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

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Chapter 5 – Dairy components, products and human health 225 impact of individual dairy products, in general, dairy can be consumed as part of a healthy, balanced diet. Milk fat is highly complex, consisting of a large number of fatty acids and other lipid molecules that have a variety of effects on human health. The relationship between milk-fat intake and health impact is complex (German et al., 2009). FAO and WHO (2010a) recommends that total intake of SFAs should not exceed 10 percent of energy and SFAs should be replaced with PUFAs to reduce the risk of CHD. At current intake levels, rTFA do not appear to be major contributors to CHD risk but further investigation is needed and both iTFA and rTFA should be considered when assessing disease risk (Mozaffarian, Aro and Willett, 2009). Milk is considered to be an excellent source of essential amino acids for human nutrition, growth and development (Kanwar et al., 2009). Milk protein has a high PDCAAS and the protein fraction contains peptides and other bioactive factors that may have specific effects on growth and recovery from undernutrition (Michaelsen et al., 2011). Although bioactive peptides and other dairy ingredients such as CLA represent an opportunity for future research, consideration must be given to any potential adverse health effects. Nutritional composition can be altered through fermentation and fortification. Fermented products have been linked with positive health outcomes and fortification of milk and dairy products have been shown to be a useful means of increasing nutrient intake and improving optimal nutrient status. It is now possible to remove specific dairy components, such as lactose and fat, for consumers with special dietary requirements and lactose intolerance. Balance and variety is fundamental to healthy eating. Given the diversity of dairy products with differing compositions, ideally the consumer should be aware of the product’s overall nutritional profile and how it can contribute positively or negatively to the diet. Today’s consumers receive nutrition information and dietary advice on dairy consumption from a variety of sources. As illustrated in Chapter 4, many countries recommend low-fat milk and dairy products. These recommendations can be traced to the 1980s in the United States. The resulting demand for lowfat products provided an incentive to the dairy industry to develop new products and reformulate existing ones. However, some of the products advertised as low fat and “better for your health” may have higher sugar content. It is important to consider the impact of reduction of one nutrient on the food and the diet as a whole (Gibson, 1996; Maziak, Ward and Stockton, 2008). Whether dairy products or components, such as whey or bioactive peptides, can offer an additional health benefit other than their nutritional value has not been consistently proved by scientific studies. To date, many products claimed as being “health-enhancing” lack the scientific evidence to merit claims. The subject of health and nutrition claims has received considerable attention from both industry and regulators. The general consensus amongst the legislators is that the regulatory framework should protect the consumer from false information, promote fair trade and encourage innovation in the food industry that can ultimately translate into healthier lifestyles (Roupas, Williams and Margetts, 2009). The debate over the validity of health claims has been particularly active in Europe, and the EU framework now includes regulations on the use of nutrition claims (such as “low fat” or “no added sugar”) and health claims (such as “reduces blood cholesterol”).
226 Milk and dairy products in human nutrition Scientifically sound evidence is fundamental to the approval and overall credibility of a claim. The nexus between diet and health is complicated. Consumers have become increasingly aware of how dietary patterns can play a key role in the development and prevention of some chronic diseases (Lopez-Huertas, 2010) but struggle with conflicting health messages from both the public and private sectors (Cash, Wang and Goddard, 2005; Wansink and Chandon, 2006). The dairy industry can play an instrumental role in promoting lifelong healthy lifestyles by orientating research to produce nutrient-rich rather than energy-dense dairy foods and supporting the science that will fill the current knowledge gaps (Roupas, Williams and Margetts, 2009). Disclosure statement The authors declare that no financial or other conflict of interest exists in relation to the content of the chapter. References Alemu, E. & Varnam, R. 2012. Awareness of vitamin D deficiency among at-risk patients. BMC Res. Notes 5: 17. Andrade, S. & Borges, N. 2009. Effect of fermented milk containing Lactobacillus acidophilus and Bifidobacterium longum on plasma lipids of women with normal or moderately elevated cholesterol. J. Dairy Res., 76(4): 469–474. Anukam, K.C., Osazuwa, E.O., Osadolor, H.B., Bruce, A.W. & Reid, G. 2008. Yogurt containing probiotic Lactobacillus rhamnosus GR-1 and L. reuteri RC-14 helps resolve moderate diarrhea and increases CD4 count in HIV/AIDS patients. J. Clin. Gastroenterol., 42(3): 239–243. Astrup, A., Dyerberg, J., Elwood, P., Hermansen, K., Hu, F.B., Jakobsen, M.U., Kok, F.J., Krauss, R.M., Lecerf, J.M., LeGrand, P., Nestel, P., Risérus, U., Sanders, T., Sinclair, A., Stender, S., Tholstrup, T. & Willett, W.C. 2011. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010 Am. J. Clin. Nutr., 93(4): 684–688. Bañuls, C., Martínez-Triguero, M.L., López-Ruiz, A., Morillas, C., Lacomba, R., Víctor, V.M., Rocha, M. & Hernández-Mijares, A. 2010. Evaluation of cardiovascular risk and oxidative stress parameters in hypercholesterolemic subjects on a standard healthy diet including low-fat milk enriched with plant sterols. J. Nutr. Biochem., 21(9): 881–886. Bartnikowska, E. 2009. Biological activities of phytosterols with particular attention to their effects on lipid metabolism. Pol. J. Food Nutr. Sci., 59(2): 105–112. Bauman, D.E. & Lock, A.L. 2010. Milk fatty acid composition: challenges and opportunities related to human health. In Proc. 26th World Buiatrics Congr., Santiago, Chile, pp. 278–289. Available at: http://www.grupodoleite.com.br/site/ arquivos/Milk%20fatty%20acid%20composition.pdf. Accessed 10 October 2012. Bendsen, N.T., Christensen, R., Bartels, E.M. & Astrup, A. 2011. Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies. Eur. J. Clin. Nutr., 65: 773–783. Benjamin, S. & Spener, F. 2009. Conjugated linoleic acids as functional food: an insight into their health benefits. Nutr. Metab., 6: 36.
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MILK dairy products in and human nu
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 7.1 (continued) 308 Country/o
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