The Consumer Education Project of Milk SA

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September 2016 – Effect of heat treatment on the nutritional quality of milk and milk products

image268The increasing awareness of what is “natural” or “unprocessed” often raises the question of how heat treatment affects the nutritional value of milk and other milk products. The effect of heat treatment (specifically pasteurisation) on the nutritional value of milk will be discussed in this article, based on scientifically proven research.

 

JUNE 2016 – FLAVOURED MLK CAN HELP CHILDREN ACHIEVE THEIR NUTRITIONAL NEEDS

Image177An article published in Nutrition Reviews by Fayet-Moore, in 2015 presents the results of a meta-analysis that investigated a number of aspects linked to diet, nutrition, achievement of recommended nutrient goals and possible links to overweight that may impact on the use of flavoured milk by children. This study provides valuable insights regarding the role that flavoured milk currently plays in childhood and teenage nutrition.

OCTOBER 2015 – 3-A-DAY DAIRY CAN HELP PREVENT TOOTH DECAY

imageMost people know that drinking milk and eating dairy products like cheese, yoghurt and maas helps build strong bones and teeth, but what may not be well known is that having three portions of dairy products can continue to protect our teeth throughout life.

 

JUNE 2015 – IS COW’S MILK THAT CONTAINS R-BST SAFE TO DRINK?

imageMilk and dairy products are often the target of such global scare stories. A recent spate of warnings were issued in the popular press about the dangers of drinking milk from cows that have been treated with recombinant bovine somatotropin (r-bST) or “hormones”.

The name r-bST already sounds ominous, but on closer inspection it appears that bovine somatotropin is actually a normal hormone produced by cows (bovine animals) when they have given birth to a calf and start lactating.

MAY 2015 – CAN MILK-AVERSION BE REVERSED?

imageMany people have a variety of taste aversions. A study conducted with more than 500 undergraduate students found that up to 65% of the students reported that they suffered from at least 1 food aversion, while another study with nearly 1,500 subjects reported that about 5% of the population had milk-/butter-aversions.

O’Conner and her team concluded that “The results suggest a reversal of milk avoidance”. The study showed that milk avoiders can increase their liking of milk and learn to incorporate milk into their diets after being exposed to increased amounts of milk over a 21 day period.

 

APRIL 2015 – MILK MAY IMPROVE AND PRESERVE BRAIN POWER

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A recent study conducted by Prof In-Young Choi and a team of researchers at the Hoglund Brain Imaging Centre of Kansas University (KU) Medical Centre, has identified a link between dairy product intake and the concentration of glutathione in brain tissue of healthy, elderly adults.

The KU study will hopefully lead to more detailed research to define the role of milk and dairy in brain health. According to the editorial of The American Journal of Clinical Nutrition which published this ground-breaking study by Choi and his co-authors, the study presents “a provocative new benefit of the consumption of milk in older individuals”. This is indeed a point to ponder for the future of the global population with its ever increasing percentage of older citizens who often suffer from brain damage caused by oxidative stress.

 

AUG 2014 – MILK COMBATS SARCOPENIA – FIGHT THE EFFECT OF AGING WITH DAIRY

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Sarcopenia has been defined as the age-related loss of skeletal muscle mass which in turn leads to a loss of muscle strength. As people age their muscles deteriorate, which can make them weak, less agile and rob them of independent living.

Research has found that doing resistance exercise (for example with weights), can increase the production of muscle protein and strength. If an individual can preserve his or her muscle mass by doing resistance exercise, this has the added advantage of maintaining the so-called metabolic rate of the body and reducing the risk of obesity and all the negative conditions obesity is linked to. The metabolic rate is the level at which the body functions. A high metabolic rate ensures that energy is used up, while a low metabolic rate can lead to energy storage in the form of fat.

 

JUL 2014 – DAIRY AND TYPE II DIABETES

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In South Africa 9.6% of our population have Type 2 DM, while 19% suffer from glucose imbalance conditions such as insulin resistance. These are alarming statistics that should be addressed as soon as possible.

The role of dairy products as potential dietary preventatives of Type 2 DM has recently been examined in a number of studies. Some of these studies found positive results…

 

 

JULY 2013 – DAIRY AND HYPERTENSION

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The latest Nutrition Review on ‘Dairy Products and Hypertension’ released by the Consumer Education Project of  Milk SA provides an objective overview of research into the use of low fat dairy products to combat hypertension.
The Consumer Education Project of Milk SA has compiled an insightful and comprehensive summary of research findings relating to the anti-hypertensive effects of low-fat dairy products as part of their ongoing service to health professionals.

 

APRIL 2013 – ‘DAIRY GIVES YOU GO’ campaign

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The current campaign is aimed primarily at teenagers and includes two television advertisements, a micro-site linked to the ‘Rediscover dairy’ campaign and online advertisements. The tv ads have the same message and are supported by the microsite, which provides relevant health and nutritional information in a fun and graphical format. The online advertisements aim to create awareness of dairy and direct viewers to the micro-site.
The creative link between the three advertising components is an exciting development and creates a synergy that strengthens the impact of the campaign.

 

FEBRUARY 2013 – “HAVE MILK, MAAS OR YOGHURT EVERY DAY!”image

Milk, maas or yoghurt intake every day will reduce current nutrient gaps in the diets of most South Africans, and protect against chronic diseases in future.
The national food Consumption survey has shown that most South Africans do not consume enough vitamin A, thiamin, niacin, riboflavin, vitamins b6, b12 and C, calcium, iron and zinc. Lack in dietary variety and low intakes of  fruit and vegetables, legumes and animal-source foods are singled out as reasons. South Africa has high rates of chronic diseases of lifestyle – non-communicable diseases related to dietary factors. These include heart disease, high blood pressure and type 2 Diabetes, which are all associated with overweight and obesity. Both under- and over-nutrition are rife in our country. It means ‘double trouble’ for nutritional growth and prosperity in 2013.

 

SEPTEMBER 2013 – Flavoured milk can make a vital difference to your child’s health and sporting performance

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Parents want the best for their children and investing in the health of our youth is one of the most important things we can do to ensure the future of our nation. To be healthy, children and adolescents need to eat a varied, balanced diet and do plenty of exercise every day. Milk and dairy products are a source of nine important nutrients, including calcium, potassium, protein and are among the most important foods and drinks for youth.

APRIL 2012 – Dairy consumption and risk of stroke in Swedish women and men

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Researchers found that of nearly 75000 subjects, people who had the highest intakes of low-fat dairy products had the lowest incidence of total stroke and cerebral infarction. Read more about this revolutionary study done by the Swedes. Drinking adequate quantities of low-fat milk and eating plenty of low-fat yoghurt and cottage cheese, as prescribed in the DASH diet can be expected to not only lower hypertension, but also to prevent stroke.