The major diseases associated with milk consumption

Milk and allergies- A food allergy is an immune response to proteins resulting in

inflammatory symptoms involving the skin, respiratory system, and
gastrointestinal tract. Some people think they are allergic to milk because they
have symptoms of bloating, cramps, flatulence, and diarrhea after consumption
of dairy products. This is not an allergic response but is a condition known as
lactose malabsorption.
Milk and Arthritis- Arthritis is characterized by damaged joints and leads to
physical disabilities. It has been suggested that consumption of raw milk helps
relieve arthritis. However, there are no studies in the literature that report an
effect of drinking milk and relieving arthritis.
Milk and cancer- Cancer is a disease characterized by malignant growth in the
body. Diets high in dairy were thought to increase the risk of breast cancer
because of the high fat content of some dairy products. However, there are
conflicting research studies on the association between high fat (any type) intake
and breast cancer.
Milk and Coronary Heart Diseases- Coronary heart disease is characterized by
the accumulation of plaque inside the artery walls which narrows the arteries and
reduces the flow of blood and oxygen to the heart muscle. Milk fat is considered
to be a highly saturated fat, with approximately 65% of the fatty acids being
saturated.
Milk and Dental Caries- Dental caries occur when the enamel on the teeth loses
its mineral content (demineralization) resulting in a pitted surface. Fermentation
of sugars by the bacteria in the mouth results in the formation of acids which
then lower the pH (to 5.5) of the mouth and allows for mineral loss from tooth
enamel. Milk contains the sugar lactose, but lactose may not have as much
effect on dental caries as other sugars. Consumption of milk products,
particularly cheese, has been shown in research studies to have a protective
effect against dental caries.
Milk and Diabetes- Diabetes is a disease of carbohydrate metabolism. Type I
diabetes is caused by an inability to produce insulin and is controlled by insulin
injections. Type I diabetes is often associated with childhood onset. There were
some studies that suggested that milk consumption contributed to childhood
diabetes. However, these data have not been confirmed in larger studies, and
more definitive research on the effects of dairy product consumption on Type I
diabetes is needed.
Milk and Lactose Intolerance- Problems with lactose digestion result in bloating,
abdominal cramps, flatulence, and loose stools.

Discuss the nutrient content of the milk and milk products

In large parts of the developing world income growth and urbanization are
leading
to increasing overall food consumption and changes in dietary composition,
with a growing proportion of high-value products in the diet, particularly food
of animal origin. Cows milk provides a wide range of essential nutrients to the
diet. Whilst milk as a source of calcium is often recognized, it is perhaps less
commonly known that milk and milk products are also an important source of
good quality protein, the B vitamins, B2 (riboflavin) and B12, and the minerals
iodine, potassium and phosphorus. Milk consumption has been called a marker
for an overall healthy diet because of its association with increased nutrient
intake.
Vitamins and minerals
B Vitamins
Milk is a good source of the B vitamins, riboflavin or B2 and B12. Significant
amounts of riboflavin are present in milk8. Riboflavin is necessary for the release
of energy from foods and the health of the bodys membranes including the skin.
It is also crucial for the maintenance of normal vision, normal red blood cells and
functioning of the immune system. Riboflavin further contributes to the
protection of DNA, proteins and lipids from oxidative damage. Vitamin B12 is
required for the maintenance of healthy nerves and red blood cells, as well as
normal energy production and cell division. It is also needed for normal function
of the immune system, neurological and psychological function, and reduction of
tiredness and fatigue.
Calcium
Milk is an excellent source of calcium8 which, as commonly recognized, is
essential for the healthy growth and maintenance of teeth and bones. Calcium is
also important for normal blood coagulation, normal energy yielding metabolism,
normal muscle and nerve function, normal digestive function and normal
regulation of cell division and differentiation.
Iodine
Milk is also a good source of the mineral iodine8. Iodine is required for the
production of the thyroid hormones and normal thyroid function, for normal
energy yielding metabolism and contributes to the maintenance of normal skin.
Phosphorus
Phosphorus plays a vital role in the maintenance of healthy bones and teeth, as
well as cell membrane structure and regulation of the body's rate of energy
metabolism.
2

Potassium
Potassium is important for helping to maintain normal blood pressure and helps
maintain muscular and neurological function.

Macronutrients
Protein
Milk is a good source of high quality protein. Milk and milk products are the
largest source of protein and the second largest contributor further to meat and
meat products in all other age groups.
Cows milk contains about 3.5% protein by weight, and of this total protein, 80%
is casein and 20% whey. Casein is the dominant protein in milk and can be
fractionated into four major components: alpha, beta, gamma and kappa-casein.
Whey protein is composed predominantly of beta-lactoglobulin and alphalactalbumin, but other whey proteins include serum albumin, immunoglobulins
(IgA, IgG, IgM), protease peptones, lactoferrin and transferring.
Carbohydrate
The principal carbohydrate found in milk is lactose. Cows milk contains about
4.5g lactose per 100g milk and there is some evidence that lactose is the least
cariogenic of the common dietary sugars. In addition, various other components
of milk have been considered to be protective against dental caries.
Fat
The fat content of milk varies depending on whether milk is whole, semiskimmed or skimmed. Despite a misconception that milk is fattening, even
whole milk contains only around 3.5% fat (3.5g/100g). Semi-skimmed milk
contains 1.7% fat (1.6g/100g or 1.7g/100ml). Skimmed milk contains only 0.1%
fat (0.1g/100g or 0.1g/100ml). Milk fat contributes unique characteristics to the
appearance, texture, flavour and satiability of dairy foods. Dairy fat is a source of
energy, essential fatty acids, fat-soluble vitamins, and several other components,
such as conjugated linoleic acid (CLA) and sphingolipids.
About a quarter of the fat in milk is monounsaturated. The remainder is mostly
saturated fat, although some polyunsaturated fats and other minor fatty acids
are also present.
Palmitic, stearic and myristic acids are the major saturated fats found in milk30.
Dairy fat is also comparatively rich in the short and medium chain saturated fats

Milk is a naturally nutrient rich and affordable product, with a high nutrient to
energy ratio. Milk and dairy products are an important food group in many
national dietary guidelines and may play a role in dietary quality. Whilst
conclusive cause and effect relationship between milk and dairy intake and
chronic disease has not been established, there is little evidence of any harmful

effect and indeed some studies suggest milk and dairy products in the context of
a healthy balanced diet may have some health benefit.