The 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.
An 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.
Most 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.
Milk 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.
Many 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.
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.
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.
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.
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.
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.
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.