Do I Have IBS?
Melissa G. Hunt, Aaron T. Beck in Reclaim Your Life From IBS, 2022
Another possible cause of GI symptoms is lactose intolerance. Lactose intolerance occurs when the small intestine does not produce the enzyme lactase, which breaks down the sugar lactose that is found in all kinds of milk. What are the symptoms of lactose intolerance? Abdominal pain, gas, bloating, and diarrhea, of course! Interestingly, all human beings produce the lactase enzyme during the first few years of life, because lactose is found in human breast milk and is necessary for early development. In many people of the world (especially Asians, Southeast Asians, Native Americans, and some Africans), lactase production stops around age two – the time that toddlers would typically be weaned. Interestingly, traditional Asian and Native American cuisines typically contain no milk products, consistent with the fact that folks from those ethnic backgrounds do indeed tend to be lactose-intolerant. People in those cultures found ways to combine legumes (beans or soybeans) with grains (corn, rice, or wheat) to make complete proteins and provide full nutrition (and delicious and highly varied cuisines!).
Nutraceuticals for Bone Health in Pregnancy
Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, Yashwant Pathak in Nutraceuticals for Prenatal, Maternal and Offspring’s Nutritional Health, 2019
Pasteurization, invented by Louis Pasteur in 1863, is a technique that involves heating the milk to a temperature greater than 161 ºF for a short period of time; this kills 99% of bacteria, molds, and yeast. The pasteurization technique was an initial innovation, extending the shelf life of milk by around half a month but along with destroying infectious bacteria, it also destroys essential minerals such as vitamins, enzymes, and some beneficial bacteria. Additionally, milk may also be purified by microfiltered processes, by being passed forcefully through ceramic filters to remove bacteria that are then homogenized to prevent separation into butter–fat globules and milk fluid. In the homogenization process, milk is emulsified under intense pressure as it is pumped through narrow tubes in which the fat globules are broken down into smaller ones, and, in turn, it does not lose the milk’s nutritional value or its effectiveness. In further developments, the dairy industry has gone through numerous progressions to raise milk production, quality, and distribution (Varoni & Iriti 2016).
Dairy Milk
Robert E.C. Wildman, Richard S. Bruno in Handbook of Nutraceuticals and Functional Foods, 2019
Dairy milk and milk-derived products have been consumed by humans for thousands of years as a dietary staple of many civilizations. Milk was considered so fundamental for ancient Egyptians that its hieroglyph translates to the English verb “to make.”1 Milk is regarded as one of the most nutritious foods in the food supply, consistent with it containing carbohydrate (mainly as lactose), proteins, lipids, and essential micronutrients.2 Milk is consumed globally, but its consumption rates differ considerably among regions, with greater intakes among central European and Scandinavian countries, whereas consumption in Asian countries is relatively lower.3 In Western populations, milk consumption is greatest during early childhood,4 but intakes decline into adulthood, which may be explained by age-related increases in the onset of lactose intolerance.3 Advances in milk processing (e.g., pasteurization, homogenization) reduce foodborne illnesses and extend shelf life. Furthermore, improved separation of milk components has facilitated the formulation of novel milk-based beverages and milk-derived products. Milk consumption has been touted for its role in human nutrition, especially for benefits on skeletal and cardiometabolic health. This chapter will therefore discuss the role of milk as a functional food in relation to these health aspects.
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
Eggs, meat, milk, and milk-derived products are the primary constituents of most diets worldwide. The International Dairy Foods Association (IDFA) defines milk as 87% water and 13% solids (Campbell and Marshall 2016). The solid portion of the milk constitutes fat, proteins, carbohydrates, vitamins, and minerals. Casein, a protein found only in milk (82% of protein content) contains all the essential amino acids and is used as a standard for evaluating the protein content of other foods. In addition to the above, milk is also a rich source of calcium, phosphorus, and other micronutrients (Olza et al. 2017; Singh et al. 2019). Therefore, efforts are warranted toward the development of screening tools capable of assessing the quality and safety of the milk. Endocrine disruptors (EDs) or Metabolism disruptors (MDs) may enter animals’ viscera and derived food products via chemical spraying on fodder or omnipresence in the surrounding environment. In addition, antibiotics (gentamicin, tetracyclin, cephalosporins, cefquinome) or pharmaceuticals (NSAIDs), when administered to the animals for varied reasons may get deposited into their fat tissues, and hence leach into the milk and milk-derived products (Georgescu et al. 2011; Sulejmani et al. 2012; Priyanka and Dey 2018; Gómez-Ramírez 2020; Nemati Niko et al. 2020; Di Rocco 2021; Dong et al. 2021).
Origins of human milk microbiota: new evidence and arising questions
Published in Gut Microbes, 2020
Shirin Moossavi, Meghan B. Azad
Storage temperature and duration are important factors to consider, as they can variably influence the integrity and composition of nutrients, bioactives and bacteria in pumped milk.35 Research in the dairy industry and human milk has shown that suboptimal storage could lead to shifts in the milk microbiota composition or viability, and dominance of spoilage bacteria.35 Current guidelines for human milk storage in the context of infant feeding recommend refrigeration for up to 4 days and storage at −18°C or colder for up to 6–12 months.36 In our study we did not observe any associations between milk microbiota composition and refrigeration time prior to processing; however, the duration was generally short and the range was small in our study (mean: 18 h, range: 10 min – 27 h). Further studies are needed to understand the impact of human milk storage conditions on microbiota composition in both research and real-world settings, especially with regards to potential opportunistic pathogens.
Bovine Milk Exosomes Affect Proliferation and Protect Macrophages against Cisplatin-Induced Cytotoxicity
Published in Immunological Investigations, 2020
Svjetlana Matic, Doris H. D’Souza, Tao Wu, Philipus Pangloli, Vermont P. Dia
Bovine milk is a nutrient-rich food containing lipids, proteins, minerals, and vitamins that are needed for growth and development of the calf. It contains immunoglobulins, hormones, growth factors, cytokines, enzymes, and bioactive peptides (Haug et al. 2007). The immunoregulatory effect of bovine milk peptides in humans has been well documented (Gill et al. 2000). An animal study suggests that oral administration of bovine lactoferrin and lactoperoxidase may attenuate pneumonia in mice infected with influenza virus (Shin et al. 2005). The results from multiple clinical trials suggest that bovine lactoferrin may reduce the incidence of sepsis in neonates (Turin et al. 2014). Furthermore, pretreatment with bovine milk may prevent acid and alcohol-induced gastric ulcer development in mice (Yoo et al. 2018). Clearly, the consumption of milk has numerous potential benefits in human health.
Related Knowledge Centers
- Antibody
- Lactation
- Mammary Gland
- Protein
- Digestion
- Immune System
- Colostrum
- Nutrition
- Breastfeeding
- Milk Immunity