Functional Dairy Products

Maria Saarela

• Publisher: Woodhead Publishing
• Year: 2007
• Print ISBN: 9781845691530
• eBook ISBN: 9781845693107
• Topic: Tecnologia e ingegneria
• Subtopic: Scienze dell'alimentazione

Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety.With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference. - Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health - Discusses ingredients used in functional dairy products such as pro- and prebiotics - Considers various aspects of product development

Part I

The health benefits of functional dairy products

Outline

Chapter 1: Dairy components in weight management: a broad perspective

Chapter 2: The effects of dairy components on food intake and satiety

Chapter 3: Dairy products, probiotics and the health of infants and children

Chapter 4: Functional dairy products for gastrointestinal infections and dysfunction

Chapter 5: Probiotics, prebiotics, and inflammatory bowel disease

Chapter 6: Dairy products and HIV/AIDS

Chapter 7: Dairy products and oral health

1

Dairy components in weight management: a broad perspective

L.S. Ward and E.D. Bastian, Glanbia Research Center, USA

Publisher Summary

Consumption of dairy products has been linked to several health benefits that are the direct antitheses of diseases and complications that arise from overweight and obesity. The individuals who consume low-fat dairy products are more likely to have lower weight, lower blood pressure, and decreased risk of stroke, colon cancer and osteoporosis. Low-fat dairy products provide a solid nutritional base for losing weight. Calcium influences adipocyte metabolism indirectly through calcitrophic hormone levels. Dietary calcium and magnesium can form indigestible complexes that decrease the energy available from fat in food products. Milk minerals might play an important role in bone metabolism and help arrest bone loss during weight loss. This is more important in elderly than young. Protein components in milk provide high branch chain amino acid content and help maintain lean muscle tissue. Several components found in skim milk might have a protective effect against the onset of disease that occurs as a result of obesity. Many of the components found in skim milk can be isolated and used in specific applications for individuals that do not consume dairy or might be lactose intolerant.

1.1 Introduction

Milk as a nutritional food has recently been the topic of research and discussion related to weight management. In fact, consumption of dairy products has been linked to several health benefits that are the direct antitheses of diseases and complications that arise from overweight and obesity. For example, individuals that consume low-fat dairy products are more likely to have lower weight (Zemel, 2004), lower blood pressure (Moore et al., 2005, Vollmer et al., 2001), and decreased risk of stroke (Abbott et al., 1996), colon cancer (Kampman et al., 2000, Holt, 1999) and osteoporosis (McCabe et al., 2004, Savaiano, 2003).

This review is an attempt to put into perspective the advances that have been made connecting milk components to weight management and to show some of our own data that support the concept that milk-derived components can positively impact weight management. For more information about the regulation of food intake and the effects of dairy products on satiety see Chapter 2.

1.2 Components from skimmed milk and weight loss

1.2.1 Calcium and weight loss

It may not seem obvious to discuss blood pressure in relation to weight management, but the link between dairy components and weight management was initially derived from blood pressure studies. Zemel (2002) reported a 4.9 kg reduction in body fat in an African American population that had elevated blood pressure and were being ‘treated’ with dairy products to reduce blood pressure. When the dairy connection to weight management was proposed, Heaney et al. (2002) re-examined calcium-related blood pressure and bone studies and reported a strong relationship between dairy consumption and weight reduction.

Two mechanisms have been proposed to explain calcium’s impact on weight and fat loss in the body: (1) reduced absorption of fatty acids and (2) metabolic shifts in adipocytes that reduce lipogenesis and increase lipolysis.

Dietary calcium and magnesium have a modest impact on overall energy balance through inhibition of fatty acid absorption via formation of calcium and magnesium soaps (Vaskonen, 2003). A randomized crossover study (Jacobsen et al., 2005) evaluated the short-term effect of dietary calcium on fat absorption. A total of 10 subjects consumed a low calcium and normal protein diet, a high calcium normal protein diet or a high calcium and high protein diet. The high calcium normal protein showed a 2.5-fold increase in fecal fat excretion compared to the other two diets. Another study (Shahkhalili et al., 2001) compared the absorption of cocoa butter with calcium (900 mg/day) or without calcium in a chocolate supplement. In this randomized, double blind, crossover study 10 men were fed control diets with or without the calcium supplemented chocolate. The results of the study showed a 2fold increase in fecal fat excretion and a 9% decrease in absorbable energy. These two studies (Jacobsen et al., 2005, Shahkhalili et al., 2001) both obtained similar fecal fat values (8.4 g/day and 8.2 g/day) with an increase of calcium per day of 900 mg/day and 1261 mg/day respectively. Decreasing fat absorption results in less available energy to the body. In theory, obese individuals with a stable weight and low calcium consumption could lose 3.5 kg/y by increasing calcium consumption provided they have a consistent weight to begin with and maintain the same energy intake (Jacobsen et al., 2005).

The second proposed mechanism by which calcium enhances fat loss is an indirect influence on fat lipolyis or lipogenesis through calcitrophic hormone regulation. Calcitrophic hormones respond to dietary levels of calcium. Particularly, 1, 25 dihydroxy-vitamin D is up-regulated when dietary calcium is low and down-regulated when dietary calcium is high. Increased levels of dihydroxy-vitamin D, in response to low calcium intake, cause calcium to be channeled into adipocytes. Conversely, when dietary calcium is high, calcium levels in adipocytes decline. Intracellular adipoctye calcium levels have a regulatory role on lipogenesis and lipolysis. When intracellular calcium levels increase, lipogenesis is up-regulated and lipolysis is down-regulated. When intracellular calcium levels are low, the situation is reversed. Thus, low dietary calcium intake results in high intracellular calcium, lipogenesis and reduced lipolysis; but high dietary calcium decreases lipogenesis and increases lipolysis (Zemel, 2002, 2003b, 2004, Zemel et al., 2004, 2005). A recent study (Zemel, 2002) showed that increasing dietary calcium, via a serving of yogurt, resulted in a larger decrease in body fat, body weight, waist circumference and trunk fat when compared to a non-dairy control. Trunk fat loss was 81% greater than the control samples and also resulted in a significant decrease in waist circumference (–0.58 versus −3.99 cm). Other researchers have specifically focused on calcium and implications in weight loss (Zemel, 2001, 2003a, 2003c, 2004, Zemel and Miller, 2004, Schrager, 2005).

1.2.2 Protein and weight loss

Protein plays a satiety, thermogenic and lean muscle preservation role during weight loss. Skov et al. (1999) compared a control group to two treatment groups that consumed either a high carbohydrate and low protein (12% energy) diet or a high protein (25% energy) and low carbohydrate diet. Both...

Table of contents

• Cover image
• Title page
• Table of Contents
• Related titles
• Copyright
• Contributor contact details
• Preface
• Part I: The health benefits of functional dairy products
• Part II: Functional dairy ingredients
• Part III: Product development
• Index