Assessment of Milk and Beverage Intake Trends During Preschool Age and Modeling the Nutritional Impact of Replacing Nondairy Caloric Beverages with Milk.

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.

Assessment of Beverage Trends and Replacing Nondairy Caloric Beverages with Milk at Meals across Childhood Improves Intake of Key Nutrients at Risk of Inadequate Consumption: An NHANES Modeling Study.

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: a perspective on their role in delivering biotics.

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.

Disparity in Dairy Servings Intake by Ethnicity and Age in NHANES 2015-2018.

Background: Dairy products, especially milk, provide vital nutrients including several under consumed nutrients and nutrients of public health concern to the American diet. However, milk and dairy intake has been decreasing in recent years.

Objectives: The goal of this study was to provide an update of current milk and dairy intakes across the lifespan and to stratify these data by race/ethnicity.

Dairy food consumption is beneficially linked with iodine status in US children and adults: National Health and Nutrition Examination Surveys 2001-2018.

Objectives: The objective of this study was to determine the association between the consumption of dairy foods with urinary iodine concentration (UIC) and iodine deficiency risk in a nationally representative sample of the US population.

Design, Setting And Participants: 24-hour dietary recall data and laboratory data for UIC (μg/l) from subjects 2+ years old US population participating in National Health and Nutrition Examination Surveys 2001-2018 were used ( 26 838) for analyses after adjusting for demographic covariates. Significant associations were assessed at < 0·05.

Positive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES Database.

Background: Live dietary microbes have been hypothesized to contribute to human health but direct evidence is lacking.

Objectives: This study aimed to determine whether the dietary consumption of live microbes is linked to improved health outcomes.

Methods: Data from the NHANES 2001-2018 were used to assess microbial intake and their adjusted associations with selected physiological parameters (e.

Association between Intake of Total Dairy and Individual Dairy Foods and Markers of Folate, Vitamin B and Vitamin B Status in the U.S. Population.

Vitamin B6, B12 and folate are required for energy metabolism and have been identified as nutrients of concern for certain population groups. This study examined the cross-sectional association between the consumption of dairy (total dairy, milk, yogurt and cheese) and biomarkers and adequacy for these nutrients in a nationally representative sample. Twenty-four-hour dietary recall data and concentrations of RBC folate (ng/mL), serum folate (ng/mL), and serum vitamins B6 (nmol/L) and B12 (pg/mL) were obtained from the National Health and Nutrition Examination Survey 2001−2018 (n = 72,831) and were analyzed by linear and logistic regression after adjusting for demographic variables.

Association of Dietary Protein Intake and Grip Strength Among Adults Aged 19+ Years: NHANES 2011-2014 Analysis.

Background: Research on the role of protein in the diet has evolved beyond a focus on quantity to include the impact of its quality and distribution across meal times in an effort to optimize dietary protein recommendations.

Objective: To determine the association of dietary protein amount, type, and intake pattern with grip strength in adults.

Design: Data from the National Health and Nutrition Examination Survey (NHANES) 2011-2014 for adults 19 + years ( = 9,214) were used with exclusions for pregnant and lactating women.

A Classification System for Defining and Estimating Dietary Intake of Live Microbes in US Adults and Children.

Background: Consuming live microbes in foods may benefit human health. Live microbe estimates have not previously been associated with individual foods in dietary databases.

Objectives: We aimed to estimate intake of live microbes in US children (aged 2-18 y) and adults (≥19 y) (n = 74,466; 51.

Looking beyond traditional nutrients: the role of bioactives and the food matrix on health.

The unique physical-chemical properties of foods directly impact their digestion and absorption. Dairy foods are key components of healthy eating patterns because they provide protein and essential vitamins and minerals to the diet. Additionally, scientific evidence has shown that the benefits of milk and dairy foods on health are due to the overall composition of the whole food rather than its individual nutrients.

Association of Milk Consumption and Vitamin D Status in the US Population by Ethnicity: NHANES 2001-2010 Analysis.

Vitamin D has been identified as a nutrient of public health concern, and higher intake of natural or fortified food sources of vitamin D, such as milk, are encouraged by the 2015-2020 Dietary Guidelines for Americans. We, therefore, examined the association of milk consumption and vitamin D status in the United States (US) population. Twenty-four-hour dietary recall data and serum 25(OH)D concentrations were obtained from the National Health and Nutrition Examination Survey 2001-2010 and were analyzed by linear and logistic regression after adjusting for anthropometric and demographic variables.

Growth and Development of Preschool Children (12-60 Months): A Review of the Effect of Dairy Intake.

Undernutrition in young children is a global health issue. The ability to meet energy and nutrient needs during this critical stage of development is necessary, not only to achieve physical and mental potential but also socio-economic achievement later in life. Given ongoing discussions regarding optimization of dietary patterns to support achievement of the Sustainable Development Goals established by the United Nations, it is important to identify foods/food groups that have shown efficacy in reducing the negative impacts of undernutrition in young children.

Modeling the Impact of Fat Flexibility With Dairy Food Servings in the 2015-2020 Dietary Guidelines for Americans Healthy U.S.-Style Eating Pattern.

The 2015-2020 Dietary Guidelines for Americans (DGA) recommends consuming low-fat or fat-free dairy foods due to concerns about energy and saturated fat intake. It also recommends consuming no more than 10% of daily calories from saturated fat. The objective was to assess the impact of replacing one serving of fat-free dairy foods in the Healthy U.

Association of Yogurt Consumption with Nutrient Intakes, Nutrient Adequacy, and Diet Quality in American Children and Adults.

The popularity of yogurt has increased among consumers due to its perceived health benefits. This study examined the cross-sectional association between yogurt consumption and nutrient intake/adequacy, dietary quality, and body weight in children and adults. National Health and Nutrition Examination Survey 2001-2016 data ( = 65,799) were used and yogurt consumers were defined as those having any amount of yogurt during in-person 24-h diet recall.

Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations.

Most Americans do not meet dairy food recommendations from the 2015 Dietary Guidelines for Americans (DGA). This study assesses differences in nutrient intake between Americans who meet recommendations for dairy intake and those who do not, using data from the National Health and Nutrition Examination Survey from 2013-2014 and 2015-2016 ( = 5670 children ages 2-18 years and = 10,112 adults ages 19+). Among children and adults, those meeting dairy food recommendations were significantly more likely to have adequate intake (% above Estimated Average Requirement (EAR)) of calcium, magnesium, phosphorus, riboflavin, vitamin A, vitamin B12, and zinc and consume above the Adequate Intake (AI) for potassium and choline than Americans not meeting dairy recommendations, regardless of age, sex, or race/ethnicity.

The Effects of Dairy Product and Dairy Protein Intake on Inflammation: A Systematic Review of the Literature.

Systemic inflammation is associated with obesity and chronic disease risk. Intake of dairy foods is associated with reduced risk of type 2 diabetes and cardiovascular disease; however, the impact of dairy foods on inflammation is not well-established. The objective of this study was to conduct a systematic review to evaluate the effect of dairy product (milk, cheese, and yogurt) and dairy protein consumption on low-grade systemic inflammation in adults without severe inflammatory disorders.

Replacing the nutrients in dairy foods with non-dairy foods will increase cost, energy intake and require large amounts of food: National Health and Nutrition Examination Survey 2011-2014.

Objective: The US Dietary Guidelines for Americans recommends increased consumption of the dairy group to three daily servings for ages 9+ years to help achieve adequate intakes of prominent shortfall nutrients. Identifying affordable, consumer-acceptable foods to replace dairy's shortfall nutrients is important especially for people who avoid dairy.

Design: Linear programming identified food combinations to replace dairy's protein and shortfall nutrients.

Comparing the cost of essential nutrients from different food sources in the American diet using NHANES 2011-2014.

Background: One reason that some Americans do not meet nutrient needs from healthy eating patterns is cost. Food cost affects how people eat, and healthy diets tend to be more expensive. Cost is also important for diet sustainability.

Ethnic disparities of beverage consumption in infants and children 0-5 years of age; National Health and Nutrition Examination Survey 2011 to 2014.

Background: Dietary patterns, including beverage consumption, that are developed during a child's first few years of life have been shown to impact dietary choices made later in life. Authoritative sources provide beverage recommendations for infants and children; however, it is unclear if these guidelines are followed and what, if any, the differences are among races/ethnicities. The objective of this study was to examine beverage consumption to recommendations among children 0-5 months, 6-11 months, 12-23 months, 2-3 years, and 4-5 years.

Diet Modeling in Older Americans: The Impact of Increasing Plant-Based Foods or Dairy Products on Protein Intake.

Objectives: To determine the effects of increasing plant-based foods or dairy products on protein intake in older Americans by performing diet modeling.

Design: Data from What We Eat in America (WWEIA), the dietary component of the National Health and Nutrition Examination Survey (NHANES), 2007-2010 for Americans aged 51 years and older (n=5,389), divided as 51-70 years (n=3,513) and 71 years and older (n=1,876) were used.

Measurements: Usual protein intake was compared among three dietary models that increased intakes by 100%: (1) plant-based foods; (2) higher protein plant-based foods (i.

Health benefits of fermented foods: microbiota and beyond.

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products.

The impact of doubling dairy or plant-based foods on consumption of nutrients of concern and proper bone health for adolescent females.

Objective: To determine the effects of increasing plant-based foods v. dairy foods on energy and nutrients of concern in adolescent females via diet modelling exercises.

Design: Data from the National Health and Nutrition Examination Survey (NHANES) were used to compare nutrient intakes from usual diet with those from three dietary scenarios that increased current intakes by 100 % of the following: (i) plant-based foods; (ii) protein-rich plant-based foods; and (iii) milk, cheese and yoghurt.