#Fermented milk made by lactococcus lactis H61 improves skin of healthy young womenthere has been much interest in the potential for using probiotic bacteria for treating skin diseases and other disorders.
Japanese researchers have now found that milk that has been fermented using a probiotic dairy starter can also benefit the skin of young healthy women reports the Journal of Dairy Scienceâ.
The investigators conducted a randomized double-blind trial to evaluate the effects of fermented milk produced using Lactococcus lactis strain H61 as a starter bacterium (H61-fermented milk) on the general health and various skin properties
Strain H61 has been used widely over the last 50 years in Japan to produce fermented dairy products.
Twenty-three healthy young women 19-21 years of age received either H61-fermented milk or conventional yogurt for four weeks.
Sebum content in the cheek rose significantly in the H61-fermented milk group but not in the conventional yogurt group.
The change in oxidative status was the same regardless of yogurt or fermented milk consumption.
Our study enhances the value of strain H61 as an effective probiotic dairy starter concludes Kimoto-Nira.
Societies in North africa and the Middle east have strong cultural connections to camels where there are a lot of activities that expose people to raw camel products--milk urine
and distributed a special yogurt containing Lactobacillus rhamnosus bacteria and observed the outcomes against a control group.
Working with the Western Heads East organization Dr. Reid had established already a network of community kitchens in Mwanza Tanzania to produce a probiotic yogurt for the local population.
and distribute a new type of yogurt containing L. rhamnosus. The special yogurt was distributed to a group of pregnant women and a group of children.
The researchers measured the baseline and post-yogurt levels of toxic metals. The team found a significant protective effect of the probiotic against mercury and arsenic in the pregnant women.
This is important as reduction in these compounds in the mothers could presumably decrease negative developmental effects in their fetus and newborns according to Dr. Reid.
These data can be linked to data on key attributes such as health calving fertility milk yield
and milk yield says Bernt Guldbrandtsen. Story Source: The above story is provided based on materials by Aarhus University.
To comply with the NSLP requirements for a reimbursable meal each student must select one entrã e one milk and three sides.
pizza or burger canned fruit and green beans broccoli and milk. Sales data indicated that after the introduction of the new chef-made items 9%more students bought NSLP compliant meals.
The review study also found that scientific studies have detected no differences in the nutritional makeup of the meat milk
Studies have shown continually that the milk meat and eggs derived from animals that have consumed GE feed are indistinguishable from the products derived from animals fed a non-GE diet Van Eenennaam said.
and the quality of its milk deteriorates. The stockperson can detect the signs of inflammation in the milk
when the cow is milked but is it possible to recognise the signs of this diseases in other ways and even earlier?
However an attentive stockperson may be able to detect the signs of an incipient inflammation in milk two hours before this shows the doctoral dissertation of Jutta Kauppi head of Animal Production Research at MTT Agrifood
The study showed that it is in the milk that the first symptoms of a disease can be detected
However it is difficult to detect behaviour changes and alterations in milk quality early enough.
Changes in cow behaviour including restlessness proved promising indicators for an incipient change in health status. To our surprise changes in milk composition were identifiable before such symptoms were evident
The study also investigated alterations in cow behaviour in relation to successful completion of robotic milking procedure as well as in dairy management practices
The milk extracted from the cow is also unsuitable for the food chain causing substantial loss due to treatment with antibiotics
The LA megacity sprawls across five counties 150 municipalities many freeways landfills oil wells gas pipelines America's largest seaport mountains and even dairies all within an area
The groups had comparable scores on intakes of whole grains refined grain total dairy total protein fatty acid and sodium.
#Maternal breast milk is risk factor for cytomegalovirus transmission in premature infantspremature infants especially those born with very low-birth-weight (VLBW) are particularly vulnerable to cytomegalovirus (CMV) infection because of their immature immune systems.
Two important potential sources of CMV infection in premature infants are blood transfusions and breast milk.
Twenty-seven of 28 infections acquired after birth occurred among infants fed CMV-positive breast milk.
The authors estimate that between 1 in 5 and 1 in 10 VLBW infants who are fed CMV positive breast milk from mothers with a history of CMV infection will develop postnatal CMV infection.
and breast-milk sources of postnatal CMV infection in VLBW infants says first author Cassandra Josephson MD from the Center for Transfusion and Cellular Therapies Department of Pathology and Laboratory
Although breast milk is the best source of nutrition for preterm infants the authors note that new strategies to prevent breast milk transmission of CMV are needed
Alternative approaches to prevent breast milk transmission of CMV say the authors could include routine CMV-serologic testing of pregnant mothers to enable counseling regarding the risk of infection;
and pasteurization of breast milk until a corrected gestational age of 34 weeks (as recommended by the Austrian Society of Pediatrics.
and followed a healthy diet with a regular consumption of fruits vegetables legumes nuts reduced-fat dairy products whole grains and fish.
The animals produce less milk exhibit fertility problems and are more susceptible to other conditions such as udder inflammation.
Laboratory testing currently looks at faeces milk and blood of animals suspected of being infected. First author Lorenz Khol of the Clinic for Ruminants at the Vetmeduni Vienna in cooperation with the College of Veterinary medicine at the University of Florida developed a possible alternative method for early diagnosis of the infection.
The lymph analysis yielded significantly more positive results than the analysis using feces blood or milk.
however that the majority of children regardless of socioeconomic status do not consume enough low-fat milk
Less than half of the kids reported consuming fruit vegetables whole grains or low-fat milk. Seventeen per cent reported eating fast food 20 per cent reported eating packaged snack foods and 31 per cent reported drinking sugary drinks daily.
and recommended for a healthy diet are those that have a high amount of nutrients per serving including fruits and vegetables nonfat milk whole grains and fish and other lean proteins.
#A heartfelt need for dairy food: Small serving beneficial, large not necessarya daily small serve of dairy food may reduce the risk of heart disease or stroke even in communities where such foods have not traditionally formed part of the diet.
A study of nearly 4000 Taiwanese led by Emeritus Professor Mark Wahlqvist from Monash University's Department of Epidemiology
and Preventive medicine and the Monash Asia Institute considered the role increased consumption of dairy foods had played in the country's gains in health and longevity.
In a dominantly Chinese food culture unaccustomed to dairy foods consuming them up to seven times  a week does not increase mortality
When Professor Wahlqvist's study began in 1993 there was little apparent concern about dairy foods in contrast to a current belief that they may be harmful to health
We observed that increased dairy consumption meant lower risks of mortality from cardiovascular disease especially stroke
Milk and other dairy foods are recognised as providing a broad spectrum of nutrients essential for human health.
Those who ate no dairy had higher blood pressure higher body mass index and greater body fatness generally than other groups.
But Taiwanese who included dairy food in their diet only three to seven times a week were more likely to survive than those who ate none.
For optimal results the key is daily consumption of dairy foods--but at the rate of about five servings over a week.
a cup of milk or 45 grams of cheese. Such quantities rarely cause trouble even for people considered to be lactose intolerant Professor Wahlqvist said.
News study shows dairy is good for your metabolic healthdairy is considered part of a healthy diet
and dietary guidelines recommend the daily consumption of 2-4 portions of milk-based products such as milk yogurt cheese cream and butter.
It's well known that dairy products contain calcium and minerals good for bones but new research has shown that dairy consumption may also have beneficial effects on metabolic health
and can reduce risk of metabolic diseases such as obesity and type 2 diabetes. Curious about these impacts researchers from CHU de Quã bec Research center and Laval University studied the dairy-eating habits of healthy French-canadians
'and monitored how dairy consumption may have an effect on their overall metabolic health. They published their findings today in the journal Applied Physiology Nutrition and Metabolism.
The aim of this study was to determine associations between dairy intake and specific metabolic risk factors including anthropometric status plasma glucose plasma lipid profile inflammatory markers and blood pressure in a healthy population.
A total of 254 participants from the greater Quebec city metropolitan area were recruited; 233 participants (105 men and 128 women) met all the eligibility criteria for the study â#meaning subjects had healthy metabolic profiles.
The study showed that the average individual consumed 2. 5 Â 1. 4 portions of dairy per day.
However nearly 45%of the population in this study did not meet Canada's Food Guide recommendations of at least 2 portions of dairy products a day.
These findings are supported by recent Canadian surveys that highlighted an under consumption of dairy products by Canadians.
Data suggest that trans-palmitoleic acid found in plasma may be used potentially as a biomarker to evaluate dairy consumption.
Trans-palmitoleic acid is naturally present in milk cheese yogurt butter and meat fat but cannot be synthetized by the body.
Dairy intake is associated with lower blood glucose and blood pressure in the population studied though no causal relationships can be made due to the cross-sectional design.
This study adds to a growing body of literature demonstrating a lack of detrimental health effects with higher dairy intake.
studies are needed to ascertain the effects of increased dairy consumption on metabolic health in healthy
#Consumption of high-fat dairy products associated with lower risk of developing diabetesnew research presented at this year's annual meeting of the European Association for the Study of Diabetes (EASD) in Vienna Austria shows that people with the highest
consumption of high-fat dairy products (8 or more portions per day) have a 23%lower risk of developing type 2 diabetes than those with the lowest consumption (1 or less per day).
Nevertheless several epidemiological studies have indicated that a high intake of dairy products may be protective. Subsequently the importance of dietary fat content and food sources of fat remains to be clarified.
The researchers found that high intake of high-fat dairy products was associated with a 23%lower incidence of T2d for the highest consuming 20%of participants
Concerning intakes of specific high-fat dairy foods increasing intake of cream (30ml or more a day in the highest consuming 20%versus 0. 3ml a day or less in the lowest consuming 20
High-fat fermented milk*consumption also reduced the risk of developing diabetes by 20 %when comparing the highest consumers (180ml/day the top 10%of consumers) with the non-consumers (60%of participants).
In contrast to these findings there was no association found between intakes of low-fat dairy products and risk of developing type 2 diabetes.
The decreased risk at high intakes of high-fat dairy products but not of low-fat dairy products indicate that dairy fat at least partly explains observed protective associations between dairy intake and T2d.
Our findings suggest that in contrast to animal fats in general fats specific to dairy products may have a role in prevention of type 2 diabetes.
and would later in the season once again transmit it to cows on the dairy. The research team notes that the bluetongue virus may also have additional yet-to-be discovered modes of overwintering in temperate regions.
Mother's milk a source of protectionprevious studies by the research group showed that protective antibodies against porcine neonatal coccidiosis are transferred to the piglets through the sow's milk directly after birth.
The aim was to supply the piglets with as many antibodies from the mother's milk during their first days of life as possible.
This milk vaccination was a success. The piglets of infected sows exhibited a less severe development of the disease than piglets of non-infected sows.
#Impact on gut microbiota of fermented milk product containing probiotics revealed by new technologyscientists from INRA
and Danone Nutricia Research have shown the effect of a fermented milk product containing probiotics on the gut microbiota using a novel high resolution bioinformatics tool.
Fermented foods and especially yoghurts contain large amounts of live bacteria. We have been consuming them
Building on these new technologies teams from INRA and Danone Nutricia Research succeeded in analyzing for the first time with great accuracy the effects of consuming a fermented milk product containing probiotics such as Bifidobacterium lactis on gut bacteria.
Researchers observed that upon intake of this fermented milk product comprised of probiotics the abundance of certain bacteria naturally producing butyrate increased though the global composition of the flora remained unchanged.
and the consumption of fermented milk products containing probiotics. It also shows the potential in using new tools to analyze existing interactions between gut microbiota and probiotics.
Today dozens of bifidobacteria and lactobacilli are marketed in certain foods such as yoghurts or fermented milk products.
and Essential Fatty acids the researchers compared the fatty acid profiles of breast milk from women in over two dozen countries with how well children from those same countries performed on academic tests.
Their findings show that the amount of omega-3 docosahexaenoic acid (DHA) in a mother's milk--fats found primarily in certain fish nuts
On the other hand the amount of omega-6 fat in mother's milk--fats that come from vegetable oils such as corn
and the bad fat--in diets in 50 countries by examining published studies of the fatty acid profiles of women's breast milk.
First because various kinds of fats interfere with one another in the body breast milk DHA shows how much of this brain-essential fat survives competition with omega-6. Second children receive their brain-building fats from their mothers.
Breast milk profiles indicate the amount of DHA children in each region receive in the womb through breastfeeding
There were 28 countries for which the researchers found information about both breast milk and test scores.
but the fatty acid profile of the average mother's milk in a given country is a better predictor of the average cognitive performance in that country than is either of the conventional socioeconomic measures people use said Gaulin.
and their milk and meat becomes bitter and useless. The Innovation Lab built a quarantine facility in 2007 to ensure that the pea-sized beetle had eyes for parthenium alone.
and substitute Greek yogurt for sour cream or cream cheese dips. â#¢Because sodium causes fluid retention--something especially bad for heart patients--a good rule of thumb is to avoid foods that have more than 1 mg of sodium per calorie.
In its 2010 dietary guidelines USDA recommends that Americans eat more fruits vegetables whole grains fat-free and low-fat dairy products and seafood.
While a drop in meat consumption would help cut diet-related greenhouse gas emissions increased use of dairy products
and seasonal allergies and known anaphylaxis to penicillin and cow's milk she wasn't known to be allergic to any of the ingredients in the pie.
%Western diets are increasingly characterised by excessive consumption of food including that of emission-intensive meat and dairy products.
Foods such as oat cereal yogurt and dairy products green leafy vegetables grapes apples blueberries and walnuts were associated with reduced diabetes risk.
#Why major cow milk allergen is actually allergeniccow milk allergy occurs in children and in adults.
what actually makes the milk allergenic. A specific protein in milk known as beta-lactoglobulin is able to initiate an allergy only when being devoid of iron.
Loaded with iron the protein is harmless. The scientists discovered the same mechanism recently with regard to birch pollen allergy.
Milk allergy is confused frequently with lactose intolerance. However these are two entirely different mechanisms that occur in the body.
In the case of the potentially much more dangerous cow milk allergy however the body's immune system attacks milk proteins with its own Ige antibodies.
According to statistics about two to three percent of children in Europe suffer from a genuine milk allergy.
Hence people develop an allergic reaction to milk. Such an allergy may cause swelling of the mouth and mucous membranes diarrhea exacerbation of neurodermitis and in rare cases even an allergic shock.
Lack of iron load transforms milk protein into allergenone of the most important milk allergens the so-called beta-lactoglobulin belongs to the protein family of lipocalins.
and may develop an allergic reaction to milk. Roth-Walter working at the department of Comparative Medicine at the Messerli Research Institute says:
Knowledge of the molecular structure of allergens has contributed very significantly to our conclusion about milk allergy.
whether the milk is produced organically or conventionally. This will be one of our major interests in the future.
We assume that our conclusions will be applicable to the milk of other mammals as well. Story Source:
High-fat dairy intake which should be low in the healthy Nordic diet was reflected by serum pentadecanoic acid.
#Human milk fat improves growth in premature infantsfor premature infants adequate growth while in the neonatal intensive care unit is an indicator of better long-term health and developmental outcomes.
Previous research has shown that an exclusive human milk diet protects the intestines of premature infants and supports their growth.
This diet consists of mothers'own breast milk or donor human milk as well as a fortifier consisting of protein
and minerals made from the donor milk. In this study researchers sought a way to optimize this growth in very small infants (those who weigh between 750 and 1250 grams) who need additional calories.
Because infants are already receiving enough protein from the fortifier another way to help them grow is by giving them fat.
One of the byproducts of pasteurizing donor milk is milk fat also referred to as a cream supplement.
She also noted that the volume of milk given to these infants cannot change to help them grow
You cannot give them more volumes of milk. Especially if they have lung problems they have to have a certain volume of milk.
This is a way to add calories but not change the volume of milk she said.
Since November 2013 the NICU at Texas Children's Hospital has changed its protocol to add this cream supplement to the diet of infants who weigh less than 1500 grams.
This also emphasizes the importance of donating excess breast milk that your baby doesn't need to a milk bank.
Texas Children's was the first hospital in the world to add human milk-based cream to the diets of very low birth weight infants.
Texas Children's strives to be a leader in human milk feeding because we know it impacts outcomes said Hair.
That's the central premise of a series of articles in a neonatal nursing journal's special issue focused on human milk for sick newborns.
Multiple public health and professional medical associations from the World health organization to the American Academy of Pediatrics have endorsed the widespread advantages of human milk
A new issue of Advances in Neonatal Care is devoted to best practices in providing human milk to hospitalized infants.
The immunological and anti-inflammatory properties of human milk are especially important for the critically ill infants in our intensive care units said Diane L. Spatz Ph d. R n b. C. FAAN nurse researcher
CHOP is already on the cutting edge of human milk science and lactation services with a state-of-the-art Human Milk Management Center and round-the-clock support from nurses and international board-certified lactation consultants
At CHOP more than four out of five infants discharged from the Hospital's intensive care units are receiving human milk.
The Hospital has used donor human milk since 2006 for at-risk infants to supplement a mother's own milk supply
or if the mother is unable to provide milk for her infant. This week CHOP announced plans to launch a nonprofit milk bank with the Human Milk Banking Association of North america within a year an onsite resource not commonly offered within a U s. children's hospital.
In the special issue Spatz and her colleagues from CHOP and other institutions cover a variety of topics on the provision of human milk in the neonatal intensive care unit (NICU) including original research articles ethical rationales
for the provision of human milk and evidence-based methods for implementing particular programs. â#¢Characteristics of the NICU Work Environment Associated with Breastfeeding Support original research led by Sunny G. Hallowell Ph d. PPCNP-BC IBCLC of the University
of Pennsylvania School of nursing analyzes data from a 2008 survey of 6060 registered nurses in 104 NICUS.
Low-birthweight infants were significantly more likely to be discharged on human milk when NICUS were staffed by nurses with B. S n. degrees. â#¢An Ethical Case for the Provision of Human Milk in the NICU by Elizabeth B. Froh Ph d. R. N. clinical supervisor
of CHOP's Lactation Team and the Human Milk Management Center and Spatz argues that under the best interest principle the infant's best interest not parental authority should have priority in guiding infant feeding practices particularly for critically ill babies in the NICU.
The well-documented health benefits of human milk say the authors make it the optimal form of nutrition for those infants. â#¢Implementation of a Human Milk Management Center by Spatz
and colleagues describes the CHOP experience in developing its Human Milk Management Center. This centralized facility optimizes the provision of human milk for the most vulnerable infants allowing staff to analyze human milk fortifying milk under clean conditions
and making skim milk for infants with conditions requiring it. The authors also discuss logistical considerations staff training requirements for milk technicians best safety practices and other organizational processes.
Additional articles in the issue examine these topics: --An integrative review of breast pumping support needed by mothers of NICU infants--Congenital hyperinsulinism:
exclusive human milk and breastfeeding--Implementing a breastfeeding peer support group in a children's hospital--Considerations in meeting protein needs of the human milk-fed preterm infant--Environmental factors affecting breastfeeding duration within a NICUSUPPORTING the use of human milk is one
of the most effective evidence-based strategies to ensure an infant's safe journey through the NICU
and promote optimal health and developmental outcomes for these children added Spatz. This special edition provides clinicians with tools
in order to transform human milk and breastfeeding practices in their own institutions. Story Source: The above story is provided based on materials by Children's Hospital of Philadelphia.
and refined grains and alcohol and increase consumption of fruits vegetables whole grains low fat unsweetened dairy products and low cholesterol protein.
We are analyzing acetogenins in soursop pulp frozen for over a year in ice cream made with yogurt.
lez indicates that once the results are obtained the process could lead to the development of products derived from the soursop as ice cream yogurt juice or puree;
Both glycolic and D-lactic acids occur naturally in unripe fruits and certain kinds of yoghurt.
As Kurzchalia says we can develop a yoghurt enriched with D-lactate: It could serve as a protection against Parkinson's
#Prehistoric dairy farming at the extremesfinland's love of milk has been traced back to 2500 BC thanks to high-tech techniques to analyse residues preserved in fragments of ancient pots.
The Finns are the world's biggest milk drinkers today but experts had previously been unable to establish
whether prehistoric dairy farming was possible in the harsh environment that far north where there is snow for up to four months a year.
but also to look at modern-day Finnish peoples'ability to digest milk into adulthood. By comparing the residues found in the walls of cooking pots from two separate eras
and circa 2500 BC it was evident that the more recent pottery fragments showed evidence of milk fats.
and the ability to digest milk in adulthood still visible in the genetic distribution of modern Finland which remains one of the highest consumers of dairy products in the world.
#The role of dairy in maintaining adult bone and skeletal muscle healthunderstanding that diets are built often around food groups rather than specific nutrients researchers from Switzerland France
and North america decided to examine interactions between four nutrients found in dairy products and their role in preserving bone and skeletal muscle.
Their Open Access article with these findings Dairy in Adulthood: From Foods to Nutrient Interactions on Bone and Skeletal muscle Health is now available in the Journal of the American College of Nutrition the Official Publication of the American College of Nutrition and a publication from Routledge.
Dairy foods are rich in Ca Pi and proteins and in many countries are fortified with Vitamin d.
Dairy foods are important sources of these nutrients and go a long way to meeting the recommendations which increase with aging.
and protein are important components of beneficial dairy consumption. Combined Vitamin d and calcium supplementation has been shown to reduce the incidence of hip and other non-vertebral fractures among older populations with some studies suggesting that Vitamin d actually leads to lower rates of falling in subjects.
Dairy products are a convenient way to work them into a diet as they contain Ca Pi
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