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What Milk and Dairy Products Can Do for the Human Body
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Globally, numerous people fail to acquire a sufficient amount of calcium from their diets. The sufficiency of consuming calcium by means of diet differs geographically and actually reveals a lot about the consumption of milk. In Europe, calcium consumption is generally decreased (Elmadfa, 2009), determined against the WHO/FAO recommended dose of nutrient intake (RNI) in adults, i.e. 1,000 mg/d, while consumption of mean calcium per day in around 16 European regions was 508 to 1,047 mg in women and 687 to1,171 mg in men (Elmadfa, 2009). Certainly, dairy items represent a remarkable source of calcium through diet because of their excessive nutrients and calcium contents, accessibility, comparatively decreased cost and great rate of absorption, which makes the daily intake of dairy items convenient. They give more protein, zinc, calcium, phosphorus, potassium and magnesium per calorie in contrast with any other particular edible in the diet of adults (Caroli et al., 2011; Heaney, 2009). Several dietary recommendations recommend the intake of dairy products as around three servings per day, i.e. one part of the cheese, a glass of milk and one part of yoghurt, a quantity that gives most of the Dietary Reference Intake of calcium for the overall population. For instance, 250 milligrams of calcium may be acquired from 35 grams of hard cheese, 125 grams of yoghurt or a 200-millilitre glass of milk (Rozenberg et al., 2016).
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 is a complex nourishing liquid directly produced by different female mammals and humans, and is used as primary food for their baby. Dairy products are foods derived from animal milk and are processed by farmers or industrial companies. The main dairy products are yogurt, cheese, butter, cream, and kefir.
Irritable Bowel Syndrome
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Dairy is often mentioned by patients when asked what foods trigger their IBS symptoms (Böhn et al. 2013). This isn’t too surprising as there are numerous potential mechanisms for dairy to worsen IBS. For example, many people may have undiagnosed lactose malabsorption/lactose intolerance. In people with lactose intolerance, exposure to lactose such as in milk and other dairy products can cause symptoms similar to IBS (Zar, Kumar, and Benson 2001). In other words, IBS could be misdiagnosed, and a patient could actually have lactose intolerance instead. Also, an IBS patient may have lactose intolerance AND IBS. Consumption of dairy could cause increased symptom severity due to the overlapping nature of the symptoms of these two disorders. A trial removal of dairy (specifically lactose containing foods in this case) could lower their overall symptom burden. Oddly, apparently in a very small number of people, removing diary and then reintroducing it may cause a dangerous anaphylactic reaction (Flinterman et al. 2006), and therefore, patients must be sure to review any diet changes with their doctor ahead of time.
Nonlinearity association of serum calcium with the risk of anaemia in US adults
Published in Hematology, 2023
Zeling Chen, Jing Xu, Ping Ye, Xiaoqin Xin
Calcium plays a crucial role in many bio-homeostasis functions, such as nerve conduction, coagulation factor regulation, activating enzymes, regulating blood pressure, hormone regulation and contracting muscle. Calcium in the diet is obtained mainly from dairy products. The daily dietary intake of calcium is approximately 800 mg/day in Americans, which is below the recommended dietary allowance (RDA) of 1000–1200 mg/day in adults. Data from a review indicate that adolescents and the elderly are at risk of insufficient calcium intake [9]. Previous studies have shown that calcium had both beneficial and adverse effects on health. A multi-provincial cohort study indicated that high serum calcium may decrease the risk of retinopathy among participants without diabetes [10]. On contrary, growing data from prospective studies pointed out high serum calcium was associated with cardiovascular and metabolic disease risk [11,12]. However, studies exploring the association between calcium and anaemia risk are limited. The study aimed to evaluate the association between serum calcium levels and anaemia prevalence in American adults.
Dairy Consumption and Liver Cancer Risk: A Systematic Review and Dose–Response Meta-Analysis of Observational Studies
Published in Nutrition and Cancer, 2021
Qihong Zhao, Yue He, Kexin Wang, Chen Wang, Hanhan Wu, Lei Gao, Anla Hu, Wanshui Yang, Sufang Wang
Dairy products not only provide us with energy, proteins of high biological value, and some essential fatty acids (EFA), but dairy foods contribute important dietary micronutrients including calcium, iron, zinc, selenium, and numerous vitamins. In addition, dairy products have been reported that it appears to maintain muscle mass, low blood pressure, protect against dental caries, assist in learning and memory, and prevent cancers (41). With regard to cancer prevention, recent epidemiological studies have shown that the consumption of dairy foods could lower risk of cancer, such as the colorectal cancer and stomach cancer (22,42). Several mechanisms might exit to explain the possible protective effect. First, calcium of dairy products might involve with tumor progression. Calcium metabolism might connect with colon cancer development due to its links with vitamin D through influencing cell proliferation (43). Moreover, Ca2+ homeostasis is a vital condition in the control of cell and system (44). Second, some evidences suggested that yogurt consumption is beneficial for health (45,46). Potential mechanisms of yogurt include a decrease in fat, blood glucose, and insulin response, and lactic acid bacteria may affect gut microbiota. Third, lactoferrin of dairy food displays anticancer properties. In vivo and vitro lung cancer models, lactoferrin both inhibited lung cancer growth by suppressing inflammation (47). And lactoferrin could reduce the DNA damage by interfering the cell cycle and cell apoptosis, and exerted an antitumor activity in human colorectal cancer cells (48,49).
Idiosyncratic food preferences of children with autism spectrum disorder in England
Published in South African Journal of Clinical Nutrition, 2021
Leanie Huxham, Maritha Marais, Evette van Niekerk
All forms of eggs and meat alternatives were refused by most children in this study and they preferred processed meat to unprocessed meat. This may play a role in the high prevalence of iron deficiency (low serum ferritin levels) commonly found in children with ASD as red meat is the best source of haem iron.25 Frequent consumption of processed meats was common, which is of grave concern due to a high fat and sodium content and as well as the use of food additives and preservatives. Another positive finding was that the majority of children would always consume dairy products and alternatives. Dairy products provide essential nutrients, e.g. protein, calcium and vitamin D, for growth and development. Dietetic assessments can be valuable in establishing the daily number of dairy products to be consumed in order to meet calcium and vitamin D requirements for age, and identifying over-consumption. Excessive intake of cow's milk protein-based products may lead to a false sense of satiety at the expense of other nutrient-dense foods. It may also lead to constipation which can cause a vicious cycle of poor appetite and low dietary intake yet again.26