Results of Checkoff-funded Studies on Dairy and Body Weight Found to Be Unbiased

A recent review conducted by Tufts University examined whether the funding source influenced the results of studies on dairy foods and body weight. The researchers analyzed the 79 studies published between 2001 and 2005 that met their criteria — 62 were sponsored by the dairy checkoff program (a major funder of the Dairy Research Institute^®), and 17 were sponsored by the National Institutes of Health (NIH). Categorizing results into favorable, neutral and unfavorable outcomes, they conclude, "There is little evidence that checkoff-funded research was systematically more favorable."

Overall, they found that research funded by both sources supported the hypothesis that dairy intake is linked to healthy weight. The NIH-funded research was slightly more likely to find favorable results (13 out of 17 articles or 76 percent), than checkoff-funded studies (40 out of 62 articles or approximately 65 percent). Although the dairy industry is more likely to fund research on certain questions, such as the dairy and weight-loss hypothesis — the authors say the funding source has little impact on the scientific research results.

Wilde P, Morgan E, Roberts J, Schpok A, Wilson T. Relationship between funding sources and outcomes of obesity-related research. Physiol Behav.  [Epub ahead of print]. 2012 May 11.
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Three Daily Servings of Dairy May Help Reduce Risk of Some Cancers, According to New Review

Researchers in Brazil reviewed case-control and cohort studies to evaluate the relationship between consumption of milk and dairy products and bladder, prostate, breast and colon cancers. They found that consuming three servings of dairy foods per day as recommended by the 2010 Dietary Guidelines for Americans "can be considered safe." They also found that consumption of milk and dairy products does not consistently increase the risk of prostate cancer and may decrease the risk of bladder, breast and colon cancers. Despite inconsistencies with how consumption data were reported, the authors say cultured milk, yogurt and low-fat dairy products seem to be the best choices for reducing the risk of cancer as well as other chronic diseases. Because cancer risk is modified by genetic background, the authors suggest that future studies should take genetics into account when evaluating associations between dairy product consumption and cancer.

Chagas CE, Rogero MM, Martini LA. Evaluating the links between intake of milk/dairy products and cancer. Nutr Rev. 2012;70(5):294-300.
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Higher Milk Intake Is Associated With Lower Body Mass Index and Percent Body Fat in Adolescent Girls

A cross-sectional study in Portugal among adolescents (15 to 18 years) explored the relationship between dairy product (total dairy, milk, yogurt, cheese) intake and body mass index (BMI) and percent body fat. Results showed that higher milk intake in girls was associated with a significantly lower BMI and percent body fat, even after adjustment for other potentially confounding factors. In boys, a higher dairy intake was not associated with lower BMI or percent body fat but also did not increase the probability of being obese.

The authors discuss the proposed mechanisms that may explain how dairy foods influence energy metabolism, such as calcium and bioactive peptides. Because dairy foods are recognized as an important source of nutrients that promote bone and overall health in the diets of adolescents, the authors say future studies should consider how gender and other dairy components, such as whey protein, may influence body composition.

Abreu S, Santos R, Moreira C, et al. Milk intake is inversely related to body mass index and body fat in girls. Eur J Pediatr. [Epub ahead of print]. 2012 May 1.
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Sampling Study Reveals the Estrogen Content of Whole Milk Is Well Below FDA Safety Guidelines

A study of milk sampled from individual Holstein cows and from retail milk — representing one of the largest data sets available — found that three servings of whole milk naturally contained tenfold to hundredfold less estrogens (estrone and estrone sulfate) than the FDA guideline for safe consumption. Previous studies have reliably measured the concentration of estradiol in milk, which is typically less abundant than estrone.

There has been some consumer concern about the safety and potential health effects of hormones in animal-based foods. According to U.S. Food and Drug Administration (FDA) guidelines, no physiological effects occur when consumption of estrogens is 1 percent or less than the lowest amount produced by the human body each day. Three servings of whole milk contained only 0.1 to 0.01 percent of the similar hormones produced by humans.

The 2010 Dietary Guidelines for Americans recommends three servings of low-fat or fat-free dairy foods for individuals age 9 and older. The results of this study indicate that consumption consistent with current recommendations is well within safety guidelines established by the FDA.

Macrina AL, Ott TL, Roberts RF, Kensinger RS. Estrone and Estrone Sulfate Concentrations in Milk and Milk Fractions. J Acad Nutr Diet. [Epub ahead of print]. 2012 May 4.
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Dairy Protein-derived Ingredient Improved Resting Blood Pressure in Italian Adults

Supplementation with dairy lactotripeptides, a bioactive peptide derived from the dairy protein, casein, have been shown to help lower the risk of high blood pressure. A new study adds to this body of literature.

A six-week randomized, double-blind, clinical trial among 164 Italian adults (25 to 70 years) found that supplementation with 3 milligrams of lactotripeptides (isoleucine-proline-proline/valine-proline-proline) daily in fruit juice significantly reduced office systolic and diastolic blood pressure from baseline and when compared with the placebo. Twenty-four-hour ambulatory blood pressure was not significantly influenced by the supplement. The participants were classified as having high-normal blood pressure or first-degree hypertension at the beginning of the study and were not taking any blood-pressure-lowering medications. Lactotripeptides were most effective in those who had higher blood pressure at baseline.

According to the authors, this study is one of the largest available on the effect of lactotripeptides on high blood pressure carried out on well-selected, relatively healthy subjects. These results add to the evidence for the potential benefit of this dairy-derived ingredient for managing blood pressure.

Cicero AF, Rosticci M, Ferroni A, et al. Predictors of the Short-Term Effect of Isoleucine-Proline-Proline/Valine-Proline-Proline Lactotripeptides from Casein on Office and Ambulatory Blood Pressure in Subjects with Pharmacologically Untreated High-Normal Blood Pressure or First-Degree Hypertension. Clin Exp Hypertens. [Epub ahead of print]. 2012 May 10.
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A Potential Role for Vitamin D on Balance in Elderly Adults

There is evidence that vitamin D sufficiency decreases the risk of falls in elderly populations by improving muscle mass and performance. A cross-sectional study among 145 Australian elderly adults (73 to 88 years) with a history of fall(s) recently found that postural stability, or balance, was significantly impaired in those with vitamin D deficiency (<30 nmol/L) when compared with those who had insufficient (30 to 50 nmol/L) or normal (>50 nmol/L) vitamin D status.

Vitamin D-deficient adults had significantly lower limits of stability and higher sway, as well as a slower pace, when they were standing on foam with their eyes closed. The high prevalence of postural instability seen in the vitamin D-deficient group was independent of any other nutritional or functional deficits. The authors concluded that impaired balance could be a concealed risk factor for falls and fractures in older persons.

Due to limited sun exposure, many older adults must rely more heavily on dietary sources of vitamin D, such as fortified milk, to maintain a healthy vitamin D status. Milk is the No. 1 dietary source of vitamin D in the U.S.

Boersma D, Demontiero O, Mohtasham Amiri Z, et al. Vitamin D status in relation to postural stability in the elderly. J Nutr Health Aging. 2012;16(3):270-275.
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Vitamin D- and Calcium-fortified Cheese Improved Markers of Bone Health in Post-menopausal Women

Consuming bone-sparing nutrients, such as vitamin D, calcium and protein, may be an important way to help slow post-menopausal bone loss. In a six-week, randomized, controlled trial, a group of post-menopausal women (50 to 65 years) consumed two 100-gram servings per day of fortified, skimmed-milk soft white cheese, supplying a daily total of 400 milligrams of calcium, 100 IU of vitamin D and 13.8 g of protein. The intervention group had biochemical changes consistent with a reduced rate of bone loss that were significantly greater than in the placebo group.

Specifically, a marker of bone breakdown (TRAP 5b) was significantly decreased, and the blood level of IGF-1, associated with accrual of bone and muscle, was significantly increased in the cheese group. These researchers previously conducted two independent fortified cheese studies with institutionalized elderly women in their 80s, with similar results. The authors say their studies indicate that nutritional interventions like this one using cheese can help slow the osteoporotic process that occurs as post-menopausal women age.

Bonjour JP, Benoit V, Rousseau B, Souberbielle JC. Consumption of vitamin D- and calcium-fortified soft white cheese lowers the biochemical marker of bone resorption TRAP 5b in postmenopausal women at moderate risk of osteoporosis fracture. J Nutr. 2012;142(4):698-703.
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Lactoperoxidase Bleaching of Whey More Efficient and Effective Than Hydrogen Peroxide

Activating the native lactoperoxidase enzyme in milk to bleach whey was found to be more effective in removing the cheese color in whey than the traditionally used hydrogen peroxide method. Investigators at the Southeast Dairy Foods Research Center at North Carolina State University found that using 20 milligrams of hydrogen peroxide per kilogram of whey was the optimal concentration to activate the naturally present enzyme and remove more than 99 percent of the cheese color (norbixin) from both liquid whey and Whey Protein Concentrate 80 (WPC 80).

The recommended concentration of hydrogen peroxide is less than 10 percent of the concentration of hydrogen peroxide used in the traditional bleaching process, but it is more effective. It leverages the oxidation activities of the lactoperoxidase enzyme and resulted in 99 percent destruction of the norbixin in WPC 80 compared with 48 percent destruction from the traditional method. Off-flavors from either bleaching process were of similar intensity but had different flavor profiles. The lactoperoxidase bleach product had a "cabbagy" flavor, while the hydrogen peroxide bleached product displayed more of a "fatty" flavor. The new method has the potential to allow processors to bleach their whey in less time and at a lower temperature while decreasing volatiles and optimizing flavor.

Campbell RE, Kang EJ, Bastian E, Drake MA. The use of lactoperoxidase for the bleaching of fluid whey. J Dairy Sci. 2012;95(6):2882-2890.
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Evaluation of Bleaching Methods on the Sensory and Functional Properties of WPC 80

Both benzoyl peroxide (BP) and hydrogen peroxide can be used to bleach Cheddar cheese whey for Whey Protein Concentrate 80 (WPC 80) manufacture. However, the different processes result in products with different properties. This research from the Southeast Dairy Foods Research Center at North Carolina State University and the Northeast Dairy Foods Research Center at Cornell University described the differences in the sensory and functional properties of the WPC 80 resulting from the different processes. WPC 80 manufactured using the HP process had higher off-flavor intensity and more retained color than the BP-processed product. BP-processed product is not currently approved for use in China or Japan, limiting the export distribution range for products made with this process. The HP-processed WPC 80 had increased heat stability compared with the BP product and unbleached whey, which may enhance its functionality in heat-treated beverages. Understanding the characteristics of products made from these two processes will aid manufacturers in selecting the correct process to use and will aid formulators in their development of raw ingredient specifications.

Jervis S, Campbell R, Wojciechowski KL, Foegeding EA, Drake MA, Barbano DM. Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. J Dairy Sci. 2012;95(6):2848-2862.
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Type of Salt Replacer Affects the Quality of Reduced-sodium Cheddar Cheese

Researchers from the Midwest Dairy Foods Research Center at the University of Minnesota evaluated seven salt replacers in reduced-sodium Cheddar cheese and found that two potassium chloride products produced cheeses that were most similar to the regular Cheddar cheese control. Almost all of the salt replacement products were less effective in controlling starter growth, which resulted in lower pHs in the reduced-sodium cheeses — even though the water activity in all of the cheeses was essentially the same. In addition, replacement of salt with calcium chloride or magnesium chloride resulted in cheeses with bitter, metallic, unclean and soapy off-flavors. Cheeses made with sea salt were firmer and more brittle than the control cheese.

Potassium salts did cause minor differences during aging. Nine trained panelists thought the reduced-sodium cheeses had slight bitter and salty notes after two months of ripening. Instrumental tests showed their texture was stickier and less cohesive than regular Cheddar. Overall, the potassium salt replacers produced an acceptable Cheddar cheese. This comparison showing that potassium-chloride-based salt replacers outperformed other possible salt replacers can be used by cheese makers producing products for the lower-sodium cheese market.

Grummer J, Karalus M, Zhang K, Vickers Z, Schoenfuss TC. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. J Dairy Sci. 2012;95(6):2830-2839.
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A Prebiotic From Lactose as an Ingredient for Food and Health

Researchers at Iowa State University reviewed the production and health benefits of galactooligosaccharides (GOS), a prebiotic made from lactose. GOS may not only improve digestive health, but it also may enhance the texture, flavor and appearance of many foods and beverages. The review suggests that this value-added product could be produced in large quantities from cheese whey permeate (CWP), a byproduct of ultrafiltered whey, because it contains a high percentage of lactose. Thus the whey processing industry could convert a byproduct into providing a new functional foods ingredient.

GOS is produced when the enzyme lactase splits lactose into galactose and glucose, and then relinks these sugars into a small chain containing two to 10 molecules of galactose and one molecule of glucose. GOS survives the harsh environment of the stomach and becomes food for good bacteria in the large intestine. GOS is a useful ingredient for a variety of foods and beverages because it performs similar to sugar but may have half the calories. The Dairy Research Institute has identified investigating the potential health benefits of dairy-derived oligosaccharides as a research priority.

Lamsal BP. Production, health aspects and potential food uses of dairy prebiotic galactooligosaccharides. J Sci Food Agriculture. 2012;92(10):2020-2028.
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Manufacture of Reduced-sodium Process Cheeses Using Potassium Phosphates

Researchers from the Max Rubner-Institut in Germany have developed lower-sodium process cheese by replacing some sodium-containing emulsifying salts with potassium, and using a reduced-sodium Cheddar cheese as the base. Their top three formulations contained less than 1 percent emulsifying salts. All three cheeses were firm enough to slice, held their shape during cold storage and did not leak oil when melted on food. When the cheeses were evaluated by 19 trained panelists, only a slight bitter flavor was detected, which is characteristic of potassium salt.

Process cheese typically has more than twice the sodium of natural cheese due to the emulsifying salts. Although emulsifying salts are required to achieve the desired functionality of process cheese, they contribute roughly 45 percent of the sodium. Many researchers have tested potassium-based salt replacers in process cheese but have had little success because of bitter off-flavors from potassium. These formulations may produce an acceptable product for the lower-sodium cheese market.

Hoffmann W, Gärtner J, Lück K, Johannsen N, Maurer A. Effect of emulsifying salts containing potassium on the quality of block-type processed cheese. Int Dairy J. 2012;25(1):66-72.
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U.S. Dairy Publishes Second Sustainability Report

The 2011 U.S. Dairy Sustainability Report   serves as a comprehensive resource on dairy sustainability for the dairy industry, as well as its partners and consumers. The 2011 report expands beyond the greenhouse gas emissions and fluid milk focus of the 2010 report to include broader discussions on the environmental, social and economic aspects of U.S. dairy.

Study Compares Water Footprint of Cow’s Milk With Soy Beverage

Study Compares Water Footprint of Cow’s Milk With Soy Beverage A recent study from Ertug, et al., concluded that the water footprint of cow’s milk is three times that of a soy beverage; however, the study failed to account for local water factors, which are critical to form an accurate assessment. International water footprint standards proposed by the International Organization for Standardization (ISO) emphasize the importance of local factors including, the source of water; if, when and how the water is returned to the watershed; and the quality of water returned to the watershed after use.

The objective of the study was to quantify the water footprints of soy beverage and soy burger and compare them with the water footprints of cow’s milk and beef burger. In the case of the beverages, the study focused on a specific soy beverage processed in Belgium with three supply scenarios of soybeans: Canada, China and France. Researchers then compared their findings to the global average water footprint of cow’s milk.

Editor’s Note: The study by Ertug, et al., did not follow the proposed ISO standards for water, which are currently in development. The life cycle assessments completed by the Dairy Research Institute^® and the Innovation Center for U.S. Dairy^® follow the ISO standards for life cycle assessments. The ISO is regarded as the world’s most recognized and widely used methodology for analyzing a product’s life cycle.

Ercin AE, Aldaya MM, Hoekstra AY. The water footprint of soy milk and soy burger and equivalent animal products. Ecol Indic. 2012;18:392-402.
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Study Points to Value of Multiple Agricultural Techniques Versus Limiting Choice

A new paper affirms that "to achieve sustainable food security we will probably need many different [farming] techniques — including organic, conventional and possible 'hybrid' systems." The authors recommend moving beyond the ideological nature of the organic versus conventional debate and instead focusing on optimizing the best practices of both organic and conventional agricultural systems.

There have been numerous studies over the last dozen years comparing conventional and organic agricultural production systems. The studies often present conflicting results or draw inconsistent conclusions about crop yields and benefits. This review, published in the scientific journal Nature, presents a comprehensive assessment of these different studies, encompassing both U.S. and international work.

The authors concluded that there are many factors to consider in balancing the benefits of organic and conventional agriculture. Additional evaluation of different management options and optimization of best practices will position the agriculture sector, including dairy, to meet the needs of a growing population, ensure livelihoods for farmers and reduce the environmental costs of agriculture.

Seufert V, Ramankutty N, Foley J. Comparing the yields of organic and conventional agriculture. Nature. 2012;485:229-232.
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Predictors of bone mineral density in a convenience sample of young Caucasian adults living in southern Ontario

Chouinard LE, Randall Simpson J, Buchholz AC. Appl Physiol Nutr Metab. [Epub ahead of print]. 2012 May 11.
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Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners

Fitch C, Keim KS. Position Paper From the Academy. J Acad Nutr Diet. 2012;112(5):739-758.
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What is the Optimal Dietary Intake of Vitamin D for Reducing Fracture Risk?

Dawson-Hughes B. Calcif Tissue Int. [Epub ahead of print]. 2012 May 17.
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What is Vitamin D Insufficiency? And Does it Matter?

Heaney RP. Calcif Tissue Int. [Epub ahead of print]. 2012 May 15.
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