Impact of management system and lactation stage on fatty acid composition of camel milk

Chamekh, Latifa; Calvo, María V.; Khorchani, Touhami; Castro-Gómez, Pilar; Hammadi, Mohamed; Fontecha, Javier; Yahyaoui, Mohamed Habib

doi:10.1016/j.jfca.2020.103418

Cited by 22 publications

(8 citation statements)

References 75 publications

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“…Another aspect of explaining the reported blood lipid-lowering effect of CM is the presence of conjugated linoleic acid (CLA), which enhances the ratio of plasma LDL to HDL via reducing TG levels [ 58 ]. The CLA in CM ranges between 1.2 and 1.5% of the total fat content and varies depending on the source, diet, stage of lactation, and management system [ 59 ]. These differences may play a role in the variations in responses of patients with diabetes to the consumption of CM and the outcomes on blood lipids.…”

Section: Discussionmentioning

confidence: 99%

Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials

Khalid,

Abdelrahim,

Hanach

et al. 2023

BMC Complement Med Ther

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The effects of camel milk (CM) intake on lipid profile among patients with diabetes remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) aimed to calculate the effect size of CM intake on blood lipids among patients with type 1 (T1D) and type 2 (T2D) diabetes. We searched nine databases from inception until December 31, 2022, to identify relevant RCTs. Effect sizes for total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), very low-density lipoprotein (VLDL), and high-density lipoprotein (HDL) were calculated and expressed using mean differences (MD) and confidence intervals (CI). Of 4,054 retrieved articles, 10 RCTs (a total of 347 participants aged 8–70 years, 60.5% male) were eligible for inclusion. The pooled results from a random-effects model showed statistically significant decreases in TC (MD − 21.69, 95% CI: 41.05, − 2.33; p = 0.03; I2=99%), TG (MD − 19.79, 95% CI: −36.16, − 3.42; p=0.02, I2=99%), and LDL (MD −11.92, CI: −20.57, −3.26; p = 0.007, I2=88%), and a significant increase in HDL (MD 10.37, 95% CI, 1.90, 18.84; p=0.02, I2=95%) in patients with diabetes supplemented with CM compared with usual care alone. Subgroup analysis revealed that only long-term interventions (> 6 months) elicited a significant reduction in TC levels and TG levels. Consumption of fresh CM by patients with diabetes resulted in significant reductions in TC, TG, and LDL levels, while showing a significant increase in HDL levels. Patients with T1D elicited a more beneficial effect in lowering TC, LDL, and TG levels and in increasing HDL levels than their corresponding partners with T2D. In conclusion, long-term consumption of CM for patients with diabetes, especially those with T1D, could be a useful adjuvant therapy to improve lipid profile alongside prescribed medications. However, the high heterogeneity in the included studies suggests that more RCTs with larger sample sizes and longer intervention durations are required to improve the robustness of the available evidence.

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Section: Discussionmentioning

confidence: 99%

Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials

Khalid,

Abdelrahim,

Hanach

et al. 2023

BMC Complement Med Ther

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“…One of the major changes in camel milk production in recent decades is the emergence of intensive dairy farming systems characterized by an end to herd mobility (Chamekh et al, 2020). Central Asian countries in the Soviet era and now Gulf countries have been pioneers in this field.…”

Section: Discussionmentioning

confidence: 99%

Online camel milk trade: new players, new markets (Update)

Konuspayeva

Faye

Duteurtre

2022

Rev. Elev. Med. Vet. Pays Trop.

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The rapid growth of the dromedary and Bactrian camel population worldwide aims in part at satisfying a growing demand for camel milk. We analyze these changes by studying the recent arrival of online trade of camel milk products. This study highlights the emergence of actors involved in the intensive production of camel milk, but also in the trade of milk powder, fermented milk and cheese. These new camel milk entrepreneurs are located for the most part in countries without camel farms, notably in Europe, the United States, Canada and several emerging countries. The prices of milk sold over the Internet are extremely variable, highlighting a market that is under construction. The emergence of this trade reflects a dualistic innovation process. This entrepreneurial dairy economy based on exchanges between intensive livestock farms and distant consumers sharply contrasts with a local dairy economy based on periurban trade in fresh milk, which is strongly correlated with pastoral systems. We conclude with research and development recommendations to make the online trade of camel milk more inclusive.

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“…In a previous study, camel milk contained higher levels of n-3 PUFAs compared to other livestock and was considered a functional food for the human diet [46]. In addition, the difference in lipid composition can be explained mainly by the different feeding conditions and camel breeds [47]. It has been demonstrated that camel milk from East Africa contained more fat than samples from Western Asia [10].…”

Section: Lipidsmentioning

confidence: 99%

The importance of camel milk and its dairy products – a review

Zhumabay,

Serikbayeva,

Kozykan

et al. 2024

Potr. S. J. F. Sci.

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Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

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Impact of management system and lactation stage on fatty acid composition of camel milk

Cited by 22 publications

References 75 publications

Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials

Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials

Online camel milk trade: new players, new markets (Update)

The importance of camel milk and its dairy products – a review

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