Review
Food Science & Technology
Dagmara Wozniak, Wojciech Cichy, Malgorzata Dobrzynska, Juliusz Przyslawski, Slawomira Drzymala-Czyz
Summary: Milk is a highly nutritious product that has been used in human nutrition for thousands of years. It is a good source of calcium, vitamin B, and fat-soluble vitamins such as A, D, and E. Milk has a high nutritional density and is relatively inexpensive, making it an attractive product for fortification. Research suggests positive health effects of consuming milk and dairy products, which can be further enhanced by consuming fortified dairy products. Therefore, introducing milk enriched with minerals and vitamins aligns with current market demand.
Review
Nutrition & Dietetics
Laurien Ulfman, Angela Tsuang, Aline B. Sprikkelman, Anne Goh, R. J. Joost van Neerven
Summary: The incidence of food allergies has increased worldwide in the past 20 years. Early introduction of allergenic foods has been shown to reduce the risk of allergies, but less is known about the introduction of cow's milk. Recent studies suggest that early introduction of cow's-milk-based formulas with intact milk proteins can reduce the risk of cow's milk allergy, while very early introduction followed by discontinuation may increase the risk.
Article
Food Science & Technology
Naman Kaur, Aparna Agarwal, Manisha Sabharwal
Summary: This paper discusses the rising trend of anaemia and the recommended strategies to combat micronutrient deficiencies. It highlights the advantages of food fortification as the most efficacious and economical approach, but also identifies two major bottlenecks associated with conventional fortification. To address these challenges, a new strategy - food-to-food fortification is proposed, which involves fortification of food vehicles with nutrient-rich food-based fortifiers. The paper promotes the utilization of underutilized crops as food-based fortifiers and provides a summary of studies investigating the efficacy of fortified foods in managing iron deficiency anaemia.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Luisa Pellegrino, Franca Marangoni, Giovanna Muscogiuri, Paolo D'Incecco, Guillaume T. Duval, Cedric Annweiler, Annamaria Colao
Summary: Vitamin D is crucial for bone health as well as overall health, but its deficiency is common worldwide. Fortifying food such as milk is recommended to address this issue and promote adequate intake of this essential vitamin.
Review
Pediatrics
Rohan Malik, Sanjeevani Kaul
Summary: Cow's milk allergy is an immunological reaction to milk protein, commonly occurring in infants under 1 year of age. The disease can be IgE or non-IgE mediated, with symptoms involving multiple organ systems. The gold standard for diagnosis is a double-blind placebo-controlled oral challenge. Treatment involves eliminating the allergen and using specialized formula.
INDIAN JOURNAL OF PEDIATRICS
(2023)
Review
Food Science & Technology
Sabine Geiselhart, Aleksandra Podzhilkova, Karin Hoffmann-Sommergruber
Summary: Cow's milk is an essential part of our diet but can also trigger immune-mediated diseases. Allergens in cow's milk have been identified, but processing methods can impact their immunogenicity.
Article
Nutrition & Dietetics
Frank E. E. van Boven, Nicolette J. T. Arends, Aline B. B. Sprikkelman, Joyce A. M. Emons, Astrid I. I. Hendriks, Marloes van Splunter, Marco W. J. Schreurs, Severina Terlouw, Roy Gerth van Wijk, Harry J. J. Wichers, Huub F. J. Savelkoul, R. J. Joost van Neerven, Kasper A. Hettinga, Nicolette W. W. de Jong
Summary: Accelerating tolerance induction to cow's milk can reduce the burden of cow's milk allergy. This study aimed to investigate the tolerance induction of a novel heated cow milk protein in children with cow's milk allergy. Results showed that 73% of children in the treatment group had a negative food challenge test, compared to 57% in the control group.
Article
Nutrition & Dietetics
Ilana Dubrousky, Mousumi Bose, Jamie Miller, Adrian L. Kerrihard
Summary: Food allergies are a global epidemic, affecting more than 10% of the population and 8% of children worldwide. Eliminating or limiting certain foods from the diet can negatively impact micronutrient intake. Milk allergies can affect calcium consumption, hindering the ability to meet daily calcium needs. This study explores the impact of children's milk allergies on parental calcium intake.
NUTRITION RESEARCH
(2023)
Article
Allergy
Karen M. Switkowski, Emily Oken, Sheryl L. Rifas-Shiman, Carlos A. Camargo, Diane R. Gold, Joanne E. Sordillo, Jenifer R. Lightdale
Summary: This study examined the timing of cow's milk protein introduction and its relationship with adverse reactions in children. The results showed that early and consistent exposure to cow's milk can protect children from adverse reactions.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE
(2022)
Article
Chemistry, Applied
Arlete M. Marques, Ana I. Bourbon, Rui M. Rodrigues, Lorenzo M. Pastrana, Miguel A. Cerqueira, Jose A. Teixeira
Summary: Iron deficiency is a common nutritional deficiency that causes anemia in millions of people worldwide. This study developed lactoferrin (LF) particles as an iron carrier using Nano Spray Dryer (NSD) and evaluated their characteristics. The results showed that NSD is suitable for producing LF particles with different sizes.
FOOD HYDROCOLLOIDS
(2023)
Review
Pediatrics
Khaled Saad, Anas Elgenidy, Mostafa Atef, Mostafa K. Abdelsattar, Mahmoud Al-Ashwah, Emad M. Hammad, Faisal-Alkhateeb Ahmed, Amir Aboelgheet, Mohamed Shawky Elfarargy, Ahmad M. Ali, Amira H. El-Ashry, Hamad Ghaleb Dailah, Amira Elhoufey, Samaher F. Taha
Summary: This study assessed the ability of Cow's Milk-related Symptom Score (CoMiss) in screening cow's milk protein allergy (CMPA). The results showed that CoMiss may be a promising symptom score in CMPA awareness and a useful tool in monitoring the response to a cow's milk-free diet.
PEDIATRIC RESEARCH
(2023)
Review
Nutrition & Dietetics
Karolina Graczykowska, Joanna Kaczmarek, Dominika Wilczynska, Ewa Los-Rycharska, Aneta Krogulska
Summary: Cow's milk is an important component of a child's diet, but excessive consumption can lead to health issues such as anemia and protein-losing enteropathy. Overconsumption of cow's milk may trigger iron deficiency anemia, and even children without food allergies could be affected significantly.
Review
Nutrition & Dietetics
Ana M. Puga, Maria de Lourdes Samaniego-Vaesken, Ana Montero-Bravo, Mar Ruperto, Teresa Partearroyo, Gregorio Varela-Moreiras
Summary: Gut microbiota plays a crucial role in human health, and both diet and iron supplementation have an impact on it. Iron supplementation can potentially harm the gut microbiota, therefore it should be used with caution and recommended only to individuals with confirmed iron deficiency or iron-deficiency anemia. Further population studies are needed to confirm these findings.
Review
Nutrition & Dietetics
Katerina Bajerova, Silvia Salvatore, Christophe Dupont, Philippe Eigenmann, Mikael Kuitunen, Rosan Meyer, Carmen Ribes-Koninckx, Raanan Shamir, Hania Szajewska, Yvan Vandenplas
Summary: This review summarizes the current evidence on the Cow's Milk-related Symptom Score (CoMiSS), which is a clinical tool used to assess symptoms possibly related to cow's milk intake. It found that CoMiSS can be used to predict the response to a cow's milk-free diet in infants and diagnose cow's milk allergy in children.
Review
Allergy
Elissa M. Abrams, Scott H. Sicherer
Summary: Early and ongoing cow's milk ingestion may play a role in the prevention of cow's milk allergy, but further research is needed to determine the mechanism of action and the specific populations in which it is most effective.
ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY
(2021)