Dairy as a Source of Iodine and Protein in the UK: Implications for Human Health Across the Life Course, and Future Policy and Research

This narrative review summarizes key concepts in dairy nutrition for supporting human health throughout the life course. Milk and dairy products have been a staple component of our diet for thousands of years and provide a wide range of important nutrients that are otherwise difficult to obtain from dairy-free diets. In this review, we provide a broad perspective on the nutritional roles of iodine and dairy protein in supporting human health during pregnancy and early life, childhood and adolescence, mid- and later-life. New methodologies to identify biomarkers of dairy intake via high-throughput mass spectrometry are discussed, and new concepts such as the role of the food matrix in dairy nutrition are introduced. Finally, future policy and research related to the consumption of dairy and non-dairy alternatives for health are discussed with a view to improving nutritional status across the lifespan.

Influence of Nitrogen Nutrition on Fatty Acids in Oilseed Rape (Brassica napus L.)

The aim of the study was to evaluate the effect of nitrogen nutrition on the content of fatty acids and selected qualitative parameters (nitrogenous substances, ash, crude fiber) in winter oilseed rape (Brassica napus L.). The experiment was carried out at the Vígľaš—Pstruša Research and Breeding Station in 2008–2009 and 2009–2010 by complete block design with four repetitions. Nitrogen fertilization was applied at four levels, plus an untreated control (after agrochemical soil analysis) by DAN 27 (Dolomite Ammonium Nitrate): 100, 120, 140, and 160 kg/ha N. Application date was in BBCH scale phase 59–60. The fatty acid contents (MUFA—monosaturated fatty acids; PUFA—polyunsaturated fatty acids) were determined by gas chromatography in the extracted fat, which is determined by extraction method. Within the result evaluation, statistically significant increases in the contents of linoleic and linolenic acids were recorded in all variants treated by nitrogen fertilizer, which is positive in terms of the use of rapeseed oil for food and energy purposes. The statistically significant decrease of oleic acid after the application of nitrogen fertilizers is negative for industry use of rapeseed oil.

Role of calcium on lipid digestion and serum lipids: a review

Calcium is an essential nutrient for humans that can be taken as supplement or in a food matrix (e.g. dairy products). It is suggested that dietary calcium may have a beneficial effect on cardiovascular risk but the mechanism is not clear. In this review, the main mechanisms of the possible cholesterol-lowering effect of calcium, i.e. interaction with fatty acids and bile acids, are described and clinical evidences are presented. The observations from interventional studies of the possible cholesterol-lowering effect in terms of the main related mechanisms are variable and do not seem to fulfill all the related aspects. It seems that the interplay of calcium in blood lipid metabolism might be due to its complex and multiple roles in the lipid digestion in the small intestine. The interactions between calcium and, fatty acids and bile may lead to impaired mixed micelle formation and solubilization, which is crucial in the lipid absorption and metabolism. In addition, the calcium source and its surrounding matrix will have an influence over the physiological outcome. This research is important for the delivery and formulation of calcium, particularly with the move toward plant-based diets.

Dairy structures and physiological responses: a matter of gastric digestion

Digestion and health properties of food do not solely rely on the sum of nutrients but are also influenced by food structure. Dairy products present an array of structures due to differences in the origin of milk components and the changes induced by processing. Some dairy structures have been observed to induce specific effects on digestion rates and physiological responses. However, the underlying mechanisms are not fully understood. Gastric digestion plays a key role in controlling digestion kinetics. The main objective of this review is to expose the relevance of gastric phase as the link between dairy structures and physiological responses. The focus is on human and animal studies, and physiological relevant in vitro digestion models. Data collected showed that the structure of dairy products have a profound impact on rate of nutrient bioavailability, absorption and physiological responses, suggesting gastric digestion as the main driver. Control of gastric digestion can be a tool for delivering specific rates of nutrient digestion. Therefore, the design of food structure targeting specific gastric behavior could be of great interest for particular population needs e.g. rapid nutrient digestion will benefit elderly, and slow nutrient digestion could help to enhance satiety.

Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product

PURPOSE

To investigate the effect of consuming quinoa biscuits on markers of CVD risk over 4 weeks in free-living older adults.

METHODS

A randomized-controlled, double-blind crossover trial was conducted in which consenting healthy adults aged 50-75 years (n = 40) consumed 15 g quinoa biscuits (60 g quinoa flour/100 g) or control iso-energetic biscuits (made using wheat flour) daily for 28 consecutive days (4 weeks), in addition to their normal diet. Following a 6-week washout, participants consumed the alternate biscuit for a final 4 weeks. Anthropometry and fasted blood samples were obtained before and after each intervention period.

RESULTS

At the beginning of the trial, mean ± SD total cholesterol concentrations were 6.02 ± 1.22 mmol/L (3.7-9.2 mmol/L); 33 participants (82.5%) had high cholesterol (> 5 mmol/L). No participants were lost to follow-up and there were no changes in habitual dietary intakes or levels of physical activity between each 4-week intervention period. Significantly greater decreases in total and LDL cholesterol concentrations (- 0.30 ± 0.58 and - 0.25 ± 0.38 mmol/L, respectively), TC: HDL ratio (- 0.11 ± 0.30), weight (- 0.61 ± 0.89 kg) and BMI (- 0.22 ± 0.34 kg/m²) were apparent following consumption of the quinoa versus control biscuits (all P < 0.05). Changes in triglycerides, HDL cholesterol, or PUFA or CRP concentrations were not significant between treatment groups.

CONCLUSION

Consumption of novel quinoa biscuits produced small, but favorable changes in body weight, BMI, and circulating cholesterol concentrations, all of which may contribute to lowered CVD risk in older adults.

Dietary fat composition: replacement of saturated fatty acids with PUFA as a public health strategy, with an emphasis on α-linolenic acid

SFA intakes have decreased in recent years, both in Ireland and across other European countries; however a large proportion of the population are still not meeting the SFA recommendation of &lt;10% of total energy (TE). High SFA intakes have been associated with increased CVD and type-2 diabetes (T2D) risk, due to alterations in cholesterol homoeostasis and adipose tissue inflammation. PUFA, in particular EPA and DHA, have been associated with health benefits, including anti-inflammatory effects. It is well established that dietary fat composition plays an important role in biological processes. A recent review of evidence suggests that replacement of SFA with PUFA has potential to reduce risk of CVD and T2D. The public health and molecular impact of EPA and DHA have been well-characterised, while less is known of effects of α-linolenic acid (ALA). The current dietary guideline for ALA is 0·5% TE; however evidence from supplementation trials suggests that benefit is observed at levels greater than 2 g/d (0·6-1% TE). This review highlights the gap in the evidence base relating to effects of the replacement of SFA with ALA, identifying the need for randomised controlled trials to determine the optimal dose of ALA substitution to define the efficacy of dietary fat modification with ALA.