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Drogalis-Kim D, Cheifetz I, Robbins N. Early nutritional influences of cardiovascular health. Expert Rev Cardiovasc Ther 2021; 19:1063-1073. [PMID: 34927523 DOI: 10.1080/14779072.2021.2021070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
INTRODUCTION Increasing evidence shows that nutritional choices during children's formative years, including prenatally, impacts the development of adult onset cardiovascular diseases (CVDs), such as hypertension, myocardial infarction, or stroke. AREAS COVERED This literature review aims to synthesize the current body of evidence on nutritional factors, from conception through adolescence, which may influence a person's risk factors for future development of CVD. EXPERT OPINION Given the escalating healthcare costs associated with CVD, it is imperative that medical professionals and scientists remain steadfast in prioritizing and promoting early CVD prevention, even within the first few years of life. Though not the only contributing risk factor, diet is a modifiable risk factor and has been shown to have a profound impact on the reduction of cardiovascular morbidity and mortality in adult literature. Nutritional choices should be targeted on multiple levels: prenatally with the mother, individually with the patient, in conjunction with their family unit, and also within the broader community wherein they reside. Healthcare providers can play a key advocacy role for local and national food environment policy changes.
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Affiliation(s)
- Diana Drogalis-Kim
- Division of Pediatric Cardiology, Rainbow Babies and Children's Hospital, Cleveland, OH, USA
| | - Ira Cheifetz
- Department of Pediatrics, Case Western Reserve University School of Medicine, Cleveland, OH, USA.,Divisions of Pediatric Cardiac Critical Care and Cardiology, Rainbow Babies and Children's Hospital, Cleveland, OH, USA
| | - Nathaniel Robbins
- Division of Pediatric Cardiology, Rainbow Babies and Children's Hospital, Cleveland, OH, USA
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Prasad A, Kothari N. Cow products: boon to human health and food security. Trop Anim Health Prod 2021; 54:12. [PMID: 34894304 PMCID: PMC8665701 DOI: 10.1007/s11250-021-03014-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 12/03/2021] [Indexed: 02/05/2023]
Abstract
The world population exceeded 7.8 billion people in 2020 and is predicted to reach 9.9 billion by 2050 as per the current increasing rate of 25%. In view of this, ensuring human health and food security has become an issue of key importance to countries with different degrees of economic development. At the same time, the livestock sector plays a strategic role in improving the economic, environmental, and sociocultural stewardship of any nation. The cow (Bos indicus) has held a distinctive role in human history ever since its domestication because of its valued harvests like dairy products (milk, clarified butter, yogurt, curd, and buttermilk) excreta like dung and urine. These products, except dung, provide all the necessary energy and nutrients to ensure the proper growth and development of the human. They are the source of many bioactive substances, which possess immense pharmacotherapeutic action against various physiological, metabolic and infectious disorders, including COVID-19. The use of urine and dung can be considered a low-cost agricultural practice for farmers and has been extensively used in modern agriculture practices to ensure food security via soil fertility, plant pathogens, and pests. Cow urine mediated synthesized nanomaterial also display distinctive characteristics and novel applications in various fields of science and technology. Thus, this paper aims to provide a comprehensive overview of cow products, describing their biochemical constituents, bioactivities, and their utilization in the area ranging from human welfare to agriculture sustainability. An attempt is also made to present possible applications in bioenergy production and pollution reduction.
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Affiliation(s)
- Arti Prasad
- Laboratory of Public Health Entomology, Department of Zoology, M. L. Sukhadia University, Udaipur, Rajasthan, India
| | - Naresh Kothari
- Laboratory of Public Health Entomology, Department of Zoology, M. L. Sukhadia University, Udaipur, Rajasthan, India.
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Chen Y, Ma Y, Ji Q, Yang X, Feng X, Yao R, Cheng X, Li T, Wang Y, Wang Z. Intracellular Staphylococcus aureus Infection Decreases Milk Protein Synthesis by Preventing Amino Acid Uptake in Bovine Mammary Epithelial Cells. Front Vet Sci 2021; 8:756375. [PMID: 34869729 PMCID: PMC8636274 DOI: 10.3389/fvets.2021.756375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 10/22/2021] [Indexed: 11/13/2022] Open
Abstract
Staphylococcus aureus (S. aureus) is one of the main pathogens in cow mastitis, colonizing mammary tissues and being internalized into mammary epithelial cells, causing intracellular infection in the udder. Milk that is produced by cows that suffer from mastitis due to S. aureus is associated with decreased production and changes in protein composition. However, there is limited information on how mastitis-inducing bacteria affect raw milk, particularly with regard to protein content and protein composition. The main purpose of this work was to examine how S. aureus infection affects milk protein synthesis in bovine mammary epithelial cells (BMECs). BMECs were infected with S. aureus, and milk protein and amino acid levels were determined by ELISA after S. aureus invasion. The activity of mTORC1 signaling and the transcription factors NF-κB and STAT5 and the expression of the amino acid transporters SLC1A3 and SLC7A5 were measured by western blot or immunofluorescence and RT-qPCR. S. aureus was internalized by BMECs in vitro, and the internalized bacteria underwent intracellular proliferation. Eight hours after S. aureus invasion, milk proteins were downregulated, and the level of BMECs that absorbed Glu, Asp, and Leu from the culture medium and the exogenous amino acids induced β-casein synthesis declined. Further, the activity of mTORC1 signaling, NF-κB, and STAT5 was impaired, and SLC1A3 and SLC7A5 were downregulated. Eight hours of treatment with 100 nM rapamycin inhibited NF-κB and STAT5 activity, SLC1A3 and SLC7A5 expression, and milk protein synthesis in BMECs. Thus mTORC1 regulates the expression of SLC1A3 and SLC7A5 through NF-κB and STAT5. These findings constitute a model by which S. aureus infection suppresses milk protein synthesis by decreasing amino acids uptake in BMECs.
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Affiliation(s)
- Yuhao Chen
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China.,School of Life Sciences and Technology, Jining Normal University, Jining, China
| | - Yuze Ma
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Qiang Ji
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Xiaoru Yang
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Xue Feng
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Ruiyuan Yao
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Xiaoou Cheng
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Tingting Li
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Yanfeng Wang
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Zhigang Wang
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
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Drewnowski A. Perspective: Identifying Ultra-Processed Plant-Based Milk Alternatives in the USDA Branded Food Products Database. Adv Nutr 2021; 12:2068-2075. [PMID: 34291276 PMCID: PMC8634539 DOI: 10.1093/advances/nmab089] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 05/03/2021] [Accepted: 06/28/2021] [Indexed: 12/14/2022] Open
Abstract
This study explored the characteristics of plant-based beverages (PBBs) that are marketed as "milks" in the United States. First, machine searches of product names and ingredients in the USDA Branded Food Products Database (BFPDB) yielded 641 nondairy PBBs that included almond, soy, coconut, cashew, other tree nut, flax/hemp, pea, and quinoa and rice "milks." The products varied in energy density and the majority of PBBs contained added salt (69%) and added sugar (53%). Scores on nutrient density metrics [Nutri-Score, Choices, and the Nutrient Rich Food index 7.3 (NRF7.3)] were higher for almond and pea products and lower for coconut PBBs, which contained saturated fat. Ingredient lists were searched further for added flavors, stabilizers, or preservatives said to be characteristic of the NOVA food classification system's ultra-processed group. Most PBBs (90.1%) and 95% of almond milks met the NOVA criteria for ultra-processed foods, because they were created from food components and contained multiple substances not used in normal cooking. Replacing milk and dairy products with plant-based alternatives will necessarily involve the use of ultra-processed foods.
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Affiliation(s)
- Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, WA, USA
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Kostecka M, Kostecka-Jarecka J. Knowledge on the Complementary Feeding of Infants Older than Six Months among Mothers Following Vegetarian and Traditional Diets. Nutrients 2021; 13:nu13113973. [PMID: 34836229 PMCID: PMC8618097 DOI: 10.3390/nu13113973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/03/2021] [Accepted: 11/04/2021] [Indexed: 01/08/2023] Open
Abstract
Solid foods should be introduced not later than the age of six months, regardless of whether the family adheres to a traditional, vegetarian, or vegan diet. The aim of this study was to compare the knowledge on the complementary feeding of infants older than six months among mothers who adhere to traditional and vegetarian diets and to identify problems that require the assistance of a dietician. A total of 251 mothers of children aged 10–12 months participated in the study. Only 10% of vegetarian mothers declared that they had placed their children on a vegetarian diet, whereas 36 mothers adhered to a lacto-ovo-vegetarian diet during complementary feeding in the first year of life. Mothers adhering to a traditional diet were characterized by lower levels of knowledge (4.1 ± 2.3 points) than vegetarian mothers (5.3 ± 2.1 points). Mothers following a traditional diet were more likely to indicate a higher than recommended number of daily meals (OR = 1.76; Cl: 1.31–1.97, p < 0.001). Significant differences were noted in the respondents’ adherence to the BLW method, which was more readily implemented by vegan (p < 0.05) and lacto-vegetarian (p < 0.05) mothers and was least popular among mothers following a traditional diet (OR = 0.81; CI: 0.66–1.23, p < 0.04). Vegetarian mothers unnecessarily delayed the introduction of gluten and potentially allergizing foods to the children’s diets, sometimes even past the age of 12 months.
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Affiliation(s)
- Malgorzata Kostecka
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Akademicka 15, 20-950 Lublin, Poland
- Correspondence: ; Tel.: +48-814-456-846
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Drewnowski A, Henry CJ, Dwyer JT. Proposed Nutrient Standards for Plant-Based Beverages Intended as Milk Alternatives. Front Nutr 2021; 8:761442. [PMID: 34746213 PMCID: PMC8564006 DOI: 10.3389/fnut.2021.761442] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 09/23/2021] [Indexed: 11/13/2022] Open
Abstract
Background: Plant-based beverages (PBB) that are marketed as alternatives to cow milk are gaining in popularity worldwide. Nutrient quality of PBB can be highly variable. Objective: To develop a set of voluntary or mandatory nutrient standards for the PBB product category in order to assist innovation and guide product development and reformulation. Methods: The present goal was to develop standards for PBB energy content, minimum protein content and quality, maximum content for added fat, sugar, and salt, and to suggest fortification levels for selected vitamins and minerals. The standards were based on dietary recommendations and guidelines and current practices of federal agencies in the US. Results: The proposed energy and nutrient content for PBB milk alternatives are maximum 85-100 kcal energy per 100 g; a minimum for 2.2/100 g of high-quality protein, low content of saturated fat (<0.75/100 g) and added sugar (5.3-6.25/100 g) and consistent fortification with calcium, vitamins A, D, B-2, and B-12 at levels comparable to those found in cow milk (1%). Ideally, the protein content ought to be increased (2.8/100 g) and added sugar content reduced even further (2.7-3.1/100 g) for "best of class" products. These proposed standards were applied to the 641 existing PBB products listed in the 2018 version of the USDA Branded Food Products Database (BFPDB). The standards were met by <5% of the PBB on the US market. Conclusion: Often viewed as equivalent to milk in nutritional value, many PBB are often low in protein and are fortified with varying amounts of calcium, and vitamins A and D. Nutrient standards for this category should be adopted by the food industry, by public health regulatory authorities, and by standardization bodies such as the Codex Alimentarius.
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Affiliation(s)
- Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, WA, United States
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Singapore, Singapore
| | - Johanna T. Dwyer
- Frances Stern Nutrition Center Tufts Medical Center and Jean Mayer USDA Human Nutrition Research Center on Aging, Department of Medicine, School of Medicine and Friedman School of Nutrition Science and Policy at Tufts University, Boston, MA, United States
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Steroid Hormone Exposure as a Potential Hazard in Milk Consumers: A Significant Health Challenge in Iran. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5595555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The presence of steroid hormones in milk is inevitable, and they can be considered as potential carcinogenic agents for consumers. The purpose of this study was to evaluate the level of 17β-estradiol, progesterone, and hydroxyprogesterone in sixty-nine bovine milk samples, collected from April to September 2020, in Hamadan, Iran. The milk samples were analyzed using enzyme-linked immunosorbent assay (ELISA). In this study, the mean contents of 17β-estradiol, progesterone, and hydroxyprogesterone in the milk samples were determined to be 330.5 ± 190.2 pg/ml, 3.57 ± 2.47 ng/ml, and 1.54 ± 0.41 ng/ml, respectively. However, the content of these steroid hormones in milk samples could be considered safe in children and adults, if the milk consumption is assumed to be in the reported range (175–240 ml/daily). Due to the effects of steroid hormones, especially 17β-estradiol, in the etiology of various cancers, regular monitoring of these hormones is recommended in milk and its dairy products in Iran.
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Van Eenennaam AL, Werth SJ. Animal board invited review: Animal agriculture and alternative meats - learning from past science communication failures. Animal 2021; 15:100360. [PMID: 34563799 DOI: 10.1016/j.animal.2021.100360] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 01/24/2023] Open
Abstract
Sustainability discussions bring in multiple competing goals, and the outcomes are often conflicting depending upon which goal is being given credence. The role of livestock in supporting human well-being is especially contentious in discourses around sustainable diets. There is considerable variation in which environmental metrics are measured when describing sustainable diets, although some estimate of the greenhouse gas (GHG) emissions of different diets based on varying assumptions is commonplace. A market for animal-free and manufactured food items to substitute for animal source food (ASF) has emerged, driven by the high GHG emissions of ASF. Ingredients sourced from plants, and animal cells grown in culture are two approaches employed to produce alternative meats. These can be complemented with ingredients produced using synthetic biology. Alternative meat companies promise to reduce GHG, the land and water used for food production, and reduce or eliminate animal agriculture. Some CEOs have even claimed alternative meats will 'end world hunger'. Rarely do such self-proclamations emanate from scientists, but rather from companies in their efforts to attract venture capital investment and market share. Such declarations are reminiscent of the early days of the biotechnology industry. At that time, special interest groups employed fear-based tactics to effectively turn public opinion against the use of genetic engineering to introduce sustainability traits, like disease resistance and nutrient fortification, into global genetic improvement programs. These same groups have recently turned their sights on the 'unnaturalness' and use of synthetic biology in the production of meat alternatives, leaving agriculturists in a quandary. Much of the rationale behind alternative meats invokes a simplistic narrative, with a primary focus on GHG emissions, ignoring the nutritional attributes and dietary importance of ASF, and livelihoods that are supported by grazing ruminant production systems. Diets with low GHG emissions are often described as sustainable, even though the nutritional, social and economic pillars of sustainability are not considered. Nutritionists, geneticists, and veterinarians have been extremely successful at developing new technologies to reduce the environmental footprint of ASF. Further technological developments are going to be requisite to continuously improve the efficiency of animal source, plant source, and cultured meat production. Perhaps there is an opportunity to collectively communicate how innovations are enabling both alternative- and conventional-meat producers to more sustainably meet future demand. This could counteract the possibility that special interest groups who promulgate misinformation, fear and uncertainty, will hinder the adoption of technological innovations to the ultimate detriment of global food security.
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Affiliation(s)
- A L Van Eenennaam
- Department of Animal Science, University of California, 1 Shields Ave, Davis, CA 95616, USA.
| | - S J Werth
- Department of Animal Science, University of California, 1 Shields Ave, Davis, CA 95616, USA
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Nutripedia: The Fight against the Fake News in Nutrition during Pregnancy and Early Life. Nutrients 2021; 13:nu13092998. [PMID: 34578875 PMCID: PMC8471128 DOI: 10.3390/nu13092998] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/14/2022] Open
Abstract
(1) Background. Early nutrition and lifestyle before and during pregnancy, breastfeeding, infancy, and early childhood can affect the risk of developing common non-communicable diseases during adulthood such as obesity and metabolic syndrome. To support positive long-term outcomes, it is essential to debunk fake news and provide evidence-based nutritional recommendations. “Nutripedia-Informati per Crescere” is a new tool delivering information and education on appropriate nutrition of mothers and babies during pregnancy and the first years of life. (2) Methods. Nutripedia provides the readers with evidence-based scientific contents in an easy-to-access fashion through a website, a social media page and a personalized advice app called “Nutripedia Chatbot”. (3) Results. Forty articles were published on Nutripedia website with more than 220,000 total views. Social channel activation via bloggers reached over 9 million parents. 14,698 users downloaded Nutripedia chatbot, through which a total of 1930 questions were directed to experts while over 24,000 responses were provided by the app. (4) Conclusions. The use of different communication tools delivering evidence-based nutritional information such as Nutripedia is increasing and could offer supportive strategies to provide scientific information to large audiences and contribute fighting fake news. Future research could investigate the effectiveness of this important health campaign.
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Bastam MM, Jalili M, Pakzad I, Maleki A, Ghafourian S. Pathogenic bacteria in cheese, raw and pasteurised milk. Vet Med Sci 2021; 7:2445-2449. [PMID: 34390532 PMCID: PMC8604106 DOI: 10.1002/vms3.604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background Foodborne diseases, especially those transmitted by milk and its products, are worldwide problem. Milk is not only a complete food but also a unique medium for activating various bacteria such as Listeria monocytogenes, Staphylococcus aureus and Salmonella typhi. In recent years, numerous bacteria with multiple drug resistance patterns have appeared, and there have been many problems in infection control. Today, ranchers use antibiotics for control of the animal disease, and humans are constantly using animal products containing antibiotics. Objective The purpose of this study was to evaluate the contamination status of raw and pasteurised milk as well as local cheese and to find a rapid Multiplex PCR method for investigation of contamination. Determination of antibiotic resistant isolates is also desirable. Materials and Methods One hundred samples were collected from livestock and retail outlets using culture and molecular methods to identify S. aureus, L. monocytogenes and S. typhi. The antibiotic resistance pattern was determined for the isolates. Results In this study, culture results for 100 samples showed 10% S. aureus isolates while no cases of S. typhi and L. monocytogenes were detected. In real‐time qPCR, S. aureus was isolated in 60% (n = 60) of samples, S. typhi in 53% (n = 53) and L. monocytogenes in 2% (n = 2). The results of sensitivity and specificity of Multiplex PCR for the three studied bacteria indicated general specificity of 72% and sensitivity of 80%. Conclusion Based on the results of this study, it can be concluded that S. typhi, L. monocytogenes and S. aureus are more likely to be detected by real‐time qPCR because of the high sensitivity of this test to culture. Multiplex method was not reliable in this study and cannot be suggested for rapid diagnosis.
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Affiliation(s)
- Mahsa Morovati Bastam
- Department of Microbiology, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Mahsa Jalili
- Department of Microbiology, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Iraj Pakzad
- Department of Microbiology, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Abbas Maleki
- Clinical Microbiology Research Center, Ilam University of medical Sciences, Ilam, Iran
| | - Sobhan Ghafourian
- Department of Microbiology, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
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Romo-Palafox MJ, Harris JL. Caregiver's Provision of Non-Recommended Commercially Prepared Milk-Based Drinks to Infants and Toddlers. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:643-653. [PMID: 34373008 DOI: 10.1016/j.jneb.2021.05.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 06/13/2023]
Abstract
OBJECTIVE Assess milk type provision (commercially prepared infant and toddler formula, cow's milk, and plant milk) to infants and toddlers, accounting for sociodemographic characteristics and marketing claims. PARTICIPANTS Caregivers (N = 1,645) of children (aged 6-36 months) recruited through online panels in 2017. METHODS Cross-sectional survey analysis (system of probit equations) estimated associations between sociodemographics and agreement with marketing claims (independent variables) with milk type provision in the past month (binary dependent variable). RESULTS Most caregivers (63%) of infants (aged 6-11 months) provided only breastmilk and/or commercially prepared infant formula. Sixty-five percent of caregivers of 12-month-old infants provided commercially prepared infant formula, and 47% provided cow's milk. Most caregivers (64%) of toddlers (aged 13-36 months) provided cow's milk; some also provided other non-recommended milk types (51%).Associations between milk types suggested milk-based drink provision should be evaluated as a pattern and not as independent behaviors (all Ps < 0.048). Milk type provision was significantly associated with a child's age (months), household income, and race (all Ps < 0.049). Including agreement with marketing claims reduced the significance of associations between milk type provision and some sociodemographic characteristics. CONCLUSIONS AND IMPLICATIONS These findings suggest the need for additional expert guidance to discourage inappropriate and unnecessary milk for young children, provide strategies to transition from breastmilk (or commercially prepared infant formula) to cow's milk, and conduct outreach to communities at risk for health disparities about the dangers of serving milk that is not recommended for their child's age. Research is needed to understand how diverse populations interpret product claims and how marketing may perpetuate health disparities.
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Affiliation(s)
- Maria J Romo-Palafox
- Department of Nutrition and Dietetics, Doisy College of Health Sciences, Saint Louis University, St Louis, MO.
| | - Jennifer L Harris
- Rudd Center for Food Policy & Obesity, University of Connecticut, Hartford, CT
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Reyes-Jurado F, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Leal A, Jiménez-Munguía M, Mani-López E, López-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- F. Reyes-Jurado
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - N. Soto-Reyes
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - M. Dávila-Rodríguez
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - A.C. Lorenzo-Leal
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - M.T. Jiménez-Munguía
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - E. Mani-López
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - A. López-Malo
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
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Abstract
Milk is considered a complete food because all of the nutrients important to fulfill a newborn’s daily requirements are present, including vitamins and minerals, ensuring the correct growth rate. A large amount of global milk production is represented by cow, goat, and sheep milks; these species produce about 87% of the milk available all over the world. However, the milk obtained by minor dairy animal species is a basic food and an important family business in several parts of the world. Milk nutritional properties from a wide range of minor dairy animal species have not been totally determined. Hot temperatures and the lack of water and feed in some arid and semi-arid areas negatively affect dairy cows; in these countries, milk supply for local nomadic populations is provided by camels and dromedaries. The nutritional quality in the milk obtained from South American camelids has still not been completely investigated, the possibility of creating an economic resource for the people living in the Andean highlands must be evaluated. Both mare and donkey milks show a chemical composition very similar to human milk, and they represent a good replacer of cows’ milk for infants nutrition, especially for children affected by cow milk proteins allergy. In this review, differences and similarities in the quality parameters of milk from minor dairy animals, such as camelids and equids, have been compared.
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Inanir D, Kaelin I, Pestoni G, Faeh D, Mueller N, Rohrmann S, Sych J. Daily and meal-based assessment of dairy and corresponding protein intake in Switzerland: results from the National Nutrition Survey menuCH. Eur J Nutr 2021; 60:2099-2109. [PMID: 33030578 PMCID: PMC8137467 DOI: 10.1007/s00394-020-02399-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Accepted: 09/25/2020] [Indexed: 10/25/2022]
Abstract
PURPOSE Dairy contributes to daily protein and provides important minerals and vitamins. Using data of the National Nutrition Survey in Switzerland (menuCH), we aimed to describe intakes of dairy and its subcategories, to compare daily and per-meal dairy protein with total protein intake, and to investigate associations between energy-standardized dairy intake and sociodemographic, lifestyle and anthropometric factors. METHODS From two 24-h dietary recalls, anthropometric measurements, and a lifestyle questionnaire from a representative sample (n = 2057, 18-75 years), we calculated daily and energy-standardized means and standard error of the means for dairy, its subcategories (milk, yoghurt and cheese), and compared daily and per-meal dairy protein with total protein intake. Associations were investigated between dairy intake (g/1000 kcal) and sociodemographic, lifestyle and anthropometric factors by multivariable linear regression. RESULTS Dairy intake provided 16.3 g/day protein with cheese contributing highest amounts (9.9 g/day). Dairy protein intake was highest at dinner (6.3 g/day) followed by breakfast, lunch and snacks (4.3, 3.3 and 2.4 g/day, respectively). Per meal, total protein reached the amounts suggested for improving protein synthesis only at dinner and lunch (33.1 and 28.3 g/day, respectively). Energy-standardized dairy intake was 20.7 g/1000 kcal higher for women than men (95% CI 13.2; 28.1), 24.3 g/1000 kcal lower in the French than German-speaking region (95% CI - 32.4; - 16.1), and also significantly associated with nationality, household type and smoking status. CONCLUSION This first description of dairy consumption is an important basis for developing meal-specific recommendations, aimed to optimize dairy and protein intake especially for older adults.
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Affiliation(s)
- Dilara Inanir
- Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820, Waedenswil, Switzerland
| | - Ivo Kaelin
- Institute of Applied Simulation, ZHAW School of Life Sciences and Facility Management, Schloss 1, 8820, Waedenswil, Switzerland
| | - Giulia Pestoni
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001, Zurich, Switzerland
| | - David Faeh
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001, Zurich, Switzerland
- Health Department-Nutrition and Dietetics, Bern University of Applied Sciences, Bern, Switzerland
| | - Nadina Mueller
- Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820, Waedenswil, Switzerland
| | - Sabine Rohrmann
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001, Zurich, Switzerland
| | - Janice Sych
- Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820, Waedenswil, Switzerland.
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65
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Islam N, Shafiee M, Vatanparast H. Trends in the consumption of conventional dairy milk and plant-based beverages and their contribution to nutrient intake among Canadians. J Hum Nutr Diet 2021; 34:1022-1034. [PMID: 33932051 DOI: 10.1111/jhn.12910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 03/24/2021] [Accepted: 04/23/2021] [Indexed: 11/29/2022]
Abstract
BACKGROUND Current evidence suggests a shift from conventional dairy milk to plant-based beverages (PBBs) for a number of lifestyles and perceived health-related reasons. METHODS Using nationally representative cross-sectional data from the 2004 and 2015 Canadian Community Healthy Surveys, the main objectives of the present study were to (i) examine the trend in the proportion of Canadians (≥ 2 years) consuming plain milk and PBBs and (ii) determine the percentage contribution of plain milk and PBBs to daily energy and nutrient intakes. RESULTS From 2004 to 2015, the percentage of Canadians consuming plain milk significantly decreased from 70.2% to 56.1%, whereas the percentage of PBBs consumers significantly increased from 1.8% to 3.0%. In 2015, plain milk provided almost 50% of the daily vitamin D intake, over 30% of calcium and vitamin B12, and over 20% of vitamin A and riboflavin among plain milk consumers. The top five nutrients provided by PBBs among PBBs consumers were vitamin D, calcium, vitamin B12, vitamin A and riboflavin. Although plain milk was a major contributor to saturated fat (14.5%) and protein (12.5%) intake among plain milk consumers, PBBs provided only 0.2% of saturated fat and 1.4% of protein intake in the diet of PBBs consumers. CONCLUSIONS The consumption of plain milk by Canadians has declined and the consumption of PBBs has increased, which may differentially affect the nutritional profile of the diet.
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Affiliation(s)
- Naorin Islam
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Mojtaba Shafiee
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Hassan Vatanparast
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada.,School of Public Health, University of Saskatchewan, Saskatoon, SK, Canada
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66
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Vogelsang-O’Dwyer M, Zannini E, Arendt EK. Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.090] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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67
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Craig WJ, Fresán U. International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages. Nutrients 2021; 13:nu13030842. [PMID: 33806688 PMCID: PMC7999853 DOI: 10.3390/nu13030842] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 02/07/2023] Open
Abstract
Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages from three different continents (USA, Australia, and Western Europe) to assess their nutritional content and health profile. A total of 148 non-dairy beverages were analyzed from the nutrition label and ingredients listed on the commercial package or from the information located on the website of the manufacturer or retailer. The different types of beverages were extracts of nuts or seeds (n = 49), grains (n = 38), legumes (n = 36), coconut (n = 10), and mixed blends (n = 15). On average, the plant-based beverages generally scored well in terms of not containing high levels of sodium, saturated fat, or calories. Over half of the beverages were fortified with calcium to levels equal to or greater than that of dairy milk. The protein content varied from 0 to 10 g/serving. Levels of vitamin D and B12 fortification were quite low. Consumers should be informed of the nutritional profile and potential health benefits of plant-based dairy alternatives as the nutritional content can vary greatly between the different types of beverages.
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Affiliation(s)
- Winston J. Craig
- Center for Nutrition, Healthy Lifestyles, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA
- Correspondence:
| | - Ujué Fresán
- eHealth Group, Instituto de Salud Global Barcelona (ISGlobal), 08036 Barcelona, Spain;
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68
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Bu T, Zheng J, Liu L, Li S, Wu J. Milk proteins and their derived peptides on bone health: Biological functions, mechanisms, and prospects. Compr Rev Food Sci Food Saf 2021; 20:2234-2262. [PMID: 33522110 DOI: 10.1111/1541-4337.12707] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Bone is a dynamic organ under constant metabolism (or remodeling), where a delicate balance between bone resorption and bone formation is maintained. Disruption of this coordinated bone remodeling results in bone diseases, such as osteoporosis, the most common bone disorder characterized by decreased bone mineral density and microarchitectural deterioration. Epidemiological and clinical evidence support that consumption of dairy products is beneficial for bone health; this benefit is often attributed to the presence of calcium, the physiological contributions of milk proteins on bone metabolism, however, are underestimated. Emerging evidence highlighted that not only milk proteins (including individual milk proteins) but also their derived peptides positively regulate bone remodeling and attenuate bone loss, via the regulation of cellular markers and signaling of osteoblasts and osteoclasts. This article aims to review current knowledge about the roles of milk proteins, with an emphasis on individual milk proteins, bioactive peptides derived from milk proteins, and effect of milk processing in particular fermentation, on bone metabolism, to highlight the potential uses of milk proteins in the prevention and treatment of osteoporosis, and, to discuss the knowledge gap and to recommend future research directions.
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Affiliation(s)
- Tingting Bu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Jiexia Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Ling Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Shanshan Li
- College of Animal Sciences, Zhejiang University, Hangzhou, P. R. China
| | - Jianping Wu
- ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta, Canada
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69
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Yang T, Dharmasena S. U.S. Consumer Demand for Plant-Based Milk Alternative Beverages: Hedonic Metric Augmented Barten's Synthetic Model. Foods 2021; 10:foods10020265. [PMID: 33525679 PMCID: PMC7911103 DOI: 10.3390/foods10020265] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/11/2021] [Accepted: 01/21/2021] [Indexed: 02/07/2023] Open
Abstract
Consumers in the U.S. increasingly prefer plant-based milk alternative beverages (abbreviated “plant milk”) to conventional milk. This study is motivated by the need to take into consideration varied nutritional and qualitative attributes in plant milk to examine consumers’ purchasing behavior and estimate demand elasticities which are achieved by a new approach combing hedonic pricing model with Barten’s synthetic demand system. The method of estimation is enlightened from the common practice of companies differentiating their products in multidimensions in terms of attributes. A research dataset was uniquely created by associating the products’ purchase data from Nielsen Homescan dataset with exclusive first-hand nutritional data. Estimations began with creating a multidimensional hedonic attribute space based on the qualitative information of different types of plant milk and conventional milk available to consumers and then calculating the hedonic distances by Euclidean distance measurement to reparametrize Barten’s synthetic demand system. Estimation results showed that the highest own-price elasticity pertained to soy milk which was −0.25. Three plant milk types had inelastic demand. Soy milk exerted substituting effects on all types of conventional milk products and vice versa. Soy milk, rice milk and almond milk entertained complementary relationships between each other and four types of conventional milk were strong substitutes within the group.
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Affiliation(s)
- Tingyi Yang
- Department of Economics, Shaanxi Normal University, No. 620, West Chang’an Avenue, Chang’an District, Xi’an 710119, China
- Correspondence:
| | - Senarath Dharmasena
- Department of Agricultural Economics, Texas A&M University, 210T AGLS Building, 2124 TAMU, College Station, TX 77843-2124, USA;
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Martínez-Padilla E, Li K, Blok Frandsen H, Skejovic Joehnke M, Vargas-Bello-Pérez E, Lykke Petersen I. In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives. Foods 2020; 9:E1784. [PMID: 33271952 PMCID: PMC7760957 DOI: 10.3390/foods9121784] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/19/2020] [Accepted: 11/29/2020] [Indexed: 12/14/2022] Open
Abstract
Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 ω-9) and linoleic acid (C18:2 ω-6). Hemp drink contained the highest omega-6/omega-3 (ω6/ω3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow's milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer's choice.
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Affiliation(s)
- Eliana Martínez-Padilla
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Kexin Li
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Heidi Blok Frandsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
- SiccaDania, Pilehøj 18, DK-3460 Birkerød, Denmark
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark;
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
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71
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Jančichová K, Gažarová M, Habánová M, Kopčeková J, Mrázová J, Lenártová P. Milk consumption in childhood and adulthood and its effect on body composition. POTRAVINARSTVO 2020. [DOI: 10.5219/1489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Throughout their life, people are exposed to many different types of milk. First, it is breast milk if infants are breastfed or special formula based on cow milk with modified composition if they are not breastfed. Later in life, it is recommended that humans consume the milk of other mammals as a source of highly valuable protein, calcium, and phosphorus. This work aimed to evaluate the effects of methods and duration of feeding in infancy and consumption of milk or milk alternatives in adulthood on body composition. We used a questionnaire of 21 specific questions to obtain information on breastfeeding and milk consumption. All 84 participants (18 men, 66 women; age 23.26 ±1.36) underwent measurement of body composition, using BIA methods (InBody 720). A comparison of the information from the questionnaire with the information from the body composition measurement was made. Significant differences were observed in visceral fat area (p = 0.048) and waist-to-hip ratio (p = 0.022) according to duration of breastfeeding. Participants who were fed formula for a shorter time than 1 year (until 12 months of age) showed a higher percentage of body fat (p = 0.047). The fat percentage of milk was a significant factor for the waist-to-hip ratio (p = 0.026). Participants consuming plant-based milk alternatives showed significant differences in waist-to-hip ratio (p = 0.031) and body mass index (p = 0.015) and highly significant differences in weight (p <0.001) and fat-free mass (p <0.001). In conclusion, results show that the duration of breastfeeding may prevent the development of overweight and eventually obesity. Usage of infant formulas as an alternative to breast milk should be limited to those who are unable to breastfeed. The current consumption of milk indicates the benefits of whole milk in the diet but also shows increasing interest in the advantages of plant-based milk.
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72
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Verduci E, Di Profio E, Cerrato L, Nuzzi G, Riva L, Vizzari G, D'Auria E, Giannì ML, Zuccotti G, Peroni DG. Use of Soy-Based Formulas and Cow's Milk Allergy: Lights and Shadows. Front Pediatr 2020; 8:591988. [PMID: 33313028 PMCID: PMC7707102 DOI: 10.3389/fped.2020.591988] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Accepted: 10/09/2020] [Indexed: 01/12/2023] Open
Abstract
Soybean (Glycine max) is a species of legume native to East Asia and used in childhood diet for over 2,000 years in the East. Soy protein formulas have been available for almost a century. Nowadays, the increase in cow's milk allergy and vegetarian dietary preferences are driving consumers toward cow's milk alternatives. In this paper, we reviewed the nutritional composition of soy-based infant formula and discussed their possible use in pediatric age, mainly focusing on prevention and treatment of cow's milk allergy. Protein quality is determined by digestibility and amino acid content. Purified or concentrated vegetable proteins (e.g., soy protein and gluten) have high digestibility (>95%), similar to those of animal ones. For some intact vegetable products (e.g., whole cereals and pulses), protein digestibility is lower (80-90%). Food processing and heat treatment also influence protein digestibility. Considering these data, we tried to evaluate the possible use of soybean and derivatives in pediatric age, including the nutritional composition of soy formulas and the clinical indications for their use. Moreover, since plant-based beverages are being perceived as healthy by consumers and their use is growing on the market, we recommend that soy drink should not be used as a substitute for infant formulas or cow's milk in children younger than 24 months.
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Affiliation(s)
- Elvira Verduci
- Department of Health Sciences, University of Milan, Milan, Italy
- Department of Pediatrics, Vittore Buzzi Children's Hospital, University of Milan, Milan, Italy
| | | | - Lucia Cerrato
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Giulia Nuzzi
- Section of Paediatrics, Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Luca Riva
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Giulia Vizzari
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Enza D'Auria
- Department of Pediatrics, Vittore Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Maria Lorella Giannì
- Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, NICU, Milan, Italy
- Department of Clinical Science and Community Health, University of Milan, Milan, Italy
| | - Gianvincenzo Zuccotti
- Department of Pediatrics, Vittore Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Diego G. Peroni
- Section of Paediatrics, Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
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74
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Yang T, Dharmasena S. Consumers preferences on nutritional attributes of dairy-alternative beverages: hedonic pricing models. Food Sci Nutr 2020; 8:5362-5378. [PMID: 33133539 PMCID: PMC7590279 DOI: 10.1002/fsn3.1757] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/21/2020] [Accepted: 06/11/2020] [Indexed: 12/11/2022] Open
Abstract
Dairy products, especially milk play a crucial role in assuring dietary quality for U.S. households. However, due to taste, nutrition, health and environmental concerns, households increasingly prefer to consume dairy alternative beverages instead of conventional milk in the U.S. This work is motivated by the need to take into consideration of intrinsic characteristics and differences of such characteristics when analyzing the changes of consumers' purchasing behavior of and willingness to pay for dairy alternative beverages and conventional milk products. After aggregating and organizing the purchase data of Nielsen Homescan and first-hand nutrition data, this study estimates both linear and semi-log hedonic pricing models. The results show that consumers exert the highest weights and assign highest evaluation on such qualitative characteristic as nutritional attributes which include calories, protein, fat, vitamin A and vitamin D in which protein is the most valued attribute and other characteristics such as package size, multi pack and brand. The hedonic pricing order and value of these qualitative characteristic are indicative of consumers' purchasing behavior and thus provide essential information for manufacturers to better differentiated their products and develop products catering to consumer's preferred attributes.
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Affiliation(s)
- Tingyi Yang
- International Business SchoolShaanxi Normal UniversityXi'anP.R. China
| | - Senarath Dharmasena
- Department of Agricultural EconomicsTexas A&M UniversityCollege StationTXUSA
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75
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North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition Position Paper: Plant-based Milks. J Pediatr Gastroenterol Nutr 2020; 71:276-281. [PMID: 32732790 DOI: 10.1097/mpg.0000000000002799] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Parents and caretakers are increasingly feeding infants and young children plant-based "milk" (PBM) alternatives to cow milk (CM). The US Food and Drug Administration currently defines "milk" and related milk products by the product source and the inherent nutrients provided by bovine milk. Substitution of a milk that does not provide a similar nutritional profile to CM can be deleterious to a child's nutritional status, growth, and development. Milk's contribution to the protein intake of young children is especially important. For almond or rice milk, an 8 oz serving provides only about 2% or 8%, respectively, of the protein equivalent found in a serving of CM. Adverse effects from the misuse of certain plant-based beverages have been well-documented and include failure to gain weight, decreased stature, kwashiorkor, electrolyte disorders, kidney stones, and severe nutrient deficiencies including iron deficiency anemia, rickets, and scurvy. Such adverse nutritional outcomes are largely preventable. It is the position of the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN) Nutrition Committee, on behalf of the society, that only appropriate commercial infant formulas be used as alternatives to human milk in the first year of life. In young children beyond the first year of life requiring a dairy-free diet, commercial formula may be a preferable alternative to cow's milk, when such formula constitutes a substantial source of otherwise absent or reduced nutrients (eg, protein, calcium, vitamin D) in the child's restricted diet. Consumer education is required to clarify that PBMs do not represent an equivalent source of such nutrients. In this position paper, we provide specific recommendations for clinical care, labelling, and needed research relative to PBMs.
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77
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Αntoniadou M, Varzakas T. Breaking the vicious circle of diet, malnutrition and oral health for the independent elderly. Crit Rev Food Sci Nutr 2020; 61:3233-3255. [PMID: 32686465 DOI: 10.1080/10408398.2020.1793729] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Aging impairs senses, mastication, oral status and function, causing nutritional needs and diet insufficiencies. The present needs of independent older adults suggest that health research and oral health care should shift from reductionist disease management to integral and personal treatment plans, including lifestyle, psychological, nutritional and oral health coaching approaches. Dentists and other medical professionals that work in the field of gerodontology should be educated on the macro and micronutrient needs of the elderly and incorporate certain nutritional plans early in the life of their patients with their approval and cooperation, in order to postpone tooth loss and masticatory impairment. Old recipes such as the Mediterranean diet should be kept as a base for all the elderly and be enriched in a customized interpersonal way from the dentist as well as the medical professional according to the specific needs of one's oral and general health status. In this nonsystematic review paper, the basic aspects of the vicious cycle of nutrition and oral health status are discussed and suggestions of major nutrients' influence and needs for independent elders are reported. Based on the scientific data collected, suggestions are made for the food industry for better quality and dosage of foods for this category of individuals. Such strategies can be a whole new area of interest for the food industry in order to obtain better quality of food packaging for the independent OA with accepted texture, odor, colors, macronutrients and micronutrients' consistency and in specific portions.
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Affiliation(s)
- Maria Αntoniadou
- Dental School, National and Kapodistrian University of Athens, Greece
| | - Theodoros Varzakas
- Dept. Food Science and Technology, University of the Peloponnese, Kalamata, Greece
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Facioni MS, Raspini B, Pivari F, Dogliotti E, Cena H. Nutritional management of lactose intolerance: the importance of diet and food labelling. J Transl Med 2020; 18:260. [PMID: 32590986 PMCID: PMC7318541 DOI: 10.1186/s12967-020-02429-2] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 06/18/2020] [Indexed: 02/07/2023] Open
Abstract
Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.
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Affiliation(s)
| | - Benedetta Raspini
- Dietetics and Clinical Nutrition Laboratory, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Francesca Pivari
- Biochemistry and Molecular Biology Laboratory, Department of Health Sciences, University of Milan, Milan, Italy.
| | | | - Hellas Cena
- Dietetics and Clinical Nutrition Laboratory, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy.,Clinical Nutrition and Dietetics Service, Unit of Internal Medicine and Endocrinology, ICS Maugeri IRCCS, Pavia, Italy
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Hauy BN, Oliani CHP, Fracaro GG, Barbalho SM, Guiguer ÉL, Souza MDSSD, Mendes CG, Bueno MDS, Araújo AC, Bueno PCDS. Effects of Consumption of Coconut and Cow's Milk on the Metabolic Profile of Wistar Rats Fed a Hyperprotein Diet. J Med Food 2020; 24:205-208. [PMID: 32544020 DOI: 10.1089/jmf.2020.0031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The intake of milk has decreased over the past few decades in Western populations and has been replaced by drinks of plant origin. Substitution of cow's milk by vegetable drinks occurs for some reasons, such as the presence of lactose intolerance, reduced calorie intake, prevention of obesity, vegan diets, and concern about the use of hormone therapy and its possible residues in bovine milk. For these reasons, the objective of this study was to evaluate the biochemical and anthropometric profile of animals subjected to a diet supplemented with coconut milk. Animals were divided into six groups (G1-G6), treated, respectively, regular diet and coconut milk or cow's milk, and with a high-protein content diet and coconut milk or cow's milk. Our results showed that the animals treated with coconut milk reduced body weight and visceral fat, and also showed that the use of a high-protein diet in association with coconut milk is a good combination in reducing visceral fat, percentage of weight gain, food intake, cholesterol, and triglycerides. Our results do not show substantial metabolic changes when comparing the use of coconut milk with the use of cow's milk (we cannot say that the coconut milk itself can be better than cow's milk in the evaluated metabolic parameters).
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Affiliation(s)
- Beatriz Nomada Hauy
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | | | - Gabriela Garcia Fracaro
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | - Sandra Maria Barbalho
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil.,Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, Brazil
| | - Élen Landgraf Guiguer
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil.,Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, Brazil
| | | | | | - Manoela Dos Santos Bueno
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | - Adriano Cressoni Araújo
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
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81
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Angelino D, Rosi A, Vici G, Dello Russo M, Pellegrini N, Martini D. Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study. Foods 2020; 9:E682. [PMID: 32466295 PMCID: PMC7278734 DOI: 10.3390/foods9050682] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 12/17/2022] Open
Abstract
Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional declaration of 330 plant-based drinks currently available on the Italian market; (ii) compare their nutrition facts based on type, presence or not of organic certification and nutrition (NC) or health claims (HC), and of specific claims ("no added sugars" and "source of calcium"); (iii) compare their nutrition composition with cow's milk. A high variability in terms of nutrient profile among products was observed. Limited difference was found between products belonging to both organic and NC categories, while products carrying HC showed lower energy, carbohydrates, sugar, and higher protein contents than the related counterparts. Compared to cow's milk, plant-based drinks showed differences in terms of nutrient profile, mostly regarding the lower protein content (except for soy drinks). Overall, due to the variability, findings from the present survey show that plant-based drinks sold in Italy cannot be considered tout court as milk substitutes and support the importance of improving knowledge towards food labeling to make conscious food choices.
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Affiliation(s)
- Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy;
| | - Alice Rosi
- Department of Food and Drug, University of Parma, 43100 Parma, Italy;
| | - Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy;
| | - Marika Dello Russo
- Institute of Food Sciences, National Research Council, 83100 Avellino, Italy;
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20122 Milan, Italy;
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Zhang YY, Hughes J, Grafenauer S. Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow's Milk Substitute. Nutrients 2020; 12:E1254. [PMID: 32354190 PMCID: PMC7281999 DOI: 10.3390/nu12051254] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/22/2020] [Accepted: 04/26/2020] [Indexed: 12/12/2022] Open
Abstract
Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow's milk replacements. The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR). We collected compositional data from nutrition panels in juxtaposition with derivatives from the Australian Food Composition database, with a total of 115 products, including tree nuts and seeds (n = 48), legumes (n = 27), coconut (n = 10), grains (n = 19) and mixed sources (n = 10). Just over 50% of products were fortified, but only 1/3 contained similar calcium content to cow's milk. Indiscriminate substitutions might reduce intakes of protein and micronutrients, particularly vitamin A, B2, B12, iodine and zinc, and lead to reductions >50% of the EARs for protein, zinc and calcium in the chosen dietary scenarios. To avoid unintended dietary outcomes, it is vital that consumers make pragmatic decisions regarding dietary replacements for cow's milk.
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Affiliation(s)
- Yianna Y. Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3052, Australia
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Jaimee Hughes
- Grains & Legumes Nutrition Council, Mount Street, North Sydney, NSW 2060, Australia
| | - Sara Grafenauer
- Grains & Legumes Nutrition Council, Mount Street, North Sydney, NSW 2060, Australia
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia
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Ducháček J, Stádník L, Ptáček M, Beran J, Okrouhlá M, Gašparík M. Negative Energy Balance Influences Nutritional Quality of Milk from Czech Fleckvieh Cows due Changes in Proportion of Fatty Acids. Animals (Basel) 2020; 10:ani10040563. [PMID: 32230933 PMCID: PMC7222402 DOI: 10.3390/ani10040563] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 03/26/2020] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to evaluate the influence of negative energy balance on fatty acids proportion in the milk of Czech Fleckvieh cows after calving. Milk quality was determined based on fatty acid group proportion. Milk quality was evaluated in relation to selected negative energy balance (NEB) traits: body condition change (DEC) and milk citric acid content (CAC) after calving. Milk samples (n = 992) were collected once per week from 248 Czech Fleckvieh cows during the first month of lactation. Fatty acid content (%) in milk samples was determined and results were grouped as saturated (SFA) (hypercholesterolemic or volatile fatty acids) or unsaturated (UFA) (monounsaturated or polyunsaturated). Our results showed that cows with a deep NEB produce milk that is healthier for human consumption. Cows with a more significant DEC or the highest level of CAC in milk had the lowest proportion of SFA and the highest proportion of UFA (p < 0.01). These cows experienced higher physiological stress after calving; however, they produced milk of higher nutritional quality. Nowadays, we can see preventive efforts to mitigate NEB periods as a result of modern breeding trends regarding vitality, robustness, or longevity.
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Affiliation(s)
- Jaromír Ducháček
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, Suchdol, 165 00 Prague 6, Czech Republic; (L.S.); (M.P.); (M.O.); (M.G.)
- Correspondence: ; Tel.: +42-022-438-3070
| | - Luděk Stádník
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, Suchdol, 165 00 Prague 6, Czech Republic; (L.S.); (M.P.); (M.O.); (M.G.)
| | - Martin Ptáček
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, Suchdol, 165 00 Prague 6, Czech Republic; (L.S.); (M.P.); (M.O.); (M.G.)
| | - Jan Beran
- Department Animal Husbandry Science, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic;
| | - Monika Okrouhlá
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, Suchdol, 165 00 Prague 6, Czech Republic; (L.S.); (M.P.); (M.O.); (M.G.)
| | - Matúš Gašparík
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, Suchdol, 165 00 Prague 6, Czech Republic; (L.S.); (M.P.); (M.O.); (M.G.)
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84
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England P, Tang W, Kostrzewa M, Shahrezaei V, Larrouy-Maumus G. Discrimination of bovine milk from non-dairy milk by lipids fingerprinting using routine matrix-assisted laser desorption ionization mass spectrometry. Sci Rep 2020; 10:5160. [PMID: 32198427 PMCID: PMC7083858 DOI: 10.1038/s41598-020-62113-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 03/06/2020] [Indexed: 12/13/2022] Open
Abstract
An important sustainable development goal for any country is to ensure food security by producing a sufficient and safe food supply. This is the case for bovine milk where addition of non-dairy milks such as vegetables (e.g., soya or coconut) has become a common source of adulteration and fraud. Conventionally, gas chromatography techniques are used to detect key lipids (e.g., triacylglycerols) has an effective read-out of assessing milks origins and to detect foreign milks in bovine milks. However, such approach requires several sample preparation steps and a dedicated laboratory environment, precluding a high throughput process. To cope with this need, here, we aimed to develop a novel and simple method without organic solvent extractions for the detection of bovine and non-dairy milks based on lipids fingerprint by routine MALDI-TOF mass spectrometry (MS). The optimized method relies on the simple dilution of milks in water followed by MALDI-TOF MS analyses in the positive linear ion mode and using a matrix consisting of a 9:1 mixture of 2,5-dihydroxybenzoic acid and 2-hydroxy-5-methoxybenzoic acid (super-DHB) solubilized at 10 mg/mL in 70% ethanol. This sensitive, inexpensive, and rapid method has potential for use in food authenticity applications.
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Affiliation(s)
- Philippa England
- MRC Centre for Molecular Bacteriology and Infection, Department of Life Sciences, Faculty of Natural Sciences, Imperial College London, London, SW7 2AZ, UK
| | - Wenhao Tang
- Department of Mathematics, Imperial College London, London, United Kingdom
| | | | - Vahid Shahrezaei
- Department of Mathematics, Imperial College London, London, United Kingdom
| | - Gerald Larrouy-Maumus
- MRC Centre for Molecular Bacteriology and Infection, Department of Life Sciences, Faculty of Natural Sciences, Imperial College London, London, SW7 2AZ, UK.
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85
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Development of a Nutrition Questionnaire for Dental Caries Risk Factors. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17051793. [PMID: 32164228 PMCID: PMC7084613 DOI: 10.3390/ijerph17051793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 11/24/2022]
Abstract
Background: Few existing tools quickly identify dietary behaviours related to dental caries. The objectives of this study were to (i) create a patient-generated questionnaire identifying these dietary behaviours, (ii) capture information on these dietary behaviours in two specific populations via questionnaire pilot testing and (iii) determine questionnaire test-retest reliability. Methods: After development, the questionnaire was reviewed by an expert panel. Cognitive interviewing was conducted, followed by pilot testing in a general university campus population (n = 80) and a university dental clinic (n = 10). Retesting was done with the general campus group (n = 53). Results: Most participants reported never receiving dietary advice from professionals regarding caries. Sugary foods were most often consumed as snacks in the evening or afternoon, then breakfast. In total, 41.3% of campus participants consumed high risk items at least a few times per week or more often. Weekly or more frequent consumption of “other” sugary drinks (e.g., iced tea) was common. In total, 77.6% of questionnaire items had a kappa value representing moderate agreement or greater. Conclusions: Dietary behaviours related to caries were common in this pilot study. Given the high prevalence of caries and low occurrence of prior dietary advice for the same, increased preventive efforts may be warranted.
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86
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Nissen L, di Carlo E, Gianotti A. Prebiotic potential of hemp blended drinks fermented by probiotics. Food Res Int 2020; 131:109029. [PMID: 32247454 DOI: 10.1016/j.foodres.2020.109029] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 01/17/2020] [Accepted: 01/21/2020] [Indexed: 01/01/2023]
Abstract
Plant-based drinks as substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most studied and successful milk substitutes. An untapped source is hemp seed, which is a powerhouse of nutrients bearing bioactive compounds, but the production of derived drink is limited. The present work is about introducing new formulations of commercial hemp seed-derived drink to be fermented with probiotics (Lactobacillus fermentum, Lb. plantarum and Bifidobacterium bifidum). In this work for the first time the prebiotic activity of different hemp seed drinks was assessed by cultural and quantitative PCR methods. In addition, to better describe the prebiotic potential, VOCs alkenes and volatile organic acids were characterized by a metabolomic approach via GC-MS SPME. Obtained results showed that the hemp seed drinks had strong prebiotic activity, ability to support probiotics growth and to increase the content of some bioactive compounds. These outputs are in part due to the presence of different terpenes that inhibit the growth of enteropathogens and to high levels of acetate, propionate and butyrate produced during fermentation that support the growth of probiotics. Although the health potential of hemp seed is well known, derived drinks are hitherto scarcely transformed and distributed, thus this work could provide some basics to produce prebiotic and probiotic fermented hemp seed drinks.
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Affiliation(s)
- Lorenzo Nissen
- Alma Mater Studiorum - University of Bologna, DISTAL (Dept. of Agricultural and Food Sciences), V.le Fanin 44, 40127 Bologna, Italy.
| | - Emanuele di Carlo
- Alma Mater Studiorum - University of Bologna, DISTAL (Dept. of Agricultural and Food Sciences), V.le Fanin 44, 40127 Bologna, Italy.
| | - Andrea Gianotti
- Alma Mater Studiorum - University of Bologna, DISTAL (Dept. of Agricultural and Food Sciences), V.le Fanin 44, 40127 Bologna, Italy.
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Silva JGS, Rebellato AP, Caramês ETDS, Greiner R, Pallone JAL. In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Res Int 2020; 130:108993. [PMID: 32156408 DOI: 10.1016/j.foodres.2020.108993] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 01/25/2023]
Abstract
Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.
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Affiliation(s)
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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88
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Sugar Reduction in Yogurt Products Sold in the UK between 2016 and 2019. Nutrients 2020; 12:nu12010171. [PMID: 31936185 PMCID: PMC7019219 DOI: 10.3390/nu12010171] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/05/2019] [Accepted: 12/13/2019] [Indexed: 11/17/2022] Open
Abstract
The UK government has called for industry reformulation of foods that contribute most to sugar consumption in children’s diets, including yogurts. The aim of this work was to comprehensively survey yogurt products available in UK supermarkets in 2019 to determine whether sugar contents had been reduced since our baseline survey in 2016. Product information was collected for 893 unique yogurt, fromage frais and dairy dessert products, and nutrient contents were analysed in comparison to those previously examined. Examining all products, there was a highly significant (p < 0.0001) reduction in the median total sugar contents in 2019 compared to those in 2016: median (interquartile range): 10.4 g/100 g (6.6, 13.0) versus 11.9 g/100 (8.8, 13.6). However, notable product turnover was evident; while 60% of the 2019 products surveyed could be matched by brand and name to 2016, 40% were new. In scrutinising paired products closely, only 32% (173 of 539) had reduced sugar contents with a smaller mean difference of −0.65 g/100 g (p < 0.0001), suggesting that the overall median had dropped as a result of higher sugar products being discontinued. Categories showing the most improvements were children’s, drinks and fruit yogurts. Although only 15% of the 2019 products contained ≤5 g/100 g sugars, considered a ‘low-sugar’ product for labelling, this was an improvement over the 9% identified in 2016. Our results yield important insights into current market trends and demonstrate that the median sugar content of UK yogurt products has been reduced by 13% in two years. These data independently evidence modest, but encouraging changes in response to public policy initiatives aimed at preventing childhood obesity.
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89
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Health issues and technological aspects of plant-based alternative milk. Food Res Int 2020; 131:108972. [PMID: 32247441 DOI: 10.1016/j.foodres.2019.108972] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 12/08/2019] [Accepted: 12/30/2019] [Indexed: 12/30/2022]
Abstract
A growing number of consumers opt for plant-based milk substitutes for medical reasons, like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant-based milk substitutes, or plant extracts, are water-soluble extracts of legumes, oilseeds, cereals or pseudocereals that resemble bovine milk in appearance. It is produced by reducing the size of the raw material, extracted in water and subsequently homogenized, being an alternative to cow's milk. They are considered cow's milk replacers due to similar chemical composition and can also be used as a substitute for direct use or in some animal milk-based preparations. On the other hand, these substitutes exhibit different sensory characteristics, stability and nutritional composition from cow's milk. They are manufactured by extracting the raw material in water, separating the liquid, and formulating the final product. Others process like homogenization and thermal treatments are indispensable to improve the suspension and microbiological stabilities of the final product so that can be consumed. However new and advanced non-thermal processing technologies such as ultra-high pressure homogenization and pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability without the use of high temperatures. Some pre-treatments such as peeling, bleaching or soaking can be performed on the raw material in order to improve the final product. The nutritional properties are influenced by the plant source, processing, and fortification. The addition of other ingredients as sugar, oil and flavorings is done to the plant-based milk substitute to make them more palatable and be more acceptable to consumers. Thus, the aim is to review the main reasons for the consumption of plant-based milk substitute as well as the raw materials used and the technological aspects of its production.
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90
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Sani NA, Kawu MU, Bako IG. Effects of Launaea taraxacifolia and resveratrol on milk yield and serum prolactin and oxytocin levels: a lactogenic study. Int J Vet Sci Med 2019; 7:71-77. [PMID: 32010724 PMCID: PMC6968715 DOI: 10.1080/23144599.2019.1694307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 10/12/2019] [Accepted: 11/06/2019] [Indexed: 11/10/2022] Open
Abstract
Inadequacy of milk supply to meet the increasing human population coupled with a decreasing livestock population has necessitated the need for a potent galactogoue. The aim of this study was to compare the lactogenic effects of Launaea taraxacifolia (PLT) and resveratrol in Wistar rats. After parturition, 25 primiparous female Wistar rats were randomly allocated into five groups of 5 dams each. Dams in groups I, II, III, IV and V were administered distilled water (DW: 2 ml/kg), metochlopromide (MET: 15 mg/kg), resveratrol (RES: 5 mg/kg), n-hexane leaf fraction of L. taraxacifolia (PLT: 333 mg/kg) and the combination of RES + PLT (CO: 5 mg + 333 mg/kg); respectively, for 12 days. Pup weight gain was used to quantify milk yield. Serum was harvested from the dams and assayed for prolactin and oxytocin. The PLT and CO groups had significantly higher (p < 0.05) milk yield than DW group. Serum concentration of prolactin was significantly higher (p < 0.05) in the PLT group, while the combination group had the highest (p < 0.05) concentration of oxytocin compared to DW group. In conclusion, L. taraxacifolia and resveratrol exhibited galactopoietic potentials individually by stimulating hyperprolactinaemia, while their combination increased milk production by increasing serum oxytocin activity.
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Affiliation(s)
- Na'imatu A Sani
- Department of Veterinary Physiology, Faculty of Veterinary Medicine, Ahmadu Bello University, Zaria, Nigeria
| | - Mohammed U Kawu
- Department of Veterinary Physiology, Faculty of Veterinary Medicine, Ahmadu Bello University, Zaria, Nigeria
| | - Ibrahim G Bako
- Department of Human Physiology, Faculty of Basic Medical Sciences, College of Medicine, Ahmadu Bello University, Zaria, Nigeria
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91
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Cakebread JA, Wallace OAM, Kruger MC, Vickers MH, Hodgkinson AJ. Supplementation with Bovine Milk or Soy Beverages Recovers Bone Mineralization in Young Growing Rats Fed an Insufficient Diet, in Contrast to an Almond Beverage. Curr Dev Nutr 2019; 3:nzz115. [PMID: 31720556 PMCID: PMC6829496 DOI: 10.1093/cdn/nzz115] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/02/2019] [Accepted: 10/07/2019] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Nondairy beverages, produced from soy, rice, oat, almond, or coconut, are increasingly being used as alternatives to dairy milk, with the perception that they are healthier and/or more sustainable products than dairy products. OBJECTIVE The aim of this study was to compare the effects of supplementing either bovine milk, soy, or almond-based beverages to young, growing rats fed an intact-protein diet or a diet that had protein substituted with amino acids (AA-diet). METHODS Three-week-old male Sprague-Dawley rats were randomly assigned to 5 groups (n = 10/group) and fed ad libitum for 4 wk. Two control groups were fed either standard AIN-93G food [20% casein (CN) protein] or AIN-93G with amino acids (AAs) equivalent to CN protein, and water to drink. Three treatment groups were fed AIN-93G AA and supplemented with either bovine ultra-heat treatment (UHT) milk or soy or almond UHT beverages. Rat weight gain and food intakes were recorded. During week 4, body composition was assessed using DEXA to determine lean soft tissue, fat, and bone mass. At trial end, bone biomechanical properties and blood plasma mineral concentrations were measured. RESULTS At the end of the trial, animals supplemented with almond beverage were lightest (P > 0.05), with higher plasma calcium concentrations (P > 0.05) and lower bone mineral content (BMC) and bone density (P > 0.05) than animals supplemented with milk or soy beverage. Soy-supplemented animals had similar BMC and bone density compared with milk-supplemented animals, although the soy group gained most weight (P > 0.05) and had the highest fat:lean ratio (P > 0.05) compared with other groups. CONCLUSIONS In the model tested, supplementing rats with bovine UHT milk and soy UHT beverage provided favorable bone health outcomes. Conversely, almond UHT beverage was not an effective supplement and could be detrimental to bone mineralization and strength outcomes.
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Affiliation(s)
| | | | - Marlena C Kruger
- School of Health Sciences, Massey University, Palmerston North, New Zealand
| | - Mark H Vickers
- Liggins Institute, University of Auckland, Auckland, New Zealand
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92
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Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach. Microorganisms 2019; 7:microorganisms7110509. [PMID: 31671881 PMCID: PMC6920803 DOI: 10.3390/microorganisms7110509] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 10/24/2019] [Accepted: 10/26/2019] [Indexed: 12/18/2022] Open
Abstract
Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice and fermented with probiotics (Lactobacillus fermentum, Lb. plantarum, and Bifidobacterium bifidum). The drinks were characterized for their microbial growth, by means of culture-dependent and -independent techniques, and for their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. The results showed that hemp seed drinks have a specific aroma and its compounds are dependent on the type of formulation and to the probiotic used. For example, in hemp seed drinks, 2-heptanol, 2-methyl, 2,4-decadienal, 2-butanone, 3-hydroxy, 2,3-butanedione, and propanoic acid were fine descriptors of probiotics fermentations. Multivariate analysis of volatile metabolites and their correlation to some physiological parameters and nutritional values offered a novel approach to assess the quality of functional hemp drinks which could result in a decisional tool for industrial applications.
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93
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Capiod T, Barry Delongchamps N, Pigat N, Souberbielle JC, Goffin V. Do dietary calcium and vitamin D matter in men with prostate cancer? Nat Rev Urol 2019; 15:453-461. [PMID: 29765146 DOI: 10.1038/s41585-018-0015-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Active surveillance (AS) is an attractive alternative to immediate treatment for men with low-risk prostate cancer. Thus, the identification of environmental factors that promote the progression of indolent disease towards aggressive stages is critical to optimize clinical management. Epidemiological studies suggest that calcium-rich diets contribute to an increased risk of developing prostate cancer and that vitamin D reduces this risk. However, the potential effect of these nutrients on the progression of early-stage prostate tumours is uncertain, as studies in this setting are scarce and have not provided unambiguous conclusions. By contrast, the results of a preclinical study from our own group demonstrate that a diet high in calcium dose-dependently accelerated the progression of early-stage prostate tumours and that dietary vitamin D prevented this effect. The extent to which the conclusions of preclinical and epidemiological studies support a role for calcium and vitamin D and the relevance of monitoring and adjustment of calcium and/or vitamin D intake in patients on AS require further investigation.
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Affiliation(s)
- Thierry Capiod
- Inserm Unit 1151, Institut Necker-Enfants Malades (INEM), Université Paris Descartes, Paris, France
| | - Nicolas Barry Delongchamps
- Inserm Unit 1151, Institut Necker-Enfants Malades (INEM), Université Paris Descartes, Paris, France.,Urology Department, Hôpital Cochin, Assistance Publique Hôpitaux de Paris, Paris, France
| | - Natascha Pigat
- Inserm Unit 1151, Institut Necker-Enfants Malades (INEM), Université Paris Descartes, Paris, France
| | - Jean-Claude Souberbielle
- Inserm Unit 1151, Institut Necker-Enfants Malades (INEM), Université Paris Descartes, Paris, France.,Physiology Department, Hôpital Necker-Enfants Malades, Assistance Publique Hôpitaux de Paris, Paris, France
| | - Vincent Goffin
- Inserm Unit 1151, Institut Necker-Enfants Malades (INEM), Université Paris Descartes, Paris, France.
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94
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Qamar S, Manrique YJ, Parekh H, Falconer JR. Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Crit Rev Food Sci Nutr 2019; 60:2742-2762. [DOI: 10.1080/10408398.2019.1657062] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Sadia Qamar
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Yady J. Manrique
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Harendra Parekh
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
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95
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Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis. Molecules 2019; 24:molecules24173091. [PMID: 31454898 PMCID: PMC6751504 DOI: 10.3390/molecules24173091] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/22/2019] [Accepted: 08/23/2019] [Indexed: 11/17/2022] Open
Abstract
A reliable Headspace-Solid Phase Microextraction (HS-SPME) method was developed for the determination of polar volatile components of commercial nut-based milk alternative drinks prior to Gas Chromatography–Mass Spectrometry (GC-MS) analysis. Under the optimum extraction conditions, a divinylbenzene (DVB)/Carboxen™ CAR)/polydimethylsiloxane (PDMS) fiber was used and 2 mL of sample was heated at 60 °C for 40 min under stirring, without salt addition. Ten compounds from different chemical classes (heptane, a-pinene, toluene, 2-methylpyrazine, 3-heptanone, heptanal, 2-octanone, 1-heptanol, benzaldehyde and 1-octanol) were chosen as model analytes for quantification. Limits of detection and limits of quantification were found to be 0.33–1.67 ng g−1 and 1–5 ng g−1, accordingly. Good linearity, precision and accuracy were obtained as well as a wide linear range. The proposed method was successfully applied to various beverages including almond milk, walnut milk, peanut milk and almond chocolate milk. More than 70 volatile compounds were detected in the different samples. Most of the detected volatiles were aldehydes, ketones and alcohols. This technique can be used for the determination of volatile compounds in nut-based beverages, to detect compositional changes during storage and technological treatment used for their production.
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96
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Verduci E, D'Elios S, Cerrato L, Comberiati P, Calvani M, Palazzo S, Martelli A, Landi M, Trikamjee T, Peroni DG. Cow's Milk Substitutes for Children: Nutritional Aspects of Milk from Different Mammalian Species, Special Formula and Plant-Based Beverages. Nutrients 2019; 11:E1739. [PMID: 31357608 PMCID: PMC6723250 DOI: 10.3390/nu11081739] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/20/2019] [Accepted: 07/23/2019] [Indexed: 12/29/2022] Open
Abstract
Cow's milk and dairy are commonly consumed foods in the human diet and contribute to maintaining a healthy nutritional state, providing unique sources of energy, calcium, protein, and vitamins, especially during early childhood. Milk formula is usually made from cow's milk and represents the first food introduced into an infant's diet when breastfeeding is either not possible or insufficient to cover nutritional needs. Very recently, increased awareness of cow's milk protein allergy and intolerance, and higher preference to vegan dietary habits have influenced parents towards frequently choosing cows' milk substitutes for children, comprising other mammalian milk types and plant-based milk beverages. However, many of these milk alternatives do not necessarily address the nutritional requirements of infants and children. There is a strong need to promote awareness about qualitative and quantitative nutritional compositions of different milk formulas, in order to guide parents and medical providers selecting the best option for children. In this article, we sought to review the different compositions in terms of macronutrients and micronutrients of milk from different mammalian species, including special milk formulas indicated for cow's milk allergy, and of plant-based milk alternatives.
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Affiliation(s)
- Elvira Verduci
- Department of Pediatrics, San Paolo Hospital, 20142 Milan, Italy
- Department of Health Science, University of Milan, 20142 Milan, Italy
| | - Sofia D'Elios
- Department of Clinical and Experimental Medicine, Section of Paediatrics, University of Pisa, 56126 Pisa, Italy
| | - Lucia Cerrato
- Department of Pediatrics, San Paolo Hospital, 20142 Milan, Italy
| | - Pasquale Comberiati
- Department of Clinical and Experimental Medicine, Section of Paediatrics, University of Pisa, 56126 Pisa, Italy
- Department of Clinical Immunology and Allergology, I.M. Sechenov First Moscow State Medical University, 119991 Moscow, Russia
| | - Mauro Calvani
- Department of Pediatrics, S. Camillo-Forlanini Hospital, 00152 Rome, Italy
| | - Samuele Palazzo
- Department of Pediatrics, San Paolo Hospital, 20142 Milan, Italy
| | - Alberto Martelli
- Department of Pediatrics, Garbagnate Milanese, 20024 Milan, Italy
| | - Massimo Landi
- National Pediatric Health Care System, 10135 Turin, Italy
| | - Thulja Trikamjee
- Allergy &Immunology Unit, University of Cape Town Lung Institute, 7700 Cape Town, South Africa
| | - Diego G Peroni
- Department of Clinical and Experimental Medicine, Section of Paediatrics, University of Pisa, 56126 Pisa, Italy.
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97
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Foroutan A, Guo AC, Vazquez-Fresno R, Lipfert M, Zhang L, Zheng J, Badran H, Budinski Z, Mandal R, Ametaj BN, Wishart DS. Chemical Composition of Commercial Cow's Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4897-4914. [PMID: 30994344 DOI: 10.1021/acs.jafc.9b00204] [Citation(s) in RCA: 120] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bovine milk is a nutritionally rich, chemically complex biofluid consisting of hundreds of different components. While the chemical composition of cow's milk has been studied for decades, much of this information is fragmentary and very dated. In an effort to consolidate and update this information, we have applied modern, quantitative metabolomics techniques along with computer-aided literature mining to obtain the most comprehensive and up-to-date characterization of the chemical constituents in commercial cow's milk. Using nuclear magnetic resonance (NMR) spectroscopy, liquid chromatography-mass spectrometry (LC-MS), and inductively coupled plasma-mass spectrometry (ICP-MS), we were able to identify and quantify 296 bovine milk metabolites or metabolite species (corresponding to 1447 unique structures) from a variety of commercial milk samples. Through our literature analysis, we also found another 676 metabolites or metabolite species (corresponding to 908 unique structures). Detailed information regarding all 2355 of the identified chemicals in bovine milk have been made freely available through a Web-accessible database called the Milk Composition Database or MCDB ( http://www.mcdb.ca/ ).
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Affiliation(s)
- Aidin Foroutan
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
- Department of Agricultural , Food and Nutritional Science , Edmonton , Alberta , Canada T6G 2P5
| | - An Chi Guo
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
| | - Rosa Vazquez-Fresno
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
| | - Matthias Lipfert
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
| | - Lun Zhang
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
| | - Jiamin Zheng
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
| | - Hasan Badran
- Department of Computing Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E8
| | - Zachary Budinski
- Department of Computing Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E8
| | - Rupasri Mandal
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
| | - Burim N Ametaj
- Department of Agricultural , Food and Nutritional Science , Edmonton , Alberta , Canada T6G 2P5
| | - David S Wishart
- Department of Biological Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E9
- Department of Computing Sciences , University of Alberta , Edmonton , Alberta , Canada T6G 2E8
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98
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Franzoi M, Niero G, Visentin G, Penasa M, Cassandro M, De Marchi M. Variation of Detailed Protein Composition of Cow Milk Predicted from a Large Database of Mid-Infrared Spectra. Animals (Basel) 2019; 9:ani9040176. [PMID: 31003454 PMCID: PMC6523433 DOI: 10.3390/ani9040176] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/04/2019] [Accepted: 04/15/2019] [Indexed: 01/09/2023] Open
Abstract
Simple Summary Milk proteins are one of the most valuable milk components. The objective of the present study was to assess sources of variation of detailed protein composition predicted from infrared spectra in milk of dairy and dual-purpose cattle breeds. Results showed that protein fractions were primarily influenced by days in milk, and the relative proportion of each fraction through lactation was not constant. Protein fractions correlated with crude protein, total casein, fat and milk urea nitrogen. In perspective, mid-infrared predictions of milk fractions could be useful for the dairy sector to improve nutritional and technological properties of milk. Abstract This study aimed to investigate factors affecting protein fractions, namely α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) predicted from milk infrared spectra in milk of dairy and dual-purpose cattle breeds. The dataset comprised 735,328 observations from 49,049 cows in 1782 herds. Results highlighted significant differences of protein fractions in milk of the studied breeds. Significant variations of protein fractions were found also through parities and lactation, with the latter thoroughly influencing protein fractions percentage. Interesting correlations (r) were estimated between β-CN, κ-CN and β-LG, expressed as percentage of crude protein, and milk urea nitrogen (r = 0.31, −0.20 and −0.26, respectively) and between α-LA and fat percentage (r = 0.41). The present study paves the way for future studies on the associations between protein fractions and milk technological properties, and for the estimation of genetic parameters of predicted protein composition.
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Affiliation(s)
- Marco Franzoi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Giovanni Niero
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Giulio Visentin
- Associazione Nazionale Allevatori della Razza Frisona e Jersey Italiana, Via Bergamo 292, 26100 Cremona, Italy.
| | - Mauro Penasa
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Martino Cassandro
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
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99
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Scholz-Ahrens KE, Ahrens F, Barth CA. Nutritional and health attributes of milk and milk imitations. Eur J Nutr 2019; 59:19-34. [DOI: 10.1007/s00394-019-01936-3] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 02/22/2019] [Indexed: 12/14/2022]
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100
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Lactose Intolerance and Bone Health: The Challenge of Ensuring Adequate Calcium Intake. Nutrients 2019; 11:nu11040718. [PMID: 30925689 PMCID: PMC6521087 DOI: 10.3390/nu11040718] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 03/21/2019] [Accepted: 03/23/2019] [Indexed: 02/07/2023] Open
Abstract
Calcium is an important nutrient with impact upon many biological systems, most notably bone. Ensuring adequate calcium intake throughout the lifespan is essential to building and maintaining bone. Lactose intolerance may predispose individuals to low calcium intake as the number of lactose-free, calcium-rich food sources is limited. In this review, we summarize data from human and animal studies on the influence of lactose and lactase deficiency on calcium absorption and bone health. Based on the available evidence, neither dietary lactose nor lactase deficiency have a significant impact on calcium absorption in adult humans. However, lactose intolerance may lead to reduced bone density and fragility fractures when accompanied by decreased intake or avoidance of dairy. Recently published human trials and meta-analyses suggest a weak but significant association between dairy consumption and bone health, particularly in children. Given the availability of simple dietary approaches to building lactose tolerance and the nutritional deficiencies associated with dairy avoidance, multiple public health organizations recommend that all individuals—including those that are lactose intolerant—consume three servings of dairy per day to ensure adequate nutrient intakes and optimal bone health.
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