Articles tagged with Milk
The discovery of the earliest known evidence of horse domestication suggests that horses were both ridden and milked. This finding points to the origins of horse breeds we know today, with a possible date of around 5,500 years ago in Kazakhstan.
A growing threat of food counterfeiting and contamination is outpacing international regulatory systems, with the US Food and Drug Administration inspecting only 1.8% of its imported food supply. Michigan State University researchers are calling for increased corporate responsibility and risk-based inspections to address this issue.
A recent study by Henry Ford Health found that Arab-American women in southeast Detroit have dangerously low vitamin D levels, averaging 8.5 ng/mL, with those who wore the hijab showing even lower levels of 4 ng/mL. The researchers recommend supplementing with a vitamin D supplement to address this deficiency.
A new study found that teenage girls with higher vitamin D levels had improved muscle function, specifically jump speed and power. The research suggests that vitamin D may be a super nutrient beyond its role in keeping bones strong.
A new study explores the phenomenon of consuming past expiration dates, finding that owning a product increases its valuation. Consumers are more likely to eat or drink expired food at home than in stores, despite lower perceived risk.
A randomized controlled trial found that high-DHA diet improved neurological outcomes in preterm infant girls, while no significant benefit was seen in boys. The study suggests that further studies are warranted to investigate the effectiveness of higher-dose DHA interventions.
Raw milk consumption has been linked to an average of 5.2 outbreaks per year in the US between 1993 and 2006, with pathogens such as Salmonella and E. coli being common culprits. Pasteurization remains the best way to reduce the risk of contamination, with no scientific evidence supporting the claims of raw milk advocates.
A new study at Rush University Medical Center aims to investigate the relationship between human breast milk and improved health outcomes for very low birth weight infants. The five-year study will follow 600 infants born to racially and economically diverse mothers, with a focus on the amount and duration of human milk feedings.
Scientists have identified new species of bacteria that can grow at low temperatures and spoil raw milk even when refrigerated. The discovery highlights the complex microbial population of raw milk and underscores the importance of developing tools to monitor cold-tolerant bacteria.
Brandeis University has partnered with Smart Balance to advance heart-healthy research, with a $1 million sponsored research agreement. The partnership aims to develop new fat technologies to support healthier living.
Researchers found that gradually increasing doses of milk protein over time can help children with severe and persistent milk allergy tolerate the allergen, reducing symptoms and building tolerance. The study suggests oral immunotherapy may be a promising treatment option for food allergies.
Research at University of New South Wales finds a link between maternal obesity and increased body fat in offspring. Pups from obese mother rats were nearly twice as heavy as those born to lean mothers with regular milk consumption.
A study found that people with higher vitamin B12 levels were six times less likely to experience brain shrinkage compared to those with lower levels. Researchers suggest adjusting diets to consume more vitamin B12 may help prevent brain shrinkage and save memory.
Scientists have discovered that milk may help prevent Staphylococcus bacteria from being killed by low concentrations of antibiotics. This could lead to a better control of mastitis, reduce disease costs, and lower the risk of antibiotic-resistant bacteria spreading.
A groundbreaking study aims to determine the best cocktail of pre- and probiotic supplements for premature infants to prevent necrotizing enterocolitis (NEC), a deadly intestinal disease. Researchers will examine saliva and specimens to find the optimal dose, type, and combination of pre- and probiotics to grow healthy bacteria.
Eating CLA-enriched cookies increases levels of conjugated linoleic acid in breast milk, a potentially healthful fatty acid. The study found significant higher levels of CLA in breast milk from women who ate CLA-enriched cookies compared to those who ate regular cookies.
Men who consume soy foods regularly have lower sperm concentrations than those who do not. The association is particularly strong in overweight or obese individuals. Researchers found that men with normal or high sperm counts may be more susceptible to the effects of soy foods, suggesting a possible increased risk of infertility.
A Cornell University study found that supplementing cows with rbST reduces the carbon hoofprint by easing energy, land, and nutritional inputs necessary for milk production. This results in significant reductions of greenhouse gas emissions, natural resource usage, and environmental degradation.
Researchers found that adults who consumed at least one serving of lowfat milk or milk products daily had 37% lower odds of poor kidney function linked to heart disease. A diet rich in lowfat milk and whole grains, fruits, and vegetables was also associated with a reduced risk.
A four-year study found that adults who took a daily calcium supplement experienced significantly fewer bone fractures than those who received a placebo. Maintaining calcium intake is crucial to sustain benefits, but the effects disappeared after four years.
Research by Johns Hopkins Children's Center suggests that breast-feeding not only provides more protection to girls than boys but also that formula-fed girls are at a higher risk for severe respiratory infections. Breast milk helps babies cope with an infection better, rather than preventing it.
A new study found that whole milk is just as effective as a diluted barium suspension in imaging the gastrointestinal tract via CT scans. The study also revealed that whole milk was less expensive, had better patient acceptance, and fewer adverse symptoms compared to the barium suspension.
A new study by Newcastle University found that grazing cows on organic farms in the UK produce milk with significantly higher levels of nutritionally desirable fatty acids and antioxidants. The research also identified a direct link between the dairy cows' diets and the quality of their milk.
A study published in BMC Veterinary Research found that lambs can contract scrapie, a fatal neurodegenerative disease, by consuming milk from infected ewes. The researchers detected the prion protein PrPd in intestinal tissues of both infected and control lambs, suggesting that the infectious agent can be shed and transmitted.
Researchers found that lactic acid bacteria in Feta cheese can kill off dangerous food-poisoning bacteria like Listeria. The unique taste of local cheeses is mainly due to the enterococcal bacteria they contain, which have natural anti-bacterial properties.
A study found that 91% of food ads on children's TV shows promote unhealthy foods high in fat, sugar, or sodium. In contrast, a separate study discovered that children who drink milk tend to have superior nutrient intakes compared to those who don't.
A new study published in the Journal of the American Dietetic Association found that children drinking flavored or plain milk had significantly higher intakes of essential nutrients like vitamin A, calcium, and phosphorus. The study also showed comparable or lower body mass indexes among milk drinkers compared to non-milk drinkers.
A community-intervention study in Calcium, New York, successfully linked increased calcium intake and physical activity with significant weight loss. The 16-week program resulted in an average weight loss of 13.2 pounds among participants.
Researchers found that milk-protein genes arose in the mammalian common ancestor and preceded the loss of egg protein genes. This transition allowed mammals to feed their young via the placenta and with milk, abandoning eggs as a source of nutrition. The study provides insights into the origins of lactation and placentation in mammals.
A preschool-based intervention program helped prevent early trends toward obesity and instilled healthy eating habits in multi-ethnic 2- to 5-year-olds. The program, which included menu modifications, education, and family-based activities, was effective in reducing junk food consumption and increasing fruit and vegetable intake.
A new study suggests that drinking fat-free milk may offer protection against hypertension in women. Women who consumed more low-fat milk and had diets higher in calcium and vitamin D from foods tended to have a lower risk for developing high blood pressure.
Scientists use gene therapy to breed goats producing therapeutic proteins in their milk, reducing drug development time and cost. This breakthrough increases drug availability for those who cannot afford treatments.
Researchers at Albert Einstein College of Medicine have found that perchlorate, an industrial pollutant linked to thyroid ailments, is concentrated in breast milk. High levels of perchlorate may deprive infants' thyroid glands of iodide, leading to mental impairment.
A recent genetic study found that higher vitamin D levels are linked to improved genetic measures of lifelong aging and chronic stress. Vitamin D may also play a role in reducing the risk of heart disease and certain cancers.
University of Illinois scientist Karen Chapman-Novakofski conducted a nutritional study in Botswana, revealing that the elderly lack variety in their diet and have limited access to milk, fruits, and vegetables. The research aims to inform policy changes and support healthy eating habits for this vulnerable population.
New research from Norwich BioScience Institutes and Medical University of Vienna found that only animal food proteins less than 54% identical to human equivalent can become allergenic. The study identified three protein families, including tropomyosins, EF-hand proteins, and caseins, which are responsible for most animal food allergies.
Researchers identified serotonin as the chemical responsible for inhibiting milk production and secretion in human mammary glands. The finding could aid development of therapeutics to increase milk production, aiding efforts to alleviate milk shortages worldwide.
A recent study found that only 2-3 year olds meet the recommended dairy intake for children. Most children consume more fat-rich dairy products like cheese, yogurt, and ice cream. To address this issue, experts suggest promoting low-fat dairy options and flavored milk products.
The new guidelines offer clear recommendations on diagnosis and management of cows' milk allergy (CMA), recommending only extensively hydrolysed and amino acid-based formulas. Alternative milks such as soy, sheep, and goat are not recommended due to risk of cross-reactivity.
A new review of medical literature reveals that breastfeeding provides numerous benefits, including lower risk of diabetes, lymphoma, and leukemia. However, the authors note that risks associated with formula feeding include growth failure and vitamin deficiencies, but these can be prevented or minimized with preventive measures.
A study from the Monell Chemical Senses Center reports that nicotine in breast milk disrupts infants' sleep patterns. Infants spent less time sleeping overall and woke up from naps sooner when their mothers smoked prior to breastfeeding.
Researchers at Virginia Tech have found that visible wavelengths of light cause taste and odor changes in food. The team is developing new packaging materials that can protect food from UV light damage, which can degrade nutrients and alter flavor profiles.
Researchers have measured concentrations of polybrominated diphenylethers (PBDEs) in human blood serum, cod liver oil, and house dust using NIST's Standard Reference Materials (SRMs). The results provide a better understanding of the source and degree of PBDE contamination in humans and the environment.
Researchers at the Salk Institute found that PPARa helps control toxic fatty acids in breast milk, preventing inflammation and hair loss in pups. The discovery sheds light on the genetic program behind breast milk's purity.
Researchers at the University of Bonn found that MRI is substantially more accurate than mammography in detecting very early stages of breast cancer, including preinvasive DCIS. The study detected 167 cases of early breast cancer, with MRI identifying 152 cases and mammography detecting only 93 cases.
A study by McMaster University found that drinking milk after weightlifting increased fat loss and improved muscle gain compared to other beverages. The researchers discovered the milk group lost nearly twice as much fat and gained more muscle mass than other groups.
A study published in Archives of Pediatrics & Adolescent Medicine found that preschoolers aged 3-5 preferred the taste of foods and drinks in McDonald's packaging to identical products in unbranded packaging. Children who watched more TV and ate more McDonald's food also showed a stronger preference for branded options.
The new UC San Diego model can create life-like milk images based on fat and protein content, and work backwards to determine the composition of a material. This technology has potential applications in food safety, atmospheric science, and diagnostic medicine.
Researchers found that mutations in PPARγ lead to poor milk quality, causing health issues in nursing pups. Ingestion of toxic milk sets off an inflammatory response, disrupting hair growth and leading to baldness.
A daily pint of milk reduces the risk of metabolic syndrome by 62%, while regular dairy consumption lowers the risk by 56%. The study found that around one in seven men had the syndrome at entry into the study, with those who consumed more dairy produce having a lower risk.
A new special issue of Integrative Cancer Therapies Journal presents research on milk thistle's liver-protective effects and its potential as an anticancer agent. The studies suggest that silymarin, the active compound in milk thistle, can preserve liver function and provide clinical benefits for cancer patients.
A combination of calcium and vitamin D found in milk may offer protection against type 2 diabetes, with a 15% lower risk among individuals consuming the most dairy. Additionally, magnesium intake from milk products may also reduce type 2 diabetes risk by 15%.
Scientists have discovered a surprising connection between the immune system and the breast's milk-producing cells. During pregnancy, the mammary gland uses cytokine signalling to enhance the growth of these cells, but abnormal signaling can lead to cancerous cell growth.
A survey of European parents found that cows' milk allergy affects not only the child but also the entire family unit, causing stress, guilt, and sleep deprivation. The condition can lead to a range of symptoms, including skin rashes, gastrointestinal issues, and respiratory problems, making it challenging for families to cope.
Researchers in New Zealand have discovered cows with genes to produce skimmed milk, planning to breed herds for commercial production. The milk is low in saturated fats and high in polyunsaturated and monounsaturated fats, making it a healthier alternative.
A new study found that flash-heating breast milk can successfully inactivate HIV, providing a safe alternative for mothers in resource-poor communities. The technique involves heating the milk in a pan of water over a flame and retains most of its nutritional and antimicrobial properties.
A national analysis of US beverage patterns suggests that sweet drinks contribute significantly to calorie intake, while milk beverages are associated with healthier weights and higher nutrient intakes. The study recommends choosing lowfat and fat-free milk over sweetened beverages for improved diet quality.
The National Academy of Sciences' Institute of Medicine recommends increasing the availability of low-fat and nonfat dairy products, fruits, vegetables, and whole grains in school environments. This move aims to improve children's diets and combat obesity rates.
Researchers have developed a new method for testing the reliability of tests, improving the accuracy of risk estimates and enabling better product quality control. The new approach takes into account the severity of errors, providing a more realistic measure of reliability.
A new study published in the American Journal of Clinical Nutrition found that milk protein significantly outperforms soy protein in building muscle mass after weightlifting. Young men who consumed skim milk post-workout gained almost twice as much muscle mass in 10 weeks compared to those who drank a soy drink.