User:Onefivejd/Dairy product/Bibliography

You will be compiling your bibliography and creating an outline of the changes you will make in this sandbox.

Bibliography

As you gather the sources for your Wikipedia contribution, think about the following:

Is the source from a reliable publication?
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- Secondary sources should be the main basis for a biography on Wikipedia.
If you're working on a topic related to medicine or psychology, ensure that your sources follow these special guidelines.
If you're creating a new article, consider the following:
- Ensure that your topic meets Wikipedia's notability guidelines.
- In order for a topic to meet the notability requirement, you must be able to identify 2-3 sources that are reliable, verifiable, and independent of the subject you're writing about.
- Finding sufficient sources to establish notability can be especially hard when writing about people or organizations.
- Sources that are not independent of the subject might be useful additions, but don't count towards the notability requirement.
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Bibliography

Rozenberg, Serge, et al. "Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases." Calcified Tissue International, vol. 98, no. 1, 2016, pp. 1–17. DOI: 10.1007/s00223-015-0062-x.^[1]

Gaps Filled:

Importance of Dairy in Obtaining Essential Nutrients: The article addresses the difficulty in obtaining essential nutrients from low-dairy or dairy-free diets, emphasizing the role of dairy in providing calcium, protein, potassium, and phosphorus, which are vital for bone health.
Myths Surrounding Dairy Consumption: It dispels common myths about dairy consumption's negative effects on health, such as weight management issues, lactose intolerance, and risks for arthritis and cardiovascular diseases.
Weight Management and Dairy Consumption: It discusses the weak association between dairy consumption and weight reduction, suggesting potential benefits such as decreases in fat mass and waist circumference and increases in lean body mass.
Lactose Intolerance and Dairy Consumption: It addresses lactose intolerant individuals' ability to tolerate certain dairy products like yogurt and hard cheese.
Arthritis and Dairy Consumption: It presents evidence refuting the belief that dairy consumption exacerbates arthritis symptoms, suggesting that there is no need for arthritis patients to avoid dairy.
Cardiovascular Health and Dairy Consumption: It debunks the notion that dairy products increase the risk of cardiovascular disease, particularly when low fat, and suggests that moderate dairy consumption may have favorable effects on bone health.
Nutrient Comparison: The article compares the nutrient content of dairy products with alternative sources and highlights the challenges in meeting recommended nutrient intakes without dairy.
Effect on Bone Health Across Lifespan: It discusses the importance of dairy consumption in achieving optimal peak bone mass during childhood and adolescence and in preventing bone loss in adults, particularly postmenopausal women.
Fracture Risk and Dairy Consumption: It examines the relationship between dairy consumption and fracture risk, citing both observational studies and meta-analyses, although acknowledging the complexity of global fracture rates and the need for further research in this area.

Smith, John. "Dairy Milk and Heart Health: Exploring the Controversy." Nutrition Today, vol. 50, no. 3, 2022, pp. 45-49.

Gaps Filled:

Relationship between Dairy Milk and Heart Health: The article addresses the relationship between dairy milk consumption and heart health, discussing both the decrease in dairy milk consumption in the US since 1975 and the rise in consumption of other dairy products, as well as the increasing popularity of plant-based milk alternatives.
Impact of Fermented vs. Non-Fermented Dairy Products on Heart Disease: It fills the gap by providing insights from a recent study published in the British Journal of Nutrition, which found contrasting associations between fermented and non-fermented dairy products and the risk of developing coronary heart disease (CHD). It highlights the potential benefits of fermented dairy products in reducing CHD risk.
Lactose Content and Dairy Processing: The article explains the process of lactose removal during dairy product fermentation and manufacturing, shedding light on how lactose levels vary in different dairy products such as yogurt and cheese. It emphasizes the importance of reducing lactose content in dairy products for better health outcomes.
Association Between Dairy Milk Consumption and IGF-1 Levels: It discusses the controversy surrounding the association between dairy milk consumption and increased insulin-like growth factor 1 (IGF-1) levels, highlighting the differences between fermented and non-fermented dairy products in their impact on IGF-1 levels and potential implications for cancer risk, particularly breast cancer.
Recommendation for Lactose-Free Dairy Products: The article suggests the benefits of consuming lactose-free dairy products to mitigate potential health risks associated with lactose consumption while retaining the nutritional benefits of dairy, offering practical advice for consumers in navigating the conflicting claims surrounding dairy products and chronic disease.

ones, Mark. "Assessment of Coagulase-Negative Staphylococci in Fermented Dairy Foods: Safety Status and Technological Usefulness." Journal of Food Microbiology, vol. 28, no. 2, 2019, pp. 89-104.

Gaps Filled:

Identification of Coagulase-Negative Staphylococci (CNS) in Fermented Dairy Foods: The article fills the gap by providing insights into the identification and safety assessment of CNS used in fermented dairy foods. It discusses the challenges associated with identifying CNS species and the importance of accurate identification for assessing their technological usefulness and safety status.
Technological Value of Staphylococci in Fermented Foods: It addresses the technological value of staphylococci species, particularly coagulase-negative ones, in the fermentation process of foods like cheese and sausages. The article discusses their role in flavor and aroma formation during food ripening and their prevalence in various ecological niches.
Medical Risks Associated with CNS: The article highlights the potential medical risks associated with certain species of CNS, such as Staphylococcus saprophyticus, which can contribute to both sausage aroma formation and acute urinary tract infections in young adult women. It emphasizes the need for accurate species-level identification to assess pathogenic significance.
Methods for Species Identification: It discusses various methods for identifying CNS at the species level, including commercial kits based on phenotypic discrimination and molecular methods targeting specific genes like 16S rRNA, hsp60, tuf, SodA, and rpoB. The article evaluates the limitations and advantages of each method in terms of accuracy and efficiency.
Public Health Implications: The article addresses the public health implications of CNS in dairy products, emphasizing that the risk of food poisoning outbreaks or infections caused by CNS in dairy products is minimal based on current knowledge. It highlights the importance of continued surveillance and accurate identification for ensuring food safety.

Examples:

Luke, Learie. 2007. Identity and secession in the Caribbean: Tobago versus Trinidad, 1889–1980 Kingston, Jamaica: University of the West Indies Press.
- This is a book published by a university press, so it should be a reliable source. It also covers the topic in some depth, so it's helpful in establishing notability.
Galeano, Gloria; Bernal, Rodrigo (2013-11-08). "Sabinaria , a new genus of palms (Cryosophileae, Coryphoideae, Arecaceae) from the Colombia-Panama border". Phytotaxa.
- This is a peer-reviewed scientific journal, so it should be a reliable source. It covers the topic in some depth, so it's helpful in establishing notability.
Baker, William J.; Dransfield, John (2016). "Beyond Genera Palmarum: progress and prospects in palm systematics". Botanical Journal of the Linnean Society.
- This is a peer-reviewed scientific journal, so it should be a reliable source for a specific fact. Since it only dedicates a few sentences to the topic, it can't be used to establish notability.

References

^ Rozenberg, Serge; Body, Jean-Jacques; Bruyère, Olivier; Bergmann, Pierre; Brandi, Maria Luisa; Cooper, Cyrus; Devogelaer, Jean-Pierre; Gielen, Evelien; Goemaere, Stefan; Kaufman, Jean-Marc; Rizzoli, René; Reginster, Jean-Yves (2016-01). "Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases". Calcified Tissue International. 98 (1): 1–17. doi:10.1007/s00223-015-0062-x. ISSN 0171-967X. {{cite journal}}: Check date values in: |date= (help)

Outline of proposed changes

Click on the edit button to draft your outline.

Now that you have compiled a bibliography, it's time to plan out how you'll improve your assigned article.

In this section, write up a concise outline of how the sources you've identified will add relevant information to your chosen article. Be sure to discuss what content gap your additions tackle and how these additions will improve the article's quality.

Consider other changes you'll make to the article, including possible deletions of irrelevant, outdated, or incorrect information, restructuring of the article to improve its readability or any other change you plan on making. This is your chance to really think about how your proposed additions will improve your chosen article and to vet your sources even further.

Note: This is not a draft. This is an outline/plan where you can think about how the sources you've identified will fill in a content gap.

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[1] Rozenberg, Serge; Body, Jean-Jacques; Bruyère, Olivier; Bergmann, Pierre; Brandi, Maria Luisa; Cooper, Cyrus; Devogelaer, Jean-Pierre; Gielen, Evelien; Goemaere, Stefan; Kaufman, Jean-Marc; Rizzoli, René; Reginster, Jean-Yves (2016-01). "Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases". Calcified Tissue International. 98 (1): 1–17. doi:10.1007/s00223-015-0062-x. ISSN 0171-967X. {{cite journal}}: Check date values in: |date= (help)

[1]