ライフサイエンスコーパス: dairy product

1 amount of animal protein (meat, chicken, and dairy products).

2 entified potentially new protective factors (dairy products).

3 entified potentially new protective factors (dairy products).

4 loited to increase the functionality of this dairy product.

5 ort on quantification of pepsin diffusion in dairy product.

6 ustry to perform the quality control of this dairy product.

7 gnificantly impact on the nutritive value of dairy products.

8 Food records provided information on dairy products.

9 preparations to provide two novel functional dairy products.

10 sumption practices that are high in meat and dairy products.

11 ent milk-clotting agent in the production of dairy products.

12 eic acids (CLA) than conventionally produced dairy products.

13 ade in small-scale farms and in 57 fermented dairy products.

14 cids in a typical Western diet that includes dairy products.

15 flammatory drugs (NSAIDs) in bovine milk and dairy products.

16 schemes and farming systems producing niche dairy products.

17 tic residues frequently detected in milk and dairy products.

18 ics residues frequently detected in milk and dairy products.

19 trating the ongoing hazards of unpasteurized dairy products.

20 ferentiate porcine and bovine gelatin in the dairy products.

21 for the determination of NSAIDs in milk and dairy products.

22 threshold of </=5.5 per thousand for organic dairy products.

23 total dairy products and sparse for types of dairy products.

24 ics residues frequently detected in milk and dairy products.

25 verse effect of the saturated fat content of dairy products.

26 isease if they limit or avoid milk and other dairy products.

27 lyunsaturated oil and low intake of high-fat dairy products.

28 ilure to thrive and intolerance to wheat and dairy products.

29 nous sources, including dietary red meat and dairy products.

30 have attenuated any modest association with dairy products.

31 ne (6-MP) in the evening and without food or dairy products.

32 DNA) regions amplified on DNA extracted from dairy products.

33 developed for the analysis of Salmonella in dairy products.

34 ntrations and qualitative characteristics of dairy products.

35 protocols and microbial complexity of these dairy products.

36 eus from other bacteria that can be found in dairy products.

37 ially useful for detection of milk origin in dairy products.

38 tion and investigation of the fatty acids in dairy products.

39 ncentration and determination of melamine in dairy products.

40 tial marker to monitor the hygienic level of dairy products.

41 epared with the same mixes; (iii) commercial dairy products.

42 ped niosomes are suitable additives in these dairy products.

43 n demonstrated in the past but primarily for dairy products.

44 he highest with the lowest quintile of total dairy products: 1.01; 95% CI: 0.83, 1.34; P-trend = 0.92

45 Fermented dairy product A (FDP-A), but neither the supernatant fro

46 ssfully detected in the gelatin added to the dairy products analyzed, revealing that the detection of

47 Dairy product and calcium consumption have been associat

48 Dairy product and calcium intakes have been associated w

49 antly associated with more servings from the dairy product and the meat, eggs, nuts, and beans food g

50 In analyses of food groups, dairy product and total milk consumption were not associ

51 A lower intake of dairy products and a higher intake of alcohol and carbon

52 ve.We studied associations between intake of dairy products and all-cause mortality with an emphasis

53 y, we evaluated 14:0, which is obtained from dairy products and beef, and also endogenously synthesiz

54 etermination of lactate is also important in dairy products and beverages to access their quality.

55 ion between the consumption of milk or other dairy products and breast cancer risk.

56 nalysis of prospective studies on intakes of dairy products and calcium and prostate cancer risk.

57 Higher intake of dairy products and calcium reduces the risk of colon can

58 This analysis shows that dairy products and cereals/grains having inorganic phosp

59 ormed after plasminolysis of genuine WB milk/dairy products and comigrates in IEF with B gamma2-CN.

60 stigate the prospective association of total dairy products and different dairy subtypes with inciden

61 tive was to describe the association between dairy products and direct measures of glycemic status in

62 eans of food ingestion, mostly via red meat, dairy products and fatty marine foods.

63 Dietary intake of dairy products and fish are significant contributors to

64 and a C18 isomer found from ruminant-derived-dairy products and meat) on endothelial NF-kappaB activa

65 Overall, increased consumption of full-fat dairy products and naturally derived trans fatty acids d

66 reduction in hedonic responses to sweetened dairy products and reduced calorific intake, particularl

67 ort a positive association between intake of dairy products and risk of cardiovascular disease (i.e.,

68 vestigated the association between intake of dairy products and risk of Parkinson's disease among 57,

69 he intake of purine-rich foods, protein, and dairy products and serum levels of uric acid.

70 The diverging results for types of dairy products and sources of calcium suggest that other

71 , but the evidence is inconclusive for total dairy products and sparse for types of dairy products.

72 The associations between the consumption of dairy products and the risk of hip fracture are less wel

73 association between other specific types of dairy products and the risk of type 2 diabetes and adjus

74 The association between intake of dairy products and the risk of type 2 diabetes has been

75 ociation between consumption of a variety of dairy products and their related nutrients with obesity,

76 n between intakes of dairy products, low-fat dairy products, and cheese and risk of type 2 diabetes.

77 prostate cancer risk and fat from red meat, dairy products, and fish.

78 on of DNA of cow, goat, sheep and buffalo in dairy products, and for quantification of cow DNA in the

79 Added animal fats, eggs, fish, dairy products, and meats or meat products were negative

80 rition, especially increased intake of milk, dairy products, and other animal proteins during differe

81 diet rich in fruits, vegetables, and low-fat dairy products, and reduced in saturated fat and cholest

82 ruits, vegetables, nuts and legumes, low-fat dairy products, and whole grains and low intake of sodiu

83 Most countries recommend consumption of dairy products; and when amounts are specified, recommen

84 However, dairy products are a diverse food group in terms of the

85 Dairy products are a rich source of many minerals and vi

86 Specific recommendations for dairy products are based partly on culture and availabil

87 Milk and dairy products are major sources of fat in the human die

88 Dairy products are rich in nutrients that are essential

89 Dairy products are the main source of conjugated linolei

90 Dairy products are the main sources of calcium in wester

91 Because dairy products are the most important dietary sources of

92 olesterol, like meats, egg yolk and high-fat dairy products, are associated with increased CVD risk.

93 r knowledge regarding the health benefits of dairy products, as well as improved monitoring for food

94 gh limited by confounding variables, low-fat dairy products, ascorbic acid and wine consumption appea

95 f bovine (B) milk in water buffalo (WB) milk/dairy products based on concomitant isoelectric focusing

96 ide little or no evidence that milk or other dairy products benefit bone.

97 Greater intake of high-fat dairy products, but not intake of low-fat dairy products

98 by dietary components such as meat, fish and dairy products, but only a few studies have compared uri

99 ted in the literature to quantify lactose in dairy products, but the official method of analysis is b

100 approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complex

101 However, dairy products can be high in saturated fats, and dietar

102 for protein-rich foods, especially meat and dairy products, causing concern about the impact this ma

103 (r = 0.39) and loaded heavily on reduced-fat dairy products, cereal, and fruit and loaded moderately

104 The modified dairy products changed LDL fatty acid composition but ha

105 ), and a higher combined intake of fermented dairy products (cheese, yogurt, and thick fermented milk

106 e the concentrations of some heavy metals in dairy products, collected from five industrial regions i

107 A higher risk among dairy product consumers was found in both men and women,

108 ion studies that have assessed the impact of dairy product consumption (ie, milk, yogurt, and/or chee

109 The highest quintile of total dairy product consumption (versus the lowest) was associ

110 We investigated the association between dairy product consumption and all-cause, cardiovascular

111 vious observational studies of self-reported dairy product consumption and stroke risk have reported

112 In a multivariate joint comparison of dairy product consumption by adults and high school adol

113 Dairy product consumption does not exert adverse effects

114 jective was to evaluate the relation between dairy product consumption during adolescence and risk of

115 instrumental in the benefits associated with dairy product consumption for bone health and reduced ri

116 Dairy product consumption in adults has been associated

117 ross-sectional results indicated that higher dairy product consumption is associated with greater hip

118 and evaluated the influence of nutrient and dairy product consumption on changes in BMD in a white c

119 s study related cross-sectional nutrient and dairy product consumption to hip BMD in white and black

120 Dairy product consumption was positively associated with

121 C-reactive protein, IL-6, or TNF-alpha after dairy product consumption, whereas the other 4 studies s

122 on stage may be exploited for human milk and dairy product consumption.

123 ut was attenuated after adjustment for adult dairy product consumption.

124 Parkinson's disease among persons with high dairy product consumption: For extreme intake categories

125 Dairy products contribute important nutrients to our die

126 Strains naturally associated with meat and dairy products contribute towards specific textures and

127 Dairy products could therefore improve bone health and r

128 visaged the incorporation of oleuropein into dairy products (cow's milk and yogurt) aiming to produce

129 .93 (0.87, 0.99; I(2) = 33%) per 400 g total dairy products/d (n = 12), 0.98 (0.94, 1.03; I(2) = 8%)

130 1 (0.86, 0.96; I(2) = 40%) per 200 g low-fat dairy products/d (n = 9), 0.87 (0.72, 1.04; I(2) = 94%)

131 8 (0.94, 1.03; I(2) = 8%) per 200 g high-fat dairy products/d (n = 9), 0.91 (0.86, 0.96; I(2) = 40%)

132 neck in those who consumed <1.5 servings of dairy products/d and were <72 y old.

133 y condition (+4 servings conventional nonfat dairy products/d) and isocaloric no-dairy condition (+4

134 Intake of poultry, fish, eggs, or dairy products did not associate with risk of ESRD.

135 Overall, consumption of dairy products did not result in a significant reduction

136 Increased intake of dairy products does not alter body weight or fat mass in

137 ts were discouraged from consuming any other dairy products during the study.

138 Consumption of dairy products enriched with cis-9,trans-11 CLA and tran

139 troversy persists on the association between dairy products, especially milk, and cardiovascular dise

140 High consumption of dairy products, especially yogurt and cheese, may reduce

141 ed into eight categories, namely, beverages, dairy products, fats and oils, fish and shellfish, grain

142 tamin D, sun exposure, vitamin D intake from dairy products, fatty fish consumption, smoking, body ma

143 valuated the protective effects of fermented dairy products (FDPs) in an infection model, using the m

144 To determine the origin of HAAs in milk and dairy products, firstly a chromatographic method was dev

145 acids butanoic and hexanoic acids, the main dairy product flavour and odour compounds.

146 useful raw materials for designing tailored dairy products for specific population groups.

147 intake of red meat, processed meat, high-fat dairy products, French fries, refined grains, and eggs.

148 sholds are generally applicable to processed dairy products from Germany.

149 The demand for dairy products from grass-fed cows is driven, in part, b

150 as follows: meat and meat products, milk and dairy products, frozen and processed fruit and vegetable

151 Factor 1 (reduced-fat dairy products, fruit, and fiber) was most strongly asso

152 scores for diversity within each food group (dairy products, fruits, vegetables, meat and alternative

153 ML concentration: beef, bacon>chicken > fish>dairy products>grain products>fruits/vegetables.

154 in B-12 appears to be more bioavailable from dairy products; guidelines for improving vitamin B-12 st

155 noconversion; however, higher consumption of dairy products had a 2-fold increased risk and may be a

156 rly, the possibility that the consumption of dairy products has a role in protecting against gout has

157 The consumption of dairy products has been suggested to ameliorate characte

158 Animal species identification of milk and dairy products has received increasing attention concern

159 trast, the calcium and vitamin D contents of dairy products have been hypothesized to reduce breast c

160 High intakes of calcium and dairy products have been suggested to be related to pros

161 ntext of dairy foods, particularly fermented dairy products, have neutral or inverse associations wit

162 with exposure to pesticides, consumption of dairy products, history of melanoma, and traumatic brain

163 within each food group, greater diversity in dairy products (HR 0.61 [0.45 to 0.81]), fruits (HR 0.69

164 sources of animal proteins including low-fat dairy products in dietary therapies for insulin resistan

165 Last, speakers described the role of dairy products in global public health and nutrition, th

166 alth concern for the consumption of milk and dairy products in Iran.

167 ce, and the cost-effectiveness of yogurt and dairy products in reducing health care expenses.

168 ssure was increased after the removal of all dairy products in the no-dairy condition (54 +/- 1 to 56

169 at the solitary manipulation of conventional dairy products in the normal routine diet would modulate

170 protective roles for calcium, vitamin D, and dairy products in the risk of colorectal cancer.

171 butter (TTB) is one of the most appreciated dairy products in Tunisia.

172 olled trials (RCTs) has examined the role of dairy products in weight loss and maintenance of healthy

173 The consumption of yogurt, and other dairy products, in observational studies is associated w

174 ically recommending the daily consumption of dairy products including maas (cultured milk) was introd

175 alternative method to authenticate milk and dairy products including PDO Feta cheese and to quantita

176 trients characteristic of animal (except for dairy) products, including arachidonic acid (standardize

177 increased from 1.7 to 14.9 kg/y, and frozen dairy products increased from 0.7 to 11.5 kg/y.

178 Fortified dairy products induce more favorable changes in biochemi

179 urrently used as an additive in baked goods, dairy products, infant formula, and dietary supplements

180 observed in the highest quintile of high-fat dairy product intake (HR: 0.92, 95% CI: 0.86, 0.99).

181 ive study found no association between total dairy product intake and diabetes risk.

182 dairy products, no clear association between dairy product intake and risk of myocardial infarction (

183 The relation between dairy product intake and the risk of ischemic heart dise

184 ic review and dose-response meta-analysis of dairy product intake and the risk of type 2 diabetes.

185 nsistent findings on the association between dairy product intake and weight change and obesity.

186 Our data suggest that higher dairy product intake during adolescence is associated wi

187 Some of the benefits of dairy product intake during high school may be due to th

188 Dairy product intake may be inversely associated with ri

189 Baseline dairy product intake was assessed by using dietary quest

190 We prospectively investigated how dairy product intake was associated with weight change a

191 tion of cheese intake and combined fermented dairy product intake with diabetes is suggested, which m

192 women in the lowest quintile of high school dairy product intake, those in the highest quintile (2 s

193 zed infant formulas and breast milk ahead of dairy products intake, the symptom resolved.

194 zed infant formulas and breast milk ahead of dairy products intake, the symptoms resolved.

195 emiologic literature on the relation between dairy product intakes and breast cancer risk, focusing p

196 Higher calcium, vitamin D, and dairy product intakes are associated with lower colorect

197 ated associations of calcium, vitamin D, and dairy product intakes before and after colorectal cancer

198 Prediagnosis calcium, vitamin D, and dairy product intakes were not associated with any morta

199 resence of bacteria such as Brucella spp. in dairy products is an immense risk to public health.

200 ut, whereas a higher level of consumption of dairy products is associated with a decreased risk.

201 The high consumption of low-fat and nonfat dairy products is associated with reduced risk of high b

202 nation of fenbendazole residues in fermented dairy products is described.

203 Heating of milk and dairy products is done using various technological proce

204 ectional studies suggest that consumption of dairy products is inversely associated with low-grade sy

205 ies indicate that the consumption of milk or dairy products is inversely related to incidence of CVD.

206 nce for calcium nutriture when the intake of dairy products is limited.

207 vegetable rennet for the production of novel dairy products is suggested.

208 Abundant in milk and other dairy products, lactose is considered to have an importa

209 he same content of vitamin B-12, intake from dairy products led to the greatest increase in plasma vi

210 icant inverse association between intakes of dairy products, low-fat dairy products, and cheese and r

211 Greater consumption of total dairy products may be of importance in the prevention of

212 lating evidence shows that consuming milk or dairy products may contribute to the risk of prostate an

213 Various dairy products may have differential associations with m

214 However, dairy products may have modest benefits in facilitating

215 ome intervention studies have suggested that dairy products may influence body weight, but the result

216 The daily mean intake (grams) of eggs, dairy products, meat, cereals and pasta, vegetables and

217 High intakes of dairy products, milk, low-fat milk, cheese, and total, d

218 termined for more strongly processed organic dairy products (n=56).

219 iscuits, cakes, processed meat, and high-fat dairy products; n = 1042), Mediterranean-like (fruit, ve

220 study investigated the effects of consuming dairy products naturally enriched in cis-9,trans-11 CLA

221 Interest in the development of dairy products naturally enriched in conjugated linoleic

222 Dairy products naturally enriched with cis-9,trans-11 CL

223 Within dairy products, no appreciable lysine was detected in yo

224 Despite the high saturated fat content of dairy products, no clear association between dairy produ

225 Neither intake of individual dairy products nor intake of total dairy products was si

226 e the effect of a probiotic vs non-probiotic dairy product on symptoms in IBS with a constipation ele

227 supporting the beneficial effects of milk or dairy products on bone health show a significant inverse

228 on between a beneficial or neutral impact of dairy products on inflammation.

229 al effect of whole-grain, refined-grain, and dairy products on serum homocysteine concentrations in a

230 re recommendations regarding the benefits of dairy products on type 2 diabetes risk.

231 only been validated for a few materials (eg, dairy products or animal feed materials).

232 is acquired by consumption of unpasteurized dairy products or by contact with infected animals.

233 d prostate cancer risk, but whether specific dairy products or calcium sources are associated with ri

234 s of increasing amounts of vitamin B-12 from dairy products or fish (P for trend <0.001 for both) but

235 can be achieved without eliminating meat or dairy products or increasing the cost to the consumer.

236 gnificantly associated with more servings of dairy products (P = 0.001), whereas the risk allele at T

237 inverse associations were observed for total dairy products (P-nonlinearity < 0.0001), low-fat dairy

238 products (P-nonlinearity < 0.0001), low-fat dairy products (P-nonlinearity = 0.06), cheese (P-nonlin

239 importance of pottery vessels in processing dairy products, particularly in the manufacture of reduc

240 By consuming 3 servings of dairy products per day, the recommended daily intakes of

241 and vitamin D, are typically associated with dairy products, plant-based sources of these nutrients a

242 Low intake of dairy products (portions/day) (Odds Ratio 0.85 [CI 0.78

243 s study does not support a role for water or dairy products potentially contaminated with MAP in the

244 ssed the possible role of drinking water and dairy products potentially contaminated with MAP in the

245 ela cheese, as well as on other high-quality dairy products prone to adulteration, contributing to th

246 For many persons dairy products provide a substantial portion of essentia

247 (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely i

248 e grains, refined grains, fruit, vegetables, dairy products, red and processed meats, and poultry wit

249 In subgroup analysis, consumption of dairy products reduced body weight in the context of ene

250 Total intake of high-fat dairy products (regular-fat alternatives) was inversely

251 hildren through fortification of alternative dairy products results in significantly higher serum con

252 (risk ratio = 1.44, 95% CI: 1.06, 1.94) and dairy products (risk ratio = 1.41, 95% CI: 1.07, 1.86) w

253 3) Different dairy products seem to be distinctly linked to health ef

254 5) In conclusion, the nutritional values of dairy products should not be considered equivalent to th

255 Therefore, dairy products should not be recommended in a healthy ve

256 Fermented dairy products showed particularly strong inverse associ

257 In contrast, fermented dairy products, such as cheese and yogurt, generally sho

258 Dairy products, such as cheese, do not exert the negativ

259 onotic links or consumption of unpasteurised dairy products, suggesting that person-to-person transmi

260 k at high intake of high- but not of low-fat dairy products suggests that dairy fat partly could have

261 Intakes of total dairy products [summary RR: 1.07 (95% CI: 1.02, 1.12; n

262 adults consumed fewer vegetables, fruit, and dairy products than did food secure adults and had lower

263 Yogurt is a dairy product that is generally very similar to milk, bu

264 When applied to commercial dairy products the qxPCR gave results comparable with ea

265 likely to have lactose intolerance and avoid dairy products, the observed association might have been

266 Consumption of dairy products, the primary source of calcium in Western

267 In fermented dairy products, the tested biogenic amines occurred in r

268 formation of Toxin A and contains no meat or dairy products, thus obviating the problem of possible p

269 quantification ranged from 0.6mug.kg(-1) in dairy products to 0.8mug.kg(-1) in cereal products.

270 rkers for detection of B material in WB milk/dairy products to a detection limit of 0.8% v/v.

271 isocaloric intake; 3) high dairy: substitute dairy products to achieve intake of calcium of 1300-1400

272 dietary intake; 2) medium dairy: substitute dairy products to achieve intake of calcium of approxima

273 ate blends are used in food such as meat and dairy products to improve their texture and stability by

274 gate whether the solitary addition of nonfat dairy products to the normal routine diet was capable of

275 beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared

276 A3, have been found to replace both the meat/dairy product tryptone in the preparation of working cel

277 Dairy products, vegetables, nuts, legumes, fruits (less

278 High intake of low-fat dairy products was associated with increased risk, but t

279 after GOS feeding stopped and consumption of dairy products was encouraged (day 66).

280 Intake of dairy products was inversely associated with colorectal

281 Intake of total dairy products was not associated with diabetes (HR for

282 ndividual dairy products nor intake of total dairy products was significantly associated with overall

283 Perceived intolerance for dairy products was the most frequently reported intolera

284 eans, tomatoes, refined grains, and high-fat dairy products) was positively related to sICAM-1 (P for

285 at dairy products, but not intake of low-fat dairy products, was associated with less weight gain (P-

286 and >/=4 servings/day with <1 serving/day of dairy products were 0.95 (95% confidence interval (CI):

287 ducts, consumption of vegetables, fruits and dairy products were low compared to recommendations for

288 (+4 servings fruit products/d) in which all dairy products were removed.

289 g); mean concentrations in meat and milk and dairy products were similar (1.43+/-7.21 ng/g and 1.35+/

290 etabolite (2-hydroxyoestradiol) in different dairy products (whole and skimmed natural yogurt, a prob

291 ts indicate that high consumption of low-fat dairy products, whole grains, and vegetables in adolesce

292 ium and had high factor loadings for low-fat dairy products, whole grains, and vegetables.

293 of reported consumption of strictly organic dairy products with a reduced risk of eczema in infants,

294 ural ingredients in the formulation of novel dairy products with high nutritional-properties.

295 alternative for the development of probiotic dairy products with reduced sodium content.

296 ase has potential applications in developing dairy products with unique flavours.

297 t the high-saturated-fat content of full-fat dairy products would promote heart disease, recent meta-

298 e (RDA), through fortification of additional dairy products, would result in higher vitamin D status

299 Moreover, dairy products (yoghurt, white cheese and kefir) contain

300 ential to identify origin of gelatin in some dairy products; yoghurt, cheese and ice cream.