Milk and dairy foods : their functionality in human health and disease /

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Givens, D. I. (D. Ian)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, 2020.
Temas:
Dairy products in human nutrition.
Dairy products > Analysis.
Produits laitiers dans l'alimentation humaine.
Produits laitiers > Analyse.
Dairy products > Analysis
Dairy products in human nutrition
Acceso en línea:Texto completo

MARC

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082 0 4 |a 613.2/77  |2 23 
245 0 0 |a Milk and dairy foods :  |b their functionality in human health and disease /  |c edited by D. Ian Givens. 
260 |a London :  |b Academic Press,  |c 2020. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Includes index. 
505 0 |a Intro -- Milk and Dairy Foods: Their Functionality in Human Health and Disease -- Copyright -- Contents -- Contributors -- About the editor -- Foreword Persistence: The nature of milk -- Preface -- Acknowledgements -- Chapter 1: Dairy consumption and cardiometabolic diseases: Evidence from prospective studies -- 1.1. Introduction -- 1.2. Types of dairy foods defined -- 1.3. Dairy consumption in the world -- 1.3.1. Nutrients context -- 1.4. Epidemiological studies -- 1.4.1. General principles -- 1.4.2. Dose-response metaanalyses techniques 
505 8 |a 1.5. Current state of evidence on dairy foods and cardiometabolic diseases -- 1.5.1. Prospective studies on dairy foods and type 2 diabetes -- 1.5.2. Prospective studies on dairy foods and coronary heart disease -- 1.5.3. Prospective studies on dairy foods and stroke -- 1.5.4. Prospective studies on dairy foods and mortality -- 1.5.5. Prospective studies on dairy foods in healthy populations vs patients -- 1.6. Mechanisms -- 1.7. Food matrix effects -- 1.8. Summary and conclusions -- Conflict of interest -- References -- Chapter 2: Dairy fats and health -- 2.1. Introduction 
505 8 |a 2.2. Effects of saturated fat consumption -- 2.3. Dairy consumption and cardiometabolic disease -- 2.3.1. Evidence from prospective cohort studies -- 2.3.2. Evidence from measurements of blood pressure and haemodynamics -- 2.3.3. Food matrix effects of dairy products on blood lipids -- 2.3.4. Effects of milk proteins on blood lipids -- 2.4. Substitution of dietary saturated fatty acids with unsaturated fatty acids -- 2.4.1. Partial replacement of saturated fatty acids in milk fat by modifying the diet of the dairy cow 
505 8 |a 2.4.2. Does replacing saturated fatty acids in dairy products provide health benefits? -- 2.5. Conclusions -- Conflict of interest -- References -- Further reading -- Chapter 3: Does modifying dairy fat composition by changing the diet of the dairy cow provide health benefits? -- 3.1. Introduction -- 3.2. Health issues associated with dairy fatty acids -- 3.2.1. 12:0, 14:0, 16:0, and CVD risk -- 3.2.2. Monounsaturated and polyunsaturated fatty acids -- 3.2.3. Ruminant trans fatty acids (differences with industrial trans fatty acids) -- 3.2.4. Conjugated linoleic acids 
505 8 |a 3.3. Altering dairy fat composition -- 3.3.1. Changing the saturated fatty acid (12:0, 14:0, 16:0) concentrations -- 3.3.2. Changing 18:0 concentration -- 3.3.3. Increasing all cis unsaturated fatty acids -- 3.3.4. Increasing conjugated linoleic acid and trans-vaccenic acid -- 3.3.5. Undesirable effects of using unsaturated oil sources in dairy cow diets -- 3.4. Human intervention studies involving modified dairy fats -- 3.4.1. Reduced saturated fatty acid/increased unsaturated fatty acid proportion in dairy products -- 3.4.2. Increased conjugated linoleic acid proportion in dairy products 
520 |a Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. --  |c Provided by publisher. 
650 0 |a Dairy products in human nutrition. 
650 0 |a Dairy products  |x Analysis. 
650 6 |a Produits laitiers dans l'alimentation humaine.  |0 (CaQQLa)201-0205730 
650 6 |a Produits laitiers  |0 (CaQQLa)201-0005319  |x Analyse.  |0 (CaQQLa)201-0374819 
650 7 |a Dairy products  |x Analysis  |2 fast  |0 (OCoLC)fst00886960 
650 7 |a Dairy products in human nutrition  |2 fast  |0 (OCoLC)fst00886995 
700 1 |a Givens, D. I.  |q (D. Ian) 
776 0 8 |i Print version:  |z 0128156031  |z 9780128156032  |w (OCoLC)1119616258 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780128156032  |z Texto completo 

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