Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women

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 prospective 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 questionnaire 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 assessments) 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 prospective 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

ISRCTN11865958 ( http://www.isrctn.com ).

Determining the effect of consuming fermented milk drinks on the incidence of constipation, diarrhoea and resistance to respiratory illness

BACKGROUND

At present, there are many types of milk fermented drinks/beverages on the market that often contain added probiotic microflora. Numerous studies indicate that such products are frequently consumed by adolescents. Within this group, symptoms of respiratory illness feature prominently as well as various and frequent disorders of the gastro-intestinal system that give rise to either constipation or diarrhoea.

OBJECTIVES

To determine the effect of consuming fermented milk drinks on the immune systems in teenagers aged 13-16 years through analysing their intakes in relation to how often respiratory illness, constipation and diarrhoea had occurred.

MATERIAL AND METHODS

A survey was performed on 150 middle-school pupils aged 13-16 years. Correlation coefficients were determined between the frequency of consuming fermented drinks with the incidences of respiratory disease, constipation or diarrhoea.

RESULTS

Most subjects declared that their state of health was satisfactory and that they regularly ate meals. Those consuming fermented milk drinks for over a year constituted 88%. It was found that 56% of all subjects drank such beverages at least once daily or several times a week. The decrease observed in consuming these drinks resulted in increasing problems of bowel evacuation ranging from 3% in those drinking daily to 26% that drank less than once monthly. The incidence of respiratory tract illness was seen to rise whenever fewer fermented milk beverages were consumed. Analogous findings were seen also in the incidence of diarrhoea. Subjects also considered that such drinks improved health and yoghurts were the most frequent type of these drinks consumed.

CONCLUSIONS

Gastro-intestinal function may be enhanced by regular consumption of fermented milk drinks together with a decreased incidence of respiratory tract illness. However, the effect of how often such drinks are consumed on the aforementioned conditions remains unresolved.

Association of erosion with dietary factors among 5-year-old children in India

PURPOSE

The purpose of this study was to determine the association of dental erosion with dietary factors and oral hygiene practices among 5-year-old schoolchildren in Belgaum, Karnataka, India.

METHODS

A random sample of 1,002 5-year-old children was drawn from Belgaum schools. Erosion was assessed using the modified Smith and Knight index. A self-designed questionnaire was used to probe into the details of the children's dietary practices.

RESULTS

Frequency of consumption of beverages, canned juices, tamarind, and honey, a mixed diet, and frequency of teeth cleaning were significant predictors of dental erosion. Oral hygiene practices like timing of cleaning teeth and materials used did not show significant association with dental erosion.

CONCLUSION

Certain dietary factors like canned juice, raw mango, gooseberry, tamarind, honey, buttermilk, and beverages showed significant correlation with dental erosion. Dietary counseling must take this into consideration.