Are different classifications of milk included, or just one type? Whole, reduced-fat, fat-free, or organic?.For example, people from Japan tend to drink about less than half of the milk consumed in Western countries The amount of milk that is considered a “high” or “low” intake can vary among populations studied.Some reasons may be the wide range of different nutritional qualities in milk and how milk intake is measured, as seen in the following factors: Research on milk often produces contrary findings. However, research has not shown a consistent benefit on bone health with high intakes of milk, and furthermore has suggested potential harm with certain conditions like prostate cancer. Marketing efforts such as the iconic “Got Milk?” campaign with celebrities donning milk mustaches spread this message as well. The Dietary Guidelines for Americans recommends including three 8-ounce servings of milk daily (or equal portions of other dairy foods like cheese or yogurt), which is justified to increase calcium intake and reduce the risk of osteoporosis and fractures. Vitamin A and Vitamin D (added during processing).Some cows are given additional hormones to increase milk production. Cows are often pregnant while they are milked, so dairy milk contains hormones like insulin-like growth factor-1 (IGF-1), estrogens, and progestins. Processing techniques remove fat to produce lower fat varieties: “reduced fat” contains 2% milkfat, “lowfat” contains 1% milkfat, and “nonfat” or “skim” has virtually no milkfat. The remaining 13% contains protein, fat, carbohydrates, vitamins, and minerals. Whole cow’s milk contains about 87% water. This section will focus on dairy milk from cows, and briefly discuss non-dairy plant milk alternatives. Although dairy milk may come from any mammal, cows, goats, buffalo, and sheep are common producers. Dairy milk may be introduced at later ages if tolerated well. Breast milk is the preferred food for infants, as it is well-tolerated while their digestive tracts develop and mature. Dairy.Milk is the liquid produced by the mammary glands of mammals, including humans. Journal of the American College of Nutrition. The effects of dairy product and DAIRY protein intake on Inflammation: A systematic review of the literature. The importance of milk as a source of vitamin b12 for human nutrition. Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence. Thorning TK, Raben A, Tholstrup T, Soedamah-Muthu SS, Givens I, Astrup A. Dairy intake enhances body weight and composition changes during energy restriction in 18–50-year-old adults-a meta-analysis of randomized controlled trials. Stonehouse W, Wycherley T, Luscombe-Marsh N, Taylor P, Brinkworth G, Riley M. Effects of dairy products consumption on health: benefits and beliefs-A commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases. Influence of amino acids in dairy products on glucose homeostasis: The clinical evidence. The facts on fats 50 years of American Heart Association dietary fats recommendations.Ĭhartrand D, Da Silva MS, Julien P, Rudkowska I. Replacement of saturated with unsaturated fats had no impact on vascular function but beneficial effects on lipid biomarkers, e-selectin, and blood pressure: results from the randomized controlled Dietary Intervention and VAScular Function (DIVAS) Study. Vafeiadou K, Weech M, Altowaijri H, et al.
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