TITLE

Effect of Milk and Dairy Products upon Severity of Acne for Young People

AUTHOR(S)
Tsoy, N. O.
PUB. DATE
August 2013
SOURCE
World Applied Sciences Journal;2013, Vol. 24 Issue 3, p403
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
According to data of foreign authors, one of the controversial factors in the pathogenesis of acne in teenagers is the eating of fat, normal and low-fat milk and dairy products with prepared from skimmed milk. It is known that the basis of nutrition of the Kazakh people is products of animal origin, among which there are about 260 kinds of dairy products. This led to the goal of the study on the influence of milk and milk products in the severity of acne in young people. Material and Methods: cross-sectional study of 182 respondents using a specially designed questionnaire. The participants were divided into two matched groups; the only difference was the presence / absence of acne elements. Results: The risk of acne occurrence is significantly higher for people with the highest milk and dairy product consumption level than for people who consume such products much less often. There is a strong reliable correlation between milk and dairy product consumption frequency and the risk of acne occurrence and development. Pathogenetic influence of milk and dairy products upon acne is proved. The power of influence is 0.22 (22%) for females and 0.13 (13%) for males
ACCESSION #
90450354

 

Related Articles

  • Intake of dairy products and bone ultrasound measurement in late adolescents: a nationwide cross- sectional study in Japan.  // Asia Pacific Journal of Clinical Nutrition;Sep2010, Vol. 19 Issue 3, p432 

    No abstract available.

  • Sweet Freeze. HURLEY, JAYNE; LIEBMAN, BONNIE // Nutrition Action Health Letter;Jun2013, Vol. 40 Issue 5, p13 

    The article evaluates brands of frozen desserts, fruit-and-cream bars and snacks including Yoplait, Weight Watchers, and Stonyfield Organic.

  • Acne and diet: a review of the latest evidence. Steventon, Katerina; Cowdell, Fiona // Dermatological Nursing;Jun2013, Vol. 12 Issue 2, p28 

    Acne vulgaris is a chronic inflammatory disease of the sebaceous follicles. Our understanding of the complex relationships between diet and acne has advanced in the recent years. The evidence to date still does not prove that diet causes acne, but diets containing high glycemic index foods and...

  • Dietary Oil Profile in Northwest of Iran Before and after a Short-term, Educational Public Campaign. Saboktakin, Lida; Kousha, Ahmad; Fouladi, Daniel F.; Soleimanzade, Ghasham; Asl Rahimi, Vahab; Farhad Gheibi, Hasan; Parastandeh Khial, Mahmud; Hakimi, Sevil // Journal of Medical Sciences;2014, Vol. 14 Issue 1, p29 

    Using unhealthy dietary oils and fats is a major public problem in Iran and many other countries. The objective of this study was to examine the impact of a short-term, public educational campaign on correcting knowledge, attitude and practice of a target population regarding dietary oils. In...

  • An Analysis of Sodium, Total Fat and Saturated Fat Contents of Packaged Food Products Advertised in Bronx-Based Supermarket Circulars. Samuel, L.; Basch, C.; Ethan, D.; Hammond, R.; Chiazzese, K. // Journal of Community Health;Aug2014, Vol. 39 Issue 4, p775 

    Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40 % of the Bronx population comprises African-Americans, who have...

  • TIP OF THE MONTH.  // Nutrition Action Health Letter;Mar2005, Vol. 32 Issue 2, p16 

    Offers tips on how to make a low-fat blue cheese.

  • What You Need to Know About… DAIRY & SNACKS.  // Time International (South Pacific Edition); 

    The article presents various facts and information about dairy products and snacks. Milk, cheese and other dairy products are terrific sources of protein and calcium but are also full of saturated fat, which are bad for one's heart. The basic ingredients in a lot of sweet snacks are sugar, trans...

  • Microfluidisation technique offers reduced fat promise.  // Food Manufacture;Jul2009, Vol. 84 Issue 7, p46 

    The article reports on microfluidisation technique that helps create dairy products with lesser fat content but still tastes as creamy as any ordinary dairy product. This technique uses a mixing pressure of ten to 15 times more than in ordinary homogenisation process making protein and...

  • STEP UP. Middlesworth, Linda; Clark, Nancy; Jordan, Meg; Saremi, Jodai // American Fitness;May/Jun2008, Vol. 26 Issue 3, p6 

    Several letters to the editor are presented in response to articles in previous issues including the fat content from meat and dairy sources and vegetarian diet.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics