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Cited by 1,159

The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.

Bovine milk in human nutrition – a review

Open access
Haug, Anna, Høstmark, Arne T, Harstad, Odd M·2007·Lipids in Health and Disease
DOI 10.1186/1476-511x-6-25
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Abstract

Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short- and medium chain fatty acids, vitamins, minerals and bioactive compounds may promote positive health effects. Full-fat milk has been shown to increase the mean gastric emptying time compared to half-skimmed milk, thereby increasing the gastrointestinal transit time. Also the low pH in fermented milk may delay the gastric emptying. Hence, it may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation. For some persons milk proteins, fat and milk sugar may be of health concern. The interaction between carbohydrates (both natural milk sugar and added sugar) and protein in milk exposed to heat may give products, whose effects on health should be further studied, and the increasing use of sweetened milk products should be questioned. The concentration in milk of several nutrients can be manipulated through feeding regimes. There is no evidence that moderate intake of milk fat gives increased risk of diseases.

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Metadata

Authors
Haug, A., Høstmark, A. T., & Harstad, O. M.
Venue
Lipids in Health and Disease
Publisher
Springer Science and Business Media LLC
Published
2007
Volume
6
Issue
1
Pages
25
ISSN
1476-511X (ISSN-L)
DOI
10.1186/1476-511x-6-25
OpenAlex
W2156567926
Cited by
1,159
References
13
FWCI
13.18
Type
journal article
Language
en
Open access
gold

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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