Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Table 4.4 Summary of recent review studies related to dairy consumption and risk of CVD Reference Dietary item Type of review Total CVD CHD Stroke Hypertension Ischaemic heart disease Alvarez-León, Román-Viñas and Serra- Majem (2006) German et al. (2009) German et al. (2009) Gibson et al. (2009) Dairy products: “raw and processed or manufactured milk and milk-derived products” that included butter, cheese, ice cream, margarine, milk and cultured milk products (yoghurt) “Dairy” not defined, but appears to include milk, butter, cheese Cheese Two cohorts used dairy foods as a group; 2 used milk intake; 3 measured calcium in dairy; 6 reported various combinations of dairy: butter, milk and cheese; milk and cheese; milk and butter; butter and cheese; or whole milk, skim milk, high- and low-fat dairy Narrative review of 6 meta-analyses or systematic reviews on CHD Narrative review. Data from 12 cohorts involving >280 000 subjects Narrative review. Data from 12 cohorts involving >280 000 subjects Narrative review. Data from 12 cohorts involving >280 000 subjects 7/12 cohorts found no association 3 cohorts reported positive relationships 1 cohort reported a positive relationship between CVD and butter, but a negative relationship with cheese 1 cohort reported a negative relationship Limited evidence indicates cheese most likely to be associated with reduced CVD risk 4 found no association 8 mixed findings No consistent evidence that dairy food consumption is associated with a higher risk of CHD Reduced Reduced Possibly reduced Chapter 4 – Milk and dairy products as part of the diet 147
Table 4.4 (continued) Reference Dietary item Type of review Total CVD CHD Stroke Hypertension Ischaemic heart disease 148 Elwood et al. (2008) Milk (milk, whole milk, low-fat milk, high-fat milk); dairy products; dairy calcium Meta-analysis of 15 studies (11 for heart disease, 7 for stroke) Reduced (RR = 0.79; 95% CI: 0.75–0.82) Reduced (RR = 0.83; 95% CI: 0.74–0.91) for milk; (RR = 0.84; 95% CI: 0.76–0.93) for milk/dairy Elwood et al. (2010) Milk Systematic review. Meta-analysis of 38 cohort studies. Five case-control retrospective studies also described but not included in metaanalysis. Eleven cohorts for milk. Reduced (RR = 0.79; 95% CI: 0.68–0.91) Reduced (RR = 0.92; 95% CI: 0.80–0.99) Elwood et al. (2010) Elwood et al. (2010) Ralston et al. (2011) Butter Cheese Low-fat dairy Systematic review. Butter: 5 cohort studies (3 included for metaanalysis) and several case-control studies Systematic review. Cheese: 6 cohort studies (2 included for metaanalysis) Systematic review and meta-analysis of 5 cohorts 3 cohort studies suggest a possible reduction in vascular disease risk (RR = 0.93; 95% CI: 0.84–1.02), while 2 cross-sectional studies suggest an increase and 1 an increase in peripheral arterial disease Using a fixed effects model, and weighting the studies appropriately: overall estimate of risk for vascular disease decreased (RR = 0.90; 95% CI: 0.79–1.03) Reduced (RR = 0.84; 95% CI: 0.74–0.95) Milk and dairy products in human nutrition
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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Table 4.7 (continued) Region and co
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Chapter 4 - Milk and dairy products
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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