Objective: The purpose of this investigation was to survey an entire population of Air Force recruits (N = 32,144) regarding milk consumption and demographic and health-related factors that may predict milk consumption.
Design: All subjects were required to fill out a 53-item health survey at the start of basic military training.
Subjects/setting: All recruits who entered the US Air Force from August 1995 to August 1996 participated in this study (N = 32,144).
Statistical Analyses Performed: Potential correlates of milk intake were analyzed using Spearman rank order correlations and multiple linear regression. Variables were removed if they did not make a meaningful contribution to variance in milk intake. Because of skewed distributions, several variables were dichotomized (e.g., age: 17 to 24 vs 25 to 35 years).
Results: In terms of milk consumption, 51.7% of the respondents reported intake of fewer than 1 serving per day; only 17.9% reported intake of 3 servings or more per day. Milk intake was positively associated with body weight and fruit/vegetable intake and negatively associated with age, education level, reported milk-related gastric distress, physical activity level, dieting frequency, and concern about weight. Gender (women reported lower intake) and ethnicity (minorities reported lower intake) were independently related to milk consumption. Of all respondents, 16.1% reported themselves to have milk-related gastric distress, but rates varied depending on age, gender, and ethnicity (ranging from 10.2% for younger non-Hispanic white men to 60.4% for older Asian men).
Applications/conclusions: Despite the efforts of large, costly campaigns designed to increase milk consumption, self-reported milk consumption in young adults is extremely low. Given the importance of dairy products as a major source of calcium in the American diet, dietetics practitioners should assess milk consumption among young adults to ensure sufficient calcium intake to maximize peak bone mass in this group.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/S0002-8223(99)00195-9 | DOI Listing |
Gut Microbes
December 2025
Department of Immunology, University of Pittsburgh School of Medicine, Pittsburgh, PA, USA.
The gut microbiome plays a key role in human health, influencing various biological processes and disease outcomes. The historical roots of probiotics are traced back to Nobel Laureate Élie Metchnikoff, who linked the longevity of Bulgarian villagers to their consumption of sour milk fermented by Lactobacilli. His pioneering work led to the global recognition of probiotics as beneficial supplements, now a multibillion-dollar industry.
View Article and Find Full Text PDFNat Commun
January 2025
Laboratory of Microbiology, Wageningen University & Research, 6708, WE, Wageningen, The Netherlands.
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Department of Interventional Radiology, the First College of Clinical Medical Science, China Three Gorges University, Yichang 443003, Hubei Province, China; Department of Interventional Radiology, Yichang Central People's Hospital, Yichang 443003, Hubei Province, China. Electronic address:
There is currently a lack of research examining the association between the consumption of different dairy products and type 2 diabetes (T2D) in East Asian populations. To address this gap, the present study employs Mendelian randomization (MR) to investigate the potential impact of 3 different types of milk consumption (including whole milk, semi-skim milk, and skim milk) on the risk of developing T2D. The results indicate that both whole milk and skim milk are associated with an increased risk of T2D (whole milk: OR = 1.
View Article and Find Full Text PDFJ Glob Health
January 2025
Department of Orthopedics, The Second Xiangya Hospital, Central South University, Changsha, Hunan, China.
Background: Yoghurt is a commonly consumed fermented food recommended by many guidelines. Yoghurt consumption can contribute to the intake of multiple nutrients and reduce the risk of several diseases. However, prospective evidence is limited on the associations between full/low-fat yoghurt consumption and mortality risk.
View Article and Find Full Text PDFJ Hum Nutr Diet
February 2025
School of Medical Sciences, Faculty of Medicine and Health, Örebro University, Örebro, Sweden.
Background: Meeting protein intake recommendations is relevant for maintaining muscle mass. This study aimed to describe protein intake and its association with meal patterns and dietary patterns.
Methods: An in-house designed, web-based 4-day record was used in the national dietary survey (in 2010/2011).
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!