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.- Presents various dairy products and their impact on health specific to various stages in the lifespan- Provides information to identify which food and diet constituents should be used as dietary supplements based on modification of health and nutrition- Incorporates contributions from an international team of authors with varying areas of expertise related to dairy and nutrition
Table of Contents
A. Milk and its components in infant and childhood nutrition for improved health1. Health benefits of bovine colostrum in children and adults2. The role of mfg-e8 in neonatal inflammation 3. Impact of bovine milk whey proteins and peptides on gastrointestinal, immune, and other systems4. The role of fats in milk and dairy products in nutrition and health from infancy to adulthood5. Human milk oligosaccharides and health promotion through the gut microbiome6. Dairy products and obesity in children and adolescents7. World milk production and socio-economic factors effecting its consumption8. The benefits of alpha-lactalbumin in early childhood9. Foodborne pathogens in milk and dairy products: genetic characterization and rapid diagnostic approach for food safety of public health importance10. Using fortified milk as a vehicle for nutrients: from infancy to senescence11. Cow's milk consumption and child growthB. Macro components and nutrients in dairy and their implications for human health and disease in young adults12. The relevance of biogenic amines in dairy products13. Benefits of lactobacillus helveticus fermented milk in sports and health14. Whey protein and diabetes15. B vitamins in cow milk: their relevance to human health special issue16. Fermented dairy foods and cardiovascular riskC. Milk and its products in human senior health and disease post menopause and seniors 17. Bioactive lipids in dairy fat18. 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 components20. Does dairy food have effects on cardiovascular disease and cardiometabolic risk?21. Dairy consumption and age-related vascular dysfunction22. Milk and fermented milk products in alleviation of aging pathophysiology 23. Emotional and sensory evaluation of cheese: the effect of health labels24. Milk proteins: precursors of antioxidative peptides and their health benefits25. Nutraceutical properties of dairy bioactive peptides26. Fermented milks and cancer27. Mold-ripened and raw milk cheeses: production, risks and benefits to human health28. Benefits of whey proteins on human health29. Kefir as a functional dairy product30. Milk and chronic-degenerative diseases: main components and potential mechanisms31. Lactase persistence, milk intake, and risk of ischemic heart disease and type 2 diabetes32. 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 studies34. Dairy intake during the adolescence period and risk of prostate- and breast cancer35. Nutritional properties of milk lipids: specific function of the milk fat globule
