Publications by authors named "C J Cifelli"
Article Synopsis
- The study aimed to explore the relationship between whole milk intake and body weight measures in adults, hypothesizing that higher whole milk consumption would correlate with lower body weight.
- Analyzing data from the National Health and Nutrition Examination Survey (2001-2018) involving over 43,000 adults, researchers found that whole milk intake was significantly associated with lower weights, body mass index (BMI), and waist circumference.
- The findings suggest that consuming whole milk might help reduce obesity prevalence and support dietary recommendations favoring whole milk intake, despite limited associations with milk consumption during earlier life stages.
Background: Milk provides essential crucial public health nutrients, including 3-4 nutrients of public health concern, yet dairy consumption has declined over time, leading most Americans to fall short of meeting Dietary Guidelines recommendations.
Objectives: To investigate milk and beverage consumption trends in preschool-age children, along with nutrient intakes from beverages, and to analyze the potential impact of replacing nondairy beverages with milk through isocaloric substitution.
Methods: Data from the National Health and Nutrition Examination Survey 2001-2018 for children aged 1-5 y ( = 4696) were used, and milk and other beverages intakes were estimated from the first 24-h in-person dietary recall.
Background: Milk is a key source of important nutrients including the nutrients of public health concern. However, most Americans do not meet current (dairy) United States Department of Agriculture (USDA) dietary guideline recommendations, and the intake has been declining.
Objective: The aim of this study was to investigate milk and beverage intake trends and nutrient intakes from these products in United States children aged 6-18 y and to model the effect of isocaloric substitution of nondairy beverages with milk.
Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other 'biotic' substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a 'biotic'. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing.
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