Cow's Milk Intake While Breastfeeding May Cut Child Food Allergies

In continuation of my update on cow milk

Children whose mothers drink more cow's milk during breastfeeding are at a lower risk for developing food allergies, according to a study recently published in Nutrients.

Mia Stråvik, from Chalmers University of Technology in Gothenburg, Sweden, and colleagues compared the dietary intake of 508 pregnant and lactating women, validated the data with biomarkers of fatty acid proportions from breast milk and erythrocytes, and related these data to physician-diagnosed allergy in the offspring at 12 months of age.

The researchers found that an increased maternal intake of cow's milk during lactation was associated with a lower prevalence of physician-diagnosed food allergy by 12 months of age. This association was confirmed with biomarkers (fatty acids: pentadecanoic acid and heptadecanoic acid) in the maternal blood and breast milk. There was a higher prevalence of atopic eczema seen at 12 months of age among mothers with a higher intake of fruit and berries during lactation.

"One hypothesis is that cow's milk contains something that activates the child's immune system and helps it to develop tolerance. This as-yet unknown cause could be found in the fat of the milk or in its protein content," a coauthor said in a statement. "But it could also be the case that the milk itself is neutral in relation to the immune system. Then it might be more simply a matter of a higher intake of milk fats leading to a relatively lower intake of polyunsaturated fats. This would help, because we believe high levels of polyunsaturated fat in a mother's diet can counteract the maturation of a child's immune system at an early age."

Soy milk found to be most nutritious among various types of plant-based milk

In continuation of my update on soy millk,

How healthy is your almond milk really? It may taste good and may not cause you any of the unpleasant reactions caused by cow's milk. But though plant-based milk beverages of this kind have been on the market for a couple of decades and are advertised as being healthy and wholesome for those who are lactose-intolerant, little research has been done to compare the benefits and drawbacks of the various kinds of plant-based milk. 

A new study from McGill University looks at the four most-commonly consumed types of milk beverages from plant sources around the world - almond milk, soy milk, rice milk and coconut milk - and compares their nutritional values with those of cow's milk. After cow's milk, which is still the most nutritious, soy milk comes out a clear winner.

The researchers compared the unsweetened versions of the various plant-based milks in all cases and the figures below are based on a 240 ml serving.

Soy milk - the most balanced nutritional profile

• Soy milk is widely consumed for its health benefits linked to the anti-carcinogenic properties of phytonutrients present in the milk known as isoflavones.

• Has been a substitute for cow's milk for 4 decades.

• Concerns, however, are the 'beany flavor' and the presence of anti-nutrients (substances that reduce nutrient intake and digestion).

• Lactose free and can act as an alternative for patients with allergy issues caused by soybeans and almonds.

• Concerns, apart from the high carbohydrate count, is that consumption of rice milk without proper care can result in malnutrition, especially in infants.

• Widely consumed in Asia and South America

• Consumption can help reduce levels of harmful low-density lipoproteins (bad cholesterol) that are associated with cardiovascular diseases.

• Nutritional values are reduced if stored for over 2 months.

• Almonds have a high content of monounsaturated fatty acids (MUFA) that are considered helpful in weight loss and weight management. MUFA also helps in reduction of low-density lipoprotein (bad cholesterol).

• A wholesome, complete food, providing all major nutrients like fat, carbohydrates and proteins.

• Can help humans by providing a wide range of host-defence proteins because various beneficial anti-microbial effects are found in both human and bovine milks. (E.g., a study shows that in the case of infants, consumption of cow's milk has considerably reduced risk of fever and respiratory infections.)

• But the presence of various pathogens like Salmonella spp and Escherichia coli O157:H7 in milk have been associated with disease outbreaks around the world.

• One of the most common allergies among infants and children affecting 2.2-3.5% of children (a greater percentage than those who are affected by peanuts and tree nut allergies). As many as 35 % of these infants outgrow being allergic to milk by the age of 5-6, and this may increase to 80% by age 16.

• Lactose intolerance, due to the absence or deficiency of the enzyme lactase in the digestive tract, affects somewhere between 15-75 % of all adults depending on race, food habits and gut health.

• Some studies have suggested that 80 % of people of African origin and 100 % of those of Asian and Indigenous American origin are lactose intolerant.

Rice milk - sweet taste and relatively little nutrition

Coconut milk - no protein and few calories, but most of them from fat

Almond milk - need for complementary sources of food to provide essential nutrients

Cow's milk benefits & drawbacks

Cow's milk allergy & lactose intolerance

The researchers add that more work will need to be done to understand the effects of various conventional and novel processing methods on the nutritional profile, flavour and texture of these alternative milks.

Ref : https://www.mcgill.ca/newsroom/fr/node/32895

Soy milk found to be most nutritious among various types of plant-based milk

Peptide derived from cow's milk kills human stomach cancer cells in culture

New research from a team of researchers in Taiwan indicates that a peptide fragment derived from cow's milk, known as lactoferricin B25 (LFcinB25), exhibited potent anticancer capability against human stomach cancer cell cultures. The findings, published in the Journal of Dairy Science^®, provide support for future use of LFcinB25 as a potential therapeutic agent for gastric cancer.

"Gastric cancer is one of the most common causes of cancer-related mortality worldwide, especially in Asian countries," says Wei-Jung Chen, PhD, of the Department of Biotechnology and Animal Science of National Ilan University, Taiwan Republic of China. "In general, the main curative therapies for gastric cancer are surgery and chemotherapy, which are generally only successful if the cancer is diagnosed at an early stage. Novel treatment strategies to improve prognosis are urgently needed."

Investigators evaluated the effects of three peptide fragments derived from lactoferricin B, a peptide in milk that has antimicrobial properties. Only one of the fragments, LFcinB25 reduced the survival of human AGS (Gastric Adenocarcinoma) cells in a dose-dependent and time-dependent manner.

Under a microscope the investigators could see that after an hour of exposure to the gastric cancer cells, LFcinB25 migrated to the cell membrane of the AGS cells, and within 24 hours the cancer cells had shrunken in size and lost their ability to adhere to surfaces. In the early stages of exposure, LFcinB25 reduced cell viability through both apoptosis (programmed cell death) and autophagy (degradation and recycling of obsolete or damaged cell parts). At later stages, apoptosis appeared to dominate, possibly through caspase-dependent mechanisms, and autophagy waned.

"This is the first report describing interplay between apoptosis and autophagy in LFcinB-induced cell death of cancer cells," says Dr. Chen.

Ref : http://www.journalofdairyscience.org/article/S0022-0302(13)00722-4/abstract

Peptide derived from cow's milk kills human stomach cancer cells in culture