World Milk Production and Socio-Economic Factors Effecting Its Consumption

Kapaj, Ana; Deci, Eda

doi:10.1016/b978-0-12-809868-4.00007-8

Cited by 21 publications

(19 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Dairy products are widely acknowledged as an essential component of a healthy, diverse diet. Over six billion people consume milk and dairy products globally [ 1 ], and rely on these foods as a source of critical nutrients for growth, development, and disease prevention. However, studies linking dairy and dairy fat intake with cardiovascular disease and cardiometabolic conditions have yielded inconsistent findings, and there is still no consensus among different systematic reviews and meta-analyses on this matter [ 2 , 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches

Burton-Pimentel

Brouwer‐Brolsma

et al. 2021

Metabolites

View full text Add to dashboard Cite

Studies examining associations between self-reported dairy intake and health are inconclusive, but biomarkers hold promise for elucidating such relationships by offering objective measures of dietary intake. Previous human intervention studies identified several biomarkers for dairy foods in blood and urine using non-targeted metabolomics. We evaluated the robustness of these biomarkers in a free-living cohort in the Netherlands using both single- and multi-marker approaches. Plasma and urine from 246 participants (54 ± 13 years) who completed a food frequency questionnaire were analyzed using liquid and gas chromatography-mass spectrometry. The targeted metabolite panel included 37 previously-identified candidate biomarkers of milk, cheese, and/or yoghurt consumption. Associations between biomarkers and energy-adjusted dairy food intakes were assessed by a ‘single-marker’ generalized linear model, and stepwise regression was used to select the best ‘multi-marker’ panel. Multi-marker models that also accounted for common covariates better captured the subtle differences for milk (urinary galactose, galactitol; sex, body mass index, age) and cheese (plasma pentadecanoic acid, isoleucine, glutamic acid) over single-marker models. No significant associations were observed for yogurt. Further examination of other facets of validity of these biomarkers may improve estimates of dairy food intake in conjunction with self-reported methods, and help reach a clearer consensus on their health impacts.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches

Burton-Pimentel

Brouwer‐Brolsma

et al. 2021

Metabolites

View full text Add to dashboard Cite

show abstract

“…Milk and dairy products are an important nutrient dense constituent of a healthy diet due to their capacity to provide essential vitamins, minerals, macronutrients and micronutrients important for growth, development and tissue maintenance. This is vital as globally 6 billion people consume milk and dairy products, the majority of them in developing countries [ 7 ]. Currently there are milks of varying fat content and milks with varying vitamin and mineral content (often fortified or enriched); there are also concentrated milks, high-protein milks, fermented milks and various other dairy products, including yoghurts and cheeses consumed worldwide.…”

Section: Introductionmentioning

confidence: 99%

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Lordan

Τσούπρας

Mitra³

2018

Foods

219

137

View full text Add to dashboard Cite

Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

show abstract

“…Nowadays, milk production is a dynamic and growing industry that is essential to the economies of many countries. Approximately 150 million family farms around the globe are engaged in milk production [2]. The farmgate milk price depends on the milk's compositional quality, but the hygienic quality of the milk is also very important.…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Levels of Airborne Bacteria in Dairy Farms: A Review

Quintana

Seseña

Sigler

et al. 2020

Animals

View full text Add to dashboard Cite

This review attempts to reflect the importance of different factors that affect the environmental quality of dairy farms and must, therefore, be taken into account when considering the importance of environmental microbiology as a tool in the improvement of the quality of milk and dairy products. The effect of a factor such as temperature is vital for the dairy farm environment, especially when the temperatures are extreme, because a proper choice of temperature range improves the quality of the air and, thus, animal welfare. Similarly, the appropriate level of relative humidity in the environment should be taken into consideration to avoid the proliferation of microorganisms on the farm. Air quality, well-designed livestock housing, proper hygienic practices on the farm, stocking density, and the materials used in the livestock houses are all important factors in the concentration of microorganisms in the environment, promoting better welfare for the animals. In addition, a ventilation system is required to prevent the pollution of the farm environment. It is demonstrated that proper ventilation reduces the microbial load of the environment of dairy farms, enhancing the quality of the air and, therefore, the wellbeing of the animals. All this information is very useful to establish certain standards on dairy farms to improve the quality of the environment and, thereby, achieve better quality milk and dairy products.

show abstract

World Milk Production and Socio-Economic Factors Effecting Its Consumption

Cited by 21 publications

References 10 publications

Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches

Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Factors Affecting Levels of Airborne Bacteria in Dairy Farms: A Review

Contact Info

Product

Resources

About