China
Africa
Explore chapters and articles related to this topic
What Milk and Dairy Products Can Do for the Human Body
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Cheese is described as an edible in which the proportion between casein and whey protein is not greater than milk. It comprises harmless microbial culture ferments synthesising lactic acid and/or modifiers of aroma and taste, cultures of other least harmful or safe microbes and appropriate harmless enzymes. The intake of cheese has been demonstrated to be useful in muscle building, inhibition of LDL cholesterol and blood pressure and prevention of obesity, diabetes, tooth decay and cancer (García-Burgos et al., 2020).
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Milk and egg are good sources of essential macro- and micronutrients. Dairy products contain all essential nutrients for children and adults and play important roles in the prevention and treatment of some diseases in humans. Cheese, especially hard cheese, is rich in absorbable calcium. For the growth of children and for the prevention of bone diseases such as osteoporosis for the elderly and rickets for children, the best way is to consume dairy products regularly. Egg is also a complete food and contains all macro- and micronutrients. Lecithin, a specific phospholipid of egg yolk, is necessary for the functioning of brain, lungs, blood, bile, and more. However, egg is also rich in cholesterol. Therefore, a moderate intake of eggs is recommended for people with hypercholesterolemia and hyperlipidemia.
An Overview of Molecular Nutrition
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Vincent W. Li, Catherine Ward, Delaney K. Schurr
Vitamin K1, or phytomenadione, is the most common form of vitamin K in the diet and is found mainly in green leafy vegetables. It’s most commonly known for its role in blood clotting. There is another less recognized form of vitamin K known as vitamin K2 (menaquinone) that is particularly notable for its antiangiogenic properties. In 2009, a research group in Japan found that vitamin K2 was capable of suppressing blood vessel growth and through this mechanism also suppressing colon cancer cells (Kayashima et al., 2009). Another study demonstrated this antiangiogenic effect in prostate cancer cells (Samykutty et al., 2013). Vitamin K2 is found in specific age-ripened hard cheeses like Gouda, Edam, and Müenster cheese but not in other cheeses such as feta, mozzarella, Pecorino, or Parmesan (Vermeer et al., 2018).
Examining the Association Between Parental Factors and Childhood Obesity
Published in Journal of Community Health Nursing, 2023
Kashica J. Webber-Ritchey, Desale Habtezgi, Xiaoxia Wu, Anya Samek
Evidence suggests an association between the consumption of obesogenic foods such as fatty cheeses and processed foods and increased risk for obesity in children (Liberali et al., 2020; Livingston et al., 2021). However, in contrast to our findings, previous evidence typically supports tomatoes as healthy foods that reduce the risk of obesity (Ferreira et al., 2013; Vinha et al., 2014). For example, a mixed methods study found an association between pre-meal tomato intake, weight, fat percentage, blood glucose levels, triglycerides, and cholesterol in young adult women (Vinha et al., 2014). Further, a randomized trial identified the beneficial effects of tomato intake on cardiovascular risk factors such as obesity, especially when cooked and enriched with oil (Valderas-Martinez et al., 2016). While we do not have the evidence for this, it is possible that participants in our sample consumed other unhealthy foods together with tomato salsa that were not captured by our interview. This finding indicates the need for diet education on how tomatoes should be consumed to provide health benefits.
The behavior of aflatoxin M1 during lactic cheese production and storage
Published in Toxin Reviews, 2022
Mahtab Einolghozati, Ali Heshmati, Freshteh Mehri
The processing steps involved in the production of lactic cheese are illustrated in Figure 1. The fresh cow's milk (4 kg) with a fat content of approximately 3.2% was prepared from supermarkets in Hamadan, Iran. Then, 130 ng/kg of AFM1 was added to the milk, and the spiked milk samples were stored in refrigerators at 4 °C for 24 h. They were pasteurized for 30 min at 63 °C in open stainless steel pots in household conditions. After cooling the milk to 58 °C, 4% of yogurt containing lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) was added and incubated for 20 min at 55 °C. The coagulum and the whey were then transferred to a container covered with coarse cloth for draining. The whey was removed after 1.5 h, and the curd was then placed in perforated molds and pressed to remove the remaining whey. Finally, the curd was cut into cubes and transferred into glass cups, and an 8% NaCl brine solution was poured onto the cheese cubes. Samples were stored in refrigerators at 4 °C for 20 days. The cheese samples were prepared in triplicate.
Early recovery of botulism: one decade of experience
Published in Clinical Toxicology, 2021
Firouze Hatami, Shervin Shokouhi, Masoud Mardani, Minoush Shabani, Latif Gachkar, Ilad Alavi Darazam
According to the literature, botulism may have different sources. The most common source of botulism has been canned food in Turkey [18], and homemade products in Georgia [19]. In another systematic review, about 58% of the United States outbreaks were associated with home-canned food, while commercial products were a common source of the botulism disease in Europe [14]. In our study, common sources included commercially canned food and homemade dairy products. The discrepancy between the findings may be attributed to differences in food processing, especially traditional foods in each area. Traditional cheese is one of the main sources of botulism in Iran. It is made from mixed milk and yogurt and boiled for minutes then strained through cloth bags and dried in the sun. The cheese usually is used after months. Home-canned mushroom, bean soup, spaghetti sauce, and sausage were the most common frequent home-prepared food in Canada [11]. Therefore, we must provide information on food consumption habits, patterns, and trends.