Nutritional factors that influence change in bone density and stress fracture risk among young female cross-country runners. Dairy intakes affect bone density in the elderly. Protective association of milk intake on the risk of hip fracture: results from the Framingham Original Cohort. Diet and hip fractures among elderly Europeans in the EPIC cohort Nutrition influences skeletal development from childhood to adulthood: a study of hip, spine, and forearm in adolescent females. Dairy consumption and patterns of mortality of Australian adults Intake of different types of dairy and its prospective association with risk of type 2 diabetes: The Rotterdam Study. Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults. Consequences of a plant-based diet with low dairy consumption on intake of bone-relevant nutrients. Low-fat dairy consumption and reduced risk of hypertension: the Seguimiento Universidad de Navarra (SUN) cohort. Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women Consumption of a fermented dairy product containing the probiotic Lactobacillus casei DN-114001 reduces the duration of respiratory infections in the elderly in a randomised controlled trial. Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk 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. Dietary calcium intake protects women consuming oral contraceptives from spine and hip bone loss. Dietary Intake of Dairy Products, Calcium, and Vitamin D and the Risk of Hypertension in Middle-Aged and Older Women Psychotropics, thiazide diuretics and hip fractures in the elderly. Consumption of dairy and meat in relation to breast cancer risk in the Black Women’s Health Study Relationship Between Calcium, Lactose, Vitamin D, and Dairy Products and Ovarian Cancer Consumption of vitamin D-and calcium-fortified soft white cheese lowers the biochemical marker of bone resorption TRAP 5b in postmenopausal women at moderate risk of osteoporosis fracture. Association between dairy food consumption and risk of myocardial infarction in women differs by type of dairy food. Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary Association between yogurt, milk, and cheese consumption and common carotid artery intima-media thickness and cardiovascular disease risk factors in elderly women.
OBJECTIVE To identify nutrients , foods , and dietary patterns associated with stress fracture risk and changes in bone density among young female distance runners . DESIGN AND SETTING Two-year , prospect i ve cohort study . Observational data were collected in the course of a multicenter r and omized trial of the effect of oral contraceptives on bone health . PARTICIPANTS One hundred and twenty-five female competitive distance runners ages 18 - 26 years . ASSESSMENT OF RISK FACTORS Dietary variables were assessed with a food frequency question naire . MAIN OUTCOME MEASUREMENTS Bone mineral density and content ( BMD/ BMC ) of the spine , hip , and total body were measured annually by dual x-ray absorptiometry ( DEXA ) .  Stress fractures were recorded on monthly calendars , and had to be confirmed by radiograph , bone scan , or magnetic resonance imaging . RESULTS Seventeen participants had at least one stress fracture during follow-up . Higher intakes of calcium , skim milk , and dairy products were associated with lower rates of stress fracture . Each additional cup of skim milk consumed per day was associated with a 62 % reduction in stress fracture incidence ( P < .05 ) ; and a dietary pattern of high dairy and low fat intake was associated with a 68 % reduction ( P < .05 ) . Higher intakes of skim milk , dairy foods , calcium , animal protein , and potassium were associated with significant ( P < .05 ) gains in whole-body BMD and BMC . Higher intakes of calcium , vitamin D , skim milk , dairy foods , potassium , and a dietary pattern of high dairy and low fat were associated with significant gains in hip BMD . CONCLUSIONS In young female runners , low-fat dairy products and the major nutrients in milk ( calcium , vitamin D , and protein ) were associated with greater bone gains and a lower stress fracture rate . Potassium intake was also associated with greater gains in hip and whole-body BMD BACKGROUND Race and sex differences in the effect of diet on bone mineral density ( BMD ) at the hip in the elderly are unknown . OBJECTIVES This study related cross-sectional nutrient and dairy product consumption to hip BMD in white and black men and women aged > 60 y and evaluated the influence of nutrient and dairy product consumption on changes in BMD in a white cohort participating in a calcium , vitamin D , or placebo trial . DESIGN The Health Habits and History Question naire was used in 289 white women and 116 white men who participated in the trial and in 265 black women and 75 black men to predict total hip and femoral neck BMD or  changes in BMD . RESULTS Blacks had higher calcium intakes than did whites ( 700 and 654 mg/d , respectively ; P = 0.0094 ) , and men had higher calcium intakes than did women ( 735 and 655 mg/d , respectively ; P = 0.0007 ) . For men , the correlation between total hip BMD and dairy calcium intake after adjustment for age , race , and weight was 0.23 ( P < 0.005 ) ; this relation was not significant in women ( r = 0.02 , P = 0.12 ) . Similar results were found for femoral neck BMD . In the longitudinal study , calcium supplementation reduced bone loss from the total hip and femoral neck in those who consumed < 1.5 servings of dairy products/d and were < 72 y old . CONCLUSIONS Cross-sectional results indicated that higher dairy product consumption is associated with greater hip BMD in men , but not in women . Calcium supplementation protected both men and women from bone loss in the longitudinal study of whites Dairy foods are rich in bone-beneficial nutrients , yet the role of dairy foods in hip fracture prevention remains controversial . Our objective was to evaluate the association of milk , yogurt , cheese , cream , and milk + yogurt intakes with  incident hip fracture in the Framingham Original Cohort . A total of 830 men and women from the Framingham Original Cohort , a prospect i ve cohort study , completed a food-frequency question naire ( 1988 to 1989 ) and were followed for hip fracture until 2008 . In this population -based study , Cox-proportional hazards regression was used to estimate hazard ratios ( HR ) by categories of energy-adjusted dairy intake ( servings/wk ) , adjusting for st and ard confounders and covariates . The exposure was energy-adjusted intakes of milk , yogurt , cheese , cream , and milk + yogurt ( servings/wk ) . Risk of hip fracture over the follow-up was the primary outcome ; the hypothesis being tested was formulated after data collection . The mean age at baseline was 77 years ( SD 4.9 , range 68 to 96 ) . Ninety-seven hip fractures occurred over the mean follow-up time of 11.6 years ( range 0.04 to 21.9 years ) . The mean ± SD ( servings/wk ) of dairy intakes at baseline were : milk = 6.0 ± 6.4 ; yogurt = 0.4 ± 1.3 ; cheese = 2.6 ± 3.1 ; and cream = 3.4 ± 5.5 . Participants with medium ( > 1 and < 7 servings/wk ) or higher ( ≥7 servings/wk ) milk intake tended to have lower hip fracture risk than those with low ( ≤1 serving/wk ) intake ( high versus low intake HR 0.58 , 95 % confidence interval [ CI ] 0.31 - 1.06 , p = 0.078 ; medium versus low intake HR 0.61 , 95 % CI 0.36 - 1.08 , p = 0.071 ; p trend = 0.178 ] . There appeared to be a threshold for milk , with 40 % lower risk of hip fracture among those with medium/high milk intake compared with those with low intake ( p = 0.061 ) . A similar threshold was observed for  milk  + yogurt intake ( p = 0.104 ) . These associations were further attenuated after adjustment for femoral neck bone mineral density . No significant associations were seen for other dairy foods ( p range = 0.117 to 0.746 ) . These results suggest that greater intakes of milk and milk + yogurt may lower risk for hip fracture in older adults through mechanisms that are partially , but not entirely , attributable to effects on bone mineral density Background / Objectives : Evidence on the role of diet during adulthood and beyond on fracture occurrence is limited . We investigated diet and hip fracture incidence in a population of elderly Europeans , participants in the European Prospect i ve Investigation into Cancer and nutrition study .Subjects/ Methods : 29 122 volunteers ( 10 538 men , 18 584 women ) aged 60 years and above ( mean age : 64.3 ) from five countries were followed up for a median of 8 years and 275 incident hip fractures ( 222 women and 53 men ) were recorded .  Diet  was assessed at baseline through vali date d dietary question naires . Data were analyzed through Cox proportional-hazards regression with adjustment for potential confounders . Results : No food group or nutrient was significantly associated with hip fracture occurrence . There were suggestive inverse associations , however , with vegetable consumption ( hazard ratio ( HR ) per increasing sex-specific quintile : 0.93 , 95 % confidence interval ( CI ) : 0.85–1.01 ) , fish consumption ( HR per increasing sex-specific quintile : 0.93 , 95 % CI : 0.85–1.02 ) and polyunsaturated lipid intake ( HR per increasing sex-specific quintile : 0.92 , 95 % CI : 0.82–1.02 ) , whereas saturated lipid intake was positively associated with hip fracture risk ( HR per increasing sex-specific quintile : 1.13 , 95 % CI : 0.99–1.29 ) . Consumption of dairy products did not appear to influence the risk ( HR per increasing sex-specific quintile : 1.02 , 95 % CI : 0.93–1.12 ) . Conclusions : In a prospect i ve study of the elderly , diet , including consumption of dairy products , alcohol and vitamin D , did not appear to play a major role in hip fracture incidence . There is however , weak and statistically non-significant evidence that vegetable and fish consumption and intake of polyunsaturated lipids may have a beneficial , whereas saturated lipid intake a detrimental effect 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 Background / Objectives : Dairy foods contain various nutrients that may affect health . We investigated whether intake of dairy products or related nutrients is associated with  mortality due to cardiovascular disease ( CVD ) , cancer and all causes . Subjects/ Methods : We carried out a 16-year prospect i ve study among a community-based sample of 1529 adult Australians aged 25–78 years at baseline . Habitual intakes of dairy products ( total , high/low-fat dairy , milk , yoghurt and full-fat cheese ) , calcium and vitamin D were estimated as mean reported intake using vali date d food frequency question naires ( FFQs ) self-administered in 1992 , 1994 and 1996 . National Death Index data were used to ascertain mortality and cause of death between 1992 and 2007 . Hazard ratios ( HRs ) were calculated using Cox regression analysis . Results : During an average follow-up time of 14.4 years , 177 participants died , including 61 deaths due to CVD and 58 deaths due to cancer . There was no consistent and significant association between total dairy intake and total or cause-specific mortality . However , compared with those with the lowest intake of full-fat dairy , participants with the highest intake ( median intake 339 g/day ) had reduced death due to CVD ( HR : 0.31 ; 95 % confidence interval ( CI ) : 0.12–0.79 ; P for trend=0.04 ) after adjustment for calcium intake and other confounders . Intakes of low-fat dairy , specific dairy foods , calcium and vitamin D showed no consistent associations . Conclusions : Overall intake of dairy products was not associated with mortality . A possible beneficial association between intake of full-fat dairy and cardiovascular mortality needs further assessment and confirmation BACKGROUND AND AIMS The prevalence of type 2 diabetes ( T2DM ) is increasing . Several studies have suggested a beneficial effect of several major dairy nutrients on insulin production and sensitivity . Conversely , harmful effects have been suggested as well . This study aim ed to investigate the impact of the full-range of dairy products and its association with incidence T2DM in Dutch adults aged ≥55 years participating in the Rotterdam Study . METHODS AND RESULTS  Dairy intake was assessed with a vali date d FFQ , including total , skimmed , semi-skimmed , full-fat , fermented , and non-fermented dairy , and subclasses of these product groups . Verified prevalent and incident diabetes were documented . Cox proportional hazards regression and spline regression were used to analyse data , adjusting for age , sex , alcohol , smoking , education , physical activity , body mass index , intake of total energy , energy-adjusted meat , and energy-adjusted fish intake . Median total dairy intake was 398 g/day ( IQR 259 - 559 g/day ) . Through 9.5 ± 4.1 years of follow-up , 393 cases of incident T2DM were reported . Cox and spline regression did not point towards associations of total dairy consumption , dairy consumption based on fat content , non-fermented or fermented dairy consumption , or individual dairy product consumption with incident T2DM . The HR for total dairy intake and T2DM was 0.93 ( 95 % CI : 0.70 - 1.23 ) in the upper quartile ( P-for trend 0.76 ) . CONCLUSIONS This prospect i ve cohort study did not point towards an association between dairy consumption and T2DM 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 OBJECTIVE This study examines the extent to which a plant-based dietary intervention that discourages consumption of dairy products and meat influences bone-relevant nutrients . METHODS A r and omized controlled study design was used to evaluate the Coronary Health Improvement Project . The Project is a heart disease prevention intervention administered in an intensive 40-hour educational course delivered over a 4-week period . Participants were evaluated at baseline , 6 weeks , and 6 months . RESULTS After 6 weeks , participants in the intervention group compared with the control group experienced significant increases in magnesium and daily intake of fruit , vegetables , and grains but significant decreases in dairy servings per day and calcium and vitamin D from food . After 6 months , those in the intervention group showed significant increases in daily intake of fruit , vegetables , and grains and significant decreases in dairy servings per day , daily meat consumption , and protein , phosphorous , calcium , total calcium , and vitamin D from food . Serum calcium levels are the primary determinant of parathyroid hormone ( PTH ) release , and within 6 weeks , the intervention group 's PTH levels were elevated from baseline and significantly different from the control group 's PTH levels . At 6 months , urinary type I collagen N-telopeptide ( NTx ) levels were significantly greater in the intervention group compared with the control group . CONCLUSIONS The Coronary Health Improvement Project increases the intake of important food items but decreases calcium and vitamin D consumption . There is also some evidence of an increase in NTx biomarkers , consistent with increased bone resorption BACKGROUND Some observational studies have shown a beneficial effect of dairy consumption on blood pressure , especially in overweight and relatively young ( < 40 y ) persons . However , no results from prospect i ve studies conducted in a free-living population exist that show this association in middle-aged adults . OBJECTIVE The aim of the present study was to assess whether total , low-fat , and whole-fat dairy consumption was associated prospect ively with the risk of hypertension . DESIGN This was a prospect i ve study conducted in 5880 university graduates in Spain , aged > 20 y in 2000 ( mean age : 37 y ) , free of hypertension and cardiovascular disease at baseline , and followed-up with mailed question naires for a median of 27 mo .  Dairy consumption was assessed with a previously vali date d semiquantitative food-frequency question naire . RESULTS One hundred eighty new cases of hypertension were identified . The hazard ratio of hypertension between extreme quintiles of low-fat dairy product consumption was 0.46 ( 95 % CI : 0.26 , 0.84 ; P for trend = 0.02 ) after adjustment for the main known risk factors for hypertension and several dietary factors . No significant association between  whole-fat dairy products or total calcium intake and incident hypertension was seen . CONCLUSION In this Mediterranean cohort , low-fat dairy consumption , but not whole-fat dairy consumption , was associated with a lower risk of incident hypertension Summary A longitudinal analysis of bone microstructure in postmenopausal women of the Geneva Retirees Cohort indicates that age-related cortical bone loss is attenuated at non-bearing bone sites in fermented dairy products consumers , not in milk or ripened cheese consumers , independently of total energy , calcium , or protein intakes . Introduction Fermented dairy products ( FDP ) , including yogurts , provide calcium , phosphorus , and proteins together with prebiotics and probiotics , all being potentially beneficial for bone . In this prospect i ve cohort study , we investigated whether FDP , milk , or ripened cheese consumptions influence age-related changes of bone mineral density ( BMD ) and microstructure . Methods Dietary intakes were assessed at baseline and after 3.0 ± 0.5 years with a food frequency question naire in 482 postmenopausal women enrolled in the Geneva Retirees Cohort . Cortical ( Ct ) and trabecular ( Tb ) volumetric ( v ) BMD and microstructure at the distal radius and tibia were assessed by high-resolution peripheral quantitative computerized tomography , in addition to areal ( a ) BMD and body composition by dual-energy X-ray absorptiometry , at the same time points . Results At baseline , FDP consumers had lower abdominal fat mass and larger bone size at the radius and tibia . Parathyroid hormone and β-carboxyterminal cross-linked telopeptide of type I collagen levels were inversely correlated with FDP consumption . In the longitudinal analysis , FDP consumption ( mean of the two assessment s ) was associated with attenuated loss of radius total vBMD and of Ct vBMD , area , and thickness . There was no difference in aBMD and at the tibia . These associations were independent of total energy , calcium , or protein intakes . For other dairy products categories , only milk consumption was associated with lower decrease of aBMD and of failure load at the radius . Conclusion In this prospect i ve cohort of healthy postmenopausal women , age-related Ct bone loss was attenuated at non-bearing bone sites in FDP consumers , not in milk or ripened cheese consumers , independently of total energy , calcium , or protein intakes . Study registration IS RCT N11865958 ( http://www.is rct n.com Common infectious diseases ( CID ) of the airways and the gastrointestinal tract are still a considerable cause of morbidity and mortality in elderly . The present study examined the beneficial effect of a dairy product containing the probiotic strain Lactobacillus casei DN-114 001 ( fermented product ) on the resistance of free-living elderly to CID . The study was multicentric , double blind and controlled , involving 1072 volunteers ( median age = 76.0 years ) r and omised for consumption of either 200 g/d of fermented ( n 537 ) or control ( non-fermented ) dairy product ( n 535 ) for 3 months , followed by an additional 1 month 's follow-up . The results showed that , when considering all CID , the fermented product significantly reduced the average duration per episode of CID ( 6.5 v. 8 d in control group ; P = 0.008 ) and the cumulative duration of CID ( 7 v. 8 d in control group ; P = 0.009 ) . Reduction in both episode and cumulative duration s was also significant for all upper respiratory tract infections ( URTI ; P < 0.001 ) and for rhinopharyngitis ( P < 0.001 ) . This was accompanied with an increase of L. casei species in stools throughout the fermented product consumption ( 2 - 3.8 x 107 equivalents of colony-forming unit/g of stools , P < 0.001 ) . The cumulative number of CID ( primary outcome ) was not different between groups nor was the CID severity , fever , pathogens ' occurrence , medication , immune blood parameters and quality of life . The fermented product was safe and well tolerated . In conclusion , consumption of a fermented dairy product containing the probiotic strain L. casei DN-114 001 in elderly was associated with a decreased duration of CID in comparison with the control group , especially for URTI such as rhinopharyngitis Abstract Purpose The possible effects of dairy consumption on diabetes prevention remain controversial . The aim of this study was to investigate the association between the dairy consumption and  type 2 diabetes ( T2D ) risk  in an elderly Mediterranean population at high cardiovascular risk . Methods We prospect ively followed 3,454 non-diabetic individuals from the PREDIMED study .  Dairy consumption was assessed at baseline and yearly using food frequency question naires and categorized into total , low-fat , whole-fat , and subgroups : milk , yogurt , cheeses , fermented dairy , concentrated full fat , and processed dairy .  Hazard ratios ( HRs ) were calculated using Cox proportional hazards regression models . Results During a median follow-up of 4.1 years , we documented 270 incident T2D cases . After multivariate adjustment , total dairy product consumption was inversely associated with T2D risk [ 0.68 ( 95 % CI 0.47–0.98 ) ; P-trend = .040 ] . This association appeared to be mainly attributed to low-fat dairy ; the multivariate HRs ( 95 % CIs ) comparing the highest versus the lowest tertile consumption were 0.65 ( 0.45–0.94 ) for low-fat dairy products and 0.67 ( 0.46–0.95 ) for low-fat milk ( both P-trend < .05 ) . Total yogurt consumption was associated with a lower T2D risk [ HR 0.60 ( 0.42–0.86 ) ; P-trend = .002 ] . An increased consumption of total low-fat dairy and total yogurt during the follow-up was inversely associated with T2D ; HRs were 0.50 ( 0.29–0.85 ) , 0.44 ( 0.26–0.75 ) , and 0.55 ( 0.33–0.93 ) , respectively . Substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D , respectively . No significant associations were found for the other dairy subgroups ( cheese , concentrated full fat , and processed dairy products ) . Conclusions A healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk 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 CONTEXT It is estimated that 80 % of all women have used oral contraceptives ( OCP ) , but OCP use may prevent attainment of maximal peak bone mass in young women and thus increase the risk of osteoporosis later in life . OBJECTIVE This study examined whether increased calcium intake could reduce the detrimental effects of OCP use on bone mass in young women . DESIGN The study design was a 1-yr intervention . SETTING The study was performed in a general community setting . SUBJECTS One hundred fifty-four young ( 18 - 30 yr old ) healthy women with a dietary calcium intake of less than 800 mg/d began the study , and 135 completed the trial . INTERVENTION Subjects were r and omly assigned to one of three diet intervention groups : 1 ) control , continuous established ( < 800 mg/d ) dietary calcium intake ; 2 ) medium dairy , increase calcium intake to approximately 1000 - 1100 mg/d ; and 3 ) high dairy , increase calcium intake to approximately 1200 - 1300 mg/d . R and omization was stratified by OCP use . MAIN OUTCOME MEASURES The main outcome measures were total body bone mineral density ( BMD ) and content ( BMC ) ; total hip BMD , BMC , and bone area ; and spine BMD , BMC , and bone area . RESULTS Dairy product intervention positively impacted the percentage change in total hip BMD and BMC . In addition , dairy product intake prevented a negative percentage change in total hip and spine BMD in OCP users . CONCLUSION Dairy product intake , at levels necessary to achieve the recommended intakes of calcium , protected the total hip BMD and spine BMD from loss observed in young healthy women with low calcium intakes who were using OCP Prospect i ve data on the associations between intake of dairy products and its nutrient components with risk of hypertension remain limited . We therefore investigated the associations of intake of dairy products , calcium , and vitamin D with the incidence of hypertension  in a prospect i ve cohort of 28 886 US women aged ≥45 years .  Intake of dairy products , calcium , and vitamin D at baseline were assessed from semiquantitative food frequency question naires . Incident cases of hypertension ( n=8710 ) were identified from annual follow-up question naires during 10 years of follow-up . After adjusting for major hypertension risk factors , the relative risks of incident hypertension across increasing quintiles of low-fat dairy product intake were 1.00 ( reference ) , 0.98 , 0.97 , 0.95 , and 0.89 ( P for trend : 0.001 ) . The risk of hypertension decreased in the higher quintiles of dietary calcium ( multivariate relative risk in the highest quintile : 0.87 ) and dietary vitamin D ( multivariate relative risk in the highest quintile : 0.95 ) , but did not change with calcium or vitamin D supplements . Adjustment for dietary calcium significantly attenuated the inverse association of low-fat dairy intake with risk of hypertension , whereas adjustment for dietary vitamin D did not change the association . The multivariate relative risks across increasing quintiles of high-fat dairy product intake , in contrast , were 1.00 , 1.02 , 1.01 , 1.00 , and 0.97 ( P for trend : 0.17 ) . Our study found that intakes of low-fat dairy products , calcium , and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women , suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications OBJECTIVE To determine whether psychotropic medications increase , and thiazide diuretics decrease , the risk of hip fractures in elderly Australians . DESIGN Population -based case-control study . SUBJECTS AND SETTING The population aged 65 years and over living in a defined area in western Sydney , Australia , during 1990 - 1991 . Cases ( n = 209 ) were recruited from hospitals and controls ( n = 207 ) were selected by an area probability sampling method , with additional sampling from nursing homes . Response rates were 96 % for cases and 84 % for controls . MEASURES Data were collected directly from subjects by question naire ; a proxy respondent was required for 27 % of subjects . In addition to medication use , information was also collected on potential confounders : alcohol consumption , body mass index , cognitive status , dairy product consumption , health status , physical activity , smoking history and type of residence . RESULTS The use of temazepam , a short-acting benzodiazepine , was associated with an increase in the risk of hip fracture -- odds ratio , adjusted for age , gender and residence is 3.78 ; 95 % confidence interval ( CI ) , 1.60 - 8.92 . After adjusting for multiple potential confounders by logistic regression , the odds ratio for temazepam use was 3.52 . There was a non-significant ( P > 0.05 ) increase in hip fracture risk associated with the use of antidepressants and antipsychotics . Thiazide diuretics were not associated with a risk of hip fracture -- the multivariate-adjusted odds ratio was 0.98 ( 95 % CI , 0.49 - 1.99 ) . CONCLUSIONS Temazepam may increase the  risk of hip fracture in elderly people . The effect of thiazide diuretics on fracture risk should be assessed in a large r and omised trial Purpose Dairy and meat consumption may impact breast cancer risk through modification of hormones ( e.g. , estrogen ) , through specific nutrients ( e.g. , vitamin D ) , or through products formed in processing/cooking ( e.g. , heterocyclic amines ) . Results relating meat and dairy intake to breast cancer risk have been conflicting . Thus , we examined the risk of breast cancer in relation to intake of dairy and meat in a large prospect i ve cohort study . Methods In the Black Women ’s Health Study , 1,268 incident breast cancer cases were identified among 52,062 women during 12 years of follow-up .  Multivariable ( MV ) relative risks ( RRs ) and 95 % confidence intervals ( CIs ) were calculated using Cox proportional hazards models . Results Null associations were observed for total milk ( MV RR = 1.05 , 95 % CI 0.74–1.46 comparing ≥1,000–0 g/week ) and total meat ( MV RR = 1.04 , 95 % CI 0.85–1.28 comparing ≥1,000 < 400 g/week ) intake and risk of breast cancer . Associations with intakes of specific types of dairy , specific types of meat , and dietary calcium and vitamin D were also null . The associations were not modified by reproductive ( e.g. , parity ) or lifestyle factors ( e.g. , smoking ) . Associations with estrogen receptor ( ER ) positive ( + ) , ER negative ( − ) , progesterone receptor ( PR ) + , PR− , ER+/PR+ , and ER−/PR− breast cancer were generally null . Conclusions This analysis of African-American women provides little support for associations of dairy and meat intake with breast cancer risk Abstract : Few prospect i ve studies of the relationship between intake of dairy foods , calcium , vitamin D , and lactose and ovarian cancer have been conducted , and results have been largely inconsistent . Two recent studies found significant increased risk with frequent dairy consumption and perhaps with high intakes of calcium or lactose . The authors investigated the association between these foods and nutrients and ovarian cancer risk among 31,925 subjects in the Breast Cancer Detection Demonstration Project follow-up cohort .  Multivariable ( MV ) relative risks ( RRs ) adjusted for age , parity , and other factors were estimated using Cox proportional hazards models . Over an average follow-up of 8.3 yr , 146 incident ovarian cancer cases were confirmed . Higher intakes of total dairy food ( comparing four or more servings per day vs. less than one serving per day ) were associated with a statistically significant decreased risk of ovarian cancer , although the trend was not significant ( MV RR = 0.42 ; 95 % confidence interval ( CI ) = 0.20–0.89 ; P for trend = 0.07 ) . Comparing extreme quartiles , we observed a statistically nonsignificant inverse association between high dietary calcium intake and ovarian cancer ( RR = 0.67 ; 95 % CI = 0.43 , 1.04 ; P for trend = 0.08 ) . No statistically significant relations were found for consumption of specific dairy foods , lactose , or vitamin D and ovarian cancer risk . The possibility of a decreased risk of ovarian cancer for dietary calcium merits further evaluation The prevention of increased bone remodeling in postmenopausal women at low 10-y risk of osteoporotic fractures essentially relies on reinforcement of environmental factors known to positively influence bone health , among which nutrition plays an important role . In institutionalized women in their mid-eighties , we previously found that consumption of fortified soft plain cheese increased vitamin D , calcium , and protein intakes , reduced bone resorption biochemical markers , particularly the serum bone specific acid phosphatase tartrate resistant acid phosphatase , isoform 5b ( TRAP 5b ) that reflects osteoclast activity , and stimulated the serum bone anabolic factor insulin-like growth factor-I ( IGF-I ) . Whether these effects occur in much younger women was tested in a prospect i ve control study . Seventy-one healthy postmenopausal women aged 56.6 ± 3.9 y ( mean ± SD ) with low spontaneous supply of both Ca and vitamin D were r and omized to consume daily ( treated , n = 36 ) or not ( controls , n = 35 ) two servings ( 2 × 100 g ) of skimmed-milk , soft plain cheese for 6 wk . The vitamin D and Ca-fortified dairy product provided daily : 661 kJ , 2.5 μg vitamin D , 400 mg calcium , and 13.8 g protein . At the end of the intervention , the decrease in TRAP 5b and the increase in IGF-I were greater in the treated than in the control group ( P < 0.02 ) . The changes in serum carboxy terminal crosslinked telopeptide of type I collagen did not differ significantly between the two groups . In conclusion , like in elderly women , consumption by healthy postmenopausal women of a vitamin D and calcium-fortified dairy product that also increases the protein intake , reduces the serum concentration of the bone resorption biomarker TRAP 5b . This response , combined with the increase in serum IGF-I , is compatible with a nutrition-induced reduction in postmenopausal bone loss rate The relation between dairy foods , particularly specific foods , and risk of cardiovascular disease ( CVD ) remains unclear . We examined the association between total , as well as specific , dairy food intakes and incidence of  myocardial infa rct ion ( MI )  in a prospect i ve population -based cohort . We followed 33,636 women ( aged 48 - 83 y ) , free from CVD , cancer , and diabetes at baseline ( 1997 ) , in the Swedish Mammography Cohort .  Consumption of milk , cultured milk/yogurt , cheese , cream , crème fraiche , and butter was obtained from a vali date d self-administered FFQ at baseline . We used Cox proportional hazards regression models to estimate HRs and 95 % CIs , adjusted for relevant CVD risk factors . MI incidence was ascertained from national registries . Over 11.6 y of follow-up , we ascertained 1392 cases of MI . When the highest quintile was compared with the lowest quintile , total dairy food intake was inversely associated with MI risk [ multivariable adjusted HR : 0.77 ( 95 % CI : 0.63 , 0.95 ) ] . Among specific dairy food products , total cheese was inversely associated [ HR : 0.74 ( 95 % CI : 0.60 , 0.91 ) ] and butter used on bread but not on cooking was positively associated [ HR : 1.34 ( 95 % CI : 1.02 , 1.75 ) ] with MI risk . Other specific dairy food products were not significantly associated with MI risk . No differences were observed between consumption of specific low-fat and high-fat dairy foods , expressed as either absolute intakes or intakes relative to the total , and MI risk . Failure to consider dairy foods as a heterogeneous group in future studies could hamper important insights of relevance for the development of dietary guidelines Aim /hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes  , using a food diary . Methods A nested case-cohort within the EPIC-Norfolk Study was examined , including a r and om subcohort ( n = 4,000 ) and cases of incident diabetes ( n = 892 , including 143 cases in the subcohort ) followed-up for 11 years .  Diet  was assessed using a prospect i ve 7-day food diary .  Total dairy intake ( g/day ) was estimated and categorised into high-fat ( ≥3.9 % ) and low-fat ( < 3.9 % fat ) dairy , and by subtype into yoghurt , cheese and milk . Combined fermented dairy product intake ( yoghurt , cheese , sour cream ) was estimated and categorised into high- and low-fat . Prentice-weighted Cox regression HRs were calculated . Results Total dairy , high-fat dairy , milk , cheese and  high-fat fermented dairy product  intakes were not associated with the development of incident diabetes . Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses ( tertile [ T ] 3 vs T1 , HR 0.81 [ 95 % CI 0.66 , 0.98 ] ) , but further adjustment for anthropometric , dietary and diabetes risk factors attenuated this association . In addition , an inverse association was found between diabetes and  low-fat fermented dairy product intake ( T3 vs T1 , HR 0.76 [ 95 % CI 0.60 , 0.99 ] ; ptrend = 0.049 ) and specifically with yoghurt intake ( HR 0.72 [ 95 % CI 0.55 , 0.95 ] ; ptrend = 0.017 ) in multivariable adjusted analyses . Conclusions /interpretationGreater low-fat fermented dairy product intake , largely driven by yoghurt intake , was associated with a decreased risk of type 2 diabetes development in prospect i ve analyses . These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes , highlighting the importance of food group subtypes for public health messages BACKGROUND Despite the contribution of dairy foods to total dietary saturated fat intake , available data indicate that dairy consumption may lower the risk of cardiovascular disease . OBJECTIVE The objective of this study was to investigate the relation between consumption of milk , cheese , and yogurt and common carotid artery intima-media thickness ( CCA-IMT ) in a cohort of elderly women . DESIGN Dairy consumption was assessed with a vali date d food-frequency question naire in 1080 participants r and omly selected from ambulant white women aged > 70 y living in Perth , Western Australia .  CCA-IMT was assessed by using B-mode carotid ultrasound 3 y later . Cardiovascular disease risk factors , including serum lipids and blood pressure , were assessed at baseline . RESULTS Total dairy product , milk , and cheese consumption was not associated with CCA-IMT ( P > 0.05 ) , whereas yogurt consumption was negatively associated with CCA-IMT ( unadjusted st and ardized β = -0.081 , P = 0.008 ; baseline risk factor-adjusted st and ardized β = -0.075 , P = 0.015 ) . Participants who consumed > 100 g yogurt/d had a significantly lower CCA-IMT than did participants with lower consumption ( unadjusted = -0.024 mm , P = 0.002 ) . This relation remained significant after adjustment for baseline , dietary , and lifestyle risk factors ( multivariable analysis = -0.023 mm , P = 0.003 ) . CONCLUSION Increased consumption of yogurt , but not of other dairy products , is associated with a lower CCA-IMT , independent of other risk factors
In the present meta- analysis , reductions in the risk of hip fracture  with milk consumption were only observed among American adults , but not among Sc and inavian adults , possibly because milk products are more commonly fortified with vitamin D in the former population than in Sc and inavian countries .
The reduction in the risk of hip fracture was also observed with yogurt consumption , which is often associated with healthy lifestyles and dietary patterns that contribute to improved bone health .
Fueling this uncertainty , the elevated  risk of hip fracture  in association with  milk consumption was observed in a cohort of Swedish women .
The cumulative evidence from prospect i ve cohort studies reassuringly suggests that the risk of hip fracture may not be elevated among people who consume milk , yogurt , and cheese , and that a greater consumption of milk or yogurt may even be associated with a lower risk of hip fracture depending on the factors that may differ across the population of interest
Although dairy products contain bone-beneficial nutrients , the association between dairy consumption and the risk of hip fracture remains equivocal .