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Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
Cow’s milk is abundant in our food system and includes fluid milk, cheese, yogurt, ice cream, butter, milk-based infant formula, and all other food products containing traces of milk, such as baked goods and candy. Less obvious sources of milk include high-protein foods that use whey protein as an additive and “nondairy” foods that may contain the milk protein, casein. Goat milk should not be used as an alternative to cow’s milk because of the potential cross-reactivity with the beta-lactoglobulins in cow’s milk.
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
Proteins. Milk is generally considered an important protein source in the human diet, supplying approximately 32 g protein/L (92–99). Its protein fraction can be divided into soluble and insoluble proteins. Soluble proteins, named whey proteins, represent approximatively 20% of milk protein fraction, whereas the insoluble proteins, namely caseins, represent about 80% and may vary slightly depending on the species (92–96). The casein family contains phosphorus and will coagulate at pH 4.6.
Nutrition
Published in Jagdish M. Gupta, John Beveridge, MCQs in Paediatrics, 2020
Jagdish M. Gupta, John Beveridge
Cows' milk protein intolerance can cause vomiting and diarrohoea (which results in failure to thrive) and faecal blood loss due to colitis. It has been reported in fully breast-fed infants since the protein can enter breast-milk from the mother's ingested cows' milk. It can be successfully treated with soya formulas (but not lactose-free cows' milk formulas) though such infants are prone to develop soya milk protein intolerance (allergy) as well.
Kumiss Supplementation Reduces Oxidative Stress and Activates Sirtuin Deacetylases by Regulating Antioxidant System
Published in Nutrition and Cancer, 2020
Kumiss, a traditional drink of the nomadic peoples of Central Asia, is a light-alcohol fermented mare's milk drink obtained by its own natural microbiota content (a mixture of lactic acid bacteria and yeasts). Kumiss is made by adding preformed fermented milk into the fresh mare milk. Approximately 50% of mare's milk protein is casein and the other half includes lactate and lactoglobulin. The high ratio of lactoglobulin and lactalbumin in total protein gives the milk an easily digestible, liquid quality, and high nutritional value. Compared to cow, goat, and sheep milk, mare milk has a higher proportion of water and lactose while having lower ratio of dry matter, protein, fat, and mineral content. Additionally, high-molecular weight unsaturated fatty acids which is rich in high physiological values, including linoic, linolenic, and arachidonic acid are found in abundance (1). Previous studies have reported that kumiss has beneficial effects on endocrine glands, digestive, immune, urinary, circulatory, and nervous systems as well as an antibiotic effect against a large number of bacteria (2).
Clinical implications of the tiotropium/olodaterol inhaler for patients with chronic obstructive pulmonary disease
Published in Postgraduate Medicine, 2018
Gary T. Ferguson, Richard N. Dalby
DPIs depend on a combination of inspiratory airflows generated by the patient and inhaler hardware design in order to aerosolize and disperse the static dry powder into inhalable drug particles [13,14,16]. The size of the drug particles, their discharge velocity, and duration of release are the result of complex functional characteristics of specific DPI hardware and formulation designs plus the inhalation maneuver of the patient. DPIs exist with a variety of intrinsic resistance levels, which vary the contribution from patient inhalation airflow to resultant drug dispersion [16]. Therefore, variability in patient inspiratory profiles (duration, flow rate, and inspiratory volume) can potentially result in inconsistent dose delivery [17], particularly in patients with severe airway diseases or the inability to inhale forcefully when using lower-resistance devices [16]. Devices with medium or higher resistance levels are suitable for use even by patients with severe COPD and may provide more effective drug delivery [16,18]. Failure to identify that the powder has been correctly dispersed and inhaled can again lead to inadequate dosing. Milk protein contamination in the lactose carriers used within certain DPIs has been reported in rare cases to result in anaphylaxis or hypersensitivity in asthma patients with milk protein allergy [19,20], which may also be of concern for individuals with COPD and milk protein allergy.
Satiety and memory enhancing effects of a high-protein meal depend on the source of protein
Published in Nutritional Neuroscience, 2018
Kristy Du, Edward Markus, Mariel Fecych, Justin S. Rhodes, J. Lee Beverly
Although it is established that a high-protein diet can enhance satiety, the extent to which the source of the protein matters is uncertain. Whey and casein, two milk derived protein sources, have more commonly been studied with regard to their effects on satiety, with whey protein reported as more satiating than casein.16,17 It is less conclusive how other protein sources compare in their capacity to induce satiety. While whey protein preloads exerted greater satiety in comparison to both soy protein and egg white (EW) protein in one study,18 a separate study reported satiety ratings to be the same for whey and EW protein.19 Overweight subjects provided with either an egg breakfast (18.4 g protein) or bagel-based breakfast (13.6 g protein), showed greater satiety following the egg-based meal.20 Crowder and colleagues, on the other hand, found no difference in apparent satiety between a mixed animal-based vs. plant-based protein breakfast providing 27 g of protein (∼25% of calories) when fed to normal weight or overweight young women.21 It has also been demonstrated in rats that ingestion of high- protein diets in which protein came from different milk proteins have differential effects on subsequent food intake.22 Studying protein-induced satiety in rat models allows for careful control over various external influences which can impact food intake.23