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Journal articles on the topic 'High-energy yogurt'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Doyon, Caroline Y., Angelo Tremblay, Laurie-Eve Rioux, et al. "Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men." Applied Physiology, Nutrition, and Metabolism 40, no. 10 (2015): 980–89. http://dx.doi.org/10.1139/apnm-2014-0403.

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The objective of the study was to assess the impact of protein composition and/or fibre enrichment of yogurt on appetite sensations and subsequent energy intake. In this double-blind crossover study, 20 healthy men (aged 32.4 ± 9.1 years) were submitted to 5 randomized testing sessions, during which they had to consume 5 isocaloric and isonproteinemic yogurt snacks (120-g servings, ∼230 kJ, ∼4.5 g protein) differing by their casein-to-whey protein ratio (C:W) or dietary fibre content: (i) control C:W = 2.8:1; (ii) high whey (HW) C:W = 1.5:1, and fibre-enriched formulations using control; (iii)

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Rolls, B. J., S. Kim, A. L. McNelis, M. W. Fischman, R. W. Foltin, and T. H. Moran. "Time course of effects of preloads high in fat or carbohydrate on food intake and hunger ratings in humans." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 260, no. 4 (1991): R756—R763. http://dx.doi.org/10.1152/ajpregu.1991.260.4.r756.

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A high-carbohydrate (CHO) yogurt (81% CHO) and a high-fat yogurt (65% fat), containing similar levels of protein, were given in equal volumes as preloads to 14 normal-weight, nondieting males and 14 normal-weight, nondieting females. The yogurts were formulated to have similar energy densities and sensory properties, so that differences in responses to the preloads would depend on postingestive physiological effects. Three intervals (30, 90, and 180 min) between the preloads and a self-selection meal consisting of a variety of foods were utilized. The self-selection meal was served at the subj

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Ladyka, V., M. Samilyk, L. Ladyka, A. Helikh, and N. Bolgova. "A2 milk as an alternative to goat milk in yoghurt production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 18–22. http://dx.doi.org/10.32718/nvlvet-f9404.

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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis usi

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Musiy, L. Y., O. Y. Tsisaryk, and I. M. Slyvka. "Development of technology of herodietic smoothies." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 38–45. http://dx.doi.org/10.32718/nvlvet-f9507.

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The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit

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Aslam, Hajara, Felice N. Jacka, Wolfgang Marx, et al. "The Associations between Dairy Product Consumption and Biomarkers of Inflammation, Adipocytokines, and Oxidative Stress in Children: A Cross-Sectional Study." Nutrients 12, no. 10 (2020): 3055. http://dx.doi.org/10.3390/nu12103055.

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The association between dairy product consumption and biomarkers of inflammation, adipocytokines, and oxidative stress is poorly studied in children. Therefore, these associations were examined in a representative subsample of 1338 schoolchildren with a mean age of 11.5 (±0.7) years in the Healthy Growth Study. Information on dairy product consumption was collected by dietary recalls. Total dairy consumption was calculated by summing the intake of milk, yogurt, and cheese. Inflammatory markers, i.e., high-sensitivity C-reactive protein (hs-CRP), interleukin-6 (IL-6), and adipocytokines, i.e.,

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Nachbar, Renato, Noëmie Daniel, Laurent Quinquis, et al. "Yogurt Consumption Improves Insulin Sensitivity and Hepatic Insulin Action in a Diet Induced Mouse Model of Obesity and Type 2 Diabetes." Current Developments in Nutrition 4, Supplement_2 (2020): 1664. http://dx.doi.org/10.1093/cdn/nzaa063_062.

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Abstract Objectives We investigated the effect of yogurt consumption at 8% energy intake on insulin sensitivity in mice fed high-fat high-sucrose diet that contains a protein mixture representative of US diet (HFHS-PM). Methods Yogurt (2% fat, 5% protein, 7% carbohydrate, Lactobacillus bulgaricus CNCM I-1519, Streptococcus thermophilus CNCM I-1630) was lyophilized and incorporated into the HFHS-PM diet (HFHS-PM + LYP; 4.8 kcal/g). The control group was kept on the HFHS-PM diet (4.8 kcal/g). A group of mice was fed a low-fat low sucrose diet (LFLS-PM; 3.7 kcal/g). Whole-body glucose homeostasis

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Cruijsen, Esther, Maria G. Jacobo Cejudo, Leanne K. Küpers, Maria C. Busstra, and Johanna M. Geleijnse. "Dairy consumption and mortality after myocardial infarction: a prospective analysis in the Alpha Omega Cohort." American Journal of Clinical Nutrition 114, no. 1 (2021): 59–69. http://dx.doi.org/10.1093/ajcn/nqab026.

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ABSTRACT Background Population-based studies generally show neutral associations between dairy consumption and ischemic heart disease (IHD) mortality, whereas weak inverse associations were found for cardiovascular disease (CVD) and stroke mortality. Whether dairy consumption affects long-term survival after myocardial infarction (MI) is unknown. Objectives We studied types of dairy and long-term mortality risk in drug-treated post-MI patients. Methods We included 4365 Dutch patients from the Alpha Omega Cohort aged 60–80 y (21% women) with an MI ≤10 y before enrollment. Dietary data were coll

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Günaydı, Zeynep Ece, and Ahmet Ayar. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (2021): 476–83. http://dx.doi.org/10.24925/turjaf.v9i3.476-483.3718.

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Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts,

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Sahni, Shivani, Alyssa Dufour, Courtney Millar, Douglas Kiel, Paul Jacques, and Marian Hannan. "Dairy Food Intake Is Not Associated With Frailty or Frailty Progression Over Time in Adults: Framingham Offspring Study." Current Developments in Nutrition 5, Supplement_2 (2021): 48. http://dx.doi.org/10.1093/cdn/nzab033_048.

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Abstract Objectives High-fat dairy foods are calorically dense, which may prevent anorexia and malnutrition that are often seen in frail persons. We determined the association of dairy food intake [milk, yogurt, cheese, total dairy (milk + yogurt + cheese), low-fat, and high-fat dairy, serv/wk] with frailty and frailty progression in older adults from the Framingham Offspring study. Methods This prospective cohort study included non-frail participants at index exam (1998–01) with food frequency questionnaires (FFQ) and ≤2 follow-up frailty assessments (2005–08, 2011–14). Average dairy food int

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Buziau, Amée M., Sabita S. Soedamah-Muthu, Johanna M. Geleijnse, and Gita D. Mishra. "Total Fermented Dairy Food Intake Is Inversely Associated with Cardiovascular Disease Risk in Women." Journal of Nutrition 149, no. 10 (2019): 1797–804. http://dx.doi.org/10.1093/jn/nxz128.

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ABSTRACT Background The relation between fermented dairy consumption and type 2 diabetes mellitus (T2DM) and cardiovascular disease (CVD) in an Australian population remains to be established. Objectives The aim of this study was to investigate the association between fermented dairy consumption and T2DM and CVD risk. Methods The Australian Longitudinal Study on Women's Health included Australian women (aged 45–50 y) at baseline in 2001, who were followed up through 5 surveys until 2016. Dietary intake was assessed through the use of a validated 101-item FFQ at baseline. Main study outcomes we

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Lussi, Adrian, Brigitte Megert, Robert Peter Shellis, and Xiaojie Wang. "Analysis of the erosive effect of different dietary substances and medications." British Journal of Nutrition 107, no. 2 (2011): 252–62. http://dx.doi.org/10.1017/s0007114511002820.

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Excessive consumption of acidic drinks and foods contributes to tooth erosion. The aims of the present in vitro study were twofold: (1) to assess the erosive potential of different dietary substances and medications; (2) to determine the chemical properties with an impact on the erosive potential. We selected sixty agents: soft drinks, an energy drink, sports drinks, alcoholic drinks, juice, fruit, mineral water, yogurt, tea, coffee, salad dressing and medications. The erosive potential of the tested agents was quantified as the changes in surface hardness (ΔSH) of enamel specimens within the

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Kumar, Dileep, Taihua Mu, and Mengmei Ma. "Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread." Nutrition & Food Science 50, no. 5 (2019): 885–901. http://dx.doi.org/10.1108/nfs-05-2019-0158.

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Purpose Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing. Design/methodology/approach The seven pie bread formulations were prepared with addition of different amount of PF (0, 10, 20, 30, 40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyz

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Lafrenière, Jacynthe, Jessica McNeil, Véronique Provencher, and Éric Doucet. "The Effects of Food Labelling on Postexercise Energy Intake in Sedentary Women." Journal of Obesity 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/1048973.

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Food labelling has been previously reported to influence energy intake (EI). Whether food labels influence postexercise EI remains to be determined. We assessed how food labelling and exercise (Ex) interact to influence food perception and postexercise EI. In this randomized crossover design, 14 inactive women participated in 4 experimental conditions: Ex (300 kcal at 70% ofVO2peak) and lunch labelled as low in fat (LF), Ex and lunch labelled as high in fat (HF), Rest and LF, and Rest and HF. The lunch was composed of a plate of pasta, yogurt, and oatmeal cookies, which had the same nutritiona

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Devenish, Gemma, Rebecca Golley, Aqif Mukhtar, et al. "Free Sugars Intake, Sources and Determinants of High Consumption among Australian 2-Year-Olds in the SMILE Cohort." Nutrients 11, no. 1 (2019): 161. http://dx.doi.org/10.3390/nu11010161.

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In the first 2 years of life, it is important to limit exposure to foods high in free sugars, in order to lay foundations for lifelong eating patterns associated with a reduced risk of chronic disease. Intake data at this age is limited, so compliance with recommendations is not known. This analysis describes free sugars intakes, food sources and determinants of high consumption among Australian children at 2 years of age. Free sugars intakes were estimated using a customized Food Frequency Questionnaire, and median usual free sugars intake at 2 years was 22.5 (Interquartile Range (IQR) 12.8–3

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Windarsih, Anjar, Abdul Rohman, Irnawati, and Sugeng Riyanto. "The Combination of Vibrational Spectroscopy and Chemometrics for Analysis of Milk Products Adulteration." International Journal of Food Science 2021 (June 29, 2021): 1–15. http://dx.doi.org/10.1155/2021/8853358.

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Milk products obtained from cow, goat, buffalo, sheep, and camel as well as fermented forms such as cheese, yogurt, kefir, and butter are in a category of the most nutritious foods due to their high contents of high protein contributing to total daily energy intake. For certain reasons, high price milk products may be adulterated with low-quality ones or with foreign substances such as melamine and formalin which are added into them; therefore, a comprehensive review on analytical methods capable of detecting milk adulteration is needed. The objective of this narrative review is to highlight t

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Sievenpiper, John L. "Low-carbohydrate diets and cardiometabolic health: the importance of carbohydrate quality over quantity." Nutrition Reviews 78, Supplement_1 (2020): 69–77. http://dx.doi.org/10.1093/nutrit/nuz082.

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Abstract Carbohydrates are increasingly being implicated in the epidemics of obesity, diabetes, and their downstream cardiometabolic diseases. The “carbohydrate-insulin model” has been proposed to explain this role of carbohydrates. It posits that a high intake of carbohydrate induces endocrine deregulation marked by hyperinsulinemia, leading to energy partitioning with increased storage of energy in adipose tissue resulting in adaptive increases in food intake and decreases in energy expenditure. Whether all carbohydrate foods under real-world feeding conditions directly contribute to weight

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Razmpoosh, Elham, Saeideh Zare, Hossein Fallahzadeh, Sara Safi, and Azadeh Nadjarzadeh. "Effect of a low energy diet, containing a high protein, probiotic condensed yogurt, on biochemical and anthropometric measurements among women with overweight/obesity: A randomised controlled trial." Clinical Nutrition ESPEN 35 (February 2020): 194–200. http://dx.doi.org/10.1016/j.clnesp.2019.10.001.

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Hwang, Jiyoung, Dayeon Shin, Hyesook Kim, and Oran Kwon. "Maternal Dietary Patterns by Reduced Rank Regression Are Associated With Low Birth Weight Outcomes in Mothers and Children's Environmental Health Cohort." Current Developments in Nutrition 5, Supplement_2 (2021): 1044. http://dx.doi.org/10.1093/cdn/nzab053_037.

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Abstract Objectives This study aims to identify the associations between maternal dietary patterns and the risks of low birth weight (≤ 10th percentile). Methods A total of 1,751 mothers and their newborns recruited for the Mothers and Children's Environmental Health cohort study between 2006 and 2010. A semiquantitative FFQ for nutrient intakes was collected and dietary patterns were derived using Reduced Rank Regression (RRR). A total of 138 food items were categorized into 40 pre-defined food groups. In this study, log transformed maternal intakes of folate, iron, and zinc were selected as

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Huybrechts, Inge, Sandrine Lioret, Theodora Mouratidou, et al. "Using reduced rank regression methods to identify dietary patterns associated with obesity: a cross-country study among European and Australian adolescents." British Journal of Nutrition 117, no. 2 (2017): 295–305. http://dx.doi.org/10.1017/s0007114516004669.

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AbstractThis study aims to examine repeatability of reduced rank regression (RRR) methods in calculating dietary patterns (DP) and cross-sectional associations with overweight (OW)/obesity across European and Australian samples of adolescents. Data from two cross-sectional surveys in Europe (2006/2007 Healthy Lifestyle in Europe by Nutrition in Adolescence study, including 1954 adolescents, 12–17 years) and Australia (2007 National Children’s Nutrition and Physical Activity Survey, including 1498 adolescents, 12–16 years) were used. Dietary intake was measured using two non-consecutive, 24-h r

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Quintero, Por: Melvys Jacqueline Vega. "Bacterias del Ácido Láctico un Potencial para la Producción de Alimentos Probióticos Fermentados en la Industria Láctea de Panamá." KnE Engineering 3, no. 1 (2018): 38. http://dx.doi.org/10.18502/keg.v3i1.1411.

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The lactic acid bacteria known by their initials (BAL) are microorganisms that in the absence of oxygen degrade carbohydrates like lactose (milk sugar), to synthesize lactic acid and energy, through a process known as lactic fermentation. In the dairy industry these microorganisms are used as lactic ferments or initiators of the lactic fermentation process for the manufacture of cheeses, yogurt, fermented milk and other products derived from milk. The type of bacterial species used as an initiator in the fermentation process is a determining factor in the nutritional quality and sensorial char

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Prajapati, Suyesh, Aadit Malla, Narayan Prasad Adhikari, and Shubha Laxmi Shrestha. "Technical and Economic Assessment for the Promotion of Non- Carbonized Pellets in MSME Sector in Nepal." Journal of the Institute of Engineering 15, no. 3 (2020): 261–66. http://dx.doi.org/10.3126/jie.v15i3.32191.

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Pellets are densified biomass fuel compatible for household as well as industrial use. Pellets can be potentially used as an alternative fuel source in many medium, small and micro enterprises (MSME) such as dairy, dyeing, laundry, khoa making, pickle making, yogurt making, soap making enterprises etc. in Nepal. Despite of the presence of large number of such industries and abundant biomass resources, production and application of pellets as a fuel source is almost non-existent in Nepal. Hence, to assess the benefits of using pellets as alternative fuel, an applied research of pellets applicat

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Walker, Karen Z., Julie Woods, Jamie Ross, and Rachel Hechtman. "Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?" Public Health Nutrition 13, no. 7 (2009): 1036–41. http://dx.doi.org/10.1017/s1368980009992965.

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AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while

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Mather, Kathleen, Ruth Boachie, Younes Anini, Shirin Panahi, G. Harvey Anderson, and Bohdan L. Luhovyy. "Effects of cultured dairy and nondairy products added to breakfast cereals on blood glucose control, satiation, satiety, and short-term food intake in young women." Applied Physiology, Nutrition, and Metabolism 45, no. 10 (2020): 1118–26. http://dx.doi.org/10.1139/apnm-2019-0772.

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Breakfast cereals are often consumed with dairy products or nondairy alternatives; however, the effect of the combination on blood glucose and food intake control is not well investigated. In a randomized, crossover study, 24 healthy women (age: 22.7 ± 2.5 years; body mass index: 22.1 ± 1.5 kg/m2) consumed, to satiation, 1 of 3 treatments: Greek yogurt with granola (150 kcal, 9.2 g protein, 2.6 g fat, 2.0 g dietary fibre, and 21.5 g available carbohydrate/100 g); cultured coconut product with granola (146 kcal, 3.2 g protein, 3.2 g fat, 5.6 g dietary fibre, and 21.9 g available carbohydrate/10

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Berezkina, G. Yu, and I. V. Strelkov. "The productivity of first-calf heifers and technological properties of milk when use in rations of linseed and rapeseed press cakes." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 3 (March 1, 2021): 47–60. http://dx.doi.org/10.33920/sel-05-2103-05.

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Summary. Practical interest at the present stage in feeding highly productive cows is the use of fl axseed and rapeseed press cakes, which are sources of energy, high-grade protein and polyunsaturated fatty acids. Rapeseed and linseed press cakes are excellent protein feed for cattle. In concentrates for this animal species they may be the only high-protein components. The purpose of the work was to carry out comprehensive research on fi rst-calf heifers productivity traits, milk quality and its technological properties when using linseed and rapeseed press cakes in their rations. The research

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Chatelan, Angeline, Pierre Gaillard, Maaike Kruseman, and Amelie Keller. "Total, Added, and Free Sugar Consumption and Adherence to Guidelines in Switzerland: Results from the First National Nutrition Survey menuCH." Nutrients 11, no. 5 (2019): 1117. http://dx.doi.org/10.3390/nu11051117.

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The World Health Organization (WHO) recommends reducing free sugars to less than 10% of total energy intake (TEI) due to their potential implications in weight gain and dental caries. Our objectives were to (1) estimate the intake of total, added, and free sugars, (2) define the main sugar sources, and (3) evaluate the adherence to sugar guidelines. The first national nutrition survey 2014–2015 included non-institutional adults aged 18–75 years. Diet was assessed with two non-consecutive 24-hour dietary recalls in 2057 participants. Added and free sugar content was systematically estimated by

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Papadakis, Alexandra, Dustin Moore, Bishnu Khadka, et al. "Dietary Quality of Bhutanese Refugee Adults Eligible for the Supplemental Nutrition Assistance Program." Current Developments in Nutrition 5, Supplement_2 (2021): 174. http://dx.doi.org/10.1093/cdn/nzab035_082.

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Abstract Objectives To characterize nutrient intakes and identify key food sources among Bhutanese refugee adults eligible for SNAP (Supplemental Nutrition Assistance Program) benefits. Methods We recruited a convenience sample of Bhutanese refugee adults (n = 54, mean age = 47 y, 83% female) residing in New Hampshire. Diet was estimated from foods recorded using three 24-hr recalls. Selected nutrients included vitamins C, D, E, and K, thiamin, riboflavin, niacin, B6, folate, B12, pantothenic acid, calcium, magnesium, sodium, and saturated fat. Participants were categorized based on meeting th

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Perazza, Laís Rossi, Noëmie Daniel, Marie-Julie Dubois, et al. "Distinct Effects of Milk-Derived and Fermented Dairy Protein on Gut Microbiota and Cardiometabolic Markers in Diet-Induced Obese Mice." Journal of Nutrition 150, no. 10 (2020): 2673–86. http://dx.doi.org/10.1093/jn/nxaa217.

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ABSTRACT Background Recent meta-analyses suggest that the consumption of fermented dairy products reduces type 2 diabetes and cardiovascular disease (CVD) risk, although the underlying mechanisms remain unclear. Objective We evaluated whether dairy protein products modulated gut microbiota and cardiometabolic features in mouse models of diet-induced obesity and CVD. Methods Eight-week-old C57BL/6J wild-type (WT) and LDLr−/−ApoB100/100 (LRKO) male mice were fed for 12 and 24 wk, respectively, with a high-fat/high-sucrose diet [66% kcal lipids, 22% kcal carbohydrates (100% sucrose), 12% kcal pro

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Dougkas, Anestis, and Ditte Hobbs. "A Review of the Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease." Current Developments in Nutrition 4, Supplement_2 (2020): 1629. http://dx.doi.org/10.1093/cdn/nzaa063_027.

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Abstract Objectives The consumption of milk and dairy products makes an important contribution to children's nutrient intake, yet due to relatively high saturated fat content, the health benefits of dairy products have come under question and public health advice is often perceived as unclear. This review aimed to provide an overview of the current available evidence taken from systematic reviews and meta-analyses on dairy product consumption and risk of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) in children, adolescents, and adults. Methods The literature of English-langu

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Capdevila, Francesca, Carles Martí-Henneberg, Ricardo Closa, Joaquín Escribano Subías, and Joan Fernández-Ballart. "Yoghurt in the Spanish diet: nutritional implications and socio-cultural aspects of its consumption." Public Health Nutrition 6, no. 4 (2003): 333–40. http://dx.doi.org/10.1079/phn2002443.

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AbstractObjectives:This study aims to analyse the differences, with regard to socio-cultural characteristics and dietary habits, between low and high consumers of yoghurt and other fermented dairy product desserts, and the nutritional significance of these differences.Methods:We analysed the diet of a healthy population (4–65 years), using the 24-hour recall method, on three non-consecutive days. The participants were grouped by age and sex and were also divided into tertiles on the basis of yoghurt consumption. We compared energy and nutrient intakes, educational level and socio-economic stat

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Hursel, Rick, Lucie van der Zee та Margriet S. Westerterp-Plantenga. "Effects of a breakfast yoghurt, with additional total whey protein or caseinomacropeptide-depleted α-lactalbumin-enriched whey protein, on diet-induced thermogenesis and appetite suppression". British Journal of Nutrition 103, № 5 (2009): 775–80. http://dx.doi.org/10.1017/s0007114509992352.

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Previous studies have shown effects of high-protein diets, especially whey protein, on energy expenditure and satiety, yet a possible distinction between the effects of whey or α-lactalbumin has not been made. The present study assessed the effects of the addition of total whey protein (whey) or caseinomacropeptide-depleted α-lactalbumin-enriched whey protein (α-lac) to a breakfast yoghurt drink on energy expenditure and appetite suppression in human subjects. A total of eighteen females and seventeen males (aged 20·9 (sd 1·9) years; BMI 23·0 (sd 2·1) kg/m2) participated in an experiment with

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Law, Marron, Ying Ti Lee, Shirley Vien, Bohdan L. Luhovyy, and G. Harvey Anderson. "The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults." Applied Physiology, Nutrition, and Metabolism 42, no. 11 (2017): 1210–16. http://dx.doi.org/10.1139/apnm-2017-0210.

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The objective was to compare the effect of liquid, semi-solid, and solid dairy products and a nondairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI), and post-prandial glycemia (PPG) in healthy older adults. Thirty healthy men and women (14 males and 16 females; age: 64.6 ± 2.4 y; BMI: 25.6 ± 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt, and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served

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Hogenkamp, Pleunie S., Monica Mars, Annette Stafleu, and Cees de Graaf. "Intake during repeated exposure to low- and high-energy-dense yogurts by different means of consumption." American Journal of Clinical Nutrition 91, no. 4 (2010): 841–47. http://dx.doi.org/10.3945/ajcn.2009.28360.

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Santaliestra-Pasías, Alba M., Jaime E. Llamas Dios, Ole Sprengeler, et al. "Food and beverage intakes according to physical activity levels in European children: the IDEFICS (Identification and prevention of Dietary and lifestyle induced health EFfects In Children and infantS) study." Public Health Nutrition 21, no. 9 (2018): 1717–25. http://dx.doi.org/10.1017/s1368980018000046.

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AbstractObjectivePhysical activity (PA) levels and dietary habits are considered some of the most important factors associated with obesity. The present study aimed to examine the association between PA level and food and beverage consumption in European children (2–10 years old).Design/Setting/SubjectsA sample of 7229 children (49·0 % girls) from eight European countries participating in the IDEFICS (Identification and prevention of Dietary and lifestyle induced health EFfects In Children and infantS) study was included. Moderate-to-vigorous PA (MVPA) was assessed objectively with acceleromet

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Houssard, Catherine, Dominique Maxime, Scott Benoit, Yves Pouliot, and Manuele Margni. "Comparative Life Cycle Assessment of Five Greek Yogurt Production Systems: A Perspective beyond the Plant Boundaries." Sustainability 12, no. 21 (2020): 9141. http://dx.doi.org/10.3390/su12219141.

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Greek yogurt (GY), a high-protein-low-fat dairy product, particularly prized for its sensory and nutritional benefits, revolutionized the North American yogurt market in less than a decade, bringing with it new sustainability challenges. Standard GY production generates large volumes of acid whey, a co-product that is a potential source of environmental pollution if not recovered. This study aims to assess the environmental performance of different technologies and identify the main factors to improve GY production. A complete life cycle assessment (LCA) was performed to compare the standard t

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Erkkola, Maijaliisa, Carina Kronberg-Kippilä, Pipsa Kyttälä, et al. "Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake." British Journal of Nutrition 101, no. 8 (2008): 1209–17. http://dx.doi.org/10.1017/s0007114508057619.

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The aim was to identify the important sources of added sucrose and determinants of high intake, and to evaluate what impact a high proportion of energy from added sucrose has on the intake of foods and nutrients. The subjects consisted of children invited to the nutrition study within the Type 1 Diabetes Prediction and Prevention birth cohort and born in 2001 (n 846). Of these, 471 returned 3 d food records at 3 years of age. The average daily intake of added sucrose was 35 (sd 17) g (11·3 % of energy intake) and that of total sucrose was 41 (sd 18) g (13·3 % of energy intake). Sucrose added b

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Górska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Maksymilian Czeczotko. "Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet." Nutrients 11, no. 8 (2019): 1771. http://dx.doi.org/10.3390/nu11081771.

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The main aim of this study was to identify the dairy sources of energy and 44 nutrients in the average Polish diet. Our research included: carbohydrates, protein, total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, 18 amino acids, 9 minerals, and 10 vitamins. The analysis was conducted based on the data from the 2016 Household Budget Survey, a representative sample of the Polish population (i.e., 36,886 households). The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghur

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O'Donovan, Deirdre, Christine Feinle-Bisset, Judith Wishart, and Michael Horowitz. "Lipase inhibition attenuates the acute inhibitory effects of oral fat on food intake in healthy subjects." British Journal of Nutrition 90, no. 5 (2003): 849–52. http://dx.doi.org/10.1079/bjn2003971.

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The lipase inhibitor, orlistat, is used in the treatment of obesity and reduces fat absorption by about 30%. However, the mean weight loss induced by orlistat is less than expected for the degree of fat malabsorption. It was hypothesised that lipase inhibition with orlistat attenuates the suppressive effects of oral fat on subsequent energy intake in normal-weight subjects. Fourteen healthy, lean subjects (nine males, five females; aged 25±1·3 years) were studied twice, in a double-blind fashion. The subjects received a high-fat yoghurt ‘preload’ (males 400g (2562kJ); females 300g (1923kJ)), c

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Dantas, Ricardo Maia, Crisleide Maria de Almeida, Jessica Bezerra dos Santos Rodrigues, and Noádia Priscila Araújo Rodrigues. "Evaluation of labeling, nutritional composition, ingredients and food additives in greek yogurtes marketed in supermarkets in the city of João Pessoa." Research, Society and Development 10, no. 9 (2021): e38010918280. http://dx.doi.org/10.33448/rsd-v10i9.18280.

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To analyze the labeling adequacy of Greek Yogurts with the current Brazilian legislation for packaged products, which includes the list of ingredients, the content of proteins, carbohydrates and sugars, the amount of saturated fat and the presence of additives. This research was done in products of this kind available in João Pessoa - Paraíba supermarkets. The data collected was about the list of ingredients, nutritional facts and the information contained on the labels. The collected data were tabulated on the Excel ® spreadsheet and analyzed statistically by Principal Component Analysis (PCA

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Burke, SJ, MJ Gibney, NA O'Dwyer, and SN McCarthy. "The influence of cereal and dairy consumption on the Irish diet: implications for developing food-based dietary guidelines." Public Health Nutrition 8, no. 3 (2005): 227–37. http://dx.doi.org/10.1079/phn2004699.

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AbstractObjectivesTo estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy products from recipes and identifiable sources were identified and a new database was generated from which analysis of the role of cereal and dairy products in the diet was carried out.ResultsAlmost 10

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Arioli, Stefania, Paola Roncada, Anna Maria Salzano, et al. "The relevance of carbon dioxide metabolism in Streptococcus thermophilus." Microbiology 155, no. 6 (2009): 1953–65. http://dx.doi.org/10.1099/mic.0.024737-0.

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Streptococcus thermophilus is a major component of dairy starter cultures used for the manufacture of yoghurt and cheese. In this study, the CO2 metabolism of S. thermophilus DSM 20617T, grown in either a N2 atmosphere or an enriched CO2 atmosphere, was analysed using both genetic and proteomic approaches. Growth experiments performed in a chemically defined medium revealed that CO2 depletion resulted in bacterial arginine, aspartate and uracil auxotrophy. Moreover, CO2 depletion governed a significant change in cell morphology, and a high reduction in biomass production. A comparative proteom

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Donkor, Eunice Adu, Emmanuel Donkor, Enoch Owusu-Sekyere, and Victor Owusu. "The Development and Promotion of Sweet Potato Yoghurt in Ghana: Implications for Sustainable Production and Consumption Policies." Sustainability 12, no. 8 (2020): 3336. http://dx.doi.org/10.3390/su12083336.

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This paper analyzes how a newly developed food product (potagurt) with nutritional and health benefits can be promoted in Ghana. We employ the hedonic modeling and contingent valuation methods to estimate monetary values attached to the product’s attributes using 400 consumers in the Ashanti, Eastern, and Greater Accra regions of Ghana. The findings reveal that consumers have positive perceptions on the health and nutritional benefits of the product. Buyers place a higher value on potagurt relative to normal yogurt. The high value attached to potagurt is mainly linked to the health, nutritiona

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Hatzithomas, Leonidas, Christina Boutsouki, Fotini Theodorakioglou, and Evanthia Papadopoulou. "The Link between Sustainable Destination Image, Brand Globalness and Consumers’ Purchase Intention: A Moderated Mediation Model." Sustainability 13, no. 17 (2021): 9584. http://dx.doi.org/10.3390/su13179584.

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The present study investigates the effect of a tourism destination’s perceived sustainable image on the globalness of brands named after the destination and attests the mediating role of brand globalness on the relationship between destination image and purchase intention. A model that incorporates identification with local and global consumer culture as moderators of the relationship between brand globalness and purchase intention is proposed. A 2 (Destination: Santorini vs. Serres) × 2 (Product: tomato paste, yogurt) online experiment was designed through Prolific Academic for the purposes o

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Mohammadzadeh, Assieh, Ahmadreza Dorosty, and Mohammadreza Eshraghian. "Household food security status and associated factors among high-school students in Esfahan, Iran." Public Health Nutrition 13, no. 10 (2010): 1609–13. http://dx.doi.org/10.1017/s1368980010000467.

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AbstractObjectiveThe present study was designed to determine household food security status and factors associated with food insecurity among high-school students in Esfahan, Iran.DesignCross-sectional surveys.SettingThe present study was conducted in autumn 2008 in Esfahan, Iran. The samples were selected using systematic cluster sampling. Socio-economic questionnaires, food security questionnaires and FFQ were filled out during face-to-face interviews. In addition, data on participants’ weights and heights were collected.SubjectsA total of 580 students (261 boys and 319 girls) aged 14–17 yea

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Christian, Anna M., Ghattu V. Krishnaveni, Sarah H. Kehoe, et al. "Contribution of food sources to the vitamin B12 status of South Indian children from a birth cohort recruited in the city of Mysore." Public Health Nutrition 18, no. 4 (2014): 596–609. http://dx.doi.org/10.1017/s1368980014000974.

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AbstractObjectiveThere is evidence that subclinical vitamin B12 (B12) deficiency is common in India. Vegetarianism is prevalent and therefore meat consumption is low. Our objective was to explore the contribution of B12-source foods and maternal B12 status during pregnancy to plasma B12 concentrations.DesignMaternal plasma B12 concentrations were measured during pregnancy. Children’s dietary intakes and plasma B12 concentrations were measured at age 9·5 years; B12 and total energy intakes were calculated using food composition databases. We used linear regression to examine associations betwee

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Hodgkins, Charo E., Monique M. Raats, Chris Fife-Schaw, et al. "Guiding healthier food choice: systematic comparison of four front-of-pack labelling systems and their effect on judgements of product healthiness." British Journal of Nutrition 113, no. 10 (2015): 1652–63. http://dx.doi.org/10.1017/s0007114515000264.

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Different front-of-pack (FOP) labelling systems have been developed in Europe by industry and organisations concerned with health promotion. A study (n 2068) was performed to establish the extent to which inclusion of the most prevalent FOP systems – guideline daily amounts (GDA), traffic lights (TL), GDA+TL hybrid (HYB) and health logos (HL) – impact consumer perceptions of healthiness over and above the provision of a FOP basic label (BL) containing numerical nutritional information alone. The design included within- and between-subjects factors. The within-subjects factors were: food (pizza

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Yeltsova, L. B., S. T. Omel’chuk, and A. A. Petrosyan. "EVALUATION OF AVERAGE DAILY CONSUMPTION OF DAIRY PRODUCTS BY STUDENTS." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 18, no. 4 (2018): 13–19. http://dx.doi.org/10.31718/2077-1096.18.4.13.

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The conscious daily choice of the healthy food contributes to preserving health and high working capacity, including mental performance. Milk and sour-milk products make up the essential part of students’ daily diet needed to supply the body with all necessary nutrients and energy. The aim of this study is to assess daily consumption of milk and sour-milk products in order to correct the students’ diet. Materials and methods: Using the questionnaire [6], the authors questioned medical students and analyzed obtained results on the medical students’ dietary habits. The study involved the 2nd, 4t

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Flor, Jaime. "Surviving COVID-19 Pneumonia At Home: COVID Case #1906." Philippine Journal of Otolaryngology Head and Neck Surgery 35, no. 1 (2020): 78–79. http://dx.doi.org/10.32412/pjohns.v35i1.1259.

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Dear Editor, I was exposed to a COVID-19 positive cardiologist last March 1. I had ENT clinics until March 11, treating mostly patients with complaints of cough and fever (sinusitis and bronchitis). I felt that my facial mask, hooded magnifier lens, and gloves gave me enough protection. I was wrong. They were not sufficient. I had a temperature of 38°C on March 13 and went home immediately to self-isolate. By March 15, I was coughing unremittingly and persistently as if a feather was stuck in my throat. I had no phlegm. I had no running nose, nor respiratory difficulty. But my rib

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Sahni, Shivani, Douglas Kiel, and Marian Hannan. "Association of Dairy Food Intake with Measures of Bone Microarchitecture in Men and Women from the Framingham Study (OR18-08-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz028.or18-08-19.

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Abstract Objectives Previous studies reported that dairy foods are associated with higher areal bone mineral density (BMD) in older adults. However, data on bone strength and bone microarchitecture are lacking. The objective of this study was to determine the association of milk, yogurt, cheese, cream, milk + yogurt and milk + yogurt + cheese intakes with high resolution peripheral quantitative computed tomography (HR-pQCT) measures of bone in older adults from the Framingham Offspring study. Methods This cross-sectional study included 532 men and 694 women (aged 32–81y, mean 64y) with measure

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Moraes, Milena, Bruno Oliveira, Cláudia Afonso, et al. "1431Dietary patterns and diet quality of Portuguese children and adolescents: the UPPER project." International Journal of Epidemiology 50, Supplement_1 (2021). http://dx.doi.org/10.1093/ije/dyab168.453.

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Abstract Background Based on a classification that considers the nature, extent and purpose of food processing, this study aims to identify dietary patterns (DPs) and their associations with diet quality. Methods Sample from the 2015-2016 National Food, Nutrition and Physical Activity Survey (n = 1153;3-17y). Dietary intake from 2 non-consecutive 24h-recalls. Foods classified by NOVA system into 42 subgroups from 4 groups: unprocessed/minimally processed (G1), processed culinary ingredients (G2), processed (G3) and ultra-processed (UPF) (G4). Percentage of grams related to total daily grams co

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Yin, Xiaochen, Michelle R. Salemi, Brett S. Phinney, Velitchka Gotcheva, Angel Angelov, and Maria L. Marco. "Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures." mSystems 2, no. 5 (2017). http://dx.doi.org/10.1128/msystems.00027-17.

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ABSTRACT Lactobacillus delbrueckii subsp. bulgaricus has a long history of use in yogurt production. Although commonly cocultured with Streptococcus salivarius subsp. thermophilus in milk, fundamental knowledge of the adaptive responses of L. delbrueckii subsp. bulgaricus to the dairy environment and the consequences of those responses on the use of L. delbrueckii subsp. bulgaricus as a probiotic remain to be elucidated. In this study, we identified proteins of L. delbrueckii subsp. bulgaricus LBB.B5 that are produced in higher quantities in milk at growth-conducive and non-growth-conductive (

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