Milk and Dairy Foods: Their Functionality in Human Health and Disease

Description

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly Cover Milk and Dairy Foods: Their Functionality in Human Health and Disease Copyright Contributors About the editor Foreword Persistence: The nature of milk Preface Acknowledgements 1 Dairy consumption and cardiometabolic diseases: Evidence from prospective studies Introduction Types of dairy foods defined Dairy consumption in the world Nutrients context Epidemiological studies General principles Dose-response metaanalyses techniques Current state of evidence on dairy foods and cardiometabolic diseases Prospective studies on dairy foods and type 2 diabetes Prospective studies on dairy foods and coronary heart disease Prospective studies on dairy foods and stroke Prospective studies on dairy foods and mortality Prospective studies on dairy foods in healthy populations vs patients Mechanisms Food matrix effects Summary and conclusions Conflict of interest References 2 Dairy fats and health Introduction Effects of saturated fat consumption Dairy consumption and cardiometabolic disease Evidence from prospective cohort studies Evidence from measurements of blood pressure and haemodynamics Food matrix effects of dairy products on blood lipids Effects of milk proteins on blood lipids Substitution of dietary saturated fatty acids with unsaturated fatty acids Partial replacement of saturated fatty acids in milk fat by modifying the diet of the dairy cow Does replacing saturated fatty acids in dairy products provide health benefits? Conclusions Conflict of interest References Further reading 3 Does modifying dairy fat composition by changing the diet of the dairy cow provide health benefits? Introduction Health issues associated with dairy fatty acids 12:0, 14:0, 16:0, and CVD risk Monounsaturated and polyunsaturated fatty acids Ruminant trans fatty acids (differences with industrial trans fatty acids) Conjugated linoleic acids Altering dairy fat composition Changing the saturated fatty acid (12:0, 14:0, 16:0) concentrations Changing 18:0 concentration Increasing all cis unsaturated fatty acids Increasing conjugated linoleic acid and trans-vaccenic acid Undesirable effects of using unsaturated oil sources in dairy cow diets Human intervention studies involving modified dairy fats Reduced saturated fatty acid/increased unsaturated fatty acid proportion in dairy products Increased conjugated linoleic acid proportion in dairy products Future work Dairy matrix-Working with other milk constituents to maximise beneficial impact References 4 Trans and conjugated fatty acids in dairy products: Cause for concern? Introduction Trans isomer distribution in milk fat depends on the production system Isomers of conjugated linoleic acid Metabolism of trans-fatty acid isomers Recommendations and limits of intake General pathophysiological effects of trans-fatty acids Physiological and biochemical effects of vaccenic acid Results from human intervention studies and meta-analyses for cardiovascular diseases Trans-fatty acids and their impact on cardiovascular disease risk Association of circulating trans-fatty acids and cardiovascular risk: Evidence from observational studies Association of circulating trans-fatty acids and cardiovascular risk: Evidence from case-control studies Trans-fatty acids and cardiovascular risk: Evidence from randomised controlled trials Effects of dietary interventions with ruminant-derived trans-fatty acids on plasma lipids: Evidence from randomise ... Trans-fatty acids and their impact on cardiovascular disease risk factors: Evidence from meta-analyses Trans-fatty acids and their impact on cardiovascular disease outcomes and mortality: Evidence from meta-analyses Trans-fatty acids, insulin resistance, and incidence of type 2 diabetes mellitus Overall conclusions References Internet 5 Organic milk: Does it confer health benefits? Introduction The development of the organic milk production Current organic milk market and drivers for growth The aim of this review Organic production - Principles and standards Organic standards and production intensity on dairy farms The impact of dairy management on milk composition Effect of organic management practices on milk fatty acid profile Origin of fatty acids in the milk Effect of organic management practices on milk fatty acid profile Effect of organic management practices on milk vitamin and mineral profile Switching to organic milk: Differences to the intakes of nutrients Other evidence on health implications of organic food, including milk and dairy Conclusions References Further reading 6 Milk proteins: Their role in cardiovascular health Introduction Cardiovascular diseases mortality, incidence, and prevalence data Blood pressure and vascular dysfunction: Holistic markers of cardiovascular diseases Milk protein bioavailability Impact of milk proteins consumption on blood pressure Impact of milk proteins consumption on vascular function Impact of milk protein consumption on lipid metabolism Impact of milk protein consumption on inflammation and oxidative stress Conclusions and future recommendations References 7 Dairy products and diabetes: Role of protein on glycaemic control Introduction Dietary patterns and dietary approaches to manage type 2 diabetes Dairy products and diabetes: Overview of the evidence Dairy products and glycaemic regulation Dairy protein and glycaemic regulation Amino acids Whey and casein proteins Bioactive peptides Gastrointestinal hormones Conclusions References 8 The dairy food matrix: What it is and what it does Introduction The concept of the food matrix Food matrix effects Dairy food matrices are unique Protein network/macrostructure Bioactive components Studying the health effects of the dairy matrix Factors related to cardiovascular disease risk: Randomised controlled trials comparing whole dairy foods to dairy ... Bone health: Randomised controlled trials comparing whole dairy foods to dairy constituents Cheese as an example of dairy food matrix effects Summary and conclusions References 9 The role of dairy products in the development of obesity across the lifespan Introduction Markers of obesity risk Burden of obesity in children and adults (worldwide prevalence and projections) Diversity in nutritional composition/characteristics of different types of dairy products Methodology Evidence from systematic reviews and metaanalyses in adults and children Evidence from longitudinal and randomised controlled trial studies in children and adolescents not in metaanalyses Evidence from longitudinal observational studies in adults and older adults Dairy consumption and risk of developing overweight/obesity in adults and older adults Longitudinal association between specific types of dairy products and dietary calcium and obesity measures in adul ... Evidence from human intervention trials on the effects of dairy and type of dairy on body composition in adults and ... Evidence from intervention studies without energy restriction Evidence from intervention studies with energy restriction Putative mechanisms underlying the impact of milk nutrients on obesity and energy balance Conclusions and future recommendations References 10 Adverse reactions to cow's milk Overview Food allergy: The immune response Innate immune response Adaptive immune response Immune tolerance Cow's milk allergy IgE-mediated cow's milk allergy Mechanisms of IgE-mediated cow's milk allergy Symptoms of IgE-mediated cow's milk allergy Diagnosis of IgE-mediated cow's milk allergy Management of IgE-mediated cow's milk allergy Prognosis of IgE-mediated cow's milk allergy Non-IgE-mediated cow's milk allergy Mechanisms of non-IgE-mediated cow's milk allergy Symptoms of non-IgE-mediated cow's milk allergy Diagnosis of non-IgE-mediated cow's milk allergy Management of non-IgE-mediated cow's milk allergy Prognosis of non-IgE-mediated cow's milk allergy Milk intolerance Lactose intolerance Mechanism of lactose intolerance Symptoms of lactose intolerance Diagnosis of lactose intolerance Management of lactose intolerance Conclusions References Further reading 11 Dairy foods and bone accrual during growth and development Important concepts in bone health Bone turnover and bone mass Important limitations and considerations in using bone mineral density measurements Osteoporosis: A life course disease? Fracture epidemiology Sex differences in bone growth and development in early life Dairy-associated nutrients and skeletal growth: Focus on protein and calcium Dairy as a source of protein and calcium in the diet Is the recommended intake for calcium achievable without dairy foods? Protein malnutrition and skeletal growth Calcium insufficiency and bone growth Dietary magnesium intakes and association with bone status during growth Dairy food consumption and bone growth: Data from randomised trials Compliance Baseline calcium intakes Varying maturity levels of participants Study drop-outs Potential mechanisms of action of dairy on bone Dairy intervention study design Dairy consumption and fracture risk during growth Conclusions Conflicts of interest References 12 Dairy foods as a source of dietary iodine The relevance of milk to iodine intake Role of iodine and the effects of iodine deficiency Assessment of iodine intake and status Dietary recommendations for iodine Global iodine nutrition: Focus on United Kingdom and Europe Milk as a contributor to iodine status and intake in the United Kingdom Milk as a source of iodine in other countries Iodine content of UK milk Iodine content of other dairy products Knowledge of the importance of milk as a source of iodine Iodine metabolism and excretion into milk Factors affecting the iodine content of milk Iodine content of the feed Changes to the permitted iodine content of cattle diets in the EU Iodine antagonists in feed Farming practice: Organic and conventional milk Seasonal variation Iodophor disinfectants Milk processing Milk alternatives and iodine content Alternative sources of iodine for those who do not consume milk and dairy products Conclusions References 13 Non-dairy milk substitutes: Are they of adequate nutritional composition? Introduction Nutritional composition Macronutrients Energy and fat Protein Carbohydrate/sugar Micronutrients, fortification, and bioavailability Fortification Calcium Iodine Vitamin D Vitamin B12 Additives Consumer perceptions and drivers of choice Health impact Veganism, plant-based diets, and sustainability Alternative choices within the dairy category Allergy Lactose intolerance Lactose-free milk A2 milk Goat and sheep milk Conclusions References 14 Dairy foods and maintenance of muscle mass in the elderly Introduction Population ageing Musculoskeletal ageing Sarcopenia: Definitions, prevalence, and health-care burden Sarcopenic Obesity: The confluence of two epidemics Basic mechanisms of muscle protein regulation Dietary protein, amino acids, and muscle protein turnover Age-related alterations in muscle protein turnover Mechanisms of muscle anabolic resistance in sarcopenia Dietary protein recommendations for the elderly Benefits of and barriers to higher protein diets for ageing muscles Consideration of dietary protein quality for muscle anabolism Dairy protein nutrition for ageing muscles Whole-food dairy matrix vs isolated dairy proteins for ageing muscles Waylaying safety concerns of high-protein diets in the elderly Practical guidelines for older individuals References 15 Dairy foods and the risk of cancer Introduction The grading of evidence Dairy consumption and breast cancer Premenopausal breast cancer Postmenopausal breast cancer Dairy consumption and colorectal cancer Dairy consumption and prostate cancer Conclusions Conflicts of interest References Index A B C D E F G H I L M N O P R S T U V W Back Cover