Dairy product intake and influencing factors in residents of Shanghai / 中华流行病学杂志

Objective To understand the dairy product intake in residents of Shanghai,its seasonal changes and the influencing factors.Methods A group of representative residents was surveyed and followed up in four seasons in Shanghai during 2012-2014.Information of the dairy product intake was collected by food frequency questionnaire.Results Liquid milk and yogurt were the main dairy products consumed by the residents of Shanghai.The annual dairy product intake rate was 41.8％,and the median of dairy intake of milk was 145.3 g/d,accounting for 48.4％ of reference dietary intake value,and only 4.5％ of people's diary product intake reached intake reference value.The area specific differences in intake rate of liquid milk,yogurt and total dairy product intake were significant in four seasons and in whole year (P＜0.05).The area specific differences in total dairy product intake were significant (P＜0.05) in spring,summer and winter.In general,it was shown that dairy product intake in urban area was higher than that in suburban area and in rural area.The data of Shanghai and urban area showed that the total dairy product intake was significant different among four seasons (P＜0.05),but no significant difference was observed among four seasons in suburban and rural areas.The logistic regression analysis results showed that people with average household income higher than local average level or higher education levels were more likely to consume dairy products daily.People who reported to have good health status or sleep quality were more likely to drink milk compared to those who have worse health status or sleep quality (P＜0.05).Conclusions Even though dairy product intake rate and volume have been improved in residents in Shanghai,it is still stay at lower level,especially in rural area.To promote consumption of dairy products,it is necessary to control diary product price from macro perspective,and strengthen healthy education about the importance of dairy product intake and guide residents to select suitable dairy products.

Dietary pattern and its seasonal characteristic in residents of Shanghai, 2012-2014 / 中华流行病学杂志

Objective To analyze dietary pattern and its seasonal characteristic in residents of Shanghai.Methods A representative sample was surveyed and followed up in four different seasons during 2012-2014.Information of food consumption was collected by 3-day 24-hour dietary recall and condiments weighing method.The intake of energy and macronutrients were calculated according to the Chinese Food Composition Table.Results Annual average daily intake was 191.09 g for grain,250.69 g for vegetable,107.23 g for fruit,223.53 g for animal food,96.39 g for dairy products,11.19 g for soy bean and its product,36.54 g for cooking oil,and 7.57 g for salt.Significant differences were observed in food consumption among different seasons (P＜0.05).Annual average daily intake of energy was 2 048.70 kcal,carbohydrates was 241.04 g,protein was 82.35 g,fat was 85.99 g and proportion of energy contributed by fat was 37.99％.Different seasons,age,residential areas,and income were influence factors for food consumption (P＜0.05).Conclusions Energy intake was adequate in residents of Shanghai.Unhealthy dietary pattem,including high proportion of fat and consumption of cooking oil and salt (lower than average intake of large cities,but higher than recommendation),was observed.It is necessary to take appropriate nutrition intervention,and future researches on dietary intake should consider seasonal influences.

General plan of Shanghai Diet and Health Survey / 中华流行病学杂志

Shanghai Diet and Health Survey (SDHS) was designed to prospectively access local residents' food consumption,energy and nutrient intake,related chemical contaminant exposure,and the seasonal change trend to explore the relationship of diet with health.Data from SDHS can be used as fundamental information and scientific evidences for the development of local nutrition and food safety policies.

Dairy product intake and influencing factors in residents of Shanghai / 中华流行病学杂志

Objective To understand the dairy product intake in residents of Shanghai,its seasonal changes and the influencing factors.Methods A group of representative residents was surveyed and followed up in four seasons in Shanghai during 2012-2014.Information of the dairy product intake was collected by food frequency questionnaire.Results Liquid milk and yogurt were the main dairy products consumed by the residents of Shanghai.The annual dairy product intake rate was 41.8％,and the median of dairy intake of milk was 145.3 g/d,accounting for 48.4％ of reference dietary intake value,and only 4.5％ of people's diary product intake reached intake reference value.The area specific differences in intake rate of liquid milk,yogurt and total dairy product intake were significant in four seasons and in whole year (P＜0.05).The area specific differences in total dairy product intake were significant (P＜0.05) in spring,summer and winter.In general,it was shown that dairy product intake in urban area was higher than that in suburban area and in rural area.The data of Shanghai and urban area showed that the total dairy product intake was significant different among four seasons (P＜0.05),but no significant difference was observed among four seasons in suburban and rural areas.The logistic regression analysis results showed that people with average household income higher than local average level or higher education levels were more likely to consume dairy products daily.People who reported to have good health status or sleep quality were more likely to drink milk compared to those who have worse health status or sleep quality (P＜0.05).Conclusions Even though dairy product intake rate and volume have been improved in residents in Shanghai,it is still stay at lower level,especially in rural area.To promote consumption of dairy products,it is necessary to control diary product price from macro perspective,and strengthen healthy education about the importance of dairy product intake and guide residents to select suitable dairy products.

Dietary pattern and its seasonal characteristic in residents of Shanghai, 2012-2014 / 中华流行病学杂志

Objective To analyze dietary pattern and its seasonal characteristic in residents of Shanghai.Methods A representative sample was surveyed and followed up in four different seasons during 2012-2014.Information of food consumption was collected by 3-day 24-hour dietary recall and condiments weighing method.The intake of energy and macronutrients were calculated according to the Chinese Food Composition Table.Results Annual average daily intake was 191.09 g for grain,250.69 g for vegetable,107.23 g for fruit,223.53 g for animal food,96.39 g for dairy products,11.19 g for soy bean and its product,36.54 g for cooking oil,and 7.57 g for salt.Significant differences were observed in food consumption among different seasons (P＜0.05).Annual average daily intake of energy was 2 048.70 kcal,carbohydrates was 241.04 g,protein was 82.35 g,fat was 85.99 g and proportion of energy contributed by fat was 37.99％.Different seasons,age,residential areas,and income were influence factors for food consumption (P＜0.05).Conclusions Energy intake was adequate in residents of Shanghai.Unhealthy dietary pattem,including high proportion of fat and consumption of cooking oil and salt (lower than average intake of large cities,but higher than recommendation),was observed.It is necessary to take appropriate nutrition intervention,and future researches on dietary intake should consider seasonal influences.

General plan of Shanghai Diet and Health Survey / 中华流行病学杂志

Shanghai Diet and Health Survey (SDHS) was designed to prospectively access local residents' food consumption,energy and nutrient intake,related chemical contaminant exposure,and the seasonal change trend to explore the relationship of diet with health.Data from SDHS can be used as fundamental information and scientific evidences for the development of local nutrition and food safety policies.

The Association between Dairy Intake and Breast Cancer in Western and Asian Populations: A Systematic Review and Meta-Analysis / 한국유방암학회지

PURPOSE: To date, studies investigating the association between dairy consumption and breast cancer in women have produced conflicting results. As diet is an important, modifiable factor affecting cancer development, the aim of this study was to examine the association between dairy consumption and breast cancer risk. METHODS: PubMed, Embase, and Cochrane Library databases were searched with a priority for prospective cohort studies. Case-control studies were also considered in case of the absence of a cohort study. RESULTS: We analyzed 22 prospective cohort studies (1,566,940 participants) and five case-control studies (33,372 participants). High and modest dairy consumption (>600 and 400-600 g/day, respectively) significantly reduced the risk of breast cancer compared with low dairy consumption ( or =10 years (RR, 0.90; 95% CI, 0.81-0.99). Additionally, the highest level of dairy consumption among Asians was associated with a reduced risk of breast cancer (odds ratio, 0.74; 95% CI, 0.62-0.88). CONCLUSION: Dairy consumption was inversely associated with the risk of developing breast cancer and this effect was dependent on the dose, dairy-type, and time.

ANALYSIS OF AVIDIN OF HENS EGG WHITE POWDER / 营养学报

Objective: To determine the activity of avidin in hens egg white power after heat treatment.Methods: Avidin from dried hens egg white powder was isolated, purified and characterized. Results: 3—6 mg and 1—3 mg of avidin could be detected from 100 g dried egg white powder after 65 ℃,80 ℃ treatments respectively. The specific activity was 9.7 units (65 ℃) or 6.8 units (80 ℃) per mg protein respectively. Conclusion: Avidin does not lose its activity completely after heat treatment at 65℃ or 80℃.