Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Milk and dairy products in human nutrition
ing undernutrition (Wiley, 2005; Hoppe, Mølgaard and Michaelsen, 2006; de Beer,
2012). Although current evidence suggests that these effects may be more apparent
during the first few years of life, too few studies are available on preschool children
to draw any conclusions.
4.3.2 The role of milk and dairy products in treatment of undernutrition
Milk plays a key role in treating undernutrition both in industrialized countries
(where almost all products used for enteral feeding of malnourished hospitalized
children and adults are milk-based [Michaelsen et al., 2011a]) and in developing countries.
A diet that contains sufficient milk or dairy to provide 25–33 percent of the daily
protein requirement (which is about 200–250 ml milk or 15–20 g of milk powder or
whey protein powder per 1 000 kcal) may have a positive effect on weight gain and
linear growth in children aged six months to five years who are suffering from moderate
malnutrition (Michaelsen et al., 2009). When cow milk is used in the treatment of
undernutrition it is generally in the form of a powdered ingredient. Chapter 7 covers
these products. The components of milk that are thought to be particularly important
to growth in undernourished children are protein (including peptides and other bioactive
factors), minerals (phosphorus, in particular) and lactose, as cow milk fat is not
usually included in products to treat undernutrition (Michaelsen et al., 2011a). The
high lactose content might support growth by contributing to improved absorption
of minerals and providing a prebiotic effect (Michaelsen et al., 2011a).
Other dairy products have also been used successfully in the treatment of
moderate malnutrition in children. Fermented milk (and yoghurt) has been suggested
to be a good alternative to fresh milk as it has a nutritional content similar
to fresh milk (apart from less lactose); it also keeps better so the risk of growth of
pathogenic bacteria is reduced (Michaelsen et al., 2011a). “Filled milk”, which is a
powdered product based on skimmed milk and vegetable oil, has the advantage that
it is cheaper than whole-milk powder and the replacement of milk fat with vegetable
oil could be beneficial from a nutritional point of view, depending on which
vegetable oil is added, by reducing the levels of trans fatty acids (TFAs) and SFA.
Whey powder (with a protein content of 13 g/100 g of product) or whey protein
concentrate (which commonly has a protein content of either 35 g or 80 g/100 g of
product) can be used in the preparation of special foods or blends for malnourished
children. Since whey is a by-product of cheese-making, it has been cheaper than
dried skimmed milk per unit of protein, although prices have been fluctuating in
recent years. Skim milk, or milk with a reduced fat content (