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

Recommendations

Info

Chapter 4 – Milk and dairy products as part of the diet 153 introduction to this chapter. In addition, substitution of one type of fat for another or reducing total fat intake invariably results in a range of food substitutions such that intake of other macro- and micronutrients is altered (Skeaff and Miller, 2009). Furthermore, many efforts to modify dietary intake of fat have included efforts to change one or more other elements of dietary and non-dietary behaviour, e.g. increasing fibre intake, fruit and vegetable consumption or physical activity, or reducing meat consumption, body weight, smoking, salt intake or alcohol consumption. The multifactorial nature of the dietary interventions and accompanying changes in dietary patterns makes it difficult to disentangle the specific effects of one nutrient/food from other components of the diet (Skeaff and Miller, 2009). Another limitation may be that in most within-population studies, those who drink milk are compared with those who do not but who are still consuming a Western-type diet, not a healthier diet such as the Mediterranean diet. Early studies have associated high-fat, high-protein ASF, including milk and dairy, with increased risk of CVD. However, some of these studies included dairy only as a component of the diet, and often included other dietary interventions and lifestyle changes. It is clear that saturated fat intake increases blood cholesterol levels and the occurrence of CVD. The recent expert consultation on fats and fatty acids (FAO and WHO, 2010) recommended that SFAs should be replaced with PUFAs to decrease the risk of CHD. The panel did not find convincing evidence for significant effects of total dietary fat on CHD (FAO and WHO 2010), but concluded that industrial trans fatty acids increase CHD risk factors and events, and recommended a total TFA intake of less than 1 percent of energy in the diet. Replacing SFAs with largely refined carbohydrates has no benefit on CHD, and may even increase the risk of CHD. Although dairy foods contribute to SFA content of the diet, other components in milk such as calcium and PUFAs may reduce risk factors for CHD. The majority of meta-analyses of available prospective studies show that low-fat milk and total dairy product consumption is generally not associated with CVD risk, and may actually contribute to a reduction of CVD. A recent small prospective study suggests that this may hold true for full-fat dairy too (Bonthuis et al., 2010), although other studies have found no association between total dairy, low-fat dairy or high-fat dairy and CHD or stroke (Dalmeijer et al., 2012) or that high-fat dairy products were significantly associated with elevated risk of CHD (Bernstein et al., 2010) and increased risk of CVD mortality (van Aerde et al., 2012). Furthermore, in women, dairy fat intake has been associated with slightly increased all-cause and IHD mortality rates (Goldbohm et al., 2011). With regard to dairy consumption and stroke, two recent large prospective cohort studies have found that intake of low-fat dairy foods was inversely associated with risk of stroke and cerebral infarction, and that replacing a serving of red meat in the diet with a serving of low-fat or high-fat dairy was associated with a lower risk of stroke. Much of the available data concern milk; information on other dairy products and CVD is scarce, although preliminary data suggest that fermented milk may have a beneficial role in hypertension, a risk factor for CVD. In observational studies, specific dietary patterns have been identified that are associated with decreased risk of CVD. These include the DASH-style diet and the Mediterranean diet. Both these diets include milk/dairy in moderate amounts, with low-fat dairy specified in the DASH-diet.
154 Milk and dairy products in human nutrition 4.9 Dairy intake and cancer Genetics and environmental factors both contribute to the development of cancer (ACS, 2005). Heredity accounts for approximately 5–10 percent of all cancers (ACS, 2005) while it is estimated that about 30 percent of cancer deaths are related to poor nutrition and lifestyle (WHO, 2011b). Although a high intake of dietary fat has been implicated in the development of some cancers, including colon, breast, and prostate cancers, FAO and WHO (2010) concluded that there is no probable or convincing evidence for significant effects of total dietary fat on cancer. Similarly, the panel concluded that there is insufficient evidence for establishing any relationship between consumption of SFAs and cancer (FAO and WHO, 2010). Of primary concern was the possible relationship between total dietary fats and overweight and obesity (FAO and WHO, 2010). However, WCRF and AICR (2007) states that there is convincing evidence that obesity, weight gain and overweight short of obesity increase the risk of cancers of the colorectum, oesophagus (adenocarcinoma), endometrium, pancreas and kidney, and of postmenopausal breast cancer. Dairy foods and calcium consumption have been hypothesized to play different roles depending on individual cancer sites (as discussed in the following sections). Some components in milk and dairy products such as calcium, vitamin D, sphingolipids, butyric acid and milk proteins may be protective against cancer (Parodi, 1998; Parodi, 1999; Parodi, 2001; Parodi, 2003; Parodi, 2004; Garland et al., 2006; German and Dillard, 2006; Holt et al., 2006). Both the positive and negative associations of milk and dairy products with various types of cancer and possible mechanisms are discussed in the sections below. As the literature on milk/dairy consumption and cancer is extensive, this review is limited to the findings of recent WCRF reports (see Section 4.9.6). 4.9.1 Colorectal cancer Colorectal (including anal) cancer is the third most common cancer in the world. An estimated 1.24 million people worldwide were diagnosed with colorectal cancer in 2008, with almost 60 percent of cases being in the developed world. There is wide geographical variation in incidence, much of which can be attributed to differences in diet, particularly the consumption of red and processed meat, fibre and alcohol, and to differences in body weight and physical activity. Incidence rates of colorectal cancer are increasing in countries where rates were previously low as diets become more westernized. Several studies, including animal, in vitro, epidemiological and human clinical studies, have investigated a possible protective role for dairy foods, and particularly dairy food nutrients, such as calcium and vitamin D, in colon cancer. Calcium in milk may play a protective role in colon cancer, given that intracellular calcium directly influences cell growth and apoptosis, and bioactive constituents in milk may also play a role in the protective effects of milk on colorectal cancer (WCRF and AICR, 2007). 4.9.2 Breast cancer Breast cancer is the leading cause of death from cancer in females worldwide, estimated to be responsible for almost 460 000 deaths in 2008. An estimated 1.38 million women across the world were diagnosed with breast cancer in 2008, accounting for 23 percent of all cancers diagnosed in women. Determinants of breast cancer include
Page 1 and 2:
MILK dairy products in and human nu
Page 3 and 4:
cover photo credits front: © EADD/
Page 5 and 6:
iv 2.7 Emerging issues and challeng
Page 7 and 8:
vi 5.2 Dairy components 209 5.2.1 M
Page 9 and 10:
viii 9.2 Key trends and emerging is
Page 11 and 12:
x 2.5 Per capita energy intake from
Page 13 and 14:
xii Preface Billions of people arou
Page 15 and 16:
xiv The publication serves a variet
Page 17 and 18:
xvi (Research Assistant Professor,
Page 19 and 20:
xviii Permissions granted by extern
Page 21 and 22:
xx FPCM fat and protein-corrected m
Page 23 and 24:
xxii Contributors Anthony Bennett j
Page 25 and 26:
xxiv from the National University o
Page 27 and 28:
xxvi Award 2010 along with colleagu
Page 29 and 30:
2 Milk and dairy products in human
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 38 and 39:
11 Chapter 2 Milk availability: Cur
Page 40 and 41:
Chapter 2 - Milk availability: Curr
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Table 2.5 Volume and share of milk
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
41 Chapter 3 Milk and dairy product
Page 70 and 71:
Chapter 3 - Milk and dairy product
Page 72 and 73:
Table 3.1 Proximate composition of
Page 74 and 75:
Table 3.2 (continued) Vitamins Ribo
Page 76 and 77:
Table 3.4 Mineral composition in mi
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Table 3.6 (continued) Riboflavin Vi
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
Page 100 and 101:
Page 102 and 103:
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
Page 118 and 119:
Page 120 and 121:
Page 122 and 123:
Page 124 and 125:
Page 126 and 127:
Page 128 and 129:
Page 130 and 131: 103 Chapter 4 Milk and dairy produc
Page 132 and 133: Chapter 4 - Milk and dairy products
Page 134 and 135: Table 4.1 Nutrient content of full
Page 136 and 137: Table 4.2 Contents of selected nutr
Page 174 and 175: Table 4.4 Summary of recent review
Page 176 and 177: Table 4.4 (continued) Reference Die
Page 210 and 211: Annex Table 4.7 Milk and dairy prod
Page 212 and 213: Table 4.7 (continued) Region and co
Page 230 and 231:
Table 4.7 (continued) Region and co
Page 232 and 233:
Chapter 4 - Milk and dairy products
Page 234 and 235:
207 Chapter 5 Dairy components, pro
Page 236 and 237:
Chapter 5 - Dairy components, produ
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260 and 261:
Page 262 and 263:
Annex Table 5.2 EU register of dair
Page 264 and 265:
Table 5.2 (continued) Claim type Ar
Page 266 and 267:
Page 268 and 269:
Page 270 and 271:
243 Chapter 6 Safety and quality Ma
Page 272 and 273:
Chapter 6 - Safety and quality 245
Page 274 and 275:
Page 276 and 277:
Page 278 and 279:
Page 280 and 281:
Page 282 and 283:
Page 284 and 285:
Page 286 and 287:
Page 288 and 289:
Page 290 and 291:
Page 292 and 293:
Page 294 and 295:
Page 296 and 297:
Page 298 and 299:
Page 300:
Page 303 and 304:
276 Milk and dairy products in huma
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
Table 7.1 (continued) Country/organ
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Table 7.1 (continued) 308 Country/o
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
Page 361 and 362:
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
Page 375 and 376:
Page 377 and 378:
Page 379 and 380:
Page 381 and 382:
Page 383 and 384:
Page 385 and 386:
Page 387 and 388:
Page 389 and 390:
Page 391 and 392:
Page 393 and 394:
Page 395 and 396:
Page 397 and 398:
Page 399 and 400:
Page 401 and 402:
Page 403 and 404:
show all

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

Create successful ePaper yourself

Delete template?

Save as template?