Handbook of dairy foods and nutrition / National Dairy Council ; Gregory D. Miller, Judith K. Jarvis, Lois D. McBean.

The importance of milk and milk products in the diet -- Dairy foods and cardiovascular health -- Dairy foods and cancer -- Dairy foods and bone health -- Dairy foods and oral health -- Dairy foods and a healthy weight -- Lactose digestion -- Contribution of dairy foods to health throughout the lifecycle.

The Importance of Milk and Milk Products in the Diet 1
1.1 Introduction '
1.2 Nutrient Components of Milk and Milk Products 1
1.2.1 Energy ^
1.2.2 Protein
1.2.3 Carbohydrate ^
1.2.4 Fat ^
1.2.5 Vitamins
1.2.6 Minerals ^
1.3 Nutrient Contribution of Milk and Milk Products 5
1.3.1 Nutrient Contribution to the Food Supply 5
1.3.2 Dairy Food Intake Improves Nutrient Intake 15
1.4 Recommendations to Include Milk and Milk Products mthe Diet 16
1.4.1 Dietary Recommendations
1.4.2 Intake of Milk and Milk Products throughout Life 7
1.4.3 Government Feeding Programs/Child Nutrition Programs 18
1.5 Protecting the Quality of Milk and Other Da.^Foods 20
1.5.1 Who Is Responsible for the Quality of M.Ik 20
1.5.2 Pasteurized Milk Ordinance
1.5.3 Unintentional Microconstituents
1.5.4 Milk Treatments
1.5.5 Storage and Handling 23
1.6 Kinds of Milk and Milk Products 23
1.6.1 Consumption Trends "" "j , 23
1.6.2 Wide Range of Milk and Milic
1.6.3 Flavored Milk 32
1.6.5 Cultured and Culture-Containing Dairy Foods
1.6.6 Whey Products •••••• •••• " 42
1.7 Summary 44
References
Chapter 2 55
Dairy Foods and Cardiovascular Health
2.1 Introduction Fat, Saturated Fat,
2.2 Conlribution of Milic and M.Ik Products » fa•
and Cholesterol Intake j' r^ 'Jnmrv Heart Disease 58
2.3 Dairy Nutrients. Dairy Foods, and Corona y
2.3.1 Single Nutrients 5g
2.3.1.1 Dietary Fatty Acids
2.3.1.2 Dietary Fat Quantity
2.3.1.3 Dietary Cholestero
2.3.1.4 Protein 67
2.3.1.5 Calcium ••••'• 70
2.3.2 Genetics
2.3.3 Dairy Foods 75
2.3.3.1 Milk and Culture-Containing Dairy Foods 75
2.3.3.2 Butter and Cheese 79
2.4 Efficacy and Safety of Low-Fat, Low-Saturated Fat Diets 80
2.4.1 Efficacy 80
2.4.2 Safety 83
2.4.3 Dietary Compliance 85
2.4.4 The Role of Various Dairy Foods in Meeting Dietary Guidelines
for Fat Intake j55
2.5 Summary
References
Chapter 3
Dairy Foods and Hypertension gg
3.1 Introduction
3.2 Dietary Patterns Including Dairy Foods and Blood Pressure 102
3.3 Dairy Food Nutrients and Blood Pressure I
3.3.1 Calcium, Dairy Foods, and Blood Pressure 107
3.3.1.1 Experimental Animal Studies
3.3.1.2 Epidemiological Studies
3.3.1.3 Clinical Studies
3.3.1.4 Determinants of aHypotensive Response to L
3.3.2 Potassmm and Blood Pressure
3.3.2.1 Experimental Animal Studies ' L
3.3.2.2 Epidemiological Studies ^ '
3.3.2.3 Clinical Studies '
3.3.3 Magnesium and Blood Pressure
3.3.3.1 Experimental Animal Studies
3.3.3.2 Epidemiological Studies
3.3.3.3 Clinical Studies
3.3.4 Protein and Blood Pre.ssure
3.4 Other Lifestyle Modifications ' 26
3.4.1 Weight Reduction
3.4.2 Dietary Sodium Reduction '26
3.5 Comprehensive Lifestyle Modifications '27
3.6 Summary ^ Pressure: Puttmg It All Together 128
References 129
131
Chapter 4
Dairy Foods and Cancer
4.1 Introduction
4.1.1 Dietary Fat and Cancer Risk 1
4.U.I Dietary Ra, a„d Colon "H
4 Cance, ... 141
« H2 4.2.1 Epidcmioiogical stlll
4.2.2 Animal Studies 143
4.2.3 /« Studies mq
4-2.4 Clinical Trials 154
155
4.3 Dairy Foods and Breast Cancer 160
4.4 Dairy Foods and Prostate Cancer 161
4.5 Dairy-Food Cultures and Cancer 163
4.6 Other Protective Components in Dairy Foods 164
4.6.1 Conjugated Linoleic Acid '64
4.6.2 Sphingolipids
4.6.3 Butyric Acid
4.6.4 Milk Proteins
4.7 Summary
References
Chapters
Dairy Foods and Bone Health
5.1 Introduction
5.2 Bone Basics
5.3 Risk Factors for Osteoporosis
5.4 Calcium. Dairy Products, and Bone Health 88
5.4.1 Dietary Recommendations and Consumption 88
542 Prevention of Osteoporosis 92
5.4.2.1 Childhood and Adolescence 1^4
5.4.2.2 Adulthood
5.4.3 Treatment of Osteoporosis ^jJ
5.5 Vitamin Dand Bone Health
5.6 Protein and Bone Health - ^^2
5.7 Additional Nutrients and Bone Health
5.8 The Dairy Advantage
5.8.1 Foods Naturally Contaimng Calcium
5.8.2 Calcium-Fortified Foods
5.8.3 Supplements ^30
5.9 Summary 231
References
Chapter 6 245
Dairy Foods and Oral Health 245
6.1 Introduction Vc'rcion 246
6.2 Denial Caries and Toolh Enamel 248
6.2.1 Animal Studies 250
6.2.2 Human Studies 250
6222 SneSiiionrnemine^ Studies 252
622'l Epidemiological and Clinical Studies 252
6.2.3 Cartel Protective Components iir Datry Foc^s ........^
6.2.4 Chocolate Milk 237
6.2.5 Early Childhood Canes
6.2.6 Fluoridation 258
6.3 Periodontal Disease 260
6.4 Summary 261
References
Chapter 7
Dairy Foods and a Healthy Weight 267
7.1 Introduction 267
7.2 Dairy Products and a Healthy Weight in Adults
7.2.1 Observational Studies
7.2.2 Secondary Analyses of Studies ^^2
7.2.3 Randomized Clinical Trials
7.2.3.1 Weight Loss and Body Composition Studies ^73
7.2.3.2 Substrate Oxidation/Energy Expenditure Studies.
7.3 Experimental Animal Studies „
7.4 Potential Mechanisms .... 981 7.5 Dairy Products and Weighty^ody Composition in Children and Adolescents 287
7.5.1 Observational Studies
7.5.2 Clinical Trials
7.6 Summary
References
294
Chapter 8
Lactose Digestion
8.1 Introduction
8.2 Physiology ofLactose Digestion
8.2.1 Course of Development of Lactase
8.2.2 Decline of Lactase Expre.ssion
8.2.3 Molecular Regulation
8.2.4 Types of Lactase Deficiency
8.2.5 Lactose Maldigestion
8.3 Symptoms 306
8.4 Diagnosis 306
8.5 Relationship between Lactose Maldigestion"intolerance
and Milk Intolerance
8.5.1 Dose Dependence 309
8.5.2 Milk Intolerance 309
8.5.3 Subjective Factors Affecting Tolerance
8.5.4 Lactose Tolerance during Pregnancy 12
8.6 Long-Term Consequences of Lactose Maldigestion '^
8.6.1 Lactose Digestion and Calcium/Nutrient Absorption
8.6.2 Effect on Milk Consumption and Nutritional Statu,s
8.6.3 Risk of Osteoporosis/Chronic Disease.
8.7 Strateeie.s for Difttnrv MnneitTorv,«„.-i-. 317
.319
319
Ic Products ... 320 8.7.4 Unfermented Milk with I
0.7.5 Enzyme Preparations 323
8.7.2 Type of Dairy Food
8.73 Fermented Milk Products
with Bacterial Cultures
ns
8.7.6 Colonic Adaptation 324
8.8 Treatment of Malnutrilionrt)iarrheal Di,ie
8.9 R^ommendations for Feeding Programs
0-9.1 International i
8.9.2 United States t
8.10 Future Research Needs ?
327
328
328
328
329

9.5.5.1 Vegetarians
9.5.5.2 Pregnant Teens
9.5.6 Strategies to Improve Consumption
9.6 Adults
9.6.1 Characteristics
9.6.2 Dairy Food/Calcium Recommendations and Consumption 368
9.6.3 Milk Group Foods and the Reduction of Chronic Disease Risk ^ 369
9.6.3.1 Osteoporosis 269
9.6.3.2 Hypertension
9.6.3.3 Cancer 371
9.6.3.4 Overweight/Obesity
9.6.4 Special Needs of Women
9.6.4.1 Pregnancy and Lactation ^73
9.6.4.2 Premenstrual Syndrome (PMS) 376
9.6.4.3 Other Potential Health Benefits 376
9.6.5 Strategies to Improve Intake of Dairy Foods 1-7^
9.7 Older Adults
9.7.1 Characteristics
9.72 Milk Group Foods and the Reduction of Chronic Disease Risk 379
9.7.2.1 Osteoporosis il
9.7.2.2 Hypertension 1
9.72.3 Cancer
9.7.2.4 Overweight/Obesity ^
9.7.3 Strategies to Improve Intake of Dairy Foods
9.8 Conclusion