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Dairy Foods: Beneficial Effects of Fermented Products on Cardiometabolic Health
Purpose of ReviewThis review of recent observational studies and understanding of the complex nature of dairy foods is intended to reappraise the...
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Specific dairy foods and risk of frailty in older women: a prospective cohort study
BackgroundDairy contains a complex mixture of lipids, proteins, and micronutrients. Whether habitual dairy consumption is associated with health...
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Dairy Foods: Is Its Cardiovascular Risk Profile Changing?
Purpose of ReviewThe majority of international guidelines for cardiovascular disease (CVD) prevention recommend moderate intake of low fat or...
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The Dairy and Cancer Controversy: Milking the Evidence
Purpose of ReviewCancer risk reduction remains a significant concern for both individuals with a cancer diagnosis and those aiming to prevent it....
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Dairy consumption in adults in China: a systematic review
BackgroundResearch on dairy consumption in China is lacking, however, some evidence has demonstrated significant changes in recent years, with a...
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Role of fermented dairy products in the health benefits of a mediterranean diet
Mediterranean diet includes fermented dairy products like yogurt and cheese. These foods provide calcium, phosphorus, fat, carbohydrates and protein,...
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Do promotions of healthier or more sustainable foods increase sales? Findings from three natural experiments in UK supermarkets
BackgroundDietary changes are necessary to improve population health and meet environmental sustainability targets. Here we analyse the impact of...
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Substitution of animal-based with plant-based foods on cardiometabolic health and all-cause mortality: a systematic review and meta-analysis of prospective studies
BackgroundThere is growing evidence that substituting animal-based with plant-based foods is associated with a lower risk of cardiovascular diseases...
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Fermented foods and gastrointestinal health: underlying mechanisms
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are...
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Energy, nutrient and overall healthiness of processed packaged foods in Fiji, a comparison between 2018 and 2020
In Fiji, packaged foods are becoming increasingly available. However, it is unknown if nutrition composition of these foods has changed. This study...
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Trends in Burdens of Disease by Transmission Source (USA, 2005–2020) and Hazard Identification for Foods: Focus on Milkborne Disease
BackgroundRobust solutions to global, national, and regional burdens of communicable and non-communicable diseases, particularly related to diet,...
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Estimates of disease burden caused by foodborne pathogens in contaminated dairy products in Rwanda
BackgroundThe Girinka program in Rwanda has contributed to an increase in milk production, as well as to reduced malnutrition and increased incomes....
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How does the updated Nutri-Score discriminate and classify the nutritional quality of foods in a Norwegian setting?
BackgroundThe Nutri-Score is a candidate for the harmonized mandatory front-of-pack nutrition label enabling consumers in the European Union to make...
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Evaluation of Aflatoxins Occurrence and Exposure in Cereal-Based Baby Foods: An Update Review
Purpose of ReviewThe first stages of human life, which include the fetal period, infancy, and early childhood, are the most critical for human growth...
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The role of dairy in healthy and sustainable food systems: community voices from India
BackgroundManaging the role of dairy foods in healthy and sustainable food systems is challenging. Milk production is associated with greenhouse gas...
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Chinese residents’ knowledge about and behavior towards dairy products: a cross-sectional study
BackgroundChinese residents generally had insufficient intake of dairy products. The correct mastery of dairy related knowledge helps to develop a...
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Positive correlation of hidradenitis suppurativa and ultra-processed foods consumption
Hidradenitis suppurativa (HS) is a chronic inflammatory skin condition whose pathogenesis is not well established. An association between HS and...
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Food insecurity was negatively associated with adherence to the “fruits, vegetables, and foods rich in animal protein” dietary pattern among university students’ households: the 2018 Mexican National Household Survey
BackgroundUniversity students are often affected by food insecurity (FI) and this situation has been associated with low consumption of...
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Adding salt to foods and hazards of microvascular, cerebrovascular and cardiovascular diseases
BackgroundWe aimed to examine the association of the frequency of adding salt to foods and the hazards of the incidence and mortality risks for a...
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Exploring the association between ultra-processed foods and COPD: a case-control study
BackgroundWhile it is known that the overconsumption of ultra-processed foods (UPFs) is associated with a heightened risk of respiratory ailments,...