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
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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

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