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Full Description
Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy's impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease.
Contents
A. Milk and its components in infant and childhood nutrition for improved health
1. Health benefits of bovine colostrum in children and adults
2. The role of mfg-e8 in neonatal inflammation
3. Impact of bovine milk whey proteins and peptides on gastrointestinal, immune, and other systems
4. The role of fats in milk and dairy products in nutrition and health from infancy to adulthood
5. Human milk oligosaccharides and health promotion through the gut microbiome
6. Dairy products and obesity in children and adolescents
7. World milk production and socio-economic factors effecting its consumption
8. The benefits of alpha-lactalbumin in early childhood
9. Foodborne pathogens in milk and dairy products: genetic characterization and rapid diagnostic approach for food safety of public health importance
10. Using fortified milk as a vehicle for nutrients: from infancy to senescence
11. Cow's milk consumption and child growth
B. Macro components and nutrients in dairy and their implications for human health and disease in young adults
12. The relevance of biogenic amines in dairy products
13. Benefits of lactobacillus helveticus fermented milk in sports and health
14. Whey protein and diabetes
15. B vitamins in cow milk: their relevance to human health special issue
16. Fermented dairy foods and cardiovascular risk
C. Milk and its products in human senior health and disease post menopause and seniors
17. Bioactive lipids in dairy fat
18. Effect of milk and dairy products on the components of the metabolic syndrome
19. Recent advances in dairy ingredients and cardiovascular diseases with special reference to milk fat components
20. Does dairy food have effects on cardiovascular disease and cardiometabolic risk?
21. Dairy consumption and age-related vascular dysfunction
22. Milk and fermented milk products in alleviation of aging pathophysiology
23. Emotional and sensory evaluation of cheese: the effect of health labels
24. Milk proteins: precursors of antioxidative peptides and their health benefits
25. Nutraceutical properties of dairy bioactive peptides
26. Fermented milks and cancer
27. Mold-ripened and raw milk cheeses: production, risks and benefits to human health
28. Benefits of whey proteins on human health
29. Kefir as a functional dairy product
30. Milk and chronic-degenerative diseases: main components and potential mechanisms
31. Lactase persistence, milk intake, and risk of ischemic heart disease and type 2 diabetes
32. The influence of dairy consumption on the risk of type 2 diabetes, metabolic syndrome and impaired glucose tolerance or insulin resistance: a review of cohort and intervention studies.
33. Dairy products and chronic diseases - evidence from population studies
34. Dairy intake during the adolescence period and risk of prostate- and breast cancer
35. Nutritional properties of milk lipids: specific function of the milk fat globule
