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Milk Editorial DAIRY PRODUCTS NUTRITION & HEALTH - MAJOR STUDIES BEST 2013 of Special Issue: Milk Editorial MILK Global production of cow’s milk is approaching 637 billion liters per year. In France, it is around 24 billion liters per year, i.e. 4% of global production. Whether consumed in its natural state or in the form of yogurts, cheeses or other dairy products, milk is an essential component of our diet. Because of its exceptional nutritional richness, it contributes to the intake of numerous nutrients and is part of a “balanced diet”, regardless of gender, age or physical activity levels… Because of its omnipresence in our diet, milk is the subject of numerous research projects. And more and more studies are highlighting its potentially beneficial role in relation to various pathologies (hypertension, diabetes, metabolic syndrome, colon cancer…). This Best of “Special Issue: Milk” sums up the main scientific studies published in 2013 on the beneficial relationship between “milk and health”. Yvette Soustre & Corinne Marmonier Ph.D. in Nutrition at various levels (regulatory, lobbying, communication, R&D, etc.), the scientific and technical division dairy professionals simplified as much as possible in order to be accessible to as many people as possible and to highlight the essentials of the subject. n given a topic. The language has been are published on the nutrition and health benefits of dairy products. In order to track them and make them easily usable by Each year, positive scientific studies of CNIEL has created the “Best of”. This publication compiles summaries (written for you) of (positive) articles o A theme-based publication of the Scientific and Technical Affairs Division of CNIEL BEST aimed at professionals in the dairy industry. Thierry Beaufils of - Design: For this issue Editors: Juliane L’Hermet, Corinne Marmonier, Yvette Soustre Editorial Office: Anne Girard Researcher: Vanessa Bodot Translation from French: Arnaud Clément Yvette Soustre Proofreading of the English version: Laurence Rycken (IDF) Multiple copies available on request from: [email protected] Cniel - 42 rue de Châteaudun - F 75314 PARIS CEDEX 09 - Tel: +33(1) 49 70 72 24 2 Chief editor: “Milk: a nutritionally rich and functional composition” l Review of the nutritional composition of milk and its effects on our health. l Through its nutritional richness and functional diversity, milk has a place of honor in dietary recommendations. Milk nutritional composition and its role in human health. Paula C. Pereira. Laboratorio de Bioquimica – CiiEm - Portugal. Nutrition 2014 doi : 10.1016/j.nut.2013.10.011 “Nutritional richness is unquestionable.” he composition of milk is influen- acids. Milk lipids are a result of the cow’s Its vitamin profile is composed of liposo- ced by various factors: the gene- diet or the microbial activity of the rumen. luble vitamins (A, D, E) and water-soluble tic and nutritional status of the On average, milk contains 70% saturated vitamins from the B group (thiamine, T animal, environmental conditions, fatty acids (palmitic, myristic, stearic and riboflavin…) in particular. stage of lactation… On average, milk is butyric acids…) and 30% unsaturated The concentration of liposoluble vitamins composed of 87% water, 4 to 5% lactose, fatty acids (essentially monounsaturated depends on the milk’s fat content. In certain 3% proteins, 3 to 4% lipids, 0.8% minerals (oleic) with a low polyunsaturated countries, low-fat milk is enriched with and 0.1% vitamins. content). Milk also contains conjugated vitamins A and D. Vitamin A is particularly linoleic acid (CLA), which has health bene- important for growth, development, Proteins fits (cardiovascular system and immune immunity and vision. Vitamin D is crucial Milk is an important source of proteins; function in particular). Dairy products for the absorption of calcium, therefore 20% of its proteins are soluble (whey pro- provide around 70% of the conjugated for bones, and also has multiple effects teins) and 80% are insoluble (caseins). linoleic acid consumed each day. (anti-carcinogenic, cardio-protective, Their composition in amino-acids, digesti- The dairy industry has been able to adapt immunomodulatory). Vitamins from the B bility and bioavailability gives proteins their to the needs of consumers by offering milk group help in the production of energy high nutritional quality. Milk proteins and with various fat contents: whole milk and in the synthesis of hormones and bioactive peptides derived through hydro- contains 3.5g per 100ml, semi-skimmed neurotransmitters. lysis have multiple beneficial effects on milk 1.5g, and skimmed milk traces (less health (antibacterial, antiviral, antifungal, than 0.2g). Milk and dairy products form part of a antimicrobial and antioxidant actions, anti- healthy and balanced diet. Numerous stu- hypertensive effect, immunomodulator, Vitamins and minerals dies confirm the nutritional importance of improvement in the absorption of other Calcium is present in high quantity in milk milk and reinforce its potential effect in nutrients…)*. (1,200mg/l). It also contains phosphorus the prevention of several chronic diseases (950mg/l), magnesium (120mg/l), zinc (cardiovascular disease, certain forms of * Certain whey proteins (lactoferrin, lactoperoxi- dase and lysozyme) are antimicrobial agents, (3 – 4mg/l) and selenium (30 g/l). cancers, obesity and diabetes…). others (lactoferrin, -lactoglobulin and -lactal- μ bumin) play a role βagainst the developmentα of certain tumors, in the transport of retinol ( -lacto- globulin) and even in the absorption of ironβ (lac- toferrin). The main capacities of caseins – , and – are the binding and transport of mineralsα β Spotlight on Oligosaccharides (calcium, κ phosphorus…). They are also the basis of bioactive peptides that play a possible role in Oligosaccharides – strong presence in breast milk and colostrum weight control through the regulation of food – have particularly interesting functional and health properties: intake. immunomodulatory actions, protection of the intestinal mucus membrane and microbiota… Lipids Around 40 different oligosaccharides have been identified in The lipid fraction of milk is composed cow’s milk. Their concentration may be relatively low, but their mainly of triglycerides but also around 2% functional properties deserve attention. BEST OF MILK 2013 diacylglycerol, less than 0.5% cholesterol, Advances in Nutrition 2014 ; 5 : 131-43 1% phospholipids and 0.1% free fatty 3 “Drinking milk (plain or flavored) helps children meet their calcium requirement without impacting on their weight” l 4,487 Australian children aged 2 to 16 years. l Milk drinkers (plain or flavored) have a significantly higher nutrients intake and better meet their calcium requirement. l Milk consumers do not have a different body mass index to nonconsumers. Australian children who drink milk (plain or flavo red) have higher milk and micronutrient intakes but similar body mass index to those who do not drink milk. Flavia Fayet, Leisa A. Ridges, ]utta K. Wright, Peter Petocz. Nutrition Research Australia ; Nestlé Australia ; Macquarie University Australia. Nutrition Research 2013 ; 33(2) : 95-102. “Milk drinking (exclusively plain or flavored) is an intake pattern associated with higher nutrient intakes and likelihood of meeting calcium requirements.” alcium is essential for bones, The study was carried out on 4,487 children drinkers but also among nondrinkers of milk. in particular in adolescence aged 2 to 16 years, representative of However, no difference in the BMI, waist when bones are growing, Australian children. The food survey was car- circumference or level of physical activity is C developing and strengthening. ried out using the 24-hour recall method, on observed between the various groups. The In Australia, only 40% of 9 – 16 years old two occasions. The children were then cate- fact that nondrinkers of milk have the same meet their average requirement for calcium. gorized into 4 groups accordin g to their milk energy intake as flavored milk drinkers may Dairy products have long been recognized consumption: Nonconsumers; Exclusively be explained through the foods they consume as being an important source of calcium. plain milk drinkers; Flavored milk drinkers with milk (cereal, milkshakes…). Milk is the most consumed dairy product (these may also drink plain milk); The proportion of children meeting their ave- among Australian children. It is particularly Nondrinkers of milk (these do not drink either rage nutritional calciu m requirement is lowest interesting nutritionally speaking since it plain or flavored milk but consume it in among nonconsumers of milk (37.4%). contains numerous nutrients such as proteins, conjunction with other foods, such as for Among milk consumers, children who drink vitamins (A, B12 and riboflavin) as well as example with cereal, in mashed potato…). flavored milk are most likely to meet their cal- minerals (calcium, phosphorus, magnesium, The waist circumference as well as the cium requirement (74.9%), followed by plain potassium and zinc). For children who do Body Mass Index calculation (BMI = milk drinkers (70.8%) and nondrinkers but not like the taste of milk, sugar can be added Weight/Height²) and level of physical consumers (50.7%). to improve consumption. Studies have activity were taken. This study suggests that consuming milk as a shown that, among young people, the num- The results show significantly higher milk drink and not purely in conjunction with other ber
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