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Nutrition & Health News Alert: July/August/September 2007

What’s New in this Issue:
  • Calcium From Food May Benefit Bones More Than Supplements
  • Dairy Intake May Protect Against Prostate Cancer in Smokers
  • Kids May Breathe Easier if Mom Increases Vitamin D Intake
  • Cheese May Help Older Americans Stay Sharp

Calcium From Food May Benefit Bones More Than Supplements

Adequate calcium intake is essential for bone health, and a recent study shows that the source of our calcium may be just as important as how much we consume.

Researchers from Washington University School of Medicine have found that consuming calcium primarily from dietary sources rather than supplements seems to affect estrogen metabolism and positively impact bone mineral density in postmenopausal women. One-week diet records from 168 healthy postmenopausal white women were used to divide the subjects into three groups, based on their predominant source of daily calcium intake: 1) Supplement group, greater than 70% of calcium from supplements, 2) Diet group, greater than 70% of calcium from dietary sources and 3) Diet + Supplement group, greater than 30% but less than 70% of calcium from both diet and supplemental sources. The Diet and Diet + Supplement groups obtained nearly 93% of their daily dietary calcium from dairy foods. Results showed that women with a higher intake of dietary calcium experienced a shift in their estrogen metabolism and had greater bone mineral density scores compared to women who obtained their calcium primarily from supplements. Interestingly, the Diet group had greater bone mineral density despite having a lower average daily calcium intake compared to the Supplement group, perhaps illustrating the powerful positive effect of dietary calcium on bone health. The authors suggest that those at risk for bone loss should be encouraged to consume calcium-rich foods.

Napoli N, et al. Effects of dietary calcium compared with calcium supplements on estrogen metabolism and bone mineral density. American Journal of Clinical Nutrition. 2007; 85:1428-33.

Dairy Intake May Protect Against Prostate Cancer in Smokers

For men who smoke, a promising new study shows that dairy foods may provide protection against prostate cancer, the most common type of non-skin cancer affecting men.

New research out of the University of Washington suggests that a higher intake of dairy foods may help protect current, but not former, smokers from aggressive prostate cancer. The 12,000 male subjects aged 45-69 years, all of whom were current or former heavy smokers, completed food frequency questionnaires every other year throughout the 11 year study period as part of the Carotene and Retinol Efficacy Trial (CARET). For current smokers, the highest consumption of dairy foods was associated with a statistically significant 58% reduced risk of aggressive prostate cancer. Though not significant, the results were also suggestive of a protective effect among men with a family history of prostate cancer. The authors speculate that conjugated linoleic acid (CLA) and vitamin D found in milk and some other dairy foods may play a role in the protective effect observed. The authors say that further studies are needed to confirm these results before any firm conclusions can be reached about the role of dairy foods for prostate cancer prevention.

Neuhouser M, et al. (n-6) PUFA Increase and dairy foods decrease prostate cancer risk in heavy smokers. Journal of Nutrition. 2007; 137: 1821-1827.

Kids May Breathe Easier if Mom Increases Vitamin D Intake

In honor of healthy lung month, one research article reports that increased intake of vitamin D during pregnancy may decrease babies’ risk of developing future breathing problems.

This new study published in The American Journal of Clinical Nutrition suggests that young children may be less likely to experience wheezing if their moms get more vitamin D while pregnant. The study looked at maternal vitamin D consumption using a food frequency questionnaire at 32 weeks of gestation, and lung function of 1,212 of their 5-year-old children. Results indicated that the children of women who consumed the most vitamin D during pregnancy (189-751 IU vitamin D daily from both food and supplements) had a lower risk of ever wheezing, wheezing in the previous year and recurrent wheezing at age five. Furthermore, lower maternal total vitamin D intake during pregnancy was associated with a decreased bronchodilator response, one indicator of lung function. The authors note that prenatal vitamin D supplementation may be an effective strategy for reducing the future prevalence of asthma in children.

Devereux G, et al. Maternal vitamin D intake during pregnancy and early childhood wheezing. American Journal of Clinical Nutrition. 2007; 85: 853-859.

{Editors’ Note: Dairy foods such as milk are among the few significant food sources of vitamin D, with one 8-ounce glass of vitamin D-fortified milk supplying 25% of the Daily Value.  Some yogurts and cheeses are also fortified with vitamin D.}

{Scientific synopsis provided by Karen Giles-Smith, MS, RD, United Dairy Industry of Michigan}

Cheese May Help Older Americans Stay Sharp

Including cheese as part of the recommended three servings of dairy a day may help elderly individuals maintain their mental performance.

A new study reports that cheese intake is associated with reduced cognitive impairment, which is good news since diseases such as Alzheimer’s are on the rise and little is known about causes and prevention. Over 1,000 elderly men and women participating in the State-wide Survey of Alabama’s Elderly (1986-87) completed questionnaires to assess their mental status and dietary intake. Cheese intake was associated with a reduced prevalence of cognitive impairment, even after adjusting for demographic and other dietary factors. Bread or cereal intake was also associated with reduced cognitive impairment, while dessert intake (other than fruit) was linked to higher prevalence of impairment. The researchers speculate that several components of cheese, including the amino acid tyramine, may be responsible for its association with improved cognitive function. 

Rahman A, et al. Dietary Factors and Cognitive Impairment in Community-Dwelling Elderly. Journal of Nutrition, Health & Aging. 2007. 11(1): 49-54.

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The National Dairy Council® was founded in 1915 and conducts nutrition education and nutrition research programs through national, state and regional Dairy Council organizations, on behalf of America’s dairy farmers.

To schedule an interview, please contact the following:

Baltimore/Washington, D.C./Harrisburg/Lancaster/York, Pa.
Isabel Maples, MEd, RD
(703) 753-1195
imaples@milk4u.org

Philadelphia
Althea Zanecosky, MS, RD
(215) 836-5534
azanecosky@milk4u.org

Pittsburgh/Johnstown/Altoona
Jennifer Diemert, RD
(412) 369-8363
jdiemert@milk4u.org

For delicious dairy recipes visit www.dairyspot.com or for information on nutrition research, check out www.nationaldairycouncil.org.