Weight dairy products

Ward, L. S. and Bastian, E. D. (2007). Dairy components in weight management a broad perspective. In "Functional Dairy Products", (M. Saarela, Ed.), Vol. 2, pp. 4-18. Wood-Head Publishing Limited, Washington, DC. 

The US-EPA Exposure Factors Handbook (US-EPA 1997), first published in 1989, provides a summary of the available data on consumption of drinking water consumption of fmits, vegetables, beef, dairy products, and fish soil ingestion inhalation rates skin surface area soil adherence lifetime activity patterns body weight consumer product use and the reference residence (data that are available on residence characteristics that affect exposure in an indoor environment). 

The US-EPA Child Specific Exposure Factors Handbook (US-EPA 2006), first published in 2002, consolidates all children s exposure factors data into one document. The document provides a summary of the available and up-to-date statistical data on various factors assessing children s exposures. These factors include drinking water consumption soil ingestion inhalation rates dermal factors including skin area and soil adherence factors consumption of fruits, vegetables, fish, meats, dairy products, homegrown foods, and breast milk activity patterns body weight consumer products and life expectancy. 

Dairy products are among the most Ca-dense foods. On average, milk contains 0.12% Ca by weight. Single-strength fruit juice beverages... 

A comprehensive survey of Finnish foods revealed that fish containing 5.4 mg/kg was the commodity group containing the greatest amount of fluoride on a dry weight basis, with dairy products next at 0.90 mg/kg [131]. 

The sorption behaviour of a number of dairy products is known (Kinsella and Fox, 1986). Generally, whey powders exhibit sigmoidal sorption isotherms, although the characteristics of the isotherm are influenced by the composition and history of the sample. Examples of sorption isotherms for whey protein concentrate (WPC), dialysed WPC and its dialysate (principally lactose) are shown in Figure 7.13. At low aw values, sorption is due mainly to the proteins present. A sharp decrease is observed in the sorption isotherm of lactose at aw values between 0.35 and 0.50 (e.g. Figure 7.13). This sudden decrease in water sorption can be explained by the crystallization of amorphous lactose in the a-form, which contains one mole of water of crystallization per mole. Above aw values of about 0.6, water sorption is principally influenced by small molecular weight components (Figure 7.13). 

The number of fatty acids and related compounds in milk lipids grew from 16 in 1959 (Jenness and Patton, 1959) to 142 in 1967 (Jensen et al. 1967) to over 400 in 1983. However, there are only 10 fatty acids of quantitative importance. The amounts (weight percent) as butyl esters prepared by three methods of esterification were determined by Iverson and Sheppard (1977). Because of the widely differing molecular weights of the fatty acids (4 0-18 0), fatty acid compositions of ruminant milk fats are often presented as a mole percent. The nutritionist needs the data calculated in yet another manner weight of fatty acid/100 g or 100 ml of edible portion. Analyses of food fatty acids should always be accompanied by the fat content so that the actual weights of the fatty acids and be calculated. A compilation of this type was made by Posati et al. (1975). Since these analyses were done with methyl esters, the contents of 4 0 are low. Data from Feeley et al. (1975), obtained from careful analyses, are more reliable, and USDA Handbook 8-1 (Posati and Orr 1976) has data for many milk and dairy products. 

Several methods have been introduced which express the degree of oxidation deterioration in terms of hydroperoxides per unit weight of fat. The modified Stamm method (Hamm et at 1965), the most sensitive of the peroxide determinations, is based on the reaction of oxidized fat and 1,5-diphenyl-carbohydrazide to yield a red color. The Lea method (American Oil Chemists Society 1971) depends on the liberation of iodine from potassium iodide, wherein the amount of iodine liberated by the hydroperoxides is used as the measure of the extent of oxidative deterioration. The colorimetric ferric thiocyanate procedure adapted to dairy products by Loftus Hills and Thiel (1946), with modifications by various workers (Pont 1955 Stine et at 1954), involves conversion of the ferrous ion to the ferric state in the presence of ammonium thiocyanate, presumably by the hydroperoxides present, to yield the red pigment ferric thiocyanate. Newstead and Headifen (1981), who reexamined this method, recommend that the extraction of the fat from whole milk powder be carried out in complete darkness to avoid elevated peroxide values. Hamm and Hammond (1967) have shown that the results of these three methods can be interrelated by the use of the proper correction factors. However, those methods based on the direct or indirect determination of hydroperoxides which do not consider previous dismutations of these primary reaction products are not necessarily indicative of the extent of the reaction, nor do they correlate well with the degree of off-flavors in the product (Kliman et at. 1962). 

Acesulfame-K is not metabolized in the human body. It is not fermented by oral bacteria and produces no glycemic response. There is no evidence of any toxicological effect of acesulfame-K. An ADI of 0-15 mg/kg body weight has been allocated (2,7,57). Its use is approved in many countries in products, including soft drinks, juices, desserts, jams, marmalades, dairy products, baked goods, canned foods, candies, oral hygiene, and pharmaceuticals (7,10). 

With respect to the development of obesity itself, only one cohort study was found on adults examining the impact of dairy food per se. In this study of 19,352 postmenopausal women over a 9-year period, no association between dairy product intake and weight gain was identified (Rosell et al., 2006). 

While the high proportion of the mineral calcium in dairy products has been hypothesized as the factor contributing to favorable metabolic outcomes (Zemel, 2001), several studies have identified more favorable health outcomes in intervention trials whereby calcium is administered in the form of dairy products in contrast to supplementation (Zemel, 2004, 2008). It may be that the calcium phosphate found in dairy products exerts a more significant weight loss effect as opposed to the calcium citrate or calcium carbonate utilized in supplements (Lorenzen et al., 2006). 

Another possible mechanism to explain the potential effect of dairy products on weight loss derives from the observation that intakes of dietary calcium and dairy products have been associated with increases in energy expenditure and a lowered respiratory quotient. A lower respiratory... 

It is clear that evidence to support role of dairy on weight management is a key research area, and while calls have been made for further substantiation to determine whether a true food effect is at play (Lamarche, 2008), it might also be important to discern how a "food effect" occurs. This is not likely to be the same as a pharmaceutical effect. A review by Parikh and Yanovski (2003) identifies the need for large, population based, clinical trials assessing the effect of dairy products on body weight, but there needs to be some development of the theoretical framework in which this might be assessed. 

Paradoxically, evidence seems to suggest a consistent association with dairy product intake and improved metabolic profiles. Given the lack of consensus regarding the role of dairy products as a facilitator for weight loss and the difficulty in controlling all other potential confounding factors to explain this effect perhaps this is the area that demands the greatest research interest. 

Barr, S. I. (2003). Increased dairy product or calcium intake Is body weight or composition affected in humans . Nutr. 133, 245S-248S. 

Sun, X. and Zemel, M. B. (2004). Calcium and dairy products inhibit weight and fat regain during ad libitum consumption following energy restriction in Ap2-agouti transgenic mice.. Nutr. 134, 3054-3060. 

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