Milk and Dairy Foods
Their Functionality in Human Health and Disease

Provides up-to-date evidence on the subject of milk and dairy foods as good dietary sources of key nutrients, along with their functional effects

Ian Givens (Edited by)

9780128156032

Paperback, published 8 April 2020

440 pages
23.4 x 19 x 2.8 cm, 0.91 kg

Approx.412 pages

1. Dairy consumption and cardiometabolic diseases: Evidence from prospective studies 2. Dairy fats and health 3. Does modifying dairy fat composition by changing the diet of the dairy cow provide health benefits? 4. Trans and conjugated fatty acids in dairy products: Cause for concern? 5. Organic milk: Does it confer health benefits? 6. Milk proteins: Their role in cardiovascular health 7. Dairy products and diabetes: Role of protein on glycaemic control 8. The dairy food matrix: What it is and what it does 9. The role of dairy products in the development of obesity across the lifespan 10. Adverse reactions to cow’s milk 11. Dairy foods and bone accrual during growth and development 12. Dairy foods as a source of dietary iodine 13. Non-dairy milk substitutes: Are they of adequate nutritional composition? 14. Dairy foods and maintenance of muscle mass in the elderly 15. Dairy foods and the risk of cancer

Subject Areas: Food & beverage technology [TDCT]