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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
Human milk and cow’s milk differ in the amounts of various proteins they contain. The most abundant proteins of human milk are casein, α-lactalbumin, lactoferrin, secretory immunoglobulin IgA, lysozyme, and serum albumin (91). Cow’s milk contains more protein (3.2%) than does human milk (1.2%), but human milk contains more lactose (6.7 to 7.8%) than does cow milk (4.7%), resulting in comparable energy contents (92, 94). In cow’s milk, levels of casein are 26 g/L – about ten folds greater than those in human milk (2.7 g/L) (94). Caseins can form leathery curds in the stomach and be difficult to digest for human babies. In addition, the type of caseins that predominate in the two milks also differs; human milk contains more β-casein, which is more susceptible to peptic hydrolysis than αS-casein, particularly αs1-casein, which predominates in cow milk (92). Human milk does not contain β-lactoglobulin, one of the main proteins associated with cow milk allergy. A review of 20 studies of cognitive function of breast-fed infants compared to infants fed on formula concluded that the nutrients in breast milk may have a significant effect on neurological development in infants. More recent work indicates that compared to formula milk, nutrients in breast milk may confer better cognitive and motor development in infants (91).
Science and Lactation
Published in Frank Falkner, Infant and Child Nutrition Worldwide:, 2021
Much used to be made of the large differences between human and cow’s milk in the constituents of milk protein with the major fraction in cow’s milk being casein which formed hard “indigestible” curds in the infants stomach. That is not necessarily a disadvantage. Yorston and Hytten (1957) found that in some well-nourished babies who cried excessively after feeding, the gut appeared to be hypermotile; breast milk feeds passed rapidly from the stomach leaving it empty, and the baby presumably hungry, whereas cow’s milk feeds left the stomach much more slowly and the baby appeared more content. More rapid transit for breast milk has also been shown by Cavell (1981).
Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
The sugar in milk, lactose has the same formula as sucrose; both are disaccharides, though their structures differ. Producing the enzyme lactase, the small intestine digests lactose. People without this enzyme suffer distress upon consuming milk, a phenomenon that Chapter 7 discusses. This condition may exist at birth. In other cases, people can digest lactose as infants only to reduce lactase production with age, impairing milk tolerance. In regions where dairying has a long history—parts of northern Europe, for example—natural selection has equipped most people to produce lactase throughout life and thereby to tolerate milk. Those intolerant need not eschew all dairy products. Being concentrated in milk solids, lactose is largely absent from butter. Separation of curd from whey and removal of the lactose-rich whey from cheese lower the lactose content. Moreover, enzymes that help make many types of cheese break down lactose. A similar process occurs to produce many yogurts.
Circulating fatty acids as biomarkers of dairy fat intake: data from the lifelines biobank and cohort study
Published in Biomarkers, 2019
Ilse G. Pranger, Eva Corpeleijn, Frits A. J. Muskiet, Ido P. Kema, Cécile Singh-Povel, Stephan J. L. Bakker
To asses dietary intake in the Lifelines Cohort, a 110-item semi-quantitative baseline food frequency questionnaire (FFQ) assessing food items over the previous month was developed and validated by the Wageningen University using the Dutch FFQTOOLTM, in which food items were selected based on the Dutch National Food Consumption Survey of 1997/1998 (Voedingscentrum 1998). Seven answers categories were used to assess consumption frequency, ranging from ‘not this month’ to ‘6–7 days a week’. Portion size was estimated by fixed portion sizes (e.g. slices of bread, pieces of fruit) and commonly used household measures (e.g. cups, spoons). Energy and macronutrient intake, including dairy consumption, was estimated from the FFQ data by using the Dutch food composition database of 2011 (NEVO) (Nederlands Voedingsstoffenbestand 2011). For this study, ‘total dairy intake’ and ‘total dairy fat intake’ (cheese, milk, buttermilk, yoghurt, sweetened yoghurt drinks, custard, curd cheese, ice cream, whipped cream and porridge) were calculated. Butter was not included in the ‘total dairy intake’ and ‘total dairy fat intake’ calculation.
A Pilot Randomised Controlled Trial Examining the Benefit of a Neutropenic Diet for Children Undergoing Cancer Treatment
Published in Nutrition and Cancer, 2022
Aditya Gupta, Aditya Kumar Gupta, Jagdish Prasad Meena, Maroof Ahmad Khan, Anuja Agarwala, Rachna Seth
The observed increased rate of neutropenic infections with ND particularly having GI tract as a source seems counterintuitive. The possible explanations included the restrictive nature of ND which may render the patients at a risk of having multiple micronutrient deficiencies (19). Food-items like curd and yoghurt are restricted in many ND regimens and were was also restricted in the current study. Curd/yoghurt is known to be rich in Lactobacillus sp.- a bacteria present in many probiotics, and which has been shown to decrease the intensity and duration of antibiotic associated diarrhea (20). Lactobacillus containing probiotics are currently being evaluated in large clinical trials in cancer to decrease the rates of FN, the results of which are awaited (21).
The behavior of aflatoxin M1 during lactic cheese production and storage
Published in Toxin Reviews, 2022
Mahtab Einolghozati, Ali Heshmati, Freshteh Mehri
In the present study, curd formation was performed by adding yogurt to the milk. The results revealed that the AFM1 content of milk containing yogurt (494.01 ng) in comparison with pasteurized milk (515.42 ng) was decreased by 4.16%. As approximately 4% of raw milk weight (4000.12 g), yogurt (160 g) was added to 3840.34 g pasteurized milk, it could be said milk containing yogurt was diluted to 4.16% in comparison with pasteurized milk. Therefore, the reduction of AFM1 reduction during curd formation was related to milk dilution.