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Autoimmune Disease
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
Nanette Morales, Jessica Landry, Christy McDonald Lenahan, Janine Santora
Pro-inflammatory foods are foods that stress the immune system potentially triggering AD and worsening symptoms in those already diagnosed with ADs. Examples of pro-inflammatory foods include salt, cow milk, red meat, processed meat, fried foods, margarine, soda, alcohol, and refined carbohydrates such as pastries. Salt may increase the absolute number of cells involved in inflammation and autoimmunity. Large amounts of salt can be found in processed foods, frozen meals, and canned goods. Immune cells attack foreign invaders in the human body. Elevated immune cells specific to a protein found in cow milk have been found in humans with autoimmune type 1 diabetes. In type 1 diabetes, the pancreatic cells that produce insulin are destroyed. Protein in cow milk is similar to the protein found in the human pancreas. The immune system attacks the cow milk protein as foreign and the pancreatic cells that produce insulin. Inflammation in the gut as a result of ingesting pro-inflammatory foods can cause toxins, bacteria, and undigested foods to cross into the bloodstream, which may lead to AD (Leech et al., 2020) and other negative impacts on health.
Postpartum Health and Lactation
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kristi R. VanWinden, Elizabeth Collins
Breastfeeding promotes better expression of neonatal hunger and fullness, reducing overfeeding and lowering the risk of habitual overeating in childhood.20,21 While factors contributing to adulthood obesity are complex, data suggest a 15–30% reduction in obesity in adults who received human milk in infancy,12,22 as well as a 40% lower risk of Type 2 diabetes which may be in part explained by their lower obesity rates.23 Breastfeeding is also associated with a 30% reduction in Type 1 diabetes mellitus, thought to be related to avoidance of exposure to cow milk proteins,12 a lower risk of childhood leukemia,24 and improved neurocognitive development in childhood.25–27
Hematopoiesis and Storage Iron in Infants
Published in Bo Lönnerdal, Iron Metabolism in Infants, 2020
Human milk contains much less protein than cow milk or industrially produced infant milk formulas. Further, a 20 to 30% proportion of the milk nitrogen is nonprotein nitrogen.26,27 Some evidence further indicates that a part of the actual protein in human milk is not bioavailable to infants. Such proteins may be lactoferrin and IgA in milk.28 After these considerations, one may estimate that average human milk contains as low as 0.75 g of available protein per deciliter. Further, individual healthy women may secrete milk which contains only 0.5 g/dl of total protein. Thus, all exclusively human milk-fed infants or prematures receive relatively little protein, and in some cases the protein intake may be very small. It would not be surprising if the protein intake would be marginal particularly in very low-birth-weight infants.26–30
The association between breast cancer and consumption of dairy products: a systematic review
Published in Annals of Medicine, 2023
Heba Mohammed Arafat, Julia Omar, Noorazliyana Shafii, Ihab Ali Naser, Nahed Ali Al Laham, Rosediani Muhamad, Tengku Ahmad Damitri Al-Astani, Ashraf Jaber Shaqaliah, Ohood Mohammed Shamallakh, Kholoud Mohammed Shamallakh, Mai Abdel Haleem Abusalah
Outwater et al. [41] suggested that IGF-1, a protein found in both cow milk and human, could be probably relate between milk intake and BC risk. It has been shown that IGF-I promotes BC cell growth [42]. Furthermore, malignant transformation caused by a cellular or viral oncogene can be prevented by removing or obstructing of IGF-I receptors from the cellular membrane, thus IGF-1 plays an important role in cellular transformation [42]. According to these researchers, dairy cows are regularly given bovine growth hormone (bGH) in order to produce more milk, thus increases the amounts of IGF-I that is produced in the milk [43]. Outwater et al. came to the conclusion that due to the fact that IGF-I is not eliminated during pasteurization, it is possible it will not be broken down during digestion in the gastrointestinal system [41].
Detection of endocrine and metabolism disrupting xenobiotics in milk-derived fat samples by fluorescent protein-tagged nuclear receptors and live cell imaging
Published in Toxicology Mechanisms and Methods, 2023
Keshav Thakur, Emmagouni Sharath Kumar Goud, Yashika Jawa, Chetan Keswani, Suneel Onteru, Dheer Singh, Surya P. Singh, Partha Roy, Rakesh K. Tyagi
Milk samples were collected from two commercial vendors originating from the national capital region (NCR) of India. Normal (whole) cow milk samples procured from commercial ‘vendor 1′ were collected and processed regularly for ten days. Upon collection, 0.5 ml of each milk sample was aliquoted to four microcentrifuge tubes. Out of four tubes, two tubes were spiked with the experimental NR ligands, while the others were kept unspiked. Subsequently, 0.8 ml of Dichloromethane: Ethanol (DCM: EtOH) reagent prepared in a 2:1 ratio was added to all the tubes. One spiked and one non-spiked set was maintained at 4 °C while the other was kept at room temperature (RT). A total of 40 aliquots were similarly processed for milk-fat extraction. Milk samples from commercial ‘vendor 1′ were used as a test sample for the cell-based assays. As the vendor claimed safety through third-party validation on six parameters i) microbiological analysis, ii) common chemical adulterants, iii) heavy metals, iv) naturally occurring toxic materials, v) pesticide residues, and vi) antibiotic residues, these samples were used as a standard for cell-based assay optimization. The milk composition on the package was indicated as carbohydrates (12 g), fat (5 g), and protein (8 g) per 100 ml. Additional samples of normal mixed milk (6% fat), cow milk (4.1% fat), and skimmed milk (3.1% fat) were collected from commercial ‘vendor 2′ for optimization of fat extraction protocol with DCM: EtOH reagent. The fat content was re-assessed by the UV spectrophotometry method (Forcato et al. 2005; Goud et al. 2019).
Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt
Published in Journal of Microencapsulation, 2018
Mu Wang, Cuina Wang, Fen Gao, Mingruo Guo
Cow milk is the most important milk source of nutrition for people across the world (Ahmad et al. 2013). Goat milk is one of the three major milk production for human being and its products are getting more and more popular due to its relatively high nutrition value and low allergy tendency (Wang et al. 2017a). Goat milk can be used as a substitute to cow milk for those who may suffer from cow milk allergy. Yoghurt is now one of the most widely consumed fermented milk products, which is produced by the acidification of milk (Tamime & Deeth 1980). Coagulation of most common yoghurts involves in bacterial fermentation by Streptococcus thermophilus and Lactobacillus delbruekii by production of lactic acid from milk lactose (McCarthy 2015). Yoghurt has live lactic acid bacteria and is suitable for growth of probiotics (Li et al. 2016). Yoghurt that contains probiotic bacteria such as Lactobacillus acidophilus is becoming popular due to the health-promoting properties of the probiotics (Farnsworth et al. 2006).