confidence interval ( 95 % CI ) , 0.67 - 0.95 ; Ptrend = 0.02 ] ; however , neither use of supplemental calcium nor vitamin D intake was associated with risk . Consumption starting at two or more servings of dairy products per day was likewise inversely associated with risk ( RR , 0.81 ; 95 % CI , 0.69 - 0.95 ; Ptrend = 0.002 , compared with < 0.5 servings/d ) . The associations were slightly stronger in women with estrogen receptor – positive tumors comparing highest to lowest intake : dietary calcium  ( RR , 0.67 ; 95 % CI , 0.51 - 0.88 ; Ptrend = 0.004 ) ; dairy products ( RR , 0.73 ; 95 % CI , 0.57 - 0.93 ; Ptrend = 0.0003 ) , and dietary vitamin D ( RR , 0.74 ; 95 % CI , 0.59 - 0.93 ; Ptrend = 0.006 ) . Conclusions : Our results support the hypothesis that dietary calcium and /or some other components in dairy products may modestly reduce risk of postmenopausal breast cancer . The stronger inverse associations among estrogen receptor – positive tumors deserve further study . ( Cancer Epidemiol Biomarkers Prev 2005;14(12):2898–904 Background High consumption of low- and non-fat dairy products improves vascular dysfunction associated with elevated arterial blood pressure ( BP ) . Currently , it is unknown if conventional full-fat dairy products improve vascular functions . Objectives To determine if adding whole milk and full-fat dairy products to the normal routine diet improves vascular function in adults with elevated BP . Design Sixty adults ( age ± SEM ; 58 ± 2 years ) with elevated BP ( systolic/diastolic ; 120–159/ < 99 mmHg ) were r and omized into a controlled crossover intervention trial consisting of two 4-week dietary periods . The high dairy condition consisted of adding four daily servings of whole milk or full-fat dairy products to the normal diet and eliminated all dairy intake during the control ( no dairy ) condition . A 2-week washout period separated the dietary conditions . Results Carotid-femoral pulse wave velocity ( cfPWV ) did not differ significantly between high dairy ( 11.3 ± 0.3 versus 10.9 ± 0.3 m/sec ) and no dairy conditions ( 11.2 ± 0.3 versus 11.0 ± 0.3 m/sec ) . The results were consistent when ultrasound-derived vascular distension measures ( arterial compliance , beta-stiffness index , and elastic modulus ) were evaluated . Cardiovagal baroreceptor sensitivity ( via Valsalva maneuver ) demonstrated no significant difference for either dietary condition . Brachial arterial flow-mediated dilation ( FMD ) did not differ significantly during the high dairy ( 5.7 ± 0.5 versus 5.4 ± 0.6 % ) and no dairy conditions ( 6.5 ± 0.5 versus 5.6 ± 0.6 % ) . Conclusions The solitary addition of whole milk and full-fat dairy products has no effect on sub clinical vascular function in adults with elevated BP Few prospect i ve studies have examined the effects of different types of dairy food on the risks of type 2 diabetes , CHD and mortality .  We examined whether intakes of total dairy , high-fat dairy , low-fat dairy , milk and fermented dairy products were related to these outcomes in the Whitehall II prospect i ve cohort study . At baseline , dairy consumption was assessed by FFQ among 4526 subjects ( 72 % men ) with a mean age 56 ( sd 6 ) years . Death certificates and medical records were used to ascertain CHD mortality and non-fatal myocardial infa rct ion . Incident diabetes was detected by the oral glucose tolerance test or self-report . Incidence data were analysed using Cox proportional hazards models , adjusted for lifestyle and dietary factors . During approximately 10 years of follow-up , 273 diabetes , 323 CHD and 237 all-cause mortality cases occurred . In multivariable models , intakes of total dairy and types of dairy products were not significantly associated with incident diabetes or CHD ( all P values for trend > 0·1 ) . Fermented dairy products was inversely associated with overall mortality ( hazard ratios approximately 0·7 in the middle and highest tertiles ; P for trend < 0·01 ) but not with incident CHD or diabetes ( P>0·3 ) . In conclusion , intakes of total dairy and types of dairy products showed no consistent relationship with incident diabetes , CHD or all-cause mortality n-3 long-chain PUFA ( n-3 LC-PUFA ) may improve  cardiovascular and inflammatory diseases .  The effects of n-3 LC-PUFA-supplemented dairy products on inflammation and immunological parameters , biomarkers of oxidative stress , serum lipids , and on disease activity were determined in patients with rheumatoid arthritis ( RA ) . Forty-five subjects ( forty-three females and two males ) were r and omly divided into two groups in a double-blind , placebo-controlled cross-over study . Both groups received placebo or verum products consecutively for 3 months with a 2-month washout phase between the two periods . Blood sample s were taken at the beginning and at the end of each period . The dairy products generally improved serum lipids by increasing HDL and lowering lipoprotein a. The n-3 LC-PUFA supplements act to lower TAG . Additionally , a decreased lipopolysaccharide-stimulated cylo-oxygenase-2 expression was found in patients who had consumed the enriched dairy products . The majority of the CD analysed were not influenced , although n-3 LC-PUFA did suppress the immune response as lymphocytes and monocytes were found to be significantly decreased . The n-3 LC-PUFA did not increase the biomarkers of oxidative stress such as 8-iso-PGF(2alpha ) and 15-keto-dihydro PGF(2alpha ) , and DNA damage like 7,8-dihydro-8-oxo-2'-deoxyguanosine . The long-term consumption of dairy products ( 2 x 12 weeks ) diminished the excretion of hydroxypyridinium crosslinks , and favoured the diastolic blood pressure . The consumption of moderate doses of n-3 LC-PUFA in combination with dairy products did not improve the disease activity . However , there is evidence of cardioprotective effects . Furthermore , the long-term consumption of dairy products acts against the cartilage and bone destruction in RA
Meta-regression analysis indicated that milk might have more effect on growth than other dairy products while lower height-for-age and being a teenager increased the effect of supplementation .
In conclusion , there is moderate quality evidence that dairy products supplementation  stimulate linear growth supporting hypotheses that changing levels of consumption of dairy products in the 19th and 20th centuries contributed to trends in height
The positive relationship between per capita availability of dairy products and average  height  found in historical studies ( for instance in nineteenth century Bavaria , Prussia and France ; Baten , 2009 ) does not necessarily indicate a causal relationship .
Historical studies usually apply non-experimental methods that may produce substantial bias .
Modern experimental controlled studies may provide high quality evidence supporting a causal relationship between consumption of dairy products and physical growth .
This paper provides a systematic review and meta- analysis of controlled trials investigating the effect of supplementing usual diet with dairy products on physical growth .