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Dairy products and health: Focus on their constituents or on the matrix?
... The decision to focus on the role of saturated fat in the diet and on blood lipid changes seems reasonable given the cost of cholesterol-related diseases in the population. A wealth of data is available on the topic, including animal, ecological, cross-sectional, prospective cohort, and human intervention studies (Steijns, 2008). ...
... The effect of C18:0 on both markers was neutral. When calculating the total HDL-cholesterol, C12:0 revealed a significant lowering, C14:0 and C18:0 showed a tendency to lower the ratio, and C16:0 gave an increase (Steijns, 2008). ...
... Saturated fatty acids with a chain length up to 10 carbon atoms are sometimes referred to as medium-chain fatty acids, but C4:0 and C6:0 may also be referred to as short-chain fatty acids. In bovine milk, C6:0 to C10:0 may comprise 4-12% of the total fatty acids (Steijns, 2008). ...
Diabetes mellitus is one of the most common endocrine disorders affecting almost 6% of the world's population. Management of diabetes and its complications, such as cardiovascular disease (CVD), amputation, blindness, and renal failure, imposes enormous medical and economic burdens, primary prevention has become a public health imperative. Studies have shown that diet and lifestyle are important means of preventing CVD risk and type 2 diabetes. In addition, a few studies have suggested that dairy consumption was associated with lower risks for hypertension, coagulopathy, coronary artery disease, and stroke. By this time, published studies about relation between dairy consumption and type 2 diabetes are limited. In this review, the effects of dairy products on CVD and type 2 diabetes risk were summarized. Also, recent findings about these subjects were mentioned.
... Due to their health advantages, dairy products have also served as vehicles for functional food ingredients, such as phytosterols, fish fatty acids and various kinds of probiotic bacteria. Furthermore, dairy foods have been a rich source for the development of a large variety of health promoting ingredients that are found in the markets as functional foods and dietary supplements [2]. ...
... It is known that the consumption of calorie-dense food like cheese lead to metabolic syndrome [25]. Biomarkers of metabolic syndrome are among other hypertension, hyperlipidemia and glucose intolerance [2]. It has been proposed that inhibition of fat accumulation is an effective strategy to prevent metabolic syndrome [26]. ...
This study assessed the reaction of rats to the consumption of cheese made with plant coagulant from Solanum aethiopicum L. Shum (SA cheese), compared to calf rennet (CR) cheese and casein/sunflower oil diets. The body weight increased by 73, 80 and 84% in the control, SA cheese and CR cheese diet groups respectively. The consumption of SA cheese had protective effect on blood cells. Iron in serum decreased, with a low risk of iron deficiency anemia. The levels of total cholesterol, triglycerides and LDL-cholesterol in the serum were lower in rats fed SA cheese diet, as well as AST, ALT, suggesting protective effect of cardiovascular system, renal and hepatic functions. The biomarkers of oxidative stress were not changed, as well as bilirubin levels. In addition, SA cheese also improved the lactobacilli colon flora. Therefore, plant coagulant (SA extract) affects biological activity of cheese, and tends to improve its health benefits.
... Thus, some nutritional recommendations encouraged a low intake of fat dairy products or directly the consumption of low-fat dairy products, which means the loss of healthy components as some polyunsaturated FA (PUFA), vitamins or polar lipids (PL) [25]. Nowadays, the general perception about whole-fat dairy products has been improved by a high number of investigations which have not only refuted these ideas [26,27] but even highlighted the biological activity that some milk fat components can carry out in human health [28][29][30]. Supported by these studies, dairy fat is being re-evaluated and an increase in the interest of its components regarding to the beneficial functions in the maintenance, prevention and improvement of human health, as cancer, is occurring [31]. Cancer is a disease, whose incidence has been increasing in our society over the last years and, due to this, some reviews concerning this theme have been published. ...
... Among the SFA, it is remarkable that the presence of C14:0, C16:0 and C18:0, which in sum represents ∼50% of total FA. Contrary to what has always been thought, in terms of their effects, it is known that in a scenario of moderate intake, there are no scientific evidence suggesting an increment in the risk of cardiovascular diseases [30,39,40]. Moreover, it has been reported that C18:0 has beneficial effects reducing the plasmatic CHOL. ...
During many years, the milk fat has been unfairly undervalued due to its association with higher levels of cardiovascular diseases, dyslipidaemia or obesity, among others. However, currently, this relationship is being re-evaluated because some of the dairy lipid components have been attributed potential health benefits. Due to this, and based on the increasing incidence of cancer in our society, this review work aims to discuss the state of the art concerning scientific evidences of milk lipid components and reported anticancer properties. Results from in vitro and in vivo experiments suggest that specific fatty acids (as butyric acid and conjugated linoleic acid, among others), phospholipids and sphingolipids from milk globule membrane are potential anticarcinogenic agents. However, their mechanism of action remains still unclear due to limited and inconsistent findings in human studies.
... No obstante, se insiste en la recomendación de un consumo preferente de productos lácteos desnatados o con reducido contenido en grasa. Sin embargo, durante los últimos años se han realizado investigaciones que han dado lugar a un número creciente de publicaciones, encaminadas a reconsiderar la significativa actividad biológica de los ácidos grasos presentes en la leche, en relación con la salud humana (German y Dillar, 2006;Akaln et al., 2006;IDF, 2007;Steijns, 2008;Lecerf, 2008;Parodi, 2009). En consecuencia, actualmente estamos asistiendo a un proceso de revalorización de la imagen de la grasa láctea, detectándose un creciente interés en todos aquellos aspectos que se refieren a los lípidos lácteos como fuente de ingredientes bioactivos y funcionales cuyo consumo aporta beneficios para el mantenimiento de la salud y la prevención de enfermedades crónicas en humanos. ...
... Estudios de meta-análisis recientes (Elwood et al., 2010) indican que el consumo de leche y productos lácteos tiene una incidencia positiva en la salud al disminuir el riesgo sobre las enfermedades cardiovasculares (CVD) y en lo que a la grasa láctea respecta, no existe ninguna evidencia científica clara que demuestre que su consumo moderado tenga incidencia negativa sobre las CVD (Steijns, 2008). Así, conviene indicar que a pesar del elevado contenido en ácidos grasos saturados (AGS, 65%) de la grasa láctea, solo la fracción correspondiente a los ácidos laúrico (C12), mirístico (C14) y palmítico (C16), podría considerarse desfavorable, si se produce un consumo excesivo (Legrand, 2008). ...
... Health benefits of dairy foods, which provide a large variety of essential nutrients such as minerals, vitamins, and proteins, are widely recognized [1]. Dairy foods, consumed by many people throughout the Western world as part of the daily diet [2,3], are a determinant of human health and wellbeing. ...
... With a distinction according to age class, Fig. 2 shows the PIF, indicating the number of hip fractures that could potentially be prevented each year with additional calcium intake. All age classes taken together, the PIF is highest in French women (1,565), followed by Swedish women (307). Across all age classes, the PIF number was relatively low in The Netherlands (103), compared with France and Sweden. ...
Osteoporosis has become a major health concern, carrying a substantial burden in terms of health outcomes and costs. We constructed a model to quantify the potential effect of an additional intake of calcium from dairy foods on the risk of osteoporotic fracture, taking a health economics perspective.
Introduction
This study seeks, first, to estimate the impact of an increased dairy consumption on reducing the burden of osteoporosis in terms of health outcomes and costs, and, second, to contribute to a generic methodology for assessing the health-economic outcomes of food products.
Methods
We constructed a model that generated the number of hip fractures that potentially can be prevented with dairy foods intakes, and then calculated costs avoided, considering the healthcare costs of hip fractures and the costs of additional dairy foods, as well as the number of disability-adjusted life years (DALYs) lost due to hip fractures associated with low nutritional calcium intake. Separate analyses were done for The Netherlands, France, and Sweden, three countries with different levels of dairy products consumption.
Results
The number of hip fractures that may potentially be prevented each year with additional dairy products was highest in France (2,023), followed by Sweden (455) and The Netherlands (132). The yearly number of DALYs lost was 6,263 for France, 1,246 for Sweden, and 374 for The Netherlands. The corresponding total costs that might potentially be avoided are about 129 million, 34 million, and 6 million Euros, in these countries, respectively.
Conclusions
This study quantified the potential nutrition economic impact of increased dairy consumption on osteoporotic fractures, building connections between the fields of nutrition and health economics. Future research should further collect longitudinal population data for documenting the net benefits of increasing dairy consumption on bone health and on the related utilization of healthcare resources.
... High dietary fat is known to be associated with increased risk of obesity, atherosclerosis, coronary heart disease, elevated blood pressure and tissue injury diseases associated with lipid oxidation (Steijns, 2008). Increasing consumer interest in healthy products promoted the development and availability of low-fat and fat free yoghurts in the market. ...
... Cow's milk is considered as a staple in many diets, healthy drink and its consumption is associated with a quality diet. It provides an easily accessible matrix containing a wide variety of essential nutrients such as vitamins, minerals and easily digestible proteins, which are essential for all body functions (Steijns, 2008). It is sold at 6 MAD (Moroccan Dirham).L -1 . ...
Milk is an important source of energy and a wide range of vital nutrients, but can also harbor a variety of microorganisms that can be important sources of foodborne diseases. Storage conditions and poor processing of raw milk can lead to spoilage and reduced food safety. Indeed, the role of milk fermentation is to mitigate the impact of these conditions by enhancing shelf life and food safety.
Traditional fermented dairy products are widely distributed in Morocco and rely on product specific microbiota responsible for texture, aroma and flavor. Therefore, the knowledge of indigenous microbiota of Moroccan raw milk and fermented dairy products can be of great interest in preservation of Moroccan traditional dairy products. The traditional dairy products included in this review are Lben (a fermented milk), Rayeb (a coagulated fermented milk), Zebda beldiya (a raw fresh butter), Smen (a fermented butter), and Jben (a fresh cheese). Other products were referred as Lfrik (a fermented camel milk) and Klila (a hard cheese).
Little information is available on the general characteristics and processing practices of these traditional fermented dairy products. Therefore, this review will provide a brief overview of available data about artisanal dairy products preparation, and physicochemical and microbiological characteristics.
Keywords:
Moroccan fermented dairy foods, Lben, Rayeb, Zebda beldiya, Smen, Jben, Lfrik
How to Cite:
BENKIRANE, G., ANANOU, S., DUMAS, E., Ghnimi, S. ., & GHARSALLAOUI, A. . (2022). MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW. Journal of Microbiology, Biotechnology and Food Sciences, e5636. https://doi.org/10.55251/jmbfs.5636
... It was shown that the body weights of hypercholesterolemic rats group increased through the feeding period. The data revealed that the final body weights of hypercholesterolemic rats were significantly higher than other rats fed on the standard diet and standard diet plus (plain stirred yoghurt and/or stirred yoghurt supplemented with SPP), which might be due to that the dietary fat is associated with an increased risk of obesity (Steijns, 2008). These results are in line with the findings of Ngongang et al. (2016), who reported that rats fed only on a hypercholesterolemic diet recorded higher body weights. ...
... Evidence in ancient pottery shards has indicated that humans have been preserving and possibly even processing dairy products since the 6th millennium BC (Salque et al., 2013). Milk is an example of a nutrient-rich animal-sourced food, containing lipids, proteins (casein), carbohydrates (lactose), amino acids, vitamins and minerals (calcium) and has overall dietary benefits for humans (Haug, Høstmark, & Harstad, 2007;Steijns, 2008). However, due to its nutritional properties, milk is also a growth matrix for a variety of spoilage and potentially pathogenic microorganisms. ...
It is well understood that heat treatment of milk, such as pasteurisation, allows its safe consumption in terms of foodborne illness, while failure in adequate heat treatment has resulted in both product recalls and also foodborne disease outbreaks. Aspects of different heat treatments within the dairy industry that affect relevant microorganisms, with an emphasis on bacteria, are discussed in this review. These include a description of D- and Z-values as measures of heat resistance, the factors that affect D-values, such as different dairy matrices, a discussion of some of the mechanisms associated with heat resistance of bacteria important for dairy products, different types of heating effects on microorganisms present in various dairy products, and recommendations for the most appropriate experimental design for understanding how heat affects microorganisms.
... Cheese concentrates the essential nutrients of milk, and it is the most valuable technology of milk preservation. The feeding and functional roles of cheese have been demonstrated by many studies [1,2]. Calf rennet is the conventional coagulant used in cheesemaking because it contains at least 70 % chymosin which exhibits specific and limited proteolysis the Phe 105 -Met 106 bond in κ-casein. ...
White cheeses made using extract from Solanum aethiopicum shum or calf rennet were compared for their microbiological, physicochemical, rheological, and sensory characteristics. Except Staphylococcus aureus which was higher in cheese manufactured with Solanum extract, the microbiological parameter values (coliforms, Lactobacillus spp, Listeria monocytogenes, yeasts/moulds, Escherichia coli, sulfito-reducer germs, Salmonella spp) were similar in all cheeses. In the same way, chemical parameter values (pH, ash, proteins, fats and sugar) were equivalent. Soluble nitrogen values were observed to be higher in the cheese made using Solanum extract than in the cheese made using calf rennet. The values for the non-protein nitrogen did not exhibit any difference according to the type of coagulant used. Textural profile showed different behaviour. However, cheese made with 1x Solanum (low quantity of extract) was close to calf rennet-based cheese. Such a trend was observed for the following parameters: cohesiveness, springiness, chewiness and adhesive strength. Cheese made with calf rennet was statistically harder than that made with Solanum extract. This hardness decreased with Solanum extract quantity. The values for sensory parameters did not show any difference between the 1x Solanum extract and calf rennet, excluding texture (hard, friability and soft). Therefore, the results suggest that Solanum extract might be used successfully to make cheese of acceptable nutritional quality.
... The nutritional contribution of milk and the potential health effects of its main components ( fat, protein, antioxidants, vitamins, and minerals) have been reviewed extensively ( Steijns, 2008) . However, milk contains a high proportion of saturated fatty acids ( SFA) because of extensive biohydrogenation of dietary unsaturated fatty acids ( UFA) in the rumen and de novo synthesis of short-and medium chain saturates in the mammary gland (Shingfield et al., 2008). ...
The effects of linseed oil supplementation on milk production, milk
composition, and n-6/n-3 ratio of dairy cow’s milk were studied. Twenty-four
Holstein Friesian crossbred lactating dairy cows were assigned into a 2x2
Factorial arrangement. All cows were fed approximately 6 kg/ d of 21% CP
concentrate. Treatments were: 1) concentrate plus 300 g/d of palm oil (PO)
together with ad libitum corn silage (CS); 2) concentrate plus 300 g/ d of
linseed oil (LSO) together with ad libitum CS; 3) concentrate plus 300 g/d of
PO together with ad libitum fresh grass (FG); and 4) concentrate plus 300 g/d
of LSO together with ad libitum FG. Supplementation with LSO had no effect
on DMI, milk production and milk composition. Milk fat content was also not
affected by LSO supplementation. However, the milk C18:3n3 percentage was
increased while n-6/n-3 FA ratio was decreased by LSO supplementation. It
was concluded that the milk FA composition can be altered by 300 g/ d LSO
supplementation with increasing concentrations of potentially health
beneficial FA and decreasing concentrations of SFA. Finally, LSO
supplemented with ad libitum FG lowed n-6/n-3 FA ratio in dairy cow’s milk
... Literature demonstrations state that there is a negative evidence association between the consumption of different types of cheese (fresh and processed cheese) and excess of weight [24][25][26]. However, the message that all saturated fatty acids may constitute a problem in dairy products lacks appropriate scientific evidence, and on the contrary, some works can prove divergent results suggesting their importance in many physiological actions, according to the new trends of nutrition, the approach so-called functional nutrition. ...
... Dairy products are rich in a large variety of essential nutrients, such as minerals, vitamins, and easily digestible proteins with balanced amino acid profiles that are important to support overall body function. 39 The proportional consumption of vegetables, despite their low water footprint, did not increase in this study. The declining contribution of vegetables in total energy was mainly due to the upper limit constraint on serving sizes and that the consumption of vegetables in the real diet was above this limit. ...
Background
This paper aims to assess different scenarios that reduce water use by following healthy diet recommendations. In this study, the food frequency questionnaire was used to assess usual food intake of a 723‐individual sample, aged 20–64 years, from Urmia, Iran. In order to calculate water use for production of food items, the water footprint method was applied. Linear programming (LP) technique was used to find a healthy diet with low blue water footprint in three scenarios.
Results
The biggest decline in water use compared with real intake (57%) was found in the first scenario, where the model‐generated consider energy intake equal to usual energy intake. In the second scenario, in which the proportion of each food group was allowed to be in accordance with the Iranian Food Pyramid, reduction in water use was less than the first scenario (47%). In the third scenario, where the Recommended Dietary Allowance values were also added to the set of model restrictions, the water usage was 51% of the real diet.
Conclusion
A healthy diet with greater proportion of energy from fruit and dairy instead of a diet with high proportion of energy from “meat‐fish‐poultry‐eggs” and “bread‐cereal‐rice‐pasta” can supply all recommended dietary allowances while reducing water use.
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... e fumo (MACDONALD, 2008). Quando associado com gr?os, carne, vegetais e frutas, os produtos l?cteos s?o considerados alimentos de alta densi- dade de nutrientes, ou seja, disponibilizando muitos nutrientes com relativamente baixo conte?do energ?tico (STEIJNS, 2008). ...
Considerando-se as atuais tendências de mercado e orientações do governo brasileiro para a diminuição dos teores de açúcar nos produtos industrializados, faz-se necessária a adaptação das tradicionais tecnologias por outras que permitam modificações nos produtos que atendam à nova realidade sem, contudo, perder em qualidade. O desenvolvimento do presente trabalho teve como objetivo atender ao crescente público que procura por produtos com baixo teor de lactose, em função do crescimento do número de pessoas intolerantes. Associada a essa diminuição da lactose, esperava-se reduzir a quantidade de sacarose adicionada. Os resultados mostraram que a redução proposta de 20% na adição de açúcar não foi suplantada pela hidrólise da lactose e os produtos foram sensorialmente diferentes. Os produtos também apresentaram valores estatisticamente diferentes para EST, açúcares redutores, açúcares não redutores e acidez. Apesar das diferenças, os resultados indicam que esse é um produto com potencial e que se pode chegar a um produto mais próximo do original com pequenas alterações na tecnologia de obtenção.
... Our own findings show that agreement with the opinions about buying high-quality dairy products for those family members who have health issues is the highest amongst Neutral respondents. The literature on the subject concerning health aspect of dairy products emphasizes that various types of dairy products have different importance levels for health, which is shown by the so-called risk markers of cardiovascular disease [52]. In addition, for health reasons it is advisable to consume dairy products with low fat content rather than products with high fat content [53]. ...
In general, dairy products are well regarded for their nutritional value. Consumer perception of dairy products is influenced by many interrelated factors but healthiness remains one of the key attributes and values for consumers. Furthermore, contemporary consumers increasingly seek out dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of the study were: (a) to identify consumer segments based on the importance they attached to selected attributes of dairy products, (b) to explore differences between the identified segments in their perceptions of health-related attributes of dairy products, (c) to determine if health-related aspects influenced consumers decisions to buy high-quality dairy products, and (d) to identify if consumers were open to novelties in dairy products. The data were collected within a CAPI (Computer Assisted Personal Interview) survey on a representative sample of 983 adult Polish consumers. The non-hierarchical K-means clustering method was used to identify four clusters of consumers, namely: Enthusiastic, Involved, Ultra-involved and Neutral. Enthusiastic consumers attach more importance to the influence of dairy products on immunity and are more willing to agree with the opinion that dairy products are a source of mineral nutrients as well as vitamins. Ultra-involved and Involved consumers pay less attention to some health aspects of dairy products compared to other clusters; however, the Ultra-involved are more quality-oriented than are the Involved. Neutral consumers are more open to accept changes on the dairy product market and are relatively more inclined to choose new dairy products. However, these consumers have scored lower on those aspects related to the healthiness of dairy products and, in order to target them effectively, it is essential to develop well-tailored communication strategies highlighting the health benefits of dairy products. These results relate to the Polish market and are important for the development of new dairy products and for targeting public nutrition as well as for directing marketing communication. The results may provide important insights for those who develop educational strategies and campaigns.
... There is an ever-increasing interest in enhancing the health benefits of various food products with a major focus on milk and other dairy products [14][15][16]. Such enhancements are ideally achieved naturally through changes in the feeding of dairy cows to ensure food safety, minimize human error and subsequent over fortification or consumption. ...
The fortification of processed foods including dairy products is increasingly commonplace with phytosterols among the many compounds used to improve the nutritional value of food products. It is also increasingly common practice for some dairy cattle feeds to be fortified for their potential to increase phytosterol levels in milk. In this study, a combined, streamlined protocol using acid hydrolysis, saponification and sample clean‐up was developed to enable the rapid and reliable. The method was developed with focus on streamlining the overall technique to make it suitable for commercial laboratories, to reduce labor and consumable costs, while maintaining accuracy. A total of twelve different feed types commonly used in the dairy industry were analyzed with the highest and lowest sterol contents found in cotton seed oil and tannin with average phytosterol contents of 256 and < 30 mg per 100 g, respectively. With a limit of reporting of 30 mg/kg for individual sterols and a correlation coefficient > 0.99, the method was validated for milk to enable feeding comparison studies with respect to the total phytosterol content in raw milk.
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... Infant formula milk refers to milk and milk protein products with proper amount of vitamins, minerals and/or other ingredients, which are only processed by physical production method and suitable for normal infants [1][2][3] . In order to facilitate storage and delivery, infant formula milk is often stored in powder form. ...
Wall sticking, which greatly reduces productivity and product quality, has been a big challenge of spray drying. Structure of drying tower and atomizer, as well as drying conditions are the main influencing factors. This research explored the possibility to reduce wall sticking by optimizing drying conditions and components to obtain higher recovery rate of powdered infant formula milk (PIFM). Response surface experimental results indicated that inlet air temperature (T), feed concentration
... nalne [1, 2, 5,9,17,18]. Bioaktywne peptydy, których źródłem są białka mleka charakteryzują się właściwościami ptrzeciwnadciśnieniowymi, immunomodulacyjnymi, przeciwutleniającymi, antybakteryjnymi i przeciwzakrzepowymi [6,9,17]. ...
S t r e s z c z e n i e W pracy porównano dobową wydajność, skład chemiczny, jakość cytologiczną oraz wartość energe-tyczną mleka pozyskiwanego od krów rasy polskiej holsztyńsko-fryzyjskiej odmiany czarno-białej (PHF CB) oraz montbeliarde (MO). Analizowano wpływ na wartość energetyczną mleka: sezonu, poziomu dobowej wydajności mleka i jego jakości cytologicznej oraz kolejnej laktacji i jej fazy. Wykazano, że w porównaniu z rasą polską holsztyńsko-fryzyjską odmiany czarno-białej mleko krów montbeliarde charakteryzowało się korzystniejszym składem chemicznym i wyższą jakością cytologiczną. Na wartość energetyczną mleka krów PHF CB istotnie wpływały wszystkie uwzględnione czynniki, a największe wahania (85,1 kcal/kg) obserwowano na początku laktacji. Wartość energetyczna mleka krów montbeliarde była wyższa o 40,9 kcal/kg i w obrębie analizowanych czynników (za wyjątkiem sezonu) była stabilniejsza niż rasy PHF CB. Stwierdzono, że korzystniejszy skład chemiczny, niższa liczba komórek somatycznych oraz lepsza stabilność w zakresie wartości energetycznej mleka krów montbeliarde może wskazywać na dużą przydatność tej rasy do produkcji mleka. Słowa kluczowe: kaloryczność mleka, rasa: montbeliarde, polska holsztyńsko-fryzyjska Wprowadzenie W strukturze towarowej produkcji zwierzęcej produkcja mleka stanowi w Polsce około 18 %. Przy globalnej produkcji wynoszącej około 12 mld l mleka, przedmiotem skupu było 9,6 mld l, co sprawiło, że w roku 2009/2010 krajowa kwota mleczna zosta-ła wykorzystana w 95,63 % [13]. Mleko i przetwory mleczne odgrywają znaczącą rolę w odżywianiu się ludzi. Zawierają one cenne białka, tłuszcze, składniki mineralne i witaminy. Poszczególnym składnikom mleka przypisywane są właściwości funkcjo-Dr inż. E. Januś, prof. dr hab. D. Borkowska; Katedra Hodowli i Użytkowania Zwierząt; Wydział Nauk Rolniczych w Zamościu,
... Its fame came from its nutritional value as the constituent of basic milk products and its probiotic component (De et al., 2014). Moreover, the popularity of fermented dairy products as vehicles for the transmission of probiotics to consumers has grown (Steijns, 2008). It is also rich in multivitamins as, riboflavin, vitamin B6, and B12 as well as protein and calcium (Ashraf and Shah, 2011). ...
Yogurt is the most popular dairy product in Egypt. The popularity of yogurt can be attributed to its sensory characteristics and nutritional value. The microbiological characteristics of yogurt also contribute greatly to the quality and shelf life of the final product. One hundred yogurt samples were collected from local market stores and were examined for their culture viability of lactic acid bacteria (Lactobacillus spp. and Streptococcus spp.), Bacillus spp., psychrophilic bacteria (Pseudomonas spp.), pathogenic bacteria (Salmonella spp., Staphylococcus spp. and Escherichia coli) and some common fungi (Aspergillus spp. and Penicillium spp.) before and after chilled conditions for 10 days at 7ºC ±1. Yogurt culture population maintained a high population (7-9 log CFU/ml) after chilled storage condition with increasing the probability to prevent foodborne illness in consumers. Here, the psychrophilic bacteria ranged from 5-6 log CFU/ml, whereas the other tested groups ranged from 2-4 log CFU/ml. Storage condition period decreased the number of pathogenic bacteria which showed statistically significant level as comparing after and before storage. Our research demonstrates the importance of implementation of HACCP technique as a quality control practices to ensure the highest yogurt quality in Giza, Egypt. In addition, we report bacterial identification using MALDI-TOF MS as simple, effective, time and cost-effective technique which can be used in a different application instead of the conventional method that were cumbersome and cost-consuming.
... On the other hand, consumers are becoming more aware of the health concerns related to increasing the risks associated with obesity, atherosclerosis and coronary heart disease, due to the relatively high amount of saturated fatty acids [9]. Therefore, the fat content in such products is still a matter of debate [10]. The expanding market demand for additive-free, low-calories and nutritionally valuable products prompted us to undertake this work. ...
The aim of the work was to optimize the combination of two strains of Streptococcus thermophilus used as a starter culture to develop a reduced-fat soft cheese with improved texture and added bio-value. Two strains, St 907 and St 399, were selected for the ability to produce exopolysaccharides (EPS) in milk. Biochemical characterization of EPS showed that the two biopolymers were similar in monosaccharide composition (glucose, galactose, rhamnose and mannose) but different in the relative molar ratio of the monomers and in molecular weight. St 907 produced a long chain and stringy EPS with very high water holding capacity, whereas St 399 produced a smaller-sized EPS, acting as texture enhancer. The strain St 399 was also selected as a major folic acid producer. The cheese obtained had 69.3% of moisture, 18.1% of proteins and 11.5% of fat. Despite the high level of hydration, the structure of the cheese was preserved and the low fat content was successfully compensated by EPS, which gave a positive effect on mouthfeel and cheese yield. The optimized formulation of the starter culture significantly increased the content of folates by up to 67% compared to control cheeses obtained using a commercial starter culture for soft cheeses.
... nalne [1, 2, 5,9,17,18]. Bioaktywne peptydy, których źródłem są białka mleka charakteryzują się właściwościami ptrzeciwnadciśnieniowymi, immunomodulacyjnymi, przeciwutleniającymi, antybakteryjnymi i przeciwzakrzepowymi [6,9,17]. ...
In the paper, the following parameters of cow's milk from the Polish Holstein-Friesian Black-And-White (PHF BW) breed and Montbéliarde (MO) breeds were compared: daily milk yield, chemical composition, cytological quality, and energy value. The analysis performed referred to the effect of season, level of daily milk yield, cytological quality of milk, successive lactation and its phase on the energy value of milk. It was found that the milk from Montbéliarde (MO) cows was characterized by a more beneficial chemical composition and a higher cytological quality compared to the milk from PHF BW cows. All the factors studied essentially impacted the energy value of milk from PHF BW cows, and the highest variation (85.1 kcal/kg) thereof was reported at the beginning of lactation. The energy value of milk from Montbéliarde cows was higher by 40.9 kcal/kg and more stable in the range of the factors analysed (except for the season) compared to PHF BW breed. It was found that the more beneficial chemical composition, lower count of somatic cells, and better stability of the energy value of milk from Montbéliarde cows may suggest that this breed be highly useful in the production of milk.
... Recent studies evidence that improved healthfulness and functional properties of fat fraction in milk and dairy products can be achieved by reducing the content of medium chain saturated fatty acid (MCFA) and enhancing the content of conjugated linoleic acid (CLA), vaccenic acid (VA), ω 3 FA, branched -chain FA, butyric acid, and sfingolipids because of their recognised beneficial properties for human health (Staijns, 2008). ...
This paper reviews the factors affecting the rennet paste composition and highlights strengths and weaknesses in the production of this type of coagulant and in its use for cheesemaking. Rennet paste is used almost exclusively in the manufacture of PDO cheese from ovine and goat milk and of some pasta filata cheeses as Caciocavallo. New strategies for improving enzymatic and hygienic quality of rennet paste are presented as the incorporation of selected probiotic strains into rennet. Innovative lamb rennet paste containing probiotic is able to transfer microbioal cells into the curd matrix during the milk coagulation step. The study of ovine cheese produced using lamb rennet paste containing Lactobacillus acidophilus and a mix of Bifodobacterium lactis and Bifidobacterium longum evidenced enhanced nutritional and health properties and accelerated ripening process in terms of proteolysis and lipolysis, with cheese maintaining acceptable organoleptic characteristics. In particular, Lb. acidophilus and bifidobacteria evidenced the ability to liberate 9c,11t-CLA, 9t,11t-CLA, and 10t,12c-CLa in the ovine cheese as an outcome of the peculiar metabolic pathway associated to microbial strains. The current consumer market of dairy products requires a continuous effort in terms of quality and innovation; dairy compartment offers the chance of developing innovative products beginning from traditional cheeses which exert ameliorated healthfulness and beneficial properties.
... Eventually, a total of 22 studies were derived from comprehensive reviews on 15 selected references. Based on the comprehensive review about the "premium" quality of dairy products (Haug et al., 2007;Huth et al., 2006;Steijns, 2008;Drewnowski, 2005) and the available results from the selected studies, 10 parameters were selected for the nutritional quality analysis i.e. total solid, protein, fat, ash, monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA), α-linolenic acid (ALA), ratio of omega-6 to omega-3, cis-9, trans-11 conjugated linoleic acid (CLA9) and Ca. Effect size as the "Hedges' d" was applied to quantify the parameter distance between cow-and goat-dairy products (Hedges and Olkin, 1985;Sanchez-Meca and Marin-Martinez, 2010). ...
In the present work we test bromochoromethane (BCM) that has been shown to reduce methane production by up to 60% in steers fed grain-based diets over a 90-d feedlot finishing
period (Tomkins et al., 2009) with no signs of toxicity or residues in edible meat and offal.
Although uncomplexed BCM has an ozone-depleting effect and therefore is banned for commercial use, the strong and persistent effect on methane reduction makes it as an
interesting tool to investigate side effects of methane reduction in dairy goats. The aim of this work was to investigate the effect of addition of BCM in the diet of dairy goats on animal performance, rumen methane production and fermentation pattern, and
on milk yield and composition.
Body weight, milk yield and propionate proportion were significantly improved whereas methane emissions were reduced by 38.9%
... Here, we evaluated the probiotic potential of 4 strains selected in this study. They exhibited antimicrobial activities, which were lost after treatment with proteinase K, that excluded hydrogen peroxide or lactic acid production, which is proof of the proteinaceous nature of the substances responsible for the antimicrobial activities (Arlindo et al. 2006;Steijns 2008). In the current study, Enterococcus strains produced bacteriocins highly homologous to 3 or 2 enterocins (i.e., EntA, EntP, and EntP2) ( Fig. 3). ...
Novel lactic acid bacteria isolated from different organs of freshwater fish were examined for their potential application as probiotics in raw and processed foods. Four isolates of Enterococcus faecium and Leuconostoc mesenteroides were identified at the molecular level by 16S rRNA sequencing and random amplification of polymorphic DNA - polymerase chain reaction, and their antimicrobial activity against a panel of pathogens and food-poisoning bacteria was investigated. The whole bacteriocins of the 4 isolates were characterized by enterobacterial repetitive intergenic consensus sequences in PCR. The isolates exhibited high inhibitory activities against food-borne pathogens and spoilage microbial species and have significant probiotic profiles, since they survived at pH 3.0 and in the presence of bile salts, pancreatin, and pepsin, without any detectable hemolytic activity. Further, moderate heat resistance, adhesion ability to steel surfaces, and sensitivity to clinically relevant antimicrobial agents were revealed for all the isolates. These results highlight the specific probiotic properties of the strains and give evidence for potential application in minimally processed foods subjected to moderate heat processing.
... Eventually, a total of 22 studies were derived from comprehensive reviews on 15 selected references. Based on the comprehensive review about the "premium" quality of dairy products (Haug et al., 2007;Huth et al., 2006;Steijns, 2008;Drewnowski, 2005) and the available results from the selected studies, 10 parameters were selected for the nutritional quality analysis i.e. total solid, protein, fat, ash, monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA), α-linolenic acid (ALA), ratio of omega-6 to omega-3, cis-9, trans-11 conjugated linoleic acid (CLA9) and Ca. Effect size as the "Hedges' d" was applied to quantify the parameter distance between cow-and goat-dairy products (Hedges and Olkin, 1985;Sanchez-Meca and Marin-Martinez, 2010). ...
... 9) Milk contains an easily accessible matrix, rich in a large variety of essential nutrients such as minerals, vitamins, and easy digestible proteins with balanced amino acid profiles, and is therefore important to support overall body function. 10) Resistance exercise and the consumption of milk enhance gains in muscle mass in healthy adults. [11][12][13] Milk fat globule membranes (MFGM) are produced from raw milk. ...
Consumption of milk fat globule membrane (MFGM) in combination with habitual exercise suppresses age-associated muscle loss. The effects of high dose MFGM, however, are not known. A double-blind, randomized controlled trial with parallel group design was conducted to evaluate the safety of consuming high dose MFGM tablets. The subjects were 32 healthy adult men and women. Subjects were given 5 times the recommended daily intake of the tablets containing 6.5 g of MFGM or whole milk powder for 4 weeks. Stomach discomfort and diarrhea were observed; however, these symptoms were transitory and slight and were not related to consumption of the test tablets. In addition, there were no clinically significant changes in anthropometric measurements or blood tests. Total degree of safety assessed by the physicians of all subjects was "safe." These findings suggest that consumption of the tablets containing 6.5 g MFGM for 4 weeks is safe for healthy adults.
... Eventually, a total of 22 studies were derived from comprehensive reviews on 15 selected references. Based on the comprehensive review about the "premium" quality of dairy products (Haug et al., 2007;Huth et al., 2006;Steijns, 2008;Drewnowski, 2005) and the available results from the selected studies, 10 parameters were selected for the nutritional quality analysis i.e. total solid, protein, fat, ash, monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA), α-linolenic acid (ALA), ratio of omega-6 to omega-3, cis-9, trans-11 conjugated linoleic acid (CLA9) and Ca. Effect size as the "Hedges' d" was applied to quantify the parameter distance between cow-and goat-dairy products (Hedges and Olkin, 1985;Sanchez-Meca and Marin-Martinez, 2010). ...
Four lactating West African Dwarf (WAD) does and four ewes between 1½ to 2½ years old of unknown parity were used for the study.There were no significant (P>0.05) differences for any of the parameters measured between goats and sheep except for K concentration. However, total solid, solid-not-fat, fat and lactose contents in goat milk were numerically higher than those in sheep milk, thus suggesting that goat milk could be of better source of dietary energy but not for protein than sheep milk. The results also indicated that among all the minerals analysed, only K concentration was significantly (P<0.05) influenced by species effect.
... Its fame came from its nutritional value as the constituent of basic milk products and its probiotic component (De et al., 2014). Moreover, the popularity of fermented dairy products as vehicles for the transmission of probiotics to consumers has grown (Steijns, 2008). It is also rich in multivitamins as, riboflavin, vitamin B6, and B12 as well as protein and calcium (Ashraf and Shah, 2011). ...
Abstract Text:
Yogurt is the most popular dairy product in Egypt. The popularity of yogurt can be attributed to its sensory characteristics and nutritional value. The microbiological characteristics of yogurt also contribute greatly to in the quality and shelf life of the final product. Thus, the objective of this study was to examine the microbiological quality and safety of yogurt products available in the local market in Giza Governorate, Egypt. One hundred yogurt samples were collected from local stores and stored in refrigerators prior to microbiological examination which was done within 24 h. Samples were stored under chilled conditions for 14 days at 7ºC ±1 and examined for yogurt culture viability, psychrophic bacteria (Pseudomonas), Salmonella, Staphylococcus, E. coli, Aspergillus, and Bacillus. The identification of each isolate was molecularly conformed using 16s rRNA. Our results showed that the yogurt culture maintained 6-7 log CFU/ml during the chilled storage. The psychrophic bacteria ranged from 5-6 log CFU/ml, whereas the other tested groups ranged from 2-4 log CFU/ml. The population of the tested bacteria did not change during chill storage. Our findings demonstrated that pathogenic bacteria could survive in commercial yogurt products. However, the presence of yogurt culture could help prevent foodborne illness in consumers. Our research demonstrates the importance of having standardized hygienic quality control practices in place to ensure the highest yogurt quality. Therefore, the implementation of HACCP or an equivalent safety protocol is paramount in preventing future outbreaks of foodborne illness in such popular dairy products in Egypt.
Keywords: yoghurt, foodborne,quality.
... Similarly, Vasta et al. (2009) had shown that tannin supplementation lowered the accumulation of SFA in milk of sheep. Dietary saturated fat intake has been shown to increase low density lipoprotein cholesterol, and therefore has been associated with increased risk of cardiovascular disease (Siri-Tarino et al., 2010;Steijns, 2008). Therefore, lowered SFA can be useful. ...
... Eventually, a total of 22 studies were derived from comprehensive reviews on 15 selected references. Based on the comprehensive review about the "premium" quality of dairy products (Haug et al., 2007;Huth et al., 2006;Steijns, 2008;Drewnowski, 2005) and the available results from the selected studies, 10 parameters were selected for the nutritional quality analysis i.e. total solid, protein, fat, ash, monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA), α-linolenic acid (ALA), ratio of omega-6 to omega-3, cis-9, trans-11 conjugated linoleic acid (CLA9) and Ca. Effect size as the "Hedges' d" was applied to quantify the parameter distance between cow-and goat-dairy products (Hedges and Olkin, 1985;Sanchez-Meca and Marin-Martinez, 2010). ...
... The effect of a variety of nutrients on changes in a body weight has been extensively studied. As milk ensures many nutrients with relatively low energy content it is considered as a nutrient-dense food (Drewnowski, 2005;Steijns, 2008). The belief that milk is a very valuable food is long standing. ...
The existing data about the role of dairy foods in body weight management, as a physiological explanation are shown in this paper. There is accumulating evidence about inverse association between body weight and dairy intake. Research showed that obese individuals consume fewer dairies than normal weight people. Also three servings of dairy foods per day in a reduced calorie diet may help accelerate body fat loss when compared to a calorie-restricted diet low in dairy foods. Calcium plays the main role and is present in great amounts in dairy foods. Its anti-obesity effect is attributed to its impact on lypogenesis and lipolysis in adipocytes. Calcium supplements do not have such effect as dairy calcium, possibly due to the effects of other bioactive components in dairy foods such as conjugated linoleic acid, whey peptides, branched aminoacids and lactose which amplify anti-obesity effect. Cross-sectional epidemiological studies confirmed the hypothesis that high dairy food intake can act in a weight management, but prospective studies and randomized controlled intervention trials have yielded inconsistent results. Therefore there is a need of conducting more large population-based clinical trials and meta-analysis.
... For a number of years there has been debate in the literature about the impact of milk fat on human health [1,2]. The high contents of saturated fats, especially C12, C14 and C16 (the number denotes the length of the carbon chains), are known to increase the concentration of low-density lipoprotein or 'bad' cholesterol, which increases the risk of heart diseases [3]. ...
Studies within the QLIF project reviewed in this article suggest that organic or low-input management is more likely to result in milk with fatty acid profiles that are higher in α-linolenic acid and/or beneficial isomers of conjugated linoleic acid and antioxidants with up to a 2.5-fold increase in some cases, relative to milk from conventional production. These advantages are preserved during processing, resulting in elevated contents or concentrations of these constituents in processed dairy products of organic or low input origin. Much of the literature suggests that these benefits are very likely to be a result of a greater reliance on forages in the dairy diets (especially grazed grass). Since the adoption of alternative breeds or crosses is often an integral part sustaining these low-input systems, it is not possible to rule out an interaction with genotype in these monitored herds. The results suggest that milk fat composition with respect to human health can be optimized by exploiting grazing in the diet of dairy cows. However, in many European regions this may not be possible due to extremes in temperature, soil moisture levels or both. In such cases milk quality can be maintained by the inclusion of oil seeds in the dairy diets.
Milk fat is a major component of milk solids, and remains stable as emulsion of lipid particle, named milk fat globular membrane (MFGM). The predominant lipid components of MFGM are triglycerides and phospholipids. Additionally, MFGM contains lipid derivatives (sterols and carotenoids) and vitamins. Dairy foods are widely recognized as healthy sources of protein, calcium and fat-soluble vitamins. However, many dietary guidelines recommend reducing intake of saturated fats, abundantly found in milk fats, to decrease the risk of cardiovascular disease (CVD), especially coronary heart disease (CHD). In this review, we introduce recent animal and human studies investigating the effect of individual components of milk fat on prevention of metabolic dysfunction or chronic disease derived from metabolic dysfunction, such as CVD and type 2 diabetes.
graphical abstract Fullsize Image
Whole milk products are of particular nutritional interest, although current dietary recommendations have focused on reducing saturated fat consumption as a means of improving the overall health of the population. However, this chapter provides new scientific evidence on the potential benefits of dairy fat consumption. The high presence of short-chain fatty acids and thus medium-chain triacylglycerols, which are not associated with an increased risk of cardiovascular disease or obesity, along with a large diversity of bioactive lipid components, such as the presence of conjugated linoleic acid, together with milk fat globule membrane components, and fat-soluble vitamins, suggest that these nutritional recommendations need to be reappraised.
Growing interest of consumers in healthy eating has provided the development of new range of food. Therefore the task of research was to determine the nutritional value, calculate energy value and investigate the sensory properties of yoghurt samples enriched with flakes from biologically activated hull-less barley grains and malt extract. Results showed that by adding flakes from biologically activated hull-less barley grain and malt extract it was possible to improve the nutritional value of yoghurt, i.e., increased protein, carbohydrate and decreased fat content. The energy value of yoghurt samples enriched with flakes from biologically activated hull-less barley grain and malt extract ranged between 65.96 and 75.72 kcal 100 g-1, which is significantly lower comparing with mean energy value of commercial yoghurts. The changes of sensory properties were affected by the amount of added malt extract in yoghurt samples. The optimal amount of added malt extract for sensory evaluation in yoghurt samples was determined as 2%. The content of carbohydrate in yoghurt sample enriched with 5% of biologically activated hull-less barley grain and 2% of malt extract was two times lower than commercial yoghurts therefore its energy value was significantly lower. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract could be competitive.
A total of 60 samples of wheat flours sampled from different Moroccan regions have been investigated for their lactic acid bacteria microbial diversity. Among 60 lactic acid bacteria isolates, 30 strains, have been isolated and identified using biochemical and genotypic methods (PCR) and sequencing of the gene coding for phenylalanine 16s rRNA. It has been shown that reliable identification of the isolates required the use of molecular techniques and bioinformatic software with large databases. The results showed that lactic acid bacteria isolated from Moroccan flour belonged to the genera Pediococcus, Enterococcus, Lactobacillus, Lactococcus and Weissella, with the dominance of Pediococcus (63%) compared to the total number of strains, followed by Enterococcus with a frequency of 27% and finally Weissella, Lactococcus and Lactobacillus with a frequency of 10%.
The concentrations of the minerals, Ca, P, Na, K and Mg and the trace elements, Fe, Cu, Zn and Mn were determined in plain and flavoured kefir. The mean concentrations of minerals and trace elements were recorded in plain and flavoured samples: Ca, 1.28 ± 0.11; 1.11 ± 0.05, P, 8.71 ± 0.64; 8.02 ± 1.44, Na, 0.70 ± 0.15; 0.78 ± 0.20, K, 0.66 ± 0.30; 0.49 ± 0.30, Mg, 0.14 ± 0.02; 0.16 ± 0.05 as g/kg total solids and Zn, 6.82 ± 4.54; 6.35 ± 2.75, Fe, 3.38 ± 0.88; 3.71 ± 0.96, Cu, 1.10 ± 0.69; 1.22 ± 0.70, Mn, 0.02 ± 0.08; 0.38 ± 0.67 as mg/kg total solids, respectively. It was observed that trace element contents were higher in flavoured kefir samples than in plain kefir, probably due to the use of adjuncts.
Although in quantitative terms the production of sheep milk is of marginal importance compared to cow milk, it is of particular interest in certain areas of the world and has special importance for arid and semi-arid regions of the earth. Most sheep milk produced in the world is processed into cheese, yogurt and other dairy products. The specific composition of sheep milk makes it especially valuable nutritionally and for consumer health. The nutritional importance of sheep milk is due to its higher total solids and major nutrient contents than goat and cow milk. This chapter discusses current knowledge of the main natural bioactive substances contained in sheep milk, mostly linked to the lipid and protein fractions. Emphasis is placed on bioactive peptides and fatty acids as conjugated linoleic acid, which can favorably contribute to human nutrition. Oligosaccharides, minerals and vitamins are also discussed.
This chapter discusses the various processing techniques applied to the major and minor components of milk fat and how these techniques can lead to the production of compounds with different technological and nutritional characteristics. After reviewing the global composition of bovine milk lipids, an overview is given of the methods for milk fat modification in order to enlarge the utilization range of milk fat in food products. The chapter then describes ways of isolating the polar lipids in dairy products with the aim of manufacturing added-value ingredients with special functionalities. The role of dairy lipids related to nutrition and health issues is covered in the last part of this chapter.
This chapter describes the effect of adding dairy ingredients to gluten-containing and gluten-free bakery products. The addition of dairy ingredients (well-balanced proteins) improves the nutritional quality of bakery products but alters the rheological behavior of doughs and batters and the quality of bread, cakes, and biscuits. Furthermore, some dairy ingredients are used as substitutes for bakery ingredients such as eggs and fats. The behavior of dairy ingredients in bakery products is closely related to their composition, to the changes related to the production process, and to the interaction with other components. The chapter describes the characteristics of milk and the changes that occur during the production of concentrated, dried, and fermented milks, cream, cheese, whey, and casein and whey protein concentrates. This is followed by a description of the role of dairy ingredients in bakery products.
The aim was to determine the fatty-acid (FA) compositions and nutritional values of dairy, artificial and soy creams commercially available in Slovenia. The nutritional values were calculated according to FA composition. On average, artificial creams contained 97.5% saturated FAs, while dairy creams contained 66.8% and soy cream, 13.9%. Mono-unsatured FAs were more abundant in dairy creams, followed by soy cream, with very low levels in artificial creams (1.94%). The highest content of polyunsaturated FAs (61.4%) was in soy cream; there was much less in diary creams (2.8%) and artificial creams (0.57%). Conjugated linolic acid was most abundant in dairy creams (0.65%), which also contained the highest amounts of total trans-FAs (3.72%). The most suitable n-6/n-3 ratio was in the artificial and dairy creams (5.3, 4.9, respectively). These data confirm that FA compositions and nutritional values depend on the origins and types of creams, which can differ significantly. The most suitable index of atherogenicity was for soy cream (0.11), followed by dairy cream (2.98), and had less appropriate values in artificial creams. In general, artificial creams, except soy cream, have lower nutritional quality compared to dairy creams.
Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumptiom of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40 % of the children and 30 to 45 % of the adults. Milk products represent 44 to 70 % of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35 % of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10 % the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogur and fermented milk consumption show some advantages when compared with other milk products, we can recommend yogur within a daily and varied consumption of milk products.
Current information about the nutritional composition of milk fat is required for the consumer and therefore essential for the successful development of dairy industries as well as marketing their products. The progress in the knowledge concerning some milk fat components that possess biological properties and health benefits beyond their nutritional significance, has a growing interest in the dairy industry to design and formulate products that incorporate specific bioactive components derived from milk.
In the last two decades, special attention has been paid to the fatty acid (FA) composition on all short, medium chain and branched fatty acid as well as linoleic conjugated acid (CLA) in milk and dairy products. Trans monounsaturated fatty acids profiles from dairy fat have gained increasing relevance because they may have metabolic properties distinct from those of other origins, hydrogenation reaction for instance. Other minor lipid compounds with biological activity, phospholipids and cholesterol are part of the fat globule membrane.
This review summarizes the current knowledge in milk fat research with a brief overview of the importance of dairy lipids as biological molecules with emphasis on the different bioactive compounds present in this fraction.
The objective of the study was to assess the farm level economic implications of value-adding genetic selection strategies to improve milk fat composition. Selection based on a quantitative trait (ratio of total saturated to total unsaturated fatty acids in milk) or a known genotype (for the DGAT1 gene) was considered. Technical and economic performance of hypothetical herds were computed by a herd optimization and simulation model. It was assumed that the herds are already bred for the specific milk composition, and the transition period was not considered. Correlated effects of the selection scenarios on milk production, female fertility, and functional longevity traits were accounted for. Results showed that increasing the total unsaturated fatty acids in milk by traditional selection leads to lower net revenue, whereas selection based on DGAT1 genotype results in slightly higher net revenue. Our results, therefore, suggest that genetic selection based on DGAT1 genotype is a more profitable strategy for dairy farmers than selection based on phenotypes for SFA/UFA ratio.
Introduction Goats are characterised by their efficient grazing behaviour and functional digestive system
and thrive well under the tropical arid and semi-arid regions. Compared to other farm animals,
the population of goats has increased rapidly in the harsh environmental and feed scarcity zones of the tropics. For example, in Pakistan the number of goats has increased from 29.9 million in 1986 to 59.8 million in 2011. This population growth is attributed to the drastic changes in the pattern of range-based feed resources in the country over this period. Recurrent droughts with concomitant overgrazing have severely affected vegetation growth in the natural
pastures. Shrubs and trees stay behind as the dominant surviving fodder species that are better
utilised by goats compared to other livestock species. Under these harsh environmental and feeding zones, goats play a vital role in providing a livelihood to poor smallholder or landless farmers. However, the productivity of goats is very low, as they are mostly grazed on low quality pastures. Moreover, the year-round feed availability in the rangelands fluctuates with prolonged winter and summer feed scarcity periods. Alternatively, goats are stall fed on crop
residues and lower quality range hay (Davendra et al., 2000). These lower quality forage based diets impede the productive performance of goats. Leguminous tree foliage being rich in fermentable organic matter, protein and minerals could be used as a supplement to these low
quality diets; and enhance their intake, digestibility and animal performance. Grewia
oppositifolia is one the promising fodder trees, well-adapted to the arid, hilly, and semi-hilly regions of South Asia. The present study was therefore designed to investigate the potential of
G. oppositifolia leaves as a low-cost crude protein (CP) supplement to the low-quality forage diets of growing goats. Materials and methods Leaves of G. oppositifolia were harvested from communal rangelands over the harvesting season (December to March) at 30-day intervals, dried in shade, mixed, and transported to the Animal Research Facilities of Agricultural University Peshawar for the studies. To
investigate the effect of G. oppositifolia supplementation of dry matter (DM) intake,
digestibility and N retention in goats, a balanced trial was conducted with four mature Beetal
Bucks (48 ± 2.3 kg BW) in a 4 × 4 Latin square design. The animals were fed with a basal
diet of chopped sorghum hay (CP 47.8 ± 3.45 g/kg DM) ad libitum. The basal diet was
supplemented with cottonseed cake (CSC) or the CSC was replaced at the rates of 0.50, 0.75, and 1.00 g/g with G. oppositifolia leaves. The animals were housed in individual metabolic
92
crates with a device fitted for the separate collection of feaces and urine. The animals were adapted to the diets for 10 days, and data and samples were collected daily in the last 5 days
of each period. To evaluate changes in BW gain in response to the supplements, 32 (26 ± 3
kg BW; 10 ± 1 month of age) grazing goats were randomly assigned to four diets for 3 months. The grazing goats were supplemented with CSC or the various combinations of CSC: G. oppositifolia leaves. Animals were weighed every 2 weeks to determine BW changes. The samples were air dried at 70°C, ground to 1 mm; and analysed for the DM
content by oven drying at 103°C for 24 h (6496; ISO, 1999) and CP (6.25 × N) by the Kjeldahl method (ISO 5983; ISO, 2005). The mineral contents were determined as described
elsewhere by Khan et al. (2011). Data were analysed with the PROC GLM procedure in
Statistical Analysis System (SAS, Version 9.2). Results and Discussion Grewia oppositifolia leaves maintained a higher CP content (>164 g/kg DM) during the harvesting period. The leaves were rich in Ca and K with average values of 41 and 89 g/kg DM, respectively. The leaves were also a good source of micro-minerals Zn (41 mg/kg DM), Fe (32 mg/kg DM), and Mn (202 mg/kg DM). Intakes of hay and total DM and digestibility in goats did not differ with the stepwise substitution of CSC with G. oppositifolia leaves.
Goats retained the N in each diet, however, quantitatively N retention did not differ among the diets (Table 1). Addition of the leaves increased BW gain in the grazing goats (P<0.05).
Among the supplemented groups, lambs fed with G. oppositifolia leaves showed higher BW gain (124 g/day). Conclusions
The results demonstrated that G. oppositifolia leaves provide good quality green fodder during the prolonged winter feed scarcity period, and that the leaves can be efficiently utilised as a CP supplement for the low-quality diets of sheep.
References Khan, N.A., G. Habib and G. Ullah 2012. Assessment of Grewia Oppositifolia leaves as feed supplement: nutrient composition, protein degradability, N metabolism and growth rate in
sheep. Tropical Animal Health and Production. 44: 1375–1381.
Table 1. Dry matter (DM) intake, apparent DM and CP digestibility, and N
retention in response to substitution of cotton seed cake (CSC) with Grewia oppositifolia leaves
CSC: G. oppositifolia SEM
100: 0 50: 50 25: 75 0: 100
DM intake g/d 611 612 618 709 63.1
DM digestibility g/kg 480 496 500 484 22.3
CP digestibility g/kg 664 644 629 614 26.4
N retained g/d 6.11 6.08 6.19 6.67 0.923
BW gain g/d 90.6b 110ab 114ab 124a 11.4
Values are means; SEM = standard error of the mean.
a,bmeans with different superscripts are significantly different (P<0.05)
Adam L. Lock, PhD, Fre´de´ric Destaillats, PhD, Jana Kraft, PhD, and J. Bruce German, PhD Department of Animal Science, University of Vermont, Burlington, Vermont (A.L.L., J.K.), Department of Food Science and Technology, University of California, Davis, California (J.B.G.), Nestle´ Research Center, Vers-chez-les-Blanc, Lausanne, SWITZERLAND (F.D.)
The symposium “Scientific Update on Dairy Fats and Cardiovascular Diseases” was held on 25 June 2008 in Reading (UK). The event was hosted by the University of Reading (UK) and organized and facilitated by the International Dairy Federation’s Standing Committee on Nutrition and Health. The objectives of this symposium were to provide a reappraisal of the impact of dairy foods and milk fat on cardiovascular diseases (CVD) and to place dairy fat into the context of overall human health.
An adequate supply of good quality food is essential for human health and well-being. It is unsurprising then that ruminant milk and dairy products have been recognised as important human food sources from as early as 4000B.C. as evidenced by the depiction of dairying in rock drawings from the Sahara and from cheese remains being found in Egyptian tombs dating back to 2300 B.C. [1]. The dairy sector has made continuous advancement over the years and today there is a wide variety of milks and dairy products readily available to the consumer. In response to considerable scientific research on the nutritional value of milk, dietary guidelines around the world have recommended daily consumption of dairy products for the overall health of the population [2]. The important contributions of these products in meeting human dietary requirements for energy, high quality protein and several key minerals and vitamins are well documented [3,4], although the nutritional importance of dairy fats is often less well understood. With the projected growth in world population and the increased demand for animal-derived food products as living standards improve, dairy products will undoubtedly continue to be an important dietary source of nutrients.
Food provides essential nutrients, but there is also growing
consumer recognition of the link between diet and health; this awareness impacts food choices. For over half a century, the concept of eating healthy has become synonymous with avoiding dietary fat and cholesterol, especially saturated fat, and on a population basis, a diet low in saturated fat remains at the heart of nutritional advice in many countries for lowering plasma cholesterol and reducing CVD risk. In the case of dairy products, there has been a general perception that a food containing saturated fat is unlikely to be beneficial to health. Yet, over the last decade, evidence has been accumulated that the composition and quantities of dietary fat is very important in determining the relative risk to diseases such as CVD and cancer, and that milk-derived fat may offer significant health benefits compared to some common sources of dietary fats [5–7].
On average bovine milk contains about 33 g total lipid (fat) per litre. Triacylglycerols, which account for about 97% of the lipid fraction, are composed of fatty acids of different carbon chain length (4 to 24 atoms), degree of saturation and positional specificity on the glycerol backbone. Other milk lipids are diacylglycerol (about 2% of the lipid fraction), cholesterol (less than 0.5%), phospholipids (about 1%) and free fatty acids (less than 0.5% of total milk lipids). Milk fat is present as complex globules with structural properties distinct from other biological sources of fats. It is one of the most complex naturally occurring fats with more then 400 different fatty acids reported, however, only about 20 of these make up approximately 95% of the total [8]. It is important to recognize that a large diversity of dairy foods of widely differing composition is manufactured from this unique raw material.
Research continues to unravel the complexities associated with individual fatty acids and fats from different sources and it is becoming increasingly apparent that not all fatty acids, or saturated fatty acids, have the same biological effects. It is important to understand that the saturated fatty acids in milk vary in their structure and many have no effect on plasma cholesterol. This was highlighted by The Nutrition Committee of the American Heart Association whom emphasised the diversity in the biological effects of individual fatty acids and the need to evaluate specific fatty acids with respect to a range of variables related to the risk of coronary heart disease (CHD) [9]. About 60% of the fatty acids in milk fat are saturated and of these there is consensus that 4:0, 6:0, 8:0, 10:0 and 18:0 have no effect on circulating cholesterol. Of the saturated fatty acids in milk fat, lauric (12:0), myristic (14:0) and palmitic (16:0) acid have been shown to increase plasma concentrations of total cholesterol and LDL-cholesterol when added as dietary supplements [10]. The pattern of changes of circulating cholesterol in different lipoprotein fractions, however, is an important consideration since further advances in this area have established that lauric, myristic and palmitic acid may also result in increases in circulating HDL-cholesterol [11], a change that is associated with a reduced risk of CHD.
It is important to also recognize that individuals do not consume saturated fatty acids, or milk fat, as a dietary entity, but rather as fats in foods as part of an overall diet and investigations of the relationship of dairy product consumption and CVD also challenge the appropriateness of previous recommendations. As highlighted in this supplement, considering milk fat and dairy products within the context of overall health is a key consideration and in general, the available evidence does not provide support for the conclusion that consumption of dairy products adversely affects the risk of CVD. Clearly, the education of the public that fatty acids are not equal is required.
There is also increased recognition that foods contain ‘bioactive’ components that can affect health, and scientists are being asked to clarify the role of specific foods and food components in health maintenance and disease prevention [5]. Consequently, the bioactive properties of a number of components in milk have been examined with regard to a range of health-related variables. Of special interest are the components associated with the prevention of chronic human diseases and results have demonstrated that milk contains specific proteins, peptides and fatty acids that are bioactive, while the production of fermented milk products also has been shown to have the potential to elicit beneficial effects on health-related variables. A partial list of the bioactive components in dairy products is highlighted in Table 1.
This supplement reflects the intellectual input from the invited speakers and their review of the scientific evidence related to the impact of dairy product consumption and milk fat in human diets on overall health and the risk of CVD. Additional information can be found in German et al. [13], which presents an overview of this symposium, general consensus of the invited speakers, thoughtful discussions of the conference participants, and future suggestions for milk fat-human health research. The symposium was convened with over 50 internationally recognized experts in dietary fats and human health and addressed topics and issues related to:
• The collective body of scientific evidence on the effects of dairy food consumption from cohort studies on CVD, diabetes and cancer
• The effects of dairy fats within different foods on plasma lipoproteins
• The effects of dairy products on non lipid risk factors for CVD
• The role of dairy products as essential contributors of micronutrients in reference food patterns and what effects recommending further reductions in dairy food consumption, to attain saturated fatty acid intake targets, would have on nutrient status at a population level
• The importance of recognising that saturated fatty acids in the diet come in a package along with other nutrients and are not consumed as a single dietary entity and the difficulty and inappropriateness of divorcing any discussion of dairy fat from dairy foods
• Identify areas of scientific agreement regarding the health effects of saturated fatty acids in milk and milk consumption per se on human health, as well as areas for further research
• Consider whether the current body of science for milk fat and CVD is consistent with current dietary recommendations which propose reducing dairy fat consumption as a means of reducing intake of saturated fatty acids.
In summary, this symposium provided a unique opportunity for researchers and experts from around the world with expertise in the area of milk, fats and human health to come together and review the available scientific evidence relating dairy products and milk fat to CVD risk. The information presented at this symposium and reviewed in this supplement highlight that despite the contribution of dairy products to the saturated fatty acid composition of the diet there is no clear evidence that dairy food consumption is consistently associated with a higher risk of CVD. Given the diversity of available dairy foods of widely differing composition and their contribution to nutrient intake within the population, recommendations to reduce dairy food consumption irrespective of the nature of the dairy product should be made with caution.
1. Miller GD, Jarvis JK, McBean LD: “Handbook of Dairy Foods and Nutrition,” 3rd ed. New York: CRC Press, 2007.
2. U.S. Department of Health and Human Services and U.S. Department of Agriculture: “The Report of the Dietary Guidelines Advisory Committee on Dietary Guidelines for Americans.” Washington, DC, U.S. Government Printing Office, January 2005. (Available at: http://www.health.gov/dietaryguidelines/), 2005.
3. Demment MW, Allen LH: Animal source foods to improve micronutrient nutrition and human function in developing countries. J Nutr 133:3875S–4062S, 2003.
4. National Research Council: “Designing Foods: Animal Product Options in the Marketplace.” Washington DC: National Academy Press, 1988.
5. Bauman DE, Lock AL, Corl BA, Salter AM, Ip C, Parodi PW: Milk fatty acids and human health: potential role of conjugated linoleic acid and trans fatty acids. In Sejrsen K, Hvelplund T, Nielsen MO(eds): “Ruminant Physiology: Digestion, Metabolism and Impact of Nutrition on Gene Expression, Immunology and Stress.” Wageningen, The Netherlands: Wageningen Academic Publishers, pp 523–555, 2006.
6. National Research Council: “Carcinogens and Anticarcinogens in theHumanDiet.”WashingtonDC:NationalAcademyPress,1996.
7. Parodi PW: Milk fat in human nutrition. Aust J Dairy Technol 59:3–59, 2004.
8. Jensen RG: The composition of bovine milk lipids: J Dairy Sci 85:295–350, 2002.
9. Kris-Etherton P, Daniels SR, Eckel RH, Engler M, Howard BV, Krauss RM, Lichtenstein AH, Sacks F, St Jeor S, Stampfer N, Grundy SM, Appel LJ, Byers T, Campos H, Cooney G, Denke MA, Kennedy E, Marckmann P, Pearson TA, Riccardi G, Rudel LL, Rudrum M, Stein DT, Tracy RP, Ursin V, Vogel RA, Zock PL, Bazzarre TL, Clark J: American Heart Association Scientific Statement: Summary of the scientific conference on dietary fatty acids and cardiovascular health. J Nutr 131:1322–1326, 2001.
10. Kris-Etherton PM, Yu S: Individual fatty acid effects on plasma lipids and lipoproteins: human studies. Am J Clin Nutr 65:1628– 1644, 1997.
11. Mensink RP, Zock PL, Kester ADM, Katan MB: Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 77:1146–1155, 2003.
12. Bauman DE, Mather IH, Wall RJ, Lock AL: Major advances associated with the biosynthesis of milk. J. Dairy Sci 89:1235– 1243, 2006.
13. German JB, Gibson RA, Krauss RM, Nestel P, Lamarche B, van Staveren WA, Steijns JM, de Groot LCPGM, Lock AL, Destaillats F: A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk. Eur J Nutr, in press, 2008.
Interest in the development of dairy products naturally enriched in conjugated linoleic acid (CLA) exists. However, feeding regimens that enhance the CLA content of milk also increase concentrations of trans-18:1 fatty acids. The implications for human health are not yet known.
This study investigated the effects of consuming dairy products naturally enriched in cis-9,trans-11 CLA (and trans-11 18:1) on the blood lipid profile, the atherogenicity of LDL, and markers of inflammation and insulin resistance in healthy middle-aged men.
Healthy middle-aged men (n = 32) consumed ultra-heat-treated milk, butter, and cheese that provided 0.151 g/d (control) or 1.421 g/d (modified) cis-9,trans-11 CLA for 6 wk. This was followed by a 7-wk washout and a crossover to the other treatment.
Consumption of dairy products enriched with cis-9,trans-11 CLA and trans-11 18:1 did not significantly affect body weight, inflammatory markers, insulin, glucose, triacylglycerols, or total, LDL, and HDL cholesterol but resulted in a small increase in the ratio of LDL to HDL cholesterol. The modified dairy products changed LDL fatty acid composition but had no significant effect on LDL particle size or the susceptibility of LDL to oxidation. Overall, increased consumption of full-fat dairy products and naturally derived trans fatty acids did not cause significant changes in cardiovascular disease risk variables, as may be expected on the basis of current health recommendations.
Dairy products naturally enriched with cis-9,trans-11 CLA and trans-11 18:1 do not appear to have a significant effect on the blood lipid profile.
Body-weight management requires a multifactorial approach. Recent findings suggest that an elevated protein intake seems to play a key role herein, through (i) increased satiety related to increased diet-induced thermogenesis; (ii) its effect on thermogenesis; (iii) body composition; and (iv) decreased energy-efficiency, all of which are related to protein metabolism. Supported by these mechanisms, relatively larger weight loss and subsequent stronger body-weight maintenance have been observed. Increased insulin sensitivity may appear, but it is unclear whether this is due to weight loss or type of diet. The phenomenon of increased satiety is utilized in reduced energy-intake diets, mainly in the ad libitum condition, whereby sustained satiety is achieved with sustained absolute protein intake in grams, despite lower energy intake. Elevated thermogenesis and glucagon-like peptide-1 (GLP-1) appear to play a role in high-protein induced satiety. Under conditions of weight maintenance, a high-protein diet shows a reduced energy efficiency related to the body composition of the body weight regained, that is, in favor of fat-free mass. Indeed, during body-weight loss, as well as during weight regain, a high-protein diet preserves or increases fat-free mass and reduces fat mass and improves the metabolic profile. In the short-term this may be supported by a positive protein and a negative fat balance, through increased fat oxidation. As protein intake is studied under various states of energy balance, absolute and relative protein intake needs to be discriminated. In absolute grams, a normal protein diet becomes a relatively high-protein diet in negative energy balance and at weight maintenance. Therefore, 'high protein negative energy balance diets' aim to keep the grams of proteins ingested at the same level as consumed at energy balance, despite lower energy intakes.
Vitamin K-dependent proteins, including matrix Gla-protein, have been shown to inhibit vascular calcification. Activation of these proteins via carboxylation depends on the availability of vitamin K. We examined whether dietary intake of phylloquinone (vitamin K-1) and menaquinone (vitamin K-2) were related to aortic calcification and coronary heart disease (CHD) in the population-based Rotterdam Study. The analysis included 4807 subjects with dietary data and no history of myocardial infarction at baseline (1990-1993) who were followed until January 1, 2000. The risk of incident CHD, all-cause mortality, and aortic atherosclerosis was studied in tertiles of energy-adjusted vitamin K intake after adjustment for age, gender, BMI, smoking, diabetes, education, and dietary factors. The relative risk (RR) of CHD mortality was reduced in the mid and upper tertiles of dietary menaquinone compared to the lower tertile [RR = 0.73 (95% CI: 0.45, 1.17) and 0.43 (0.24, 0.77), respectively]. Intake of menaquinone was also inversely related to all-cause mortality [RR = 0.91 (0.75, 1.09) and 0.74 (0.59, 0.92), respectively] and severe aortic calcification [odds ratio of 0.71 (0.50, 1.00) and 0.48 (0.32, 0.71), respectively]. Phylloquinone intake was not related to any of the outcomes. These findings suggest that an adequate intake of menaquinone could be important for CHD prevention.
Simulations show that with an elevation of fruit, vegetable and fish consumption large health gains can be achieved. Model simulation is a good method to underpin nutritional policy. The RIVM Chronic Disease Model (CZM) can be used to calculate long term health effects and health care related costs of policy targets and dietary interventions. Simulations show that with an elevation of fruit, vegetable and fish consumption large health gains can be achieved. On the other hand, most health benefits related to fatty acids composition are already achieved. If the Dutch population complies with the dietary recommendations on nutrition, in 20 years, about 140,000 deaths and about 3% of the costs of health care will be saved. As the life expectancy increases people will experience health costs later in life. Two dietary interventions, 'SchoolGruiten' and 'Werkfruit' are simulated within CZM. Children participating in 'SchoolGruiten' will see their life expectancy increased (+0.37 year). They will also, on average, stay healthy for a longer time, assuming long term effects of the intervention. In this way such a child will make less medical costs at a younger age, however most of this costs are only postponed. Introducing 'Werkfruit' in the Netherlands onto one out of 10 employers, will increase the life expectancy of an 20-year old by an estimated 0.08 year and decrease the health-related costs of the whole population with 0.2 percent. Modelsimulaties geven aan dat met een grotere consumptie van fruit, groente en vis veel gezondheidswinst te behalen is. Dit soort schattingen kunnen worden gebruikt bij de onderbouwing van het voedingsbeleid. Met behulp van het Chronische-Ziekten-Model (CZM) van het RIVM kunnen de gezondheidseffecten op de langere termijn en zorggerelateerde kosten van beleidsdoelstellingen en voedingsinterventies worden doorgerekend. De modelsimulaties geven aan dat met een verhoging van de consumptie van groenten, fruit en vis relatief veel gezondheidswinst te behalen is. Ook blijkt dat ten aanzien van de vetzuursamenstelling de meeste gezondheidswinst inmiddels al is bereikt. Als de gehele Nederlandse bevolking de aanbevelingen voor gezonde voeding zou naleven, overlijden de komende twintig jaar naar schatting 140.000 minder mensen. De totale zorgkosten die anders in 20 jaar worden uitgegeven verminderen dan ongeveer met 3%. Doordat mensen langer leven zullen in de daaropvolgende jaren hun zorgkosten wel toenemen. Het model is ook gebruikt voor doorrekening van twee concrete voedingsinterventies, te weten SchoolGruiten en Werkfruit. Een kind dat deelneemt aan SchoolGruiten zal gemiddeld langer leven (+0,37 jaar) en ook langer gezond blijven. Er worden minder medische kosten op jongere leeftijd gemaakt. Deze kosten worden echter voor een groot deel uitgesteld. Voorwaarde voor de gunstige effecten is dat kinderen na de basisschool structureel meer groenten en fruit blijven eten. Werkfruit is een interventie die zich richt op de fruitconsumptie van werknemers in Nederland. Wanneer dit wordt ingevoerd bij 1 op de 10 werknemers, stijgt naar verwachting de levensverwachting van een 20-jarige met 0,08 jaar en nemen de gezondheidszorgkosten met 0,2 procent af.
The degree to which different saturated fatty acids exert their cholesterol-raising effects is still unknown. Therefore, we studied the effect on serum lipids and lipoproteins of diets rich in lauric, palmitic, or oleic acids. Eighteen women and 14 men consumed in random order three experimental diets, each for 6 wk. The diets consisted of solid foods and contained 40% of energy as fat, of which 28% was supplied by the experimental fats. The fat high in lauric acid was a mixture of palm kernel oil (75%) and a high-oleic acid sunflower oil (25%); the fat high in palmitic acid consisted of dairy fat (55%), palmstearin (36%), and sunflower oil (9%); and the fat high in oleic acid consisted of dairy fat (37%) and sunflower oil (63%). The calculated nutrient composition was the same in each diet except for approximately equal to 8.5% of energy, which was provided by lauric, palmitic, or oleic acids. With the lauric acid diet the subjects' serum total cholesterol concentration increased by 0.22 mmol/L (P = 0.0121; 95% CI: 0.02, 0.41 mmol/L) as compared with the palmitic acid diet and by 0.48 mmol/L (P < 0.0001; 95% CI: 0.29, 0.67 mmol/L) compared with the oleic acid diet. Total cholesterol concentrations with the palmitic acid diet were 0.26 mmol/L (P = 0.0012; 95% CI: 0.07, 0.46 mmol/L) higher than with the oleic acid diet. High-density-lipoprotein (HDL)-cholesterol concentrations increased by 0.12 mmol/L (P = 0.006; 95% CI: 0.04, 0.20 mmol/L) with the lauric acid compared with the palmitic acid diet and by 0.14 mmol/L (P < 0.001; 95% CI: 0.07, 0.22 mmol/L) compared with the oleic acid diet. HDL-cholesterol concentrations with the palmitic acid and the oleic acid diet were the same. No effects were seen in serum triacylglycerol and lipoprotein(a) concentrations. We conclude that both lauric and palmitic acids are hypercholesterolemic compared with oleic acid. Lauric acid raises total cholesterol concentrations more than palmitic acid, which is partly due to a stronger rise in HDL cholesterol.
In this study we investigated the effects on lipoproteins of medium chain fatty acids (MCFA) and myristic acid relative to those of oleic acid. Thirty-seven women and 23 men consumed a 3-wk run-in diet enriched in oleic acid followed by a 6-wk test diet rich in MCFA (n = 21), myristic (n = 20), or oleic acid (n = 19). Experimental fats were incorporated into solid foods. Total fat intake was 40 En% fat. The dietary compositions were the same except for 10 En%, which was provided by MCFA, myristic, or oleic acids, respectively. With the myristic acid diet, low density lipoprotein (LDL) cholesterol was 0.37 mmol/L higher compared with the oleic acid diet (P = 0.0064 for difference in changes). The MCFA diet increased LDL cholesterol, though not significantly, with 0.23 mmol/L relative to the oleic acid diet (P = 0.0752). Compared with the oleic acid diet, HDL cholesterol concentrations increased with the myristic acid diet by 0.10 mmol/L (P = 0.0273) but not with the MCFA diet. The MCFA diet slightly elevated triacylglycerol concentrations, but responses did not significantly differ between the diets. The MCFA diet significantly decreased the apoA-I to apoB ratio compared with both other diets (P < 0.02). We conclude that MCFA raise LDL cholesterol concentrations slightly and affect the apoA-I to apoB ratio unfavorably compared with oleic acid. Myristic acid is hypercholesterolemic, although less than predicted earlier, and raises both LDL and HDL cholesterol concentrations compared with oleic acid.
We evaluated whether the adipose tissue content of 2 fatty acids of exogenous origin specific for ruminant fat, 15:0 and 17:0, reflect average long-term dairy fat consumption in free-living subjects. In 81 healthy women aged 30-77 y, we compared the relative content of these 2 fatty acids in subcutaneous adipose tissue with relative intake (% of total fat) based on four 1-wk weighed diet records made 3-4 mo apart and on a food-frequency questionnaire reflecting average past year consumption. The mean (+/-SD) daily milk fat intake was 20.0 +/- 9.1 g and fat from ruminant meat was 3.0 +/- 1.5 g according to food records, representing 29.2 +/- 8.9% and 4.6 +/- 2.2% of total fat, respectively. The intake of 15:0 and 17:0, which are 1.05% and 0.61% of milk fat and 0.43% and 0.83% of ruminant meat fat, was 0.22 +/- 0.10 and 0.15 +/- 0.06 g, respectively. Content of 15:0 and 17:0 in adipose tissue was 0.35% and 0.24% and relative dietary intake was 0.33% and 0.22% according to the food records and 0.32% and 0.21%, respectively, according to the food-frequency questionnaire. Correlation coefficients between 15:0 content in adipose tissue and intake from dairy foods only, according to food records, were 0.63 (Pearson) and 0.59 (Spearman); corresponding values for 17:0 were 0.42 and 0.45, respectively. Content of 15:0 and 17:0 in subcutaneous adipose tissue might be a valid biological marker of long-term milk fat intake in free-living individuals in populations with high consumption of dairy products.
To assess the intake of trans fatty acids (TFA) and other fatty acids in 14 Western European countries.
A maximum of 100 foods per country were sampled and centrally analysed. Each country calculated the intake of individual trans and other fatty acids, clusters of fatty acids and total fat in adults and/or the total population using the best available national food consumption data set.
A wide variation was observed in the intake of total fat and (clusters) of fatty acids in absolute amounts. The variation in proportion of energy derived from total fat and from clusters of fatty acids was less. Only in Finland, Italy, Norway and Portugal total fat did provide on average less than 35% of energy intake. Saturated fatty acids (SFA) provided on average between 10% and 19% of total energy intake, with the lowest contribution in most Mediterranean countries. TFA intake ranged from 0.5% (Greece, Italy) to 2.1% (Iceland) of energy intake among men and from 0.8% (Greece) to 1.9% among women (Iceland) (1.2-6.7 g/d and 1.7-4.1 g/d, respectively). The TFA intake was lowest in Mediterranean countries (0.5-0.8 en%) but was also below 1% of energy in Finland and Germany. Moderate intakes were seen in Belgium, The Netherlands, Norway and UK and highest intake in Iceland. Trans isomers of C18:1 were the most TFA in the diet. Monounsaturated fatty acids contributed 9-12% of mean daily energy intake (except for Greece, nearly 18%) and polyunsaturated fatty acids 3-7%.
The current intake of TFA in most Western European countries does not appear to be a reason for major concern. In several countries a considerable proportion of energy was derived from SFA. It would therefore be prudent to reduce intake of all cholesterol-raising fatty acids, TFA included.
The objective of this article was to review existing literature concerning the effects and mechanisms of action of fermented dairy products on serum cholesterol concentrations. Although not without exception, existing evidence from animal and human studies suggests a moderate cholesterol-lowering action of fermented dairy products. Mechanistically, fermented milk has been shown to cause an increase in human gut bacterial content. These bacteria, once resident in the large intestine, are believed to ferment food-derived indigestible carbohydrates. Such fermentation causes increased production of short-chain fatty acids, which decreases circulatory cholesterol concentrations either by inhibiting hepatic cholesterol synthesis or by redistributing cholesterol from plasma to the liver. Furthermore, increased bacterial activity in the large intestine results in enhanced bile acid deconjugation. Deconjugated bile acids are not well absorbed by the gut mucosa and are excreted. Consequently, cholesterol, being a precursor of bile acids, is utilized to a greater extent for de novo bile acid synthesis. These actions combined are proposed as contributing mechanisms to the association of fermented milk consumption with decreased circulating cholesterol concentrations.
The structure of the iron-binding glycoprotein lactoferrin, present in milk and other exocrine secretions, has been elucidated in great detail, both the three-dimensional protein structure and the attached N-glycans. Structure-function relationships are being established. From these studies a function for lactoferrin in host defence and modulation of iron metabolism emerges. This paper describes in some detail how iron and other cations may be bound by lactoferrins from human or bovine sources and elucidates parts of the molecule that are critical for interactions with cells and biomolecules. Furthermore, the technological aspects, more specifically the heat-sensitivity, of bovine lactoferrin in different matrices are described.
Fluctuations in international normalized ratio values are often ascribed to dietary changes in vitamin K intake. Here we present a database with vitamin K(1) and K(2) contents of a wide variety of food items. K(1) was mainly present in green vegetables and plant margarins, K(2) in meat, liver, butter, egg yolk, natto, cheese and curd cheese. To investigate the effect of the food matrix on vitamin K bioavailability, 6 healthy male volunteers consumed either a detergent-solubilized K(1) (3.5 micromol) or a meal consisting 400 g of spinach (3.5 micromol K(1)) and 200 g of natto (3.1 micromol K(2)). The absorption of pure K(1) was faster than that of food-bound K vitamins (serum peak values at 4 h vs. 6 h after ingestion). Moreover, circulating K(2) concentrations after the consumption of natto were about 10 times higher than those of K(1) after eating spinach. It is concluded that the contribution of K(2) vitamins (menaquinones) to the human vitamin K status is presently underestimated, and that their potential interference with oral anticoagulant treatment needs to be investigated.
Assessment of the hypocholesterolaemic effect of yoghurt supplemented with Lactobacillus acidophilus 145 and Bifidobacterium longum 913 in women.
The cross-over study consisted of three periods (7 weeks each): first period, control yoghurt for all 29 women; second period, probiotic yoghurt for 18 women, control yoghurt for 11 women; third period, the reverse of that in the second period.
Department of Nutritional Physiology, Institute of Nutritional Science, Friedrich Schiller University, Jena.
Twenty-nine healthy women, aged 19-56 y. Fifteen of these were normocholesterolaemic and 14 women were hypercholesterolaemic.
Yoghurt (300 g) daily containing 3.5% fat and starter cultures of Streptococcus thermophilus and L. lactis. Probiotic yoghurt was the control yoghurt enriched with L. acidophilus 145, B. longum 913 and 1% oligofructose (synbiotic).
The mean serum concentration of total cholesterol and the LDL cholesterol was not influenced by the synbiotic (P>0.05). The HDL concentration increased significantly by 0.3 mmol/l (P=0.002). The ratio of LDL/HDL cholesterol decreased from 3.24 to 2.48 (P=0.001).
The long-term daily consumption of 300 g yoghurt over a period of 21 weeks (control and synbiotic) increased the serum concentration of HDL cholesterol and lead to the desired improvement of the LDL/HDL cholesterol ratio.
LDLs in humans comprise multiple distinct subspecies that differ in their metabolic behavior and pathologic roles. Metabolic turnover studies suggest that this heterogeneity results from multiple pathways, including catabolism of different VLDL and IDL precursors, metabolic remodeling, and direct production. A common lipoprotein profile designated atherogenic lipoprotein phenotype is characterized by a predominance of small dense LDL particles. Multiple features of this phenotype, including increased levels of triglyceride rich lipoprotein remnants and IDLs, reduced levels of HDL and an association with insulin resistance, contribute to increased risk for coronary heart disease compared with individuals with a predominance of larger LDL. Increased atherogenic potential of small dense LDL is suggested by greater propensity for transport into the subendothelial space, increased binding to arterial proteoglycans, and susceptibility to oxidative modification. Large LDL particles also can be associated with increased coronary disease risk, particularly in the setting of normal or low triglyceride levels. Like small LDL, large LDL exhibits reduced LDL receptor affinity compared with intermediate sized LDL.
Future delineation of the determinants of heterogeneity of LDL and other apoB-containing lipoproteins may contribute to improved identification and management of patients at high risk for atherosclerotic disease.
Certified death rates from coronary heart disease (CHD) are positively correlated country-by-country with milk consumption, particularly with that of the non-fat portion of milk. CHD death is also associated with circulating antibodies against milk fat-globule membrane (MFGM), raising the possibility that milk intake might be a specific risk factor for CHD. We studied the epidemiology and immunology of milk to see if the association is causal.
We plotted the intake of various foods country-by-country against CHD death rates to see if they were correlated in space and/or in time. We prepared fluorescein-tagged human antibodies against bovine MFGM to see if they showed any auto-reactivity against human tissue.
Milk showed a positive correlation with CHD death rates in both space and time (r>0.9 in some cases). Beef was not correlated and cheese was negatively correlated, though not strongly. Wine was strongly negatively correlated. Human anti-bovine MFGM antibodies bind to human large granular lymphocytes and also to human platelets, causing aggregation.
We suggest that non-fat aspects of milk, particularly the Ca/Mg ratio, lactose and MFGM antigens, have specific coronary atherogenic effects, both biochemical and immunological, and the simultaneous attack from these three directions may explain why this foodstuff has such a strong effect. Wine appears to be an antidote for the harmful effects of milk.
We found previously that the ingestion of margarine containing medium-chain triacylglycerols (MCT) resulted in a significant increase in postprandial thermogenesis when compared with long-chain triacylglycerols (LCT). Diets that included margarine containing MCT and LCT were compared for 12 weeks in 73 subjects to investigate the effects on body weight, body fat, areas of subcutaneous and visceral fat, serum total cholesterols, triglycerides, lipoproteins, plasma glucose, serum insulin, total ketone bodies, and the activities of aspartate aminotransferase, alanine aminotransferase, and gamma-glutamyltranspeptidase. We conducted a double-blind, controlled study and used blended rapeseed oil and soybean oil (LCT) as a comparison. Two groups ingested 2100-2400 kcal/day of energy, 65-73 g/day of total fat, and 14 g/day of test margarine (5 g/day of MCT or LCT). The subjects on the MCT diet demonstrated significant decreases in body fat weight (- 3.8 +/- 2.4 kg vs - 2.4 +/- 1.7 kg; MCT vs LCT, mean +/- SD), subcutaneous fat (- 38.2 +/- 29.9 cm(2) vs - 22.6 +/- 19.3 cm(2)), and visceral fat (- 12.2 +/- 11.2 cm(2) vs - 1.6 +/- 12.8 cm(2)) after 12 weeks. There were no clinical differences in measured blood parameters. We suggest that the postprandial increase in thermogenesis and control of postprandial triglyceride levels may explain these results.
Milk consumption is considered a risk factor for vascular disease on the basis of relevant biological mechanisms and data from ecological studies. The aim was to identify published prospective studies of milk drinking and vascular disease, and conduct an overview.
The literature was searched for cohort studies, in which an estimate of the consumption of milk, or the intake of calcium from dairy sources, has been related to incident vascular disease.
Ischaemic heart disease and ischaemic stroke.
In total, 10 studies were identified. Their results show a high degree of consistency in the reported risk for heart disease and stroke, all but one study suggesting a relative risk of less than one in subjects with the highest intakes of milk. A pooled estimate of relative odds in these subjects, relative to the risk in subjects with the lowest consumption, is 0.87 (95% CI 0.74-1.03) for ischaemic heart disease and 0.83 (0.77-0.90) for ischaemic stroke. The odds ratio for any vascular event is 0.84 (0.78-0.90).
Cohort studies provide no convincing evidence that milk is harmful. While there still could be residual confounding from unidentified factors, the studies, taken together, suggest that milk drinking may be associated with a small but worthwhile reduction in heart disease and stroke risk.
The University of Wales College of Medicine and Bristol University. Current support is from the Food Standards Agency.
To test the hypothesis that milk drinking increases the risk of ischaemic heart disease (IHD) and ischaemic stroke in a prospective study.
In the Caerphilly Cohort Study dietary data, including milk consumption, were collected by a semiquantitative food frequency questionnaire in 1979-1983. The cohort has been followed for 20-24 y and incident IHD and stroke events identified.
A representative population sample in South Wales, of 2512 men, aged 45-59 y at recruitment.
In total, 493 men had an IHD event and 185 an ischaemic stroke during follow-up.
After adjustment, the hazard ratio in men with a milk consumption of one pint (0.57 l) or more per day, relative to men who stated that they consumed no milk, is 0.71 (0.40-1.26) for IHD and 0.66 (0.24-1.81) for ischaemic stroke. At baseline, 606 men had had clinical or ECG evidence of vascular disease, and in these the vascular risk was even lower (0.37; 0.15-0.90). The hazard ratio for IHD and ischaemic stroke combined is 0.64 (0.39-1.06) in all men and 0.37 (0.15-0.90) in those who had had a prior vascular event.
The data provide no convincing evidence that milk consumption is associated with an increase in vascular disease risk. Evidence from an overview of all published cohort studies on this topic should be informative.
: The Medical Research Council, the University of Wales College of Medicine and Bristol University. Current support is from the Food Standards Agency.
A predominance of small dense LDL (sdLDL) particles is a well-established component of the atherogenic lipoprotein phenotype associated with insulin resistance and increased risk for coronary heart disease. However, the influence of diet on LDL particle size distribution is not clear. We investigated (cross-sectionally) the relations between LDL profile and dietary fatty acids (FAs) in 291 healthy men (62-64 y old) with a range of insulin sensitivities. Individuals completed a 7-d dietary record, and fasting plasma insulin, lipid, and lipoprotein concentrations as well as serum and adipose tissue FA composition were determined. The LDL profile was examined by polyacrylamide gradient gel electrophoresis, protein-staining, and quantitative scanning, giving LDL peak particle size and the percentage distribution of LDL in 4 subfractions. The men were divided into tertiles of percentage distribution of sdLDL. Small dense LDL was positively related to plasma triacylglycerol and fasting insulin concentrations (both P < 0.0001) and inversely related to HDL cholesterol (P < 0.0001). No strong relations were found between sdLDL and the reported intake of SFA, monounsaturated fatty acids, or PUFA. However, individual FAs typically found in milk products were associated with a more favorable LDL profile (i.e., fewer sdLDL particles). This was shown for 4:0-10:0 and 14:0 in the diet (both P < 0.05), 15:0 and 17:0 in serum phospholipids (both P < 0.05), and 15:0 in serum nonesterified FAs (P < 0.01). Furthermore, 20:3(n-6) in adipose tissue and serum phospholipids was positively related to sdLDL. Therefore, LDL particle size distribution appears to be modified by dietary factors with an apparently beneficial effect of milk products.
Vitamin K is well known for its role in the synthesis of a number of blood coagulation factors. During recent years vitamin K-dependent proteins were discovered to be of vital importance for bone and vascular health. Recommendations for dietary vitamin K intake have been made on the basis of the hepatic requirements for the synthesis of blood coagulation factors. Accumulating evidence suggests that the requirements for other functions than blood coagulation may be higher. This paper is the result of a closed workshop (Paris, November 2002) in which a number of European vitamin K experts reviewed the available data and formulated their standpoint with respect to recommended dietary vitamin K intake and the use of vitamin K-containing supplements.
Background: Studies have suggested that oleic and stearic acids, as well as oleic and linoleic acids, have comparable effects on the serum lipoprotein profile. If so, then substituting these three 18-carbon fatty acids for each other would result in similar effects on the serum lipoprotein profile.
Objective: The aim of this study was to compare simultaneously the effects of stearic, oleic, and linoleic acids on the serum lipoprotein profile of healthy subjects.
Design: Forty-five subjects (27 women and 18 men) consumed in random order 3 experimental diets, each for 5 wk. The diets provided 38% of energy from fat, of which 60% was supplied by the experimental fats. The dietary compositions of the diets were the same, except for 7% of energy, which was provided by stearic, oleic, or linoleic acid. At the end of each intervention period, serum lipid and lipoprotein concentrations were measured. In addition, LDL, HDL, and VLDL particle sizes and particle concentrations of lipoprotein subclasses were analyzed by nuclear magnetic resonance spectroscopy.
Results: No significant diet-induced changes in serum lipids and lipoproteins were found. Mean (±SD) serum LDL-cholesterol concentrations were 3.79 ± 0.91, 3.71 ± 0.79, and 3.65 ± 0.91 mmol/L with the high–stearic acid, high–oleic acid, and high–linoleic acid diets, respectively (P = 0.137 for diet effects). Mean (±SD) HDL-cholesterol concentrations were 1.45 ± 0.43, 1.46 ± 0.45, and 1.46 ± 0.44 mmol/L (P = 0.866). LDL, HDL, and VLDL particle sizes and lipoprotein subclass distributions also did not differ significantly between the 3 diets.
Conclusions: With realistic intakes of stearic, oleic, and linoleic acids, differences between their effects on the serum lipoprotein profile are small.
The American diet is said to be increasingly energy-rich but nutrient-poor. To help improve the nutrient-to-energy ratio, the 2005 Dietary Guidelines for Americans recommend that consumers replace some foods in their diets with more nutrient-dense options. Such dietary guidance presupposes the existence of a nutrient density standard. However, a review of the literature shows that the concept of a nutritious food is not based on any consistent standards or criteria. In many cases, healthful foods are defined by the absence of problematic ingredients-fat, sugar, and sodium-rather than by the presence of any beneficial nutrients they might contain. Past attempts to quantify the nutrient density of foods have been based on a variety of calories-to-nutrient scores, nutrients-per-calorie indexes, and nutrient-to-nutrient ratios. The naturally nutrient rich (NNR) score, which is based on mean percentage daily values (DVs) for 14 nutrients in 2000 kcal food, can be used to assign nutrient density values to foods within and across food groups. Use of the NNR score allows consumers to identify and select nutrient-dense foods while permitting some flexibility where the discretionary calories are concerned. This approach has implications for food labeling, nutritional policy making, and consumer education. The Food and Drug Administration has considered approving nutrient claims based on the ratio of a beneficial nutrient to the food's energy content, as opposed to a specified minimum amount of a nutrient per serving size. Given the current dietary trends, the nutrient density approach can be a valuable toot for nutrition education and dietary guidance.
Milk fat contains a number of components of nutritional significance. The first section of the review outlines the composition, structure and certain biochemical and physiological characteristics of these components. In recent times the nutritional image of milk fat has suffered adversely because of the association of saturated fat and cholesterol with coronary heart disease. The various elements that are used to justify this 'lipid-heart disease' hypothesis are discussed and the strength of the evidence is assessed. Contrary evidence, which is mostly overlooked in authoritative reviews, is presented. Trans fatty acid consumption is associated with an increased risk of coronary heart disease; however, the associations generally do not apply to trans acids of animal origin. These acids are mainly vaccenic and rumenic, acids that may possess anti-atherogenic properties. Other health related benefits for rumenic acid, particularly its role in the prevention of mammary tumorigenesis are outlined. Milk fat contains other potential anticancer agents such as sphingomyelin and other sphingolipids, butyric acid, 13-methyltetradecanoic acid, ether lipids and vitamin A. Pasture-derived compounds like β-carotene, β-ionone, gossypol and phytol may also help prevent cancer. Finally, the review discusses the antimicrobial action of milk fat and its role in long-chain polyunsaturated fatty acid metabolism, bone growth, ulcerogenesis, and energy metabolism.
This review discusses the biology of trans fatty acids and how this relates to human health and the dairy industry. In recent times, the medical focus has been on the association between the intake of trans fatty acids and the risk of atherosclerosis, with current public health policy strongly recommending a reduction in the intake of trans fatty acids. This review considers recent legislation related to trans fatty acids and examines available data highlighting potential differences in the biological effects of trans fatty acids from ruminant fats vs. industrially produced partially hydrogenated vegetable oils; these two dietary sources differ in both their amount and type of trans fatty acids. The two key trans fatty acids in ruminant fats, vaccenic and rumenic acids, have been shown to posses anti-carcinogenic and anti-atherogenic properties, and this review will discuss these findings in relation to health maintenance and disease prevention, especially those studies which have used naturally enriched dairy products to supply these bioactive fatty acids.
Fluctuations in international normalized ratio values are often ascribed to dietary changes in vitamin K intake. Here we present a database with vitamin K1 and K2 contents of a wide variety of food items. K1 was mainly present in green vegetables and plant margarins, K2 in meat, liver, butter, egg yolk, natto, cheese and curd cheese. To investigate the effect of the food matrix on vitamin K bioavailability, 6 healthy male volunteers consumed either a detergent-solubilized K1 (3.5 µmol) or a meal consisting 400 g of spinach (3.5 µmol K1) and 200 g of natto (3.1 µmol K2). The absorption of pure K1 was faster than that of food-bound K vitamins (serum peak values at 4 h vs. 6 h after ingestion). Moreover, circulating K2 concentrations after the consumption of natto were about 10 times higher than those of K1 after eating spinach. It is concluded that the contribution of K2 vitamins (menaquinones) to the human vitamin K status is presently underestimated, and that their potential interference with oral anticoagulant treatment needs to be investigated.
Medical literature that has coalesced during the past two to three decades has identified adequate intake of nutrients from
dairy foods as a common factor in the reduction of the disease burden of several common medical conditions. These include
obesity, hypertension, type 2 diabetes, osteoporosis, kidney stones, certain outcomes of pregnancy, and some cancers. Treatment
of these disorders, particularly cardiovascular, consumes a significant portion of the United States’ healthcare budget. Drawing
on accumulated data from prospective longitudinal studies and randomized controlled trials, this article summarizes the evidence
of the net benefits of increased dairy food intake on these conditions, their outcomes, and their costs. Estimated improvements
in outcomes were combined with available data on annual costs of the respective disorders. From the calculated annual impact,
we generated first-year and fifth-year healthcare cost savings that would accrue if adult Americans simply increased their
intake of dairy foods to the currently recommended 3 to 4 servings/d. Using conservative estimates of potential benefit, we
project first-year savings of approximately $26 billion and 5-year cumulative savings in excess of $200 billion. Am J Hypertens
2004;17:88–97 © 2004 American Journal of Hypertension, Ltd.
Unlike TFAs produced industrially in partially hydrogenated vegetable oils (primarily elaidic acid, 18:1, trans-9), evidence suggests that trans fatty acids from ruminant food sources (e. g. 18:1, trans-11; i. e. trans-vaccenic acid and 18:2, cis-9, trans-11; i. e. rumenic acid) do not increase the risk of coronary heart disease. The amount of trans fatty acids in ruminant milk fat varies from 1% to 6% by weight depending on the composition of the ruminants diet. In the U.S., milk fat trans fat levels averages 3.56 wt% (range of 3.20–4.47 wt%). In general, ruminant trans fat accounts for about 20% of the total trans fatty acids intake in the U.S. and consists of approximately 86% from milk fat and 12% from ruminant meat sources.
Cow’s milk is considered as a basic food in many diets, and is rich in a variety of essential nutrients. With today’s sophisticated analytical, biochemical and cell-biological research tools, the presence of many other (minor) compounds with biological activity has been demonstrated. Achievements in separation techniques in the dairy industry and enzyme technology offer opportunities to isolate, concentrate or modify these compounds, so that their application in functional foods, dietary supplements, nutraceuticals and medical foods has become possible.
Within the sequence of amino acids of a dietary protein, specific peptides may be located with specific biological activity. Peptides from casein may be used to enhance the solubility of minerals such as calcium and zinc—and hence increase the bioavailability of these minerals—or to reduce the activity of the angiotensin-converting enzyme, which is involved in vasoconstriction and (hence) blood pressure.
Immunoglobulins from vaccinated cows may be considered as natural antimicrobials with certain advantages over synthetic antibiotics. Lactoferrin is an example of a minor milk protein that has been studied in great detail: it is becoming increasingly clear that it is important for the nonspecific defence against bacteria, fungi and viruses. Oligosaccharides, glycolipids and glycoproteins containing sialic acid residues may have a role as anti-infectives.
Components such as growth factors may also be considered for future product development, because of the economies of scale used in the dairy industry.
Among the bioactive peptides derived from milk proteins, those with blood pressure-lowering effects are receiving special attention due to the prevalence and importance of hypertension in the Western population. A few antihypertensive products based on milk-protein-derived peptides with clinically proven health benefits already exist. This paper reviews the current literature on milk-derived peptides with antihypertensive effects. The structure-activity characteristics of angiotensin converting enzyme (ACE) inhibitory peptides are discussed, as well as their bioavailability, potential physiological affects and the existence of mechanisms of action other than ACE inhibition. The paper also focuses on the technological aspects of the production of bioactive dairy products with antihypertensive peptides, either by fermentation with selected microorganisms or by in vitro-hydrolysis and enrichment. Finally, the stability of the peptides during production and processing is addressed, including the potential interactions with other food components and their influence on peptide bioactivity and bioavailability.
In recent years, intense scientific interest has been focused on the identification of factors within bovine milk that may be relevant to improving human health. This paper provides an overview of current areas of research with regard to a number of minor bioactive milk components (growth factors, vitamins and nucleotides), and focuses on aspects that are directly relevant to nutritional and technological matters.
Medium-chain fatty acids (MCFAs) comprise saturated fatty acids with 6–10 carbons. Besides synthetic medium-chain triglyceride (MCT) oils there are natural sources, like coconut oil and dairy fat. Compared with long-chain fatty acids (LCFAs), the chemical and physical properties of MCFAs show substantial metabolic differences. MCFAs do not require binding to proteins such as fatty-acid binding protein, fatty acid transport protein, and/or fatty acid translocase (FAT, homolog to human platelet CD36). MCFAs are a preferred source of energy (β-oxidation). MCFAs are also incorporated into adipose tissue triglycerides, and may influence adipose tissue and other systemic functions more substantially than previously assumed. MCTs reduce fat mass, through down-regulation of adipogenic genes as well as peroxisome proliferator activated receptor-γ. Recent studies confirmed the potential of MCFAs to reduce body weight and particularly body fat. This effect was not transient. MCFAs reduce lipoprotein secretion and attenuate postprandial triglyceride response. It was, however, frequently observed that MCTs increase fasting cholesterol and triglyceride levels. But, given in moderate amounts, in diets with moderate fat supply, MCFAs may actually reduce fasting lipid levels more than oils rich in mono- or polyunsaturated fatty acids. The same is true for glucose levels. MCTs improved several features contributing to enhanced insulin sensitivity. Under certain in vitro conditions, MCTs exert proinflammatory effects, but in vivo MCTs may reduce intestinal injury and protect from hepatotoxicity.
Evidence suggests that ruminant trans fatty acids (FAs), such as vaccenic acid, do not increase the risk of ischemic heart disease (IHD). However, the effects of ruminant trans FAs on risk markers of IHD have been poorly investigated.
The objective was to investigate the effect of butter with a naturally high content of vaccenic acid and a concomitantly higher content of monounsaturated FAs on classic and novel risk markers of IHD.
In a double-blind, randomized, 5-wk, parallel intervention study, 42 healthy young men were given 115 g fat/d from test butter that was high in vaccenic acid (3.6 g vaccenic acid/d) or a control butter with a low content of vaccenic acid. Blood and urine samples were collected before and after the intervention.
The intake of the vaccenic acid-rich diet resulted in 6% and 9% lower total cholesterol and plasma HDL-cholesterol concentrations, respectively, than did the intake of the control diet (P = 0.05 and 0.002, respectively), whereas the ratio of total to HDL cholesterol did not differ significantly between the groups. The FA composition of lipid classes reflected the FAs' proportion of the test butter. No other differences were observed.
Butter high in ruminant trans and monounsaturated FAs resulted in significantly lower total and HDL cholesterol than did the control butter with higher amounts of saturated FAs. It may be that the differences were due to the greater content of monounsaturated FAs and the lesser content of saturated FAs in the butter rich in ruminant trans FAs, rather than to the content of vaccenic acid per se.
The increasing prevalence in many countries of people with overweight and obesity is undoubtedly one of the biggest threats to public health. Dietary proteins, because of their positive effects on satiation/satiety, may help to reduce energy intake and promote a healthy body composition with Less body fat. Several mechanisms have been put forward to explain why proteins, as compared to fats and carbohydrates, enhance satiation. These are diet-induced thermogenesis, increased post-prandial concentration of plasma amino acids and effects on gut hormones, playing a role in the brain-gut axis. In this paper these mechanisms are discussed and the significance of whey proteins for weight management is evaluated. It is concluded that replacement of either fat or carbohydrates by whey proteins can be helpful in reduction of energy intake. To what extent whey proteins offer a specific advantage in this regard as compared to other dietary proteins, should be investigated in more detail.
Loss of muscle mass as a consequence of changes in protein metabolism during periods of catabolic stress is a serious complication in a variety of conditions. These conditions are weight loss programs, sarcopenia in the elderly and several clinical states. It appears from many studies that improved protein nutrition by ingestion of high-quality proteins can help to decrease loss of lean body mass. Essential amino acids, especially branched-chain amino acids (BCAA) and cysteine are implicated as key factors in this regard. Since whey protein is one of the best naturally occurring proteins in terms of digestibility and concentration of BCAA and cysteine, this paper reviews the significance of whey protein for protection of lean body mass. It is concluded that whey proteins will he, to reduce unwanted loss of muscle mass during weight loss regimens. Ingestion of whey will contribute to an increase of muscle mass during exercise programs, designed to prevent or reduce sarcopenia in the very old. Moreover, ingestion of whey protein is useful in the prevention of muscle mass loss in (clinical) catabolic conditions. The extent to which whey protein offers a specific nutritional advantage in humans over other high-quality proteins needs to be assessed.
Food in the Netherlands is safer than ever before, but the Dutch eat too much and the wrong types of food. This causes a substantial health loss and shortens life-expectancy with on average 2 years. These are some important conclusions from a report that was originally written in Dutch, entitled "Ons eten gemeten"". Ons voedsel is veiliger dan ooit, maar Nederlanders eten te veel en verkeerd. Hierdoor wordt aanzienlijk gezondheidsverlies geleden en leven we gemiddeld twee jaar korter. Dat zijn enkele belangrijke conclusies uit het rapport "Ons eten gemeten". Dit rapp