Milk and Dairy Foods
1st Edition
Their Functionality in Human Health and Disease
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Description
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.
Key Features
- Addresses the functional effects of dairy related to reducing the risk of key chronic diseases
- Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly
Readership
Food and nutrition researchers, academic teachers, health professionals including clinicians and dietitians
Table of Contents
1. Dairy consumption and cardiometabolic diseases: Evidence from prospective studies
Sabita S. Soedamah-Muthu, Jing Guo
2. Dairy fats and health
D. Ian Givens, Julie A. Lovegrove
3. Does modifying dairy fat composition by changing the diet of the dairy cow provide health benefits?
Oonagh Markey, Kirsty E. Kliem
4. Trans and conjugated fatty acids in dairy products: Cause for concern?
Gerhard Jahreis, Christine Dawczynski
5. Organic milk: Does it confer health benefits?
Gillian Butler, Sokratis Stergiadis
6. Milk proteins: Their role in cardiovascular health
Carlotta Giromini, A´ gnes A. Fekete, Luciano Pinotti, Antonella Baldi
7. Dairy products and diabetes: Role of protein on glycaemic control
Melissa Anne Fernandez, Andr
8. The dairy food matrix: What it is and what it does
Emma L. Feeney, Michelle C. McKinley
9. The role of dairy products in the development of obesity across the lifespan
Anestis Dougkas, Lydia Cooper, Erica Hocking
10. Adverse reactions to cow’s milk
Elizabeth A. Miles
11. Dairy foods and bone accrual during growth and development
Sandra Iuliano, Tom R Hill
12. Dairy foods as a source of dietary iodine
Sarah C. Bath, Margaret P. Rayman
13. Non-dairy milk substitutes: Are they of adequate nutritional composition?
Marianne C. Walsh, Caroline Gunn
14. Dairy foods and maintenance of muscle mass in the elderly
Leigh Breen, Benoit Smeuninx
15. Dairy foods and the risk of cancer
D. Ian Givens
Details
- No. of pages:
- 440
- Language:
- English
- Copyright:
- © Academic Press 2020
- Published:
- 8th April 2020
- Imprint:
- Academic Press
- Paperback ISBN:
- 9780128156032
- eBook ISBN:
- 9780128156049
About the Editor
Ian Givens
Professor Ian Givens has undergraduate and doctoral training in biochemistry and nutrition and is a UK Registered Nutritionist. He is currently Professor of Food Chain Nutrition and Director of the Institute for Food, Nutrition and Health at the University of Reading UK. His research focuses on the consequences of consuming animal-derived foods, including their contribution to nutrient supply and association with chronic disease risk across the key life stages. Current concerns include the inappropriate use of plant-based milk alternatives in the diets of children and the sub-optimal intake of bonetrophic nutrients by teenage females which is likely to increase the risk of reduced bone strength in later life, especially in the post-menopausal period. Current research includes meta-analyses on the association between dairy food consumption and cardiometabolic disease risk and cognition, and the effect of modifying the fatty acid composition of milk fat on markers of cardiovascular disease risk and the effect of milk proteins on blood pressure, haemodynamics and glycaemic control.
Affiliations and Expertise
Professor of Food Chain Nutrition and Director, Institute for Food, Nutrition and Health, University of Reading, UK
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