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Calcium deficiency during child growth leads to osteoporosis in later stages of life. Finger millet is one of the calcium dense foods, with three times the level of calcium than milk, and the only cereal that contains high calcium content which is consistent across different varieties (364 ± 58 mg/100 g). Thus, finger millet has potential for addressing calcium deficiency naturally. This study aimed to determine the retention and impact of finger millet calcium on bone turnover through a systematic review and meta-analysis. Three human studies were eligible for systematic review. Of these, only two were eligible for meta-analysis to assess the retention of calcium in children of 9 to 12 years. One study on bone turnover markers was not used in the meta-analysis as at least two studies are required to conduct meta-analysis. Due to the lack of complete data only four studies were eligible for meta-analysis to assess the in vitro bioavailability of calcium from unprocessed and a range of different types of processed finger millet. The result shows that there was significant retention (p< 0.05) of 23.4 ± 2.9% calcium from finger-millet-based diet which could help bone accretion during child growth if finger-millet-based diet is consumed. The bone turnover marker study shows that the resorption of calcium reduced by 28% and 47% among peri and post-menopausal women respectively after feeding the nutria mixed grain ball. However, there is no significant change in bone formation marker. Depending on the type of processing, calcium bioavailability either increased or decreased. One in vitro study showed that calcium bioavailability from finger millet was 28.6% when boiled, whereas three studies on processing show that certain processing can double the calcium bioavailability to 61.4%. Irrespective of the type of processing, finger millets contribute to high calcium retention and extremely high bioavailable calcium and could be useful for healthy growth and in dealing with complications related to calcium deficiency.
Seetha Anitha; David Givens; Rosemary Botha; Joanna Kane-Potaka; Nur Sulaiman; Takuji Tsusaka; Kowsalya Subramaniam; Ananthan Rajendran; Devraj Parasannanavar; Raj Bhandari. Calcium from Finger Millet—A Systematic Review and Meta-Analysis on Calcium Retention, Bone Resorption, and In Vitro Bioavailability. Sustainability 2021, 13, 8677 .
AMA StyleSeetha Anitha, David Givens, Rosemary Botha, Joanna Kane-Potaka, Nur Sulaiman, Takuji Tsusaka, Kowsalya Subramaniam, Ananthan Rajendran, Devraj Parasannanavar, Raj Bhandari. Calcium from Finger Millet—A Systematic Review and Meta-Analysis on Calcium Retention, Bone Resorption, and In Vitro Bioavailability. Sustainability. 2021; 13 (16):8677.
Chicago/Turabian StyleSeetha Anitha; David Givens; Rosemary Botha; Joanna Kane-Potaka; Nur Sulaiman; Takuji Tsusaka; Kowsalya Subramaniam; Ananthan Rajendran; Devraj Parasannanavar; Raj Bhandari. 2021. "Calcium from Finger Millet—A Systematic Review and Meta-Analysis on Calcium Retention, Bone Resorption, and In Vitro Bioavailability." Sustainability 13, no. 16: 8677.
Yakima D Vogtschmidt; Anne Raben; Ilona Faber; Claudia de Wilde; Julie Lovegrove; David Ian Givens; Andreas F.H. Pfeiffer; Sabita S. Soedamah-Muthu. Higher compared to lower protein diets: beneficial effects on systolic blood pressure, total cholesterol and triacylglycerol concentrations: a systematic review and meta-analysis of randomised controlled trials. 2021, 1 .
AMA StyleYakima D Vogtschmidt, Anne Raben, Ilona Faber, Claudia de Wilde, Julie Lovegrove, David Ian Givens, Andreas F.H. Pfeiffer, Sabita S. Soedamah-Muthu. Higher compared to lower protein diets: beneficial effects on systolic blood pressure, total cholesterol and triacylglycerol concentrations: a systematic review and meta-analysis of randomised controlled trials. . 2021; ():1.
Chicago/Turabian StyleYakima D Vogtschmidt; Anne Raben; Ilona Faber; Claudia de Wilde; Julie Lovegrove; David Ian Givens; Andreas F.H. Pfeiffer; Sabita S. Soedamah-Muthu. 2021. "Higher compared to lower protein diets: beneficial effects on systolic blood pressure, total cholesterol and triacylglycerol concentrations: a systematic review and meta-analysis of randomised controlled trials." , no. : 1.
Magnesium (Mg) is a mineral that plays an essential role as cofactor of more than 300 enzymes. Mg in farm animals’ and human nutrition is recommended to avoid Mg deficiency, ensure adequate growth and health maintenance. Mg supplementation above the estimated minimum requirements is the best practice to improve farm animals’ performances (fertility and yield) and food products’ quality, since the performance of farm animals has grown in recent decades. Mg supplementation in pigs increases meat quality and sows’ fertility; in poultry, it helps to avoid deficiency-related health conditions and to improve meat quality and egg production by laying hens; in dairy cows, it serves to avoid grass tetany and milk fever, two conditions related to hypomagnesaemia, and to support their growth. Thus, Mg supplementation increases food products’ quality and prevents Mg deficiency in farm animals, ensuring an adequate Mg content in animal-source food. These latter are excellent Mg sources in human diets. Sub-optimal Mg intake by humans has several implications in bone development, muscle function, and health maintenance. This review summarizes the main knowledge about Mg in farm animals and in human nutrition.
Luciano Pinotti; Michele Manoni; Luca Ferrari; Marco Tretola; Roberta Cazzola; Ian Givens. The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition. Nutrients 2021, 13, 509 .
AMA StyleLuciano Pinotti, Michele Manoni, Luca Ferrari, Marco Tretola, Roberta Cazzola, Ian Givens. The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition. Nutrients. 2021; 13 (2):509.
Chicago/Turabian StyleLuciano Pinotti; Michele Manoni; Luca Ferrari; Marco Tretola; Roberta Cazzola; Ian Givens. 2021. "The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition." Nutrients 13, no. 2: 509.
Cardiovascular diseases (CVD) remain a major cause of death and morbidity worldwide and dietary guidelines aim to restrict the intake of saturated fatty acids (SFA) as they have been regarded as an important risk factor for CVD due to of their association with increased blood cholesterol. Since dairy foods are often the major contributors of dietary SFA, there have been guidelines to reduce consumption of these foods. However it is now generally accepted that the effects of dietary SFA are not simple and can be influenced by their source and food matrices. Also the effect of reducing SFA intake is best interpreted by a knowledge of what replaces them. Reduced CVD risk has been associated with replacement of SFA with cis-polyunsaturated fatty acids (cis-PUFA) and/or cis-monounsaturated fatty acids (cis-MUFA), with replacement by carbohydrate leading to no reduction or even increased CVD risk. Most studies on the effect of diet/food on CVD risk have used total cholesterol (TC) and/or low density lipoprotein cholesterol (LDL-C) in blood as the marker(s) of risk. However, because of potentially attenuating effects of dairy foods (e.g. effect of protein on blood lipids and blood pressure; food matrix effects on fat bioavailability) a wider range of markers is needed to more fully evaluate disease risk. Nevertheless, whilst prospective evidence shows no increase in CVD risk from high dairy consumption, it is still uncertain whether replacing a proportion of SFA in dairy fat with cis-MUFA will consistently lead to reduced CVD risk. The relatively few randomised controlled trials (RCTs) that have examined this using TC and/or LDL-C as risk markers give an indication of benefit and the results of a recent RCT give stronger support to this.
D. I. Givens. Lipids and Cardiovascular Disease Risks with a Focus on Dairy Foods. Bioaccessibility and Digestibility of Lipids from Food 2021, 101 -110.
AMA StyleD. I. Givens. Lipids and Cardiovascular Disease Risks with a Focus on Dairy Foods. Bioaccessibility and Digestibility of Lipids from Food. 2021; ():101-110.
Chicago/Turabian StyleD. I. Givens. 2021. "Lipids and Cardiovascular Disease Risks with a Focus on Dairy Foods." Bioaccessibility and Digestibility of Lipids from Food , no. : 101-110.
D I Givens. MILK Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly. 2020, 103, 9681 -9699.
AMA StyleD I Givens. MILK Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly. . 2020; 103 (11):9681-9699.
Chicago/Turabian StyleD I Givens. 2020. "MILK Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly." 103, no. 11: 9681-9699.
Goat milk is globally consumed but nutritional profiling at retail level is scarce. This study compared the nutrient composition of retail cow and goat milk (basic solids, fatty acids, minerals, and phytoestrogens) throughout the year and quantified the potential implications on the consumers' nutrient intakes. When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P and I, although the latter may be less desirable in cases of high milk intakes. However, in contrast with nutritional targets, it had lower concentrations of omega-3 PUFA, vaccenic acid, lignans, Ca, S and Zn. The extent of these differences was strongly influenced by season and may demonstrate a combination of differences on intrinsic species metabolism, and farm breeding/husbandry practices.
Sokratis Stergiadis; Natalja P. Nørskov; Stig Purup; Ian Givens; Michael R. F. Lee. Comparative Nutrient Profiling of Retail Goat and Cow Milk. Nutrients 2019, 11, 2282 .
AMA StyleSokratis Stergiadis, Natalja P. Nørskov, Stig Purup, Ian Givens, Michael R. F. Lee. Comparative Nutrient Profiling of Retail Goat and Cow Milk. Nutrients. 2019; 11 (10):2282.
Chicago/Turabian StyleSokratis Stergiadis; Natalja P. Nørskov; Stig Purup; Ian Givens; Michael R. F. Lee. 2019. "Comparative Nutrient Profiling of Retail Goat and Cow Milk." Nutrients 11, no. 10: 2282.
In recent years, vitamin D deficiency has attracted attention worldwide. Especially many ethnic minority populations are considered at high-risk of vitamin D deficiency, owing to a lesser ability to synthesis vitamin D from sunlight (ultraviolet B), due to the skin pigment melanin and/or reduced skin exposure due to coverage required by religious and cultural restrictions. Therefore, vitamin D intake from dietary sources has become increasingly important for many ethnic minority populations to achieve adequate vitamin D status compared with the majority of the population. The aim of the study was critically evaluate the vitamin D intake and vitamin D status of the ethnic minority populations with darker skin, and also vitamin D absorption from supplements and ultraviolet B. Pubmed, Embaase and Scopus were searched for articles published up to October 2018. The available evidence showed ethnic minority populations generally have a lower vitamin D status than the majority populations. The main contributory food sources for dietary vitamin D intake were different for ethnic minority populations and majority populations, due to vary dietary patterns. Future strategies to increase dietary vitamin D intake by food fortification or biofortification needs to be explored, not only for the majority population but more specifically for ethnic minority populations who are generally of lower vitamin D status.
Jing Guo; Julie A. Lovegrove; David I. Givens. A Narrative Review of The Role of Foods as Dietary Sources of Vitamin D of Ethnic Minority Populations with Darker Skin: The Underestimated Challenge. Nutrients 2019, 11, 81 .
AMA StyleJing Guo, Julie A. Lovegrove, David I. Givens. A Narrative Review of The Role of Foods as Dietary Sources of Vitamin D of Ethnic Minority Populations with Darker Skin: The Underestimated Challenge. Nutrients. 2019; 11 (1):81.
Chicago/Turabian StyleJing Guo; Julie A. Lovegrove; David I. Givens. 2019. "A Narrative Review of The Role of Foods as Dietary Sources of Vitamin D of Ethnic Minority Populations with Darker Skin: The Underestimated Challenge." Nutrients 11, no. 1: 81.
The association between dairy product consumption and body mass index (BMI) remains controversial. The aim of the present study was to investigate the association between total dairy, milk, cheese, cream and butter consumption and BMI change over a 10-year follow-up by using long-term follow-up cohort data from the Caerphilly Prospective Cohort Study (CAPS). The CAPS included 2512 men aged 45–59 years at baseline, who were followed up at 5-year intervals for over 20-year. A semi-quantitative food frequency questionnaire estimated the intake of dairy consumption, including milk, cheese, cream and butter at baseline, 5-year and 10-year follow-up. In total, men free of cardiovascular disease, diabetes and cancer (n = 1690) were included in current analysis. General linear regression and logistic regression were used for data analysis. The results showed higher cheese consumption was associated with lower BMI at the 5-year follow-up (p = 0.013). There was no evidence that higher consumption of total dairy, milk, cream and butter were significantly associated with BMI during the over the 10-year following-up. This study suggest that cheese consumption have beneficial effects on lowering BMI, which needs further investigation.
Jing Guo; Anestis Dougkas; Peter C. Elwood; David I. Givens. Dairy Foods and Body Mass Index over 10-Year: Evidence from the Caerphilly Prospective Cohort Study. Nutrients 2018, 10, 1515 .
AMA StyleJing Guo, Anestis Dougkas, Peter C. Elwood, David I. Givens. Dairy Foods and Body Mass Index over 10-Year: Evidence from the Caerphilly Prospective Cohort Study. Nutrients. 2018; 10 (10):1515.
Chicago/Turabian StyleJing Guo; Anestis Dougkas; Peter C. Elwood; David I. Givens. 2018. "Dairy Foods and Body Mass Index over 10-Year: Evidence from the Caerphilly Prospective Cohort Study." Nutrients 10, no. 10: 1515.
Improved healthcare provision has led to substantial increases in life expectancy, yet cardiometabolic diseases (CMD) [cardiovascular diseases (CVD) plus type 2 diabetes] remain major causes of death and morbidity. In particular, the prevalence of type 2 diabetes continues to increase rapidly in the UK and other parts of the European Union. It therefore remains critical that diet, an important chronic disease risk modifier, is optimized to reduce risk. Milk and dairy products are perhaps the most misunderstood foods habitually consumed by large sections of the population. Many cohort studies have investigated the association of milk and dairy food intake and CMD. Although such prospective data are regarded as providing weaker evidence than randomized controlled trials (RCT), they have the advantage of looking at long-term effects and use real disease outcome measures. Very long-term RCT using disease data outcomes are impractical and would be very expensive, with the result that most RCT use markers of disease risk [e.g. low-density lipoprotein cholesterol (LDL-C)] as primary outcome measures. Meta-analysis of prospective studies is a valuable tool for looking at the overall association between dairy foods and CMD and recent developments of dose–response meta-analysis provide greater confidence of associations. Early meta-analyses of prospective cohort studies reported that overall, high milk consumption does not increase the relative risk of CMD; for example, the study by Elwood et al.1 indicated a reduced relative risk of all-cause mortality, coronary heart disease, stroke and diabetes in high versus low dairy consumers. Recently, a series of meta-analyses has been published examining the of dose–response association between dairy food consumption and type 2 diabetes 2, stroke 3, CVD and all-cause mortality 4. The outcomes of these meta-analyses are summarized in Table 1. Overall, these show no increase in risk of CMD per unit increase in milk and cheese consumption and a significant reduction in risk of stroke per unit intake of cheese and milk. The association of yoghurt with reduced risk of type 2 diabetes is of particular interest given the large ongoing increase in its prevalence. There is increasing evidence of the mechanisms underlying these effects that support the findings seen in meta-analysis of prospective studies 5,6. Milk and milk-derived products contain proteins (whey, casein and specific bioactive peptides), some of which have been associated with beneficial hypotensive effects, either independently 7 or synergistically 8. This may have connection with the reduced risk of stroke in particular. Given the evidence linking saturated fatty acids (SFA) with LDL-C and LDL-C with CVD and the fact that dairy foods are major contributors to SFA, the consistent neutral or beneficial associations between dairy foods and CVD from analysis of prospective data remains something of a paradox to many. However, as recently reviewed 9, the so-called food matrix effect, particularly of cheese, can reduce the amount of dairy fat that is digested leading to a moderation of the rise in plasma LDL-C. This may in part explain the prospective observation that the effects of SFA from dairy foods and meat differ 10. This study estimated that the replacement of 2% of SFA energy from meat (including red and processed meat, fish and poultry) with that from dairy (excluding butter) was associated with a 25% lower risk (as hazard ratio and confidence interval) of CVD (hazard ratio: 0.75, 95% confidence interval: 0.63–0.91). Other studies 11,12 have also cast doubts on the simplistic view of SFA as a risk for CVD.
D. Ian Givens. Milk and dairy foods: implications for cardiometabolic health. Cardiovascular Endocrinology & Metabolism 2018, 7, 56 -57.
AMA StyleD. Ian Givens. Milk and dairy foods: implications for cardiometabolic health. Cardiovascular Endocrinology & Metabolism. 2018; 7 (3):56-57.
Chicago/Turabian StyleD. Ian Givens. 2018. "Milk and dairy foods: implications for cardiometabolic health." Cardiovascular Endocrinology & Metabolism 7, no. 3: 56-57.
Several candidate genes have been identified in relation to lipid metabolism, and among these, lipoprotein lipase (LPL) and apolipoprotein E (APOE) gene polymorphisms are major sources of genetically determined variation in lipid concentrations. This study investigated the association of two single nucleotide polymorphisms (SNPs) at LPL, seven tagging SNPs at the APOE gene, and a common APOE haplotype (two SNPs) with blood lipids, and examined the interaction of these SNPs with dietary factors. The population studied for this investigation included 660 individuals from the Prevention of Cancer by Intervention with Selenium (PRECISE) study who supplied baseline data. The findings of the PRECISE study were further replicated using 1238 individuals from the Caerphilly Prospective cohort (CaPS). Dietary intake was assessed using a validated food-frequency questionnaire (FFQ) in PRECISE and a validated semi-quantitative FFQ in the CaPS. Interaction analyses were performed by including the interaction term in the linear regression model adjusted for age, body mass index, sex and country. There was no association between dietary factors and blood lipids after Bonferroni correction and adjustment for confounding factors in either cohort. In the PRECISE study, after correction for multiple testing, there was a statistically significant association of the APOE haplotype (rs7412 and rs429358; E2, E3, and E4) and APOE tagSNP rs445925 with total cholesterol (P = 4 × 10− 4 and P = 0.003, respectively). Carriers of the E2 allele had lower total cholesterol concentration (5.54 ± 0.97 mmol/L) than those with the E3 (5.98 ± 1.05 mmol/L) (P = 0.001) and E4 (6.09 ± 1.06 mmol/L) (P = 2 × 10− 4) alleles. The association of APOE haplotype (E2, E3, and E4) and APOE SNP rs445925 with total cholesterol (P = 2 × 10− 6 and P = 3 × 10− 4, respectively) was further replicated in the CaPS. Additionally, significant association was found between APOE haplotype and APOE SNP rs445925 with low density lipoprotein cholesterol in CaPS (P = 4 × 10− 4 and P = 0.001, respectively). After Bonferroni correction, none of the cohorts showed a statistically significant SNP-diet interaction on lipid outcomes. In summary, our findings from the two cohorts confirm that genetic variations at the APOE locus influence plasma total cholesterol concentrations, however, the gene-diet interactions on lipids require further investigation in larger cohorts.
Israa Shatwan; Kristian Hillert Winther; Basma Ellahi; Peter Elwood; Yoav Ben-Shlomo; Ian Givens; Margaret P. Rayman; Julie A. Lovegrove; Karani S. Vimaleswaran. Association of apolipoprotein E gene polymorphisms with blood lipids and their interaction with dietary factors. Lipids in Health and Disease 2018, 17, 1 -14.
AMA StyleIsraa Shatwan, Kristian Hillert Winther, Basma Ellahi, Peter Elwood, Yoav Ben-Shlomo, Ian Givens, Margaret P. Rayman, Julie A. Lovegrove, Karani S. Vimaleswaran. Association of apolipoprotein E gene polymorphisms with blood lipids and their interaction with dietary factors. Lipids in Health and Disease. 2018; 17 (1):1-14.
Chicago/Turabian StyleIsraa Shatwan; Kristian Hillert Winther; Basma Ellahi; Peter Elwood; Yoav Ben-Shlomo; Ian Givens; Margaret P. Rayman; Julie A. Lovegrove; Karani S. Vimaleswaran. 2018. "Association of apolipoprotein E gene polymorphisms with blood lipids and their interaction with dietary factors." Lipids in Health and Disease 17, no. 1: 1-14.
Milk is the largest source of iodine in UK diets and earlier studies showed organic summer and winter milk to be significantly lower in iodine than conventional milk. One study also showed UHT milk to have lower iodine concentration. The study on winter and UHT milk was small and accordingly a new study is reported here involving conventional, organic and UHT semi-skimmed milk from four supermarkets over a six-month period in summer and winter in two regions of the UK. The results showed organic milk to be 44% lower in iodine than conventional milk (427 vs. 241µg/L, P<0.001) and UHT milk was 27% lower in iodine than conventional milk (427 vs. 314µg/L, P<0.001) although the differences tended to be less in the summer. The results indicate that replacement of conventional milk by organic or UHT milk will increase the risk of sub-optimal iodine status especially for pregnant/lactating women.
Melissa C. Stevenson; Chris Drake; D. Ian Givens. Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK. Food Chemistry 2018, 239, 551 -555.
AMA StyleMelissa C. Stevenson, Chris Drake, D. Ian Givens. Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK. Food Chemistry. 2018; 239 ():551-555.
Chicago/Turabian StyleMelissa C. Stevenson; Chris Drake; D. Ian Givens. 2018. "Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK." Food Chemistry 239, no. : 551-555.
Social and health care provision have led to substantial increases in life expectancy. In the UK this has become higher than 80 years with an even greater proportional increase in those aged 85 years and over. The different life stages give rise to important nutritional challenges and recent reductions in milk consumption have led to sub-optimal intakes of calcium by teenage females in particular when bone growth is at its maximum and of iodine during pregnancy needed to ensure that supply/production of thyroid hormones to the foetus is adequate. Many young and pre-menopausal women have considerably sub-optimal intakes of iron which are likely to be associated with reduced consumption of red meat. A clear concern is the low intakes of calcium especially as a high proportion of the population is of sub-optimal vitamin D status. This may already have had serious consequences in terms of bone development which may not be apparent until later life, particularly in post-menopausal women. This review aims to examine the role of dairy foods and red meat at key life stages in terms of their ability to reduce or increase chronic disease risk. It is clear that milk and dairy foods are key sources of important nutrients such as calcium and iodine and the concentration of some key nutrients, notably iodine can be influenced by the method of primary milk production, in particular, the iodine intake of the dairy cow. Recent meta-analyses show no evidence of increased risk of cardiovascular diseases from high consumption of milk and dairy foods but increasing evidence of a reduction in the risk of type 2 diabetes associated with fermented dairy foods, yoghurt in particular. The recently updated reports from the World Cancer Research Fund International/American Institute for Cancer Research on the associations between dairy foods, red meat and processed meat and various cancers provide further confidence that total dairy products and milk, are associated with a reduced risk of colorectal cancer and high intakes of milk/dairy are not associated with increased risk of breast cancer. Earlier evidence of a significant increase in the risk of colorectal cancer from consumption of red and particularly processed meat has been reinforced by the inclusion of more recent studies. It is essential that nutrition and health-related functionality of foods are included in evaluations of sustainable food production.
D. I. Givens. Review: Dairy foods, red meat and processed meat in the diet: implications for health at key life stages. Animal 2018, 12, 1709 -1721.
AMA StyleD. I. Givens. Review: Dairy foods, red meat and processed meat in the diet: implications for health at key life stages. Animal. 2018; 12 (8):1709-1721.
Chicago/Turabian StyleD. I. Givens. 2018. "Review: Dairy foods, red meat and processed meat in the diet: implications for health at key life stages." Animal 12, no. 8: 1709-1721.
The consumption of supplements based on dairy or plant proteins may be associated with bioactive potential, including angiotensin-1-converting enzyme inhibitory (ACE-1i) activity, which is linked with blood pressure reduction in vivo. To gain insight into this proposed mechanism, the ACE-1i potential of protein-based supplements, including a selection of dairy (n = 10) and plant (n = 5) proteins were in vitro digested. The total digest was filtered and permeate and retentate were obtained. ACE-1i activity was measured as the ability of proteins (pre-digestion, ‘gastric’, permeate, and retentate) to decrease the hydrolysis of furanacroloyl-Phe-Glu-Glu (FAPGG) substrate for the ACE-1 enzyme. Permeate and retentate of dairy proteins exerted a significantly higher ACE-1i activity (mean of 10 proteins: 27.05 ± 0.2% and 20.7 ± 0.2%, respectively) compared with pre-digestion dairy proteins (16.7 ± 0.3%). Plant protein exhibited high ACE-1i in ‘gastric’ and retentate fractions (mean of five proteins: 54.9 ± 0.6% and 35.7 ± 0.6%, respectively). The comparison of the in vitro ACE-1i activity of dairy and plant proteins could provide valuable knowledge regarding their specific bioactivities, which could inform their use in the formulation of specific functional supplements that would require testing for blood pressure control in human randomly-controlled studies.
Carlotta Giromini; Ágnes A. Fekete; D. Ian Givens; Antonella Baldi; Julie A. Lovegrove. Short-Communication: A Comparison of the In Vitro Angiotensin-1-Converting Enzyme Inhibitory Capacity of Dairy and Plant Protein Supplements. Nutrients 2017, 9, 1352 .
AMA StyleCarlotta Giromini, Ágnes A. Fekete, D. Ian Givens, Antonella Baldi, Julie A. Lovegrove. Short-Communication: A Comparison of the In Vitro Angiotensin-1-Converting Enzyme Inhibitory Capacity of Dairy and Plant Protein Supplements. Nutrients. 2017; 9 (12):1352.
Chicago/Turabian StyleCarlotta Giromini; Ágnes A. Fekete; D. Ian Givens; Antonella Baldi; Julie A. Lovegrove. 2017. "Short-Communication: A Comparison of the In Vitro Angiotensin-1-Converting Enzyme Inhibitory Capacity of Dairy and Plant Protein Supplements." Nutrients 9, no. 12: 1352.
Cardiovascular diseases (CVD) remain a major cause of death and morbidity worldwide. Dietary guidelines aim to restrict the intake of saturated fatty acids (SFA) as they are regarded as an important risk factor for CVD due to their association with increased blood cholesterol. As dairy foods are major contributors of dietary SFA, there have been guidelines to reduce consumption of these foods. However, it is now generally accepted that the effects of reducing intake of SFA are dependent on what replaces them in the diet. Reduced CVD risk has been associated with replacement of SFA with cis-polyunsaturated fatty acids (cis-PUFA) and/or cis-monounsaturated fatty acids (cis-MUFA), with replacement by carbohydrate leading to no reduction or even increased CVD risk. Most studies on the effect of diet/food on CVD risk have used total cholesterol (TC) and/or low-density lipoprotein cholesterol (LDL-C) in blood as the marker(s) of risk. However, because of potentially attenuating effects of dairy foods (e.g. effect of protein on blood lipids and blood pressure; food matrix effects on fat bioavailability), a wider range of markers is needed to more fully evaluate disease risk. Nevertheless, whilst prospective evidence shows no increase in CVD risk from high dairy consumption, it is still unclear whether replacing a proportion of SFA in dairy fat with cis-MUFA will lead to reduced CVD risk. The relatively few randomised controlled trials that have examined this using TC/LDL-C as risk markers give some indications of reduced CVD risk from consumption of milk and dairy products with modified fatty acid composition, compared with those of normal milk fat composition. The results of ongoing studies will add valuable new evidence on this issue.
D. I. Givens. Saturated fats, dairy foods and health: A curious paradox? Nutrition Bulletin 2017, 42, 274 -282.
AMA StyleD. I. Givens. Saturated fats, dairy foods and health: A curious paradox? Nutrition Bulletin. 2017; 42 (3):274-282.
Chicago/Turabian StyleD. I. Givens. 2017. "Saturated fats, dairy foods and health: A curious paradox?" Nutrition Bulletin 42, no. 3: 274-282.
With a growing number of prospective cohort studies, an updated dose–response meta-analysis of milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose–response data were performed for total (high-fat/low-fat) dairy, milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included sour milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97–0.99; I2 = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97–0.99; I2 = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95–1.00; I2 = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.
Jing Guo; Arne Astrup; Julie A. Lovegrove; Lieke Gijsbers; David I. Givens; Sabita S. Soedamah-Muthu. Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose–response meta-analysis of prospective cohort studies. European Journal of Epidemiology 2017, 32, 269 -287.
AMA StyleJing Guo, Arne Astrup, Julie A. Lovegrove, Lieke Gijsbers, David I. Givens, Sabita S. Soedamah-Muthu. Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose–response meta-analysis of prospective cohort studies. European Journal of Epidemiology. 2017; 32 (4):269-287.
Chicago/Turabian StyleJing Guo; Arne Astrup; Julie A. Lovegrove; Lieke Gijsbers; David I. Givens; Sabita S. Soedamah-Muthu. 2017. "Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose–response meta-analysis of prospective cohort studies." European Journal of Epidemiology 32, no. 4: 269-287.
Dietary behaviour is an important modifiable factor in cardiovascular disease (CVD) prevention. The study aimed to identify dietary patterns (DPs) and explore their association with CVD incidence and risk markers. A follow-up of 1838 middle-aged men, aged 47–67 years recruited into the Caerphilly Prospective Cohort Study at phase 2 (1984–1988) was undertaken. Principal component analysis identified three DPs at baseline, which explained 24.8% of the total variance of food intake. DP1, characterised by higher intakes of white bread, butter, lard, chips and sugar-sweetened beverages and lower intake of wholegrain bread, was associated with higher CVD (HR 1.35: 95% CI: 1.10, 1.67) and stroke (HR 1.77; 95% CI: 1.18, 2.63) incidence. DP3, characterised by higher intakes of sweet puddings and biscuits, wholegrain breakfast cereals and dairy (excluding cheese and butter) and lower alcohol intake, was associated with lower CVD (HR 0.76; 95% CI: 0.62, 0.93), coronary heart disease (HR: 0.68; 95% CI: 0.52, 0.90) and stroke (HR: 0.68; 95% CI: 0.47, 0.99) incidence and a beneficial CVD profile at baseline, while DP1 with an unfavourable profile, showed no clear associations after 12 years follow-up. Dietary pattern 2 (DP2), characterised by higher intake of pulses, fish, poultry, processed/red meat, rice, pasta and vegetables, was not associated with the aforementioned outcomes. These data may provide insight for development of public health initiatives focussing on feasible changes in dietary habits.
Elly Mertens; Oonagh Markey; Johanna M. Geleijnse; David Ian Givens; Julie A. Lovegrove. Dietary Patterns in Relation to Cardiovascular Disease Incidence and Risk Markers in a Middle-Aged British Male Population: Data from the Caerphilly Prospective Study. Nutrients 2017, 9, 75 .
AMA StyleElly Mertens, Oonagh Markey, Johanna M. Geleijnse, David Ian Givens, Julie A. Lovegrove. Dietary Patterns in Relation to Cardiovascular Disease Incidence and Risk Markers in a Middle-Aged British Male Population: Data from the Caerphilly Prospective Study. Nutrients. 2017; 9 (1):75.
Chicago/Turabian StyleElly Mertens; Oonagh Markey; Johanna M. Geleijnse; David Ian Givens; Julie A. Lovegrove. 2017. "Dietary Patterns in Relation to Cardiovascular Disease Incidence and Risk Markers in a Middle-Aged British Male Population: Data from the Caerphilly Prospective Study." Nutrients 9, no. 1: 75.
The vitamin D content of eggs from three retail outlets was measured over five months to examine the effects of production system (organic vs. free range vs. indoor), supermarket and purchase date on the concentration of vitamin D3 and 25-hydroxyvitamin D3. Results demonstrated a higher vitamin D3 concentration in free range (57.2 ± 3.1 μg/kg) and organic (57.2 ± 3.2 μg/kg) compared with indoor (40.2 ± 3.1 μg/kg) (P < 0.001), which was perhaps related to increased vitamin D synthesis by birds having more access to sunlight, while 25-hydroxyvitamin D3 concentration was higher (P < 0.05) only in organic eggs. The interaction (P < 0.05) between system and supermarket for both forms of vitamin D may relate to some incorrect labelling. Concentration of 25-hydroxyvitamin D3 was higher (P < 0.05) in July and September than in August. The results indicate variations in vitamin D concentrations in eggs from different sources, thus highlighting the importance of accurate labelling.
Jing Guo; Kirsty E. Kliem; Julie A. Lovegrove; D.I. Givens. Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail. Food Chemistry 2016, 221, 1021 -1025.
AMA StyleJing Guo, Kirsty E. Kliem, Julie A. Lovegrove, D.I. Givens. Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail. Food Chemistry. 2016; 221 ():1021-1025.
Chicago/Turabian StyleJing Guo; Kirsty E. Kliem; Julie A. Lovegrove; D.I. Givens. 2016. "Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail." Food Chemistry 221, no. : 1021-1025.
See corresponding article on page 1209.
D Ian Givens; Sabita S Soedamah-Muthu. Dairy fat: does it increase or reduce the risk of cardiovascular disease? The American Journal of Clinical Nutrition 2016, 104, 1191 -1192.
AMA StyleD Ian Givens, Sabita S Soedamah-Muthu. Dairy fat: does it increase or reduce the risk of cardiovascular disease? The American Journal of Clinical Nutrition. 2016; 104 (5):1191-1192.
Chicago/Turabian StyleD Ian Givens; Sabita S Soedamah-Muthu. 2016. "Dairy fat: does it increase or reduce the risk of cardiovascular disease?" The American Journal of Clinical Nutrition 104, no. 5: 1191-1192.
Prevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.
Julie A. Lovegrove; D. Ian Givens. Dairy food products: good or bad for cardiometabolic disease? Nutrition Research Reviews 2016, 29, 249 -267.
AMA StyleJulie A. Lovegrove, D. Ian Givens. Dairy food products: good or bad for cardiometabolic disease? Nutrition Research Reviews. 2016; 29 (2):249-267.
Chicago/Turabian StyleJulie A. Lovegrove; D. Ian Givens. 2016. "Dairy food products: good or bad for cardiometabolic disease?" Nutrition Research Reviews 29, no. 2: 249-267.
D. I. Givens; J. A. Lovegrove. Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses. British Journal of Nutrition 2016, 116, 1 -2.
AMA StyleD. I. Givens, J. A. Lovegrove. Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses. British Journal of Nutrition. 2016; 116 (1):1-2.
Chicago/Turabian StyleD. I. Givens; J. A. Lovegrove. 2016. "Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses." British Journal of Nutrition 116, no. 1: 1-2.