human
***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: Many epidemiologic studies have reported a positive association between dairy products and prostate cancer .  Calcium or saturated fatty acid in dairy products has been suspected as the causative agent . To investigate the association between dairy products , calcium , and saturated fatty acid and prostate cancer in Japan , where both the intake of these items and the incidence of prostate cancer are low , we conducted a population -based prospect i ve study in 43,435 Japanese men ages 45 to 74 years . Participants responded to a vali date d question naire that included 138 food items . During 7.5 years of follow-up , 329 men were newly diagnosed with prostate cancer .  Dairy products were associated with a dose-dependent increase in the risk of prostate cancer . The relative risks ( 95 % confidence intervals ) comparing the highest with the lowest quartiles of total dairy products , milk , and yogurt were 1.63 ( 1.14 - 2.32 ) , 1.53 ( 1.07 - 2.19 ) , and 1.52 ( 1.10 - 2.12 ) , respectively . A statistically significant increase in risk was observed for both calcium and saturated fatty acid , but the associations for these were attenuated after controlling for potential confounding factors . Some specific saturated fatty acids increased the risk of prostate cancer in a dose-dependent manner . Relative risks ( 95 % confidence intervals ) on comparison of the highest with the lowest quartiles of myristic acid and palmitic acid were 1.62 ( 1.15 - 2.29 ) and 1.53 ( 1.07 - 2.20 ) , respectively . In conclusion , our results suggest that the intake of dairy products may be associated with an increased risk of prostate cancer . ( Cancer Epidemiol Biomarkers Prev 2008;17(4):930–7 Groups of 10 to 13 healthy volunteers were provided with 11 supplements of 2 % butterfat milk ( 2 % milk ) , whole milk , skim milk , yogurt , buttermilk , and sweet acidophilus milk daily for a 3-wk period . Despite increases in caloric intakes on all supplements , no significant increases were found in total , low-density , and high-density lipoprotein cholesterol . A significant weight gain was seen in subjects taking yogurt and acidophilus groups ; these were the only two groups showing significant rises in triglyceride levels . These results in normal volunteers focus attention on the current practice of recommending only skim or 2 % milk for hyperlipidemic individuals This study assessed whether afternoon snacks , varying in protein content , influence appetite-control and eating initiation .  Fifteen healthy women ( age : 26 ± 2 y ) r and omly consumed 160 kcal afternoon yogurt snacks containing Low ( LP ) , Moderate ( MP ) , or High ( HP ) protein ( 5,14,24 g protein , respectively ) or had no snack ( NS ) for 3 days . On day 4 , the volunteers came to our facility to consume a st and ardized lunch . The respective snack pattern was completed 3h post-lunch . Perceived sensations were measured every 30 min until dinner was voluntarily requested . An ad libitum dinner was then provided . Snacking , regardless of protein content , led to reduced hunger and increased fullness , which were sustained up to 120 min post-snack vs. NS ( all , p<0.05 ) . Between snacks , hunger was lower and fullness was higher throughout post-snack following HP vs. LP ( p<0.05 ) . Snacking delayed the onset of eating vs. NS ( all , p<0.05 ) . Specifically , dinner was requested at 124 ± 7 min following NS , 152 ± 7 min with LP , 158 ± 7 min following MP , and 178 ± 7 min post-snack for HP . Between snacks , HP led to the latest request time vs. LP ( p<0.001 ) and MP ( p<0.05 ) . Although the energy content consumed at dinner was lower following the yogurt snacks vs. NS , the 160 kcal snacks were not fully compensated for at this meal . In conclusion , an afternoon snack of Greek yogurt , containing 24 g protein , led to reduced hunger , increased fullness , and delayed subsequent eating compared to lower protein snacks in healthy women Aim /hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes  , using a food diary . Methods A nested case-cohort within the EPIC-Norfolk Study was examined , including a r and om subcohort ( n = 4,000 ) and cases of incident diabetes ( n = 892 , including 143 cases in the subcohort ) followed-up for 11 years .  Diet  was assessed using a prospect i ve 7-day food diary .  Total dairy intake ( g/day ) was estimated and categorised into high-fat ( ≥3.9 % ) and low-fat ( < 3.9 % fat ) dairy , and by subtype into yoghurt , cheese and milk . Combined fermented dairy product intake ( yoghurt , cheese , sour cream ) was estimated and categorised into high- and low-fat . Prentice-weighted Cox regression HRs were calculated . Results Total dairy , high-fat dairy , milk , cheese and  high-fat fermented dairy product  intakes were not associated with the development of incident diabetes . Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses ( tertile [ T ] 3 vs T1 , HR 0.81 [ 95 % CI 0.66 , 0.98 ] ) , but further adjustment for anthropometric , dietary and diabetes risk factors attenuated this association . In addition , an inverse association was found between diabetes and  low-fat fermented dairy product intake ( T3 vs T1 , HR 0.76 [ 95 % CI 0.60 , 0.99 ] ; ptrend = 0.049 ) and specifically with yoghurt intake ( HR 0.72 [ 95 % CI 0.55 , 0.95 ] ; ptrend = 0.017 ) in multivariable adjusted analyses . Conclusions /interpretationGreater low-fat fermented dairy product intake , largely driven by yoghurt intake , was associated with a decreased risk of type 2 diabetes development in prospect i ve analyses . These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes , highlighting the importance of food group subtypes for public health messages Yogurt helps in treatment and prevention of diarrhea . The aim of this study was to determine the efficacy of consumption of local factory yogurt , which is made with pasteurized milk , on moderately dehydrated hospitalized infants aged 6 - 24 months with acute non-bloody and non-mucoid diarrhea . Eighty moderately dehydrated breast-feeding children aged between 6 - 24 months with acute non-bloody and non-mucoid diarrhea for fewer than four days were included in the study . Patients were r and omly separated into two groups according to their treatment . Infants in the case group received at least 15 ml/kg/day of pasteurized cow milk yogurt orally plus routine hospital treatment . Infants in the control group received routine hospital treatment as in the case group .  Weight gains , period of hospitalization , and reduction in diarrhea frequency during hospitalization period of the two groups were compared . Mean duration of hospitalization ( days ) , weight gain , and reduction in diarrhea frequency were 2.7 + /- 0.91 vs 3.1 + /- 0.74 days , 435 + /- 89.20 vs 383 + /- 98.9 g , and 4.30 + /- 1.74 vs 3.60 + /- 1.23 times for case and control groups , respectively . Significant differences were observed in mean hospitalization days ( p=0.035 ) , reduction in diarrhea frequency ( p=0.049 ) and weight gain ( p=0.017 ) . This study recommends universal use of yogurt in acute non-bloody diarrhea BACKGROUND AND OBJECTIVE : We have previously demonstrated an antiobesity effect of dietary Ca ; this is largely mediated by Ca suppression of calcitriol levels , result ing in reduced adipocyte intracellular Ca2 + and , consequently , a coordinated increase in lipid utilization and decrease in lipogenesis . Notably , dairy Ca is markedly more effective than other Ca sources . DESIGN : Obese subjects were placed on balanced deficit ( −500 kcal/day ) diets and r and omized to control ( 400–500 mg Ca/day ; n=16 ) or yogurt ( 1100 mg Ca/day ; n=18 ) treatments for 12 weeks . Dietary macronutrients and fiber were held constant at the US average . MEASUREMENTS : Body weight , body fat and fat distribution ( by dual-energy X-ray absorptiometry ) , blood pressure and circulating lipids were measured at baseline and after 12 weeks of intervention . RESULTS : Fat loss was markedly increased on the yogurt diet ( −4.43±0.47 vs −2.75±0.73 kg in yogurt and control groups ; P<0.005 ) while lean tissue loss was reduced by 31 % on the yogurt diet . Trunk fat loss was augmented by 81 % on the yogurt vs control diet ( P<0.001 ) , and this was reflected in a markedly greater reduction in waist circumference ( −3.99±0.48 vs −0.58±1.04 cm , P<0.001 ) . Further , the fraction of fat lost from the trunk was higher on the yogurt diet vs control ( P<0.005 ) . CONCLUSION : Isocaloric substitution of yogurt for other foods significantly augments fat loss and reduces central adiposity during energy restriction Background We evaluated the cholesterol lowering efficacy of low-fat spoonable yoghurt with 1.9 g/d plant stanols as esters on plasma lipid profiles of Turkish subjects with mild to moderate hypercholesterolemia . Methods Using a r and omised , double-blind , placebo-controlled study design , intervention ( n = 35 ) and control ( n = 35 ) groups consumed either 115 g low-fat yoghurt with 1.9 g/d plant stanols as esters or placebo yoghurt , respectively , for 4 weeks . Seventy subjects with untreated mild to moderate hypercholesterolemia ( aged 23 - 65 years ) were recruited .  Changes in the lipid profile , including lipoproteins , apolipoproteins , and triglycerides , and anthropometric measurements were monitored at screening , baseline , and at the end of the second , third , and fourth weeks of intervention . The general linear model repeated measures procedure was used to test differences in the repeated continuous variables between study groups . Results Serum total cholesterol ( 4.6 % ) , LDL cholesterol ( 6.3 % ) , and non-HDL cholesterol ( 6.2 % ) concentrations were reduced significantly from baseline in the plant stanol group compared to the control group ( p = 0.007 , p = 0.005 and p = 0.005 , respectively ) . A variation in the response of serum total and LDL cholesterol between the subjects in plant stanol group was obtained . No clinical ly significant change in anthropometrical measurements was observed during the intervention . Conclusions The spoonable low-fat yoghurt with 1.9 g/d plant stanols as esters lowered total , LDL , and non-HDL cholesterol levels in Turkish subjects with mild to moderate hypercholesterolemia . Nevertheless variation in baseline cholesterol levels , genetic predisposition of the subjects and compliance may contribute to a large individual variability Background Interventions providing foods fortified with multiple micronutrients can be a cost-effective and sustainable strategy to improve micronutrient status and physical growth of school children . We evaluated the effect of micronutrient-fortified yoghurt on the biochemical status of important micronutrients ( iron , zinc , iodine , vitamin A ) as well as growth indicators among school children in Bogra district of Bangladesh . Methods In a double-masked r and omized controlled trial ( RCT ) conducted in 4 primary schools , 1010 children from classes 1–4 ( age 6–9 years ) were r and omly allocated to receive either micronutrient fortified yoghurt ( FY , n = 501 ) or non-fortified yoghurt ( NFY , n = 509 ) . For one year , children were fed with 60 g yoghurt everyday providing 30 % RDA for iron , zinc , iodine and vitamin A.  Anthropometric measurements and blood/urine sample s were collected at base- , mid- and end-line . All children ( FY , n = 278 , NFY , n = 293 ) consenting for the end-line blood sample were included in the present analyses . Results Both groups were comparable at baseline for socio-economic status variables , micronutrient status markers and anthropometry measures . Compliance was similar in both the groups . At baseline 53.4 % of the population was anemic ; 2.1 % was iron deficient ( ferritin < 15.0 μg/ 
    Output:
    
agent
Conclusions : Yoghurt consumption is associated with lower body mass index , lower body weight/weight gain , smaller waist circumference and lower body fat in epidemiological studies .
RCTs suggest weight reduction effects , but do not permit determination of a cause – effect relationship .
Well-controlled , adequately powered trials in research and community setting s appear likely to identify a modest but beneficial effect of yoghurt consumption for prevention of weight gain and management of obesity .
The ready availability of yoghurt ( a nutrient-dense food ) and its ease of introduction to most diets suggests that educating the public to eat yoghurt as part of a balanced and healthy diet may potentially contribute to improved public health .
Future carefully design ed RCTs could provide proof of principle and large community-based studies could determine the practical impact of yoghurt on body weight/composition
***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: Many epidemiologic studies have reported a positive association between dairy products and prostate cancer .  Calcium or saturated fatty acid in dairy products has been suspected as the causative agent . To investigate the association between dairy products , calcium , and saturated fatty acid and prostate cancer in Japan , where both the intake of these items and the incidence of prostate cancer are low , we conducted a population -based prospect i ve study in 43,435 Japanese men ages 45 to 74 years . Participants responded to a vali date d question naire that included 138 food items . During 7.5 years of follow-up , 329 men were newly diagnosed with prostate cancer .  Dairy products were associated with a dose-dependent increase in the risk of prostate cancer . The relative risks ( 95 % confidence intervals ) comparing the highest with the lowest quartiles of total dairy products , milk , and yogurt were 1.63 ( 1.14 - 2.32 ) , 1.53 ( 1.07 - 2.19 ) , and 1.52 ( 1.10 - 2.12 ) , respectively . A statistically significant increase in risk was observed for both calcium and saturated fatty acid , but the associations for these were attenuated after controlling for potential confounding factors . Some specific saturated fatty acids increased the risk of prostate cancer in a dose-dependent manner . Relative risks ( 95 % confidence intervals ) on comparison of the highest with the lowest quartiles of myristic acid and palmitic acid were 1.62 ( 1.15 - 2.29 ) and 1.53 ( 1.07 - 2.20 ) , respectively . In conclusion , our results suggest that the intake of dairy products may be associated with an increased risk of prostate cancer . ( Cancer Epidemiol Biomarkers Prev 2008;17(4):930–7 Groups of 10 to 13 healthy volunteers were provided with 11 supplements of 2 % butterfat milk ( 2 % milk ) , whole milk , skim milk , yogurt , buttermilk , and sweet acidophilus milk daily for a 3-wk period . Despite increases in caloric intakes on all supplements , no significant increases were found in total , low-density , and high-density lipoprotein cholesterol . A significant weight gain was seen in subjects taking yogurt and acidophilus groups ; these were the only two groups showing significant rises in triglyceride levels . These results in normal volunteers focus attention on the current practice of recommending only skim or 2 % milk for hyperlipidemic individuals This study assessed whether afternoon snacks , varying in protein content , influence appetite-control and eating initiation .  Fifteen healthy women ( age : 26 ± 2 y ) r and omly consumed 160 kcal afternoon yogurt snacks containing Low ( LP ) , Moderate ( MP ) , or High ( HP ) protein ( 5,14,24 g protein , respectively ) or had no snack ( NS ) for 3 days . On day 4 , the volunteers came to our facility to consume a st and ardized lunch . The respective snack pattern was completed 3h post-lunch . Perceived sensations were measured every 30 min until dinner was voluntarily requested . An ad libitum dinner was then provided . Snacking , regardless of protein content , led to reduced hunger and increased fullness , which were sustained up to 120 min post-snack vs. NS ( all , p<0.05 ) . Between snacks , hunger was lower and fullness was higher throughout post-snack following HP vs. LP ( p<0.05 ) . Snacking delayed the onset of eating vs. NS ( all , p<0.05 ) . Specifically , dinner was requested at 124 ± 7 min following NS , 152 ± 7 min with LP , 158 ± 7 min following MP , and 178 ± 7 min post-snack for HP . Between snacks , HP led to the latest request time vs. LP ( p<0.001 ) and MP ( p<0.05 ) . Although the energy content consumed at dinner was lower following the yogurt snacks vs. NS , the 160 kcal snacks were not fully compensated for at this meal . In conclusion , an afternoon snack of Greek yogurt , containing 24 g protein , led to reduced hunger , increased fullness , and delayed subsequent eating compared to lower protein snacks in healthy women Aim /hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes  , using a food diary . Methods A nested case-cohort within the EPIC-Norfolk Study was examined , including a r and om subcohort ( n = 4,000 ) and cases of incident diabetes ( n = 892 , including 143 cases in the subcohort ) followed-up for 11 years .  Diet  was assessed using a prospect i ve 7-day food diary .  Total dairy intake ( g/day ) was estimated and categorised into high-fat ( ≥3.9 % ) and low-fat ( < 3.9 % fat ) dairy , and by subtype into yoghurt , cheese and milk . Combined fermented dairy product intake ( yoghurt , cheese , sour cream ) was estimated and categorised into high- and low-fat . Prentice-weighted Cox regression HRs were calculated . Results Total dairy , high-fat dairy , milk , cheese and  high-fat fermented dairy product  intakes were not associated with the development of incident diabetes . Low-fat dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses ( tertile [ T ] 3 vs T1 , HR 0.81 [ 95 % CI 0.66 , 0.98 ] ) , but further adjustment for anthropometric , dietary and diabetes risk factors attenuated this association . In addition , an inverse association was found between diabetes and  low-fat fermented dairy product intake ( T3 vs T1 , HR 0.76 [ 95 % CI 0.60 , 0.99 ] ; ptrend = 0.049 ) and specifically with yoghurt intake ( HR 0.72 [ 95 % CI 0.55 , 0.95 ] ; ptrend = 0.017 ) in multivariable adjusted analyses . Conclusions /interpretationGreater low-fat fermented dairy product intake , largely driven by yoghurt intake , was associated with a decreased risk of type 2 diabetes development in prospect i ve analyses . These findings suggest that the consumption of specific dairy types may be beneficial for the prevention of diabetes , highlighting the importance of food group subtypes for public health messages Yogurt helps in treatment and prevention of diarrhea . The aim of this study was to determine the efficacy of consumption of local factory yogurt , which is made with pasteurized milk , on moderately dehydrated hospitalized infants aged 6 - 24 months with acute non-bloody and non-mucoid diarrhea . Eighty moderately dehydrated breast-feeding children aged between 6 - 24 months with acute non-bloody and non-mucoid diarrhea for fewer than four days were included in the study . Patients were r and omly separated into two groups according to their treatment . Infants in the case group received at least 15 ml/kg/day of pasteurized cow milk yogurt orally plus routine hospital treatment . Infants in the control group received routine hospital treatment as in the case group .  Weight gains , period of hospitalization , and reduction in diarrhea frequency during hospitalization period of the two groups were compared . Mean duration of hospitalization ( days ) , weight gain , and reduction in diarrhea frequency were 2.7 + /- 0.91 vs 3.1 + /- 0.74 days , 435 + /- 89.20 vs 383 + /- 98.9 g , and 4.30 + /- 1.74 vs 3.60 + /- 1.23 times for case and control groups , respectively . Significant differences were observed in mean hospitalization days ( p=0.035 ) , reduction in diarrhea frequency ( p=0.049 ) and weight gain ( p=0.017 ) . This study recommends universal use of yogurt in acute non-bloody diarrhea BACKGROUND AND OBJECTIVE : We have previously demonstrated an antiobesity effect of dietary Ca ; this is largely mediated by Ca suppression of calcitriol levels , result ing in reduced adipocyte intracellular Ca2 + and , consequently , a coordinated increase in lipid utilization and decrease in lipogenesis . Notably , dairy Ca is markedly more effective than other Ca sources . DESIGN : Obese subjects were placed on balanced deficit ( −500 kcal/day ) diets and r and omized to control ( 400–500 mg Ca/day ; n=16 ) or yogurt ( 1100 mg Ca/day ; n=18 ) treatments for 12 weeks . Dietary macronutrients and fiber were held constant at the US average . MEASUREMENTS : Body weight , body fat and fat distribution ( by dual-energy X-ray absorptiometry ) , blood pressure and circulating lipids were measured at baseline and after 12 weeks of intervention . RESULTS : Fat loss was markedly increased on the yogurt diet ( −4.43±0.47 vs −2.75±0.73 kg in yogurt and control groups ; P<0.005 ) while lean tissue loss was reduced by 31 % on the yogurt diet . Trunk fat loss was augmented by 81 % on the yogurt vs control diet ( P<0.001 ) , and this was reflected in a markedly greater reduction in waist circumference ( −3.99±0.48 vs −0.58±1.04 cm , P<0.001 ) . Further , the fraction of fat lost from the trunk was higher on the yogurt diet vs control ( P<0.005 ) . CONCLUSION : Isocaloric substitution of yogurt for other foods significantly augments fat loss and reduces central adiposity during energy restriction Background We evaluated the cholesterol lowering efficacy of low-fat spoonable yoghurt with 1.9 g/d plant stanols as esters on plasma lipid profiles of Turkish subjects with mild to moderate hypercholesterolemia . Methods Using a r and omised , double-blind , placebo-controlled study design , intervention ( n = 35 ) and control ( n = 35 ) groups consumed either 115 g low-fat yoghurt with 1.9 g/d plant stanols as esters or placebo yoghurt , respectively , for 4 weeks . Seventy subjects with untreated mild to moderate hypercholesterolemia ( aged 23 - 65 years ) were recruited .  Changes in the lipid profile , including lipoproteins , apolipoproteins , and triglycerides , and anthropometric measurements were monitored at screening , baseline , and at the end of the second , third , and fourth weeks of intervention . The general linear model repeated measures procedure was used to test differences in the repeated continuous variables between study groups . Results Serum total cholesterol ( 4.6 % ) , LDL cholesterol ( 6.3 % ) , and non-HDL cholesterol ( 6.2 % ) concentrations were reduced significantly from baseline in the plant stanol group compared to the control group ( p = 0.007 , p = 0.005 and p = 0.005 , respectively ) . A variation in the response of serum total and LDL cholesterol between the subjects in plant stanol group was obtained . No clinical ly significant change in anthropometrical measurements was observed during the intervention . Conclusions The spoonable low-fat yoghurt with 1.9 g/d plant stanols as esters lowered total , LDL , and non-HDL cholesterol levels in Turkish subjects with mild to moderate hypercholesterolemia . Nevertheless variation in baseline cholesterol levels , genetic predisposition of the subjects and compliance may contribute to a large individual variability Background Interventions providing foods fortified with multiple micronutrients can be a cost-effective and sustainable strategy to improve micronutrient status and physical growth of school children . We evaluated the effect of micronutrient-fortified yoghurt on the biochemical status of important micronutrients ( iron , zinc , iodine , vitamin A ) as well as growth indicators among school children in Bogra district of Bangladesh . Methods In a double-masked r and omized controlled trial ( RCT ) conducted in 4 primary schools , 1010 children from classes 1–4 ( age 6–9 years ) were r and omly allocated to receive either micronutrient fortified yoghurt ( FY , n = 501 ) or non-fortified yoghurt ( NFY , n = 509 ) . For one year , children were fed with 60 g yoghurt everyday providing 30 % RDA for iron , zinc , iodine and vitamin A.  Anthropometric measurements and blood/urine sample s were collected at base- , mid- and end-line . All children ( FY , n = 278 , NFY , n = 293 ) consenting for the end-line blood sample were included in the present analyses . Results Both groups were comparable at baseline for socio-economic status variables , micronutrient status markers and anthropometry measures . Compliance was similar in both the groups . At baseline 53.4 % of the population was anemic ; 2.1 % was iron deficient ( ferritin < 15.0 μg/ 
    Output:
    