Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Article Abstract:

The role of fermented milk products and other foods in the onset of peptic ulcer was investigated. A random sample from a total of 11,700 subjects participated in a cross-sectional population study to examine the association between dietary habits and peptic ulcer. Results showed that peptic ulcer is positively linked to a low intake of fermented milk products and vegetables and high intake of milk, bread and meat. Subjects with peptic ulcer were also found to have higher intake of total fat, saturated and nonsaturated fatty acids and linolenic acid.

Nutrition, Peptic ulcer, Fermented milk, Cultured milk

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Milk as a supplement to mixed meals may elevate postprandial insulinaemia

Article Abstract:

This article discusses the relationship between milk consumption, carbohydrate diet, and insulin response.

Sweden, Statistical Data Included, Measurement, Physiological aspects, Carbohydrates, Glucose metabolism, Insulin, Milk, Carbohydrates in the body

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