Search results for "Dairy product"
showing 7 items of 67 documents
Prevalence of hypovitaminosis D in elderly women in Italy: clinical consequences and risk factors
2002
In order to evaluate the prevalence, risk factors, and clinical consequences of hypovitaminosis D in elderly Italian women a multicenter study of 43 osteoporosis centers from all regions of Italy was carried out. Study population included 700 women aged 60-80 years in whom blood was taken for 25-hydroxyvitamin D (25OHD) and parathyroid hormone (PTH) measurements. All subjects were also questioned to assess the prevalence of several risk factors for hypovitaminosis D, osteoporotic fractures and activities of daily living (ADL). Values of 25OHD lower than 5 ng/ml were found in 27% of the women and lower than 12 ng/ml in 76%. 25OHD and PTH levels were negatively correlated ( r=-0.38, after log…
Effects of calcium, dairy product, and vitamin D supplementation on bone mass accrual and body composition in 10-12-y-old girls: a 2-y randomized tri…
2005
Little is known about the relative effectiveness of calcium supplementation from food or pills with or without vitamin D supplementation for bone mass accrual during the rapid growth period.The purpose was to examine the effects of both food-based and pill supplements of calcium and vitamin D on bone mass and body composition in girls aged 10-12 y.This placebo-controlled intervention trial randomly assigned 195 healthy girls at Tanner stage I-II, aged 10-12 y, with dietary calcium intakes900 mg/d to 1 of 4 groups: calcium (1000 mg) + vitamin D3 (200 IU), calcium (1000 mg), cheese (1000 mg calcium), and placebo. Primary outcomes were bone indexes of the hip, spine, and whole body by dual-ene…
Differentiation among dairy products by combination of fast field cycling NMR relaxometry data and chemometrics
2021
A set of commercial milk and Sicilian cheeses was analysed by a combination of fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry and chemometrics. The NMR dispersion (NMRD) curves were successfully analysed with a mathematical model applied on Parmigiano-Reggiano (PR) cheese. Regression parameters were led back to the molecular components of cheeses (water trapped in casein micelles, proteins and fats) and milk samples (water belonging to hydration shells around dispersed colloidal particles of different sizes and bulk water). The application of chemometric analysis on relaxometric data enabled differentiating milk from cheeses and revealing differences within the two sa…
Dop e Slow Food: formaggi siciliani fra politiche alimentari, strategie di mercato e retorica identitaria
2018
The aim of the present contribution is the analysis of the political and economic and socio-cultural dynamics involved in the protection, enhancement and marketing of some dairy products of Sicily, considered both as commercial goods and cultural / identity expressions of a specific place. We will focus on the field of action and repercussions of the PDO and Slow Food brands according to the experience of some farmers belonging to the Consortia and Presidia, and also on the aspects converging on and affecting the construction of these products, as well as on the rhetorical identities emphasized by commercial strategies.
Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?
2017
The elderly population is growing increasingly. In 2030, 1/3 of the population will be over 60 years old. However this population has specific nutritional needs and often, oral impairments such as loss of tooth and/or decrease of salivary flow. Therefore it is necessary to develop foods adapted for the elderly, in terms of organoleptic properties and nutritional composition. In this context, the purpose of this work is to study the impact of oral impairments of elderly persons on food comfortability and bolus properties during the consumption of dairy products.76 elderly persons (ages 66 to 88, 42 women and 34 men), with or without oral health problems in terms of dental and/or salivary sta…
BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality
2019
National audience
BaGaTel : une base de données sur les produits laitiers, guidée par une ontologie
2019
National audience