Dairy in Human Health and Disease Across the Lifespan

Description

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy’s impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. Content: Front-matter,Copyright,List of Contributors,AcknowledgmentsEntitled to full textSection I: Milk and its components in infant and childhood nutrition for improved healthChapter 1 - Health Benefits of Bovine Colostrum in Children and Adults, Pages 3-20, Harpal S. Buttar, Siddhi M. Bagwe, Sukhwinder K. Bhullar, Ginpreet Kaur Chapter 2 - Role of MFG-E8 in Neonatal Inflammation, Pages 21-30, Monowar Aziz, Laura W. Hansen, Jose M. Prince, Ping Wang Chapter 3 - Impact of Bovine Milk Whey Proteins and Peptides on Gastrointestinal, Immune, and Other Systems, Pages 31-55, Valdemiro C. Sgarbieri Chapter 4 - The Role of Fats in Milk and Dairy Products in Nutrition and Health from Infancy to Adulthood, Pages 57-72, Claudio Galli, Patrizia Risé Chapter 5 - Human Milk Oligosaccharides and Health Promotion Through the Gut Microbiome, Pages 73-86, Pamela Thomson, Daniel Garrido Chapter 6 - Dairy Products and Obesity in Children and Adolescents, Pages 87-105, Sandra Abreu Chapter 7 - World Milk Production and Socio-Economic Factors Effecting Its Consumption, Pages 107-115, Ana Kapaj, Eda Deci Chapter 8 - The Benefits of Alpha-Lactalbumin in Early Childhood, Pages 117-126, Wolfram M. Brück Chapter 9 - Foodborne Pathogens in Milk and Dairy Products: Genetic Characterization and Rapid Diagnostic Approach for Food Safety of Public Health Importance, Pages 127-143, Irshad M. Sulaiman, Ying-Hsin Hsieh Chapter 10 - Using Fortified Milk as a Vehicle for Nutrients: From Infancy to Senescence, Pages 145-154, Bahareh Nikooyeh, Tirang R. Neyestani Chapter 11 - Cow’s Milk Consumption and Child Growth, Pages 155-166, Andrea S. Wiley Chapter 12 - The Relevance of Biogenic Amines in Dairy Products, Pages 169-182, Luana M. Perin, Luís A. Nero Chapter 13 - Benefits of Lactobacillus helveticus Fermented Milk in Sports and Health, Pages 183-195, Masayo Iwasa, Wataru Aoi Chapter 14 - Whey Protein and Diabetes, Pages 197-209, Linda E. Watson, Tongzhi Wu, Michael Horowitz, Christopher K. Rayner Chapter 15 - B Vitamins in Cow Milk: Their Relevance to Human Health, Pages 211-224, Benoît Graulet, Christiane L. Girard Chapter 16 - Fermented Dairy Foods and Cardiovascular Risk, Pages 225-229, Paul Nestel Chapter 17 - Bioactive Lipids in Dairy Fat, Pages 233-237, Lars I. Hellgren, Pernille Nordby Chapter 18 - Effect of Milk and Dairy Products on the Components of Metabolic Syndrome, Pages 239-249, Bruna M. Scavuzzi, Lucia H. da Silva Miglioranza, Marcell A.B. Lovozoy, Andréa N.C. Simão, Isaias Dichi Chapter 19 - Recent Advances in Dairy Ingredients and Cardiovascular Diseases With Special Reference to Milk Fat Components, Pages 251-261, Javier Fontecha, Manuela Juárez Chapter 20 - Does Dairy Food Have Effects on Cardiovascular Disease and Cardiometabolic Risk?, Pages 263-271, Jocelyne R. Benatar Chapter 21 - Dairy Consumption and Age-Related Vascular Dysfunction, Pages 273-286, Daniel R. Machin, Hirofumi Tanaka Chapter 22 - Milk and Fermented Milk Products in Alleviation of Aging Pathophysiology, Pages 287-292, Rajeev Kapila, Rohit Sharma, Suman Kapila Chapter 23 - Emotional and Sensory Evaluation of Cheese: The Effect of Health Labels, Pages 295-311, Joachim Jietse Schouteten, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Xavier Gellynck, Ilse De Bourdeaudhuij Chapter 24 - Milk Proteins: Precursors of Antioxidative Peptides and Their Health Benefits, Pages 313-323, Naresh Kumar, Midathala Raghavendra, Jayanti Tokas, Hari R. Singal Chapter 25 - Nutraceutical Properties of Dairy Bioactive Peptides, Pages 325-342, Mehdi Mohammadian, Maryam Salami, Zahra Emam-Djomeh, Farhad Alavi Chapter 26 - Fermented Milks and Cancer, Pages 343-351, Virginia E. Méndez Utz, Gabriela Perdigón, Alejandra de Moreno de LeBlanc Chapter 27 - Mold-Ripened and Raw Milk Cheeses: Production, Risks, and Benefits to Human Health, Pages 353-361, Sebnem Ozturkoglu-Budak, Ronald P. de Vries Chapter 28 - Benefits of Whey Proteins on Human Health, Pages 363-372, Ceren Akal Chapter 29 - Kefir as a Functional Dairy Product, Pages 373-383, Nazli Turkmen Chapter 30 - Milk and Chronic-Degenerative Diseases: Main Components and Potential Mechanisms, Pages 385-393, Giuseppe Grosso Chapter 31 - Lactase Persistence, Milk Intake, Risk of Ischemic Heart Disease, and Type 2 Diabetes, Pages 395-409, Helle Kirstine Mørup Bergholdt, Anette Varbo, Børge Grønne Nordestgaard, Christina Ellervik Chapter 32 - The Influence of Dairy Consumption on the Risk of Type 2 Diabetes, Metabolic Syndrome, and Impaired Glucose Tolerance or Insulin Resistance: A Review of Cohort and Intervention Studies, Pages 411-422, Peter Clifton Chapter 33 - Dairy Products and Chronic Diseases: Evidence From Population Studies, Pages 423-428, Yan Song, Alina Li, Jie Li, Simin Liu Chapter 34 - Dairy Intake During the Adolescence Period and Risk of Prostate and Breast Cancer, Pages 429-434, Johanna E. Torfadottir, Alfheidur Haraldsdottir Chapter 35 - Nutritional Properties of Milk Lipids: Specific Function of the Milk Fat Globule, Pages 435-452, Manon Lecomte, Claire Bourlieu, Marie-Caroline Michalski Index, Pages 453-473