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Pieter C. Dagnelie - One of the best experts on this subject based on the ideXlab platform.
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Consumption of dairy products in relation to the presence of clinical knee osteoarthritis: The Maastricht Study
European Journal of Nutrition, 2019Co-Authors: Karlijn F. M. Denissen, Annelies Boonen, Johannes T. H. Nielen, Anouk L. Feitsma, Ellen G. H. M. Heuvel, Pieter J. Emans, Coen D. A. Stehouwer, Simone J. S. Sep, Martien C. J. M. Dongen, Pieter C. DagnelieAbstract:Purpose Observational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA). There is lack of information on the role of specific dairy product categories. We explored the association between dairy consumption and the presence of knee osteoarthritis in 3010 individuals aged 40–75 years participating in The Maastricht Study. Methods The presence of knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria. Data on dairy consumption were appraised by a 253-item FFQ covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95%CI), while correcting for relevant factors. Results 427 (14%) participants were classified as having knee OA. Significant inverse associations were observed between the presence of knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, Cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch Cheese. No significant associations were found for other dairy product categories. Conclusion In this Dutch population, higher intake of full-fat dairy and Dutch Cheese, but not milk, was cross-sectionally associated with the lower presence of knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard Cheeses, with incident knee OA.
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Consumption of dairy products in relation to the presence of clinical knee osteoarthritis: The Maastricht Study
European journal of nutrition, 2018Co-Authors: Karlijn F. M. Denissen, Annelies Boonen, Johannes T. H. Nielen, Anouk L. Feitsma, Pieter J. Emans, Coen D. A. Stehouwer, Simone J. S. Sep, Ellen G.h.m. Van Den Heuvel, Martien C. J. M. Van Dongen, Pieter C. DagnelieAbstract:Observational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA). There is lack of information on the role of specific dairy product categories. We explored the association between dairy consumption and the presence of knee osteoarthritis in 3010 individuals aged 40–75 years participating in The Maastricht Study. The presence of knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria. Data on dairy consumption were appraised by a 253-item FFQ covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95%CI), while correcting for relevant factors. 427 (14%) participants were classified as having knee OA. Significant inverse associations were observed between the presence of knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, Cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch Cheese. No significant associations were found for other dairy product categories. In this Dutch population, higher intake of full-fat dairy and Dutch Cheese, but not milk, was cross-sectionally associated with the lower presence of knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard Cheeses, with incident knee OA.
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AB0959 Consumption of dairy products in relation to presence of clinical knee osteoarthritis: the maastricht study
Osteoarthritis, 2018Co-Authors: Karlijn F. M. Denissen, Annelies Boonen, Johannes T. H. Nielen, Anouk L. Feitsma, Pieter J. Emans, Coen D. A. Stehouwer, Simone J. S. Sep, E. Van Den Heuvel, M. Van Dongen, Pieter C. DagnelieAbstract:Background Observational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA).1, 2 There is lack of information on the role of specific other dairy product categories. Objectives To explore the association between dairy consumption and presence of clinical knee OA in individuals aged 40–75 year participating in the Maastricht Study. Methods Presence of clinical knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria.3 Data on dairy consumption was appraised by a 253-item Food Frequency Questionnaire covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95% CI), while correcting for relevant factors. Results Of the 3010 participants included in this study, 427 individuals (14%) were classified as having clinical knee OA. Significant inverse associations were observed between presence of clinical knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, Cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch Cheese. No significant associations were found for other dairy product categories. Conclusions In this Dutch population, higher intake of full-fat dairy and Dutch Cheese, but not milk, was cross-sectionally associated with lower presence of clinical knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard Cheeses, with incident knee OA. References [1] Kacar C, et al. Clin Exp Rheumatol. 2004;22(4):473–6. [2] Lu B, et al. Arthritis Care Res. 2014;66(6):802–9. [3] Altman R, et al. Arthritis Rheum. 1986;29(8):1039–49. Acknowledgements The authors thank all the voluntary participants from the Maastricht Study as well as the funding bodies. Disclosure of Interest K. Denissen: None declared, A. Boonen: None declared, J. Nielen: None declared, A. Feitsma Employee of: FrieslandCampina, a dairy company, E. van den Heuvel Employee of: FrieslandCampina, a dairy company, P. Emans: None declared, S. Sep: None declared, C. Stehouwer: None declared, M. van Dongen: None declared, P. Dagnelie: None declared, S. Eussen: None declared
Edith J. M. Feskens - One of the best experts on this subject based on the ideXlab platform.
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Associations between the Intake of Different Types of Dairy and Cognitive Performance in Dutch Older Adults: The B-PROOF Study
Nutrients, 2020Co-Authors: Liesbeth C. De Goeij, Ondine Van De Rest, Edith J. M. Feskens, Lisette C. P. G. M. De Groot, Elske M. Brouwer-brolsmaAbstract:Various dairy nutrients have been associated with cognitive performance. Several observational studies have explored associations between the intake of total dairy or some dairy subgroups and cognitive performance. However, studies on the potential impact of a broad variety of dairy subclasses are scarce. We examined cross-sectional associations between a wide assortment of dairy products and cognitive performance. A total of 619 Dutch community-dwelling adults aged ≥65 years completed a semi-quantitative Food Frequency Questionnaire. Cognitive performance was assessed with an extensive neuropsychological test battery; the tests were clustered into cognitive domains using z-scores. Linear and logistic regression analyses, adjusted for age, sex, BMI, education, smoking, alcohol consumption, habitual physical activity, total energy intake, and dietary factors, were performed to quantify the associations. The Benjamini–Hochberg method was used to correct for multiple testing. After full adjustment, higher skimmed dairy (β ± SD: 0.05 ± 0.02, p = 0.06), fermented dairy (0.04 ± 0.02, p = 0.09), and buttermilk (0.08 ± 0.03, p = 0.19) consumption were associated with better executive functioning. Logistic regression analyses indicated that a 30 g increase in Dutch Cheese intake was associated with a 33% lower probability of poor information processing speed (PR = 0.67, 95% CI 0.47–0.97). No associations were observed between dairy consumption and attention and working memory or episodic memory.
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Dairy shows different associations with abdominal and BMI-defined overweight: Cross-sectional analyses exploring a variety of dairy products.
Nutrition metabolism and cardiovascular diseases : NMCD, 2018Co-Authors: Elske M. Brouwer-brolsma, Diewertje Sluik, Cécile M. Singh-povel, Edith J. M. FeskensAbstract:Abstract Background and aims Previous studies have suggested weight–regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross–sectional associations between dairy consumption and indicators of overweight. Methods and results We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25–30 kg/m2 (n = 44,772) and obesity as BMI ≥30 kg/m2 (n = 15,339). Associations were quantified by logistic (abdominal overweight, no/yes), multinomial logistic (BMI-defined overweight and obesity) and linear regression analyses (continuous measures of WC and BMI), and they were adjusted for relevant covariates. Total dairy showed a positive association with abdominal overweight (OR Q1 ref vs. Q5: 1.09; 95% CI: 1.04–1.14) and with BMI-defined overweight (OR Q5 1.13; 95% CI: 1.08–1.18) and obesity (OR Q5 1.09; 95% CI: 1.02–1.16). Skimmed, semi-skimmed and non-fermented dairy also showed positive associations with overweight categories. Full-fat dairy showed an inverse association with overweight and obesity (OR Q5 for obesity: 0.78; 95% CI: 0.73–0.83). Moreover, inverse associations were observed for yoghurt and custard and positive associations for milk, buttermilk, flavoured yoghurt drinks, Cheese and Cheese snacks. Fermented dairy, curd Cheese and Dutch Cheese did not show a consistent association with overweight categories. Conclusions Total, skimmed, semi-skimmed and non-fermented dairy; milk; buttermilk; flavoured yoghurt drinks; total Cheese and Cheese snacks showed a positive association with overweight categories, whereas full-fat dairy, custard and yoghurt showed an inverse association with overweight categories.
Elske M. Brouwer-brolsma - One of the best experts on this subject based on the ideXlab platform.
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Associations between the Intake of Different Types of Dairy and Cognitive Performance in Dutch Older Adults: The B-PROOF Study
Nutrients, 2020Co-Authors: Liesbeth C. De Goeij, Ondine Van De Rest, Edith J. M. Feskens, Lisette C. P. G. M. De Groot, Elske M. Brouwer-brolsmaAbstract:Various dairy nutrients have been associated with cognitive performance. Several observational studies have explored associations between the intake of total dairy or some dairy subgroups and cognitive performance. However, studies on the potential impact of a broad variety of dairy subclasses are scarce. We examined cross-sectional associations between a wide assortment of dairy products and cognitive performance. A total of 619 Dutch community-dwelling adults aged ≥65 years completed a semi-quantitative Food Frequency Questionnaire. Cognitive performance was assessed with an extensive neuropsychological test battery; the tests were clustered into cognitive domains using z-scores. Linear and logistic regression analyses, adjusted for age, sex, BMI, education, smoking, alcohol consumption, habitual physical activity, total energy intake, and dietary factors, were performed to quantify the associations. The Benjamini–Hochberg method was used to correct for multiple testing. After full adjustment, higher skimmed dairy (β ± SD: 0.05 ± 0.02, p = 0.06), fermented dairy (0.04 ± 0.02, p = 0.09), and buttermilk (0.08 ± 0.03, p = 0.19) consumption were associated with better executive functioning. Logistic regression analyses indicated that a 30 g increase in Dutch Cheese intake was associated with a 33% lower probability of poor information processing speed (PR = 0.67, 95% CI 0.47–0.97). No associations were observed between dairy consumption and attention and working memory or episodic memory.
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Dairy shows different associations with abdominal and BMI-defined overweight: Cross-sectional analyses exploring a variety of dairy products.
Nutrition metabolism and cardiovascular diseases : NMCD, 2018Co-Authors: Elske M. Brouwer-brolsma, Diewertje Sluik, Cécile M. Singh-povel, Edith J. M. FeskensAbstract:Abstract Background and aims Previous studies have suggested weight–regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross–sectional associations between dairy consumption and indicators of overweight. Methods and results We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25–30 kg/m2 (n = 44,772) and obesity as BMI ≥30 kg/m2 (n = 15,339). Associations were quantified by logistic (abdominal overweight, no/yes), multinomial logistic (BMI-defined overweight and obesity) and linear regression analyses (continuous measures of WC and BMI), and they were adjusted for relevant covariates. Total dairy showed a positive association with abdominal overweight (OR Q1 ref vs. Q5: 1.09; 95% CI: 1.04–1.14) and with BMI-defined overweight (OR Q5 1.13; 95% CI: 1.08–1.18) and obesity (OR Q5 1.09; 95% CI: 1.02–1.16). Skimmed, semi-skimmed and non-fermented dairy also showed positive associations with overweight categories. Full-fat dairy showed an inverse association with overweight and obesity (OR Q5 for obesity: 0.78; 95% CI: 0.73–0.83). Moreover, inverse associations were observed for yoghurt and custard and positive associations for milk, buttermilk, flavoured yoghurt drinks, Cheese and Cheese snacks. Fermented dairy, curd Cheese and Dutch Cheese did not show a consistent association with overweight categories. Conclusions Total, skimmed, semi-skimmed and non-fermented dairy; milk; buttermilk; flavoured yoghurt drinks; total Cheese and Cheese snacks showed a positive association with overweight categories, whereas full-fat dairy, custard and yoghurt showed an inverse association with overweight categories.
Karlijn F. M. Denissen - One of the best experts on this subject based on the ideXlab platform.
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Consumption of dairy products in relation to the presence of clinical knee osteoarthritis: The Maastricht Study
European Journal of Nutrition, 2019Co-Authors: Karlijn F. M. Denissen, Annelies Boonen, Johannes T. H. Nielen, Anouk L. Feitsma, Ellen G. H. M. Heuvel, Pieter J. Emans, Coen D. A. Stehouwer, Simone J. S. Sep, Martien C. J. M. Dongen, Pieter C. DagnelieAbstract:Purpose Observational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA). There is lack of information on the role of specific dairy product categories. We explored the association between dairy consumption and the presence of knee osteoarthritis in 3010 individuals aged 40–75 years participating in The Maastricht Study. Methods The presence of knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria. Data on dairy consumption were appraised by a 253-item FFQ covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95%CI), while correcting for relevant factors. Results 427 (14%) participants were classified as having knee OA. Significant inverse associations were observed between the presence of knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, Cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch Cheese. No significant associations were found for other dairy product categories. Conclusion In this Dutch population, higher intake of full-fat dairy and Dutch Cheese, but not milk, was cross-sectionally associated with the lower presence of knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard Cheeses, with incident knee OA.
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Consumption of dairy products in relation to the presence of clinical knee osteoarthritis: The Maastricht Study
European journal of nutrition, 2018Co-Authors: Karlijn F. M. Denissen, Annelies Boonen, Johannes T. H. Nielen, Anouk L. Feitsma, Pieter J. Emans, Coen D. A. Stehouwer, Simone J. S. Sep, Ellen G.h.m. Van Den Heuvel, Martien C. J. M. Van Dongen, Pieter C. DagnelieAbstract:Observational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA). There is lack of information on the role of specific dairy product categories. We explored the association between dairy consumption and the presence of knee osteoarthritis in 3010 individuals aged 40–75 years participating in The Maastricht Study. The presence of knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria. Data on dairy consumption were appraised by a 253-item FFQ covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95%CI), while correcting for relevant factors. 427 (14%) participants were classified as having knee OA. Significant inverse associations were observed between the presence of knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, Cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch Cheese. No significant associations were found for other dairy product categories. In this Dutch population, higher intake of full-fat dairy and Dutch Cheese, but not milk, was cross-sectionally associated with the lower presence of knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard Cheeses, with incident knee OA.
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AB0959 Consumption of dairy products in relation to presence of clinical knee osteoarthritis: the maastricht study
Osteoarthritis, 2018Co-Authors: Karlijn F. M. Denissen, Annelies Boonen, Johannes T. H. Nielen, Anouk L. Feitsma, Pieter J. Emans, Coen D. A. Stehouwer, Simone J. S. Sep, E. Van Den Heuvel, M. Van Dongen, Pieter C. DagnelieAbstract:Background Observational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA).1, 2 There is lack of information on the role of specific other dairy product categories. Objectives To explore the association between dairy consumption and presence of clinical knee OA in individuals aged 40–75 year participating in the Maastricht Study. Methods Presence of clinical knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria.3 Data on dairy consumption was appraised by a 253-item Food Frequency Questionnaire covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95% CI), while correcting for relevant factors. Results Of the 3010 participants included in this study, 427 individuals (14%) were classified as having clinical knee OA. Significant inverse associations were observed between presence of clinical knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, Cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch Cheese. No significant associations were found for other dairy product categories. Conclusions In this Dutch population, higher intake of full-fat dairy and Dutch Cheese, but not milk, was cross-sectionally associated with lower presence of clinical knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard Cheeses, with incident knee OA. References [1] Kacar C, et al. Clin Exp Rheumatol. 2004;22(4):473–6. [2] Lu B, et al. Arthritis Care Res. 2014;66(6):802–9. [3] Altman R, et al. Arthritis Rheum. 1986;29(8):1039–49. Acknowledgements The authors thank all the voluntary participants from the Maastricht Study as well as the funding bodies. Disclosure of Interest K. Denissen: None declared, A. Boonen: None declared, J. Nielen: None declared, A. Feitsma Employee of: FrieslandCampina, a dairy company, E. van den Heuvel Employee of: FrieslandCampina, a dairy company, P. Emans: None declared, S. Sep: None declared, C. Stehouwer: None declared, M. van Dongen: None declared, P. Dagnelie: None declared, S. Eussen: None declared
Nanne K De Vries - One of the best experts on this subject based on the ideXlab platform.
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replacing foods high in saturated fat by low saturated fat alternatives a computer simulation of the potential effects on reduction of saturated fat consumption
British Journal of Nutrition, 2009Co-Authors: B A Schickenberg, Patricia Van Assema, Johannes Brug, Janneke Verkaikkloosterman, Marga C Ocke, Nanne K De VriesAbstract:This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19-30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their saturated fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower saturated fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from saturated fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch Cheese, meat (for dinner) and milk were the main contributors to saturated fat intake for most participants. Starting at a mean en% from saturated fat of 12.4, the three replacements together resulted in a mean reduction of 4.9 en% from saturated fat. The percentage of participants meeting the recommendation for saturated fat ( < 10 en%) increased from 23.3 % to 86.0 %. We conclude that the replacement of relatively few important high-saturated fat products by available lower-saturated fat alternatives can significantly reduce saturated fat intake and increase the proportion of individuals complying with recommended intake levels.
