BACKGROUND The glycaemic response to foods is dependent on the quality and content of carbohydrates. Carbohydrates in the form of dietary fibre have favourable effects on insulin and glucose metabolism and may help to control energy intake. Dairy products have a relatively low carbohydrate content, and most of the carbohydrate is in the form of lactose which causes gastrointestinal symptoms in ...

Introduction: Milk is one of the most complete food products that is effective in reducing blood pressure and increasing its beneficial fats, preventing colon cancer and osteoporosis, and providing many nutrients, such as protein and calcium. Therefore, the contamination of this valuable foodstuff and its products is considered as a serious risk to the public health of the community. Aflatoxin ...

Currently, Russia is actively developing and producing fermented milk products enriched with useful microflora, the range expanding due to creation of new types fermented milk products...

BACKGROUND There is scepticism about health effects of dairy products in the public, which is reflected in an increasing intake of plant-based drinks, for example, from soy, rice, almond, or oat. OBJECTIVE This review aimed to assess the scientific evidence mainly from meta-analyses of observational studies and randomised controlled trials, on dairy intake and risk of obesity, type 2 diabetes...

BACKGROUND Brucellosis remains a neglected zoonotic disease among agro-pastoral communities where unprocessed milk and milk products are consumed. A cross-sectional study was carried out in Kiboga district to determine the seroprevalence and risk factors associated with human brucellosis in communities where livestock rearing in a common practice. METHODS A total of 235 participants were invo...

The businesses community of different sectors affected by current energy crisis in Pakistan tends towards dairy business. They are highly interested by the information on milk composition particularly of buffalo milk due to its major contribution in national’s milk production i.e. 63% according to the FAO’s published data of 2010. It is necessary to know for maximum value addition in dairy food...

OBJECTIVES Scientific evidence is scarce about timing of solid-food introduction and its association with the development of atopy. We aimed to evaluate any associations between the introduction of cow milk products/other solid food products and infant atopic manifestations in the second year of life, taking into account reverse causation. METHODS Data from 2558 infants in an ongoing prospect...

An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk ca...

results aflatoxins have been found in many food products in iran. conclusions it is necessary to detect aflatoxins in foods and food products as early as possible, before they enter human or animal bodies. there is a high consumption of milk and dairy products in iran, and the proper management of animal foods can help to decrease the aflatoxins in milk. evidence acquisition in consideration of...