scholarly journals Consumption of Cow’s Milk in Early Childhood and Fracture Risk: A Prospective Cohort Study

2019 ◽  
Vol 189 (2) ◽  
pp. 146-155
Author(s):  
Riley M Allison ◽  
Catherine S Birken ◽  
Gerald Lebovic ◽  
Andrew W Howard ◽  
Mary R L’Abbe ◽  
...  
Keyword(s):  
Early Childhood ◽  
Cohort Study ◽  
Relative Risk ◽  
Fracture Risk ◽  
Milk Fat ◽  
Fat Content ◽  
Cow’S Milk ◽  
Adjusted Relative Risk ◽  
Cow's Milk ◽  
Milk Volume

Abstract Cow’s milk is consumed by most North American children, yet the relationships between the volume and fat content of cow’s milk consumed and childhood fracture risk are unclear. Our primary objectives in this study were to evaluate whether the volume or fat content of cow’s milk consumed at 1–3 years of age was associated with the risk of fracture between 3 and 10 years of age. This was a prospective cohort study of 2,466 children enrolled in Toronto, Ontario, Canada, between 2008 and 2016. The primary exposure was volume of cow’s milk consumed between the ages of 1 and 3 years, and the secondary exposure was average percentage of milk fat consumed by each child during the same period. The primary outcome was a parental report of child fracture at ages 3–10 years. In the primary and secondary adjusted analyses, no association between milk volume and fracture risk (adjusted relative risk = 1.04, 95% confidence interval: 0.87, 1.26) or between milk-fat content and fracture risk (adjusted relative risk = 1.05, 95% confidence interval: 0.84, 1.31) was observed. In this study, we did not identify a protective association of early childhood cow’s milk volume or fat consumption with fracture risk in later childhood. Future prospective research is needed to understand whether cow’s milk is beneficial for fracture prevention through the life course.

scholarly journals ‘MILK VOLUME, MILK FAT AND CHILDHOOD FRACTURE RISK

2018 ◽  
Vol 23 (suppl_1) ◽  
pp. e12-e12
Author(s):  
Riley Allison ◽  
Jonathon Maguire
Keyword(s):  
Young Children ◽  
Fracture Risk ◽  
Milk Fat ◽  
Fat Content ◽  
Cow’S Milk ◽  
Risk Of Fracture ◽  
Cow's Milk ◽  
Increased Risk ◽  
Milk Volume ◽  
The Relationship

Abstract BACKGROUND Children who do not consume cow’s milk have been associated with an increased risk of fracture. Cow’s milk is consumed by most North American children yet the relationships between the volume of cow’s milk consumed, the fat content of cow’s milk and childhood fracture risk are unclear. OBJECTIVES The primary objective was to evaluate whether volume of cow’s milk consumed between ages 1 - 3 was associated with fracture between ages 3 - 10. Secondary objectives explored whether milk-fat consumed between ages 1 - 3 was associated with fracture between ages 3 - 10 and whether milk-fat content modified the relationship between milk volume and fracture. DESIGN/METHODS This was a prospective analysis of 2466 healthy urban children with exposure between 1 and 3 years of age and outcome between 3 and 10 years of age enrolled in the TARGet Kids! -Applied Research Group for Kids cohort. The primary exposure was the volume of cow’s milk consumed and the secondary exposure was the average percentage of milk-fat consumed by each child. The outcome was one or more fractures experienced, measured as yes or no. A modified Poisson regression was used to evaluate the relationship between volume of cow’s milk at exposure, and one or more fractures at outcome. The same analysis was used to explore the relationship between cow’s milk-fat and fracture. Effect modification by milk-fat consumed on the relationship between milk volume and fracture risk was explored by adding an interaction term to the statistical model. RESULTS In the primary adjusted analysis, a statistically significant association between the volume of cow’s milk consumed at exposure and risk of one or more fractures at outcome was not observed (aRR= 1.04; 95% CI: 0.87 to 1.26). In the secondary analysis, a statistically significant association between cow’s milk-fat consumed at exposure and fracture risk at outcome was also not observed (aRR= 1.05; 95% CI: 0.84 to 1.31). Cow’s milk-fat did not modify the relationship between milk volume and risk of fracture. (p= 0.24). CONCLUSION In this prospective cohort study of young children, we did not identify a protective effect of early childhood volume of cow’s milk or milk-fat consumption on fracture risk in later childhood. Future research in young children is needed to evaluate specific low impact fracture mechanisms, which may be more sensitive to nutritional factors.

scholarly journals 61 Cow’s milk fat and child adiposity: a prospective cohort study

2020 ◽  
Vol 25 (Supplement_2) ◽  
pp. e25-e26
Author(s):  
Shelley Vanderhout ◽  
Charles Keown-Stoneman ◽  
Catherine Birken ◽  
Kevin Thorpe ◽  
Deborah O’Connor ◽  
...  
Keyword(s):  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Milk Fat ◽  
Research Network ◽  
Cow’S Milk ◽  
Fat Intake ◽  
Lower Odds ◽  
Cow's Milk ◽  
Reduced Fat

Abstract Background International guidelines recommend that children older than 2 years of age consume reduced fat (0.1-2%) instead of whole cow’s milk (3.25% fat) to prevent childhood obesity, but these guidelines are consensus-based and have a low GRADE level of evidence. Objectives The primary objective of this study was to evaluate the longitudinal relationship between cow’s milk fat (0.1-3.25%) intake and Body Mass Index z-score (zBMI) in children aged 9 months to 8 years. The secondary objective was to determine the relationship between cow’s milk fat intake and odds of overweight (zBMI >1) and obesity (zBMI > 2). Design/Methods A prospective cohort study of children 9 months to 8 years of age was conducted through the TARGet Kids! primary care research network. The primary exposure was cow’s milk fat consumption (skim (0.1%), 1%, 2%, or whole [3.25%]), measured by parental report. The primary outcome was zBMI, an age and sex adjusted measure of child adiposity. Height and weight were measured by trained research assistants and zBMI was determined according to the WHO growth standards. A linear mixed effects model and logistic generalized estimating equations were used to determine the longitudinal association between cow’s milk fat intake and child zBMI. Results Among children aged 9 months to 8 years of age (N= 7467), each 1% increase in cow’s milk fat consumed was associated with a 0.05 lower zBMI score (95% CI -0.07 to -0.03, p< 0.0001). Compared to children who consumed reduced fat (0.1-2%) cow’s milk, there was evidence that children who consumed whole cow’s milk had 16% lower odds of overweight (OR=0.84, 95% CI 0.77 to 0.91), p< 0.0001) and 18% lower odds of obesity (OR= 0.82, 95% CI 0.68 to 1.00, p= 0.047). Conclusion Guidelines for reduced fat instead of whole cow’s milk during childhood may not be effective in preventing overweight or obesity. Randomized controlled trial data is needed to understand which cow’s milk fat optimizes child growth, development and nutrition.

scholarly journals Monitoring of fatty farming corives of extreme dairy pores of Ukraine

2019 ◽  
Vol 24 ◽  
pp. 75-79
Author(s):  
Z. V. Yemets ◽  
A. M. Mamenko ◽  
O. S. Miroshnikova
Keyword(s):  
Mathematical Analysis ◽  
Milk Fat ◽  
Dairy Products ◽  
Genetic Factors ◽  
Fat Content ◽  
Animal Research ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Reverse Trend

Aim. The “breed” was used as one of the genetic factors and as a result the genetic and mathematical analysis of fat content on cow’s milk and the output of milk fat depending on the origin mainly in Kharkiv region have been carried out. Methods. Studies were performed on materials pedigree registered in Kharkiv region agribusinesses and farms in Institute of Animal research, NAAN of Ukraine, on the cows of Ukrainian red and pockmarked and black and pockmarked breed. Results. The highest fatty dairy products are distinguished by animals of the Ukrainian red- and pockmarked milk breed (3.9 %), while the cows of Ukrainian black- and pockmarked milk are lower (3.81 %). As for the milk fat, there is a reverse trend, the cows of Ukrainian black- and pockmarked milk breed have a higher yield of milk fat in milk (167.4 kg) than cows of Ukrainian red -and- pockmarked milk (161.6 kg). Conclusions. The fat content in the milk of Ukrainian red -and- pockmarked currant dairy breeds is 3.9 %, while the cows of Ukrainian black- and pockmarked milk breed 3.81 %. The yield of milk fat from cows of the Ukrainian black- and pockmarked milk was 167.4 kg, while in cows of Ukrainian red- and pockmarked breed 161.6 kg. The "breed" factor has a significant (P > 0.999). Keywords: вlack- and pockmarked, red- and pockmarked, breed, factors, milk.

scholarly journals The clinical burden of cow's milk allergy in early childhood: A retrospective cohort study

2021 ◽  
Author(s):  
Katy Sorensen ◽  
Rosan Meyer ◽  
Kate E. Grimshaw ◽  
Abbie L. Cawood ◽  
Dionisio Acosta‐Mena ◽  
...  
Keyword(s):  
Early Childhood ◽  
Cohort Study ◽  
Retrospective Cohort Study ◽  
Retrospective Cohort ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Clinical Burden

Cow’s milk fat and child adiposity: a prospective cohort study

2021 ◽  
Author(s):  
Shelley M. Vanderhout ◽  
Charles D. G. Keown-Stoneman ◽  
Catherine S. Birken ◽  
Deborah L. O’Connor ◽  
Kevin E. Thorpe ◽  
...  
Keyword(s):  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Milk Fat ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Effect of Some Environmental Factors on the Milk Fat and Solids-not-fat Content of Cow's Milk

1961 ◽  
Vol 44 (4) ◽  
pp. 658-663 ◽  
Author(s):  
K.R. Johnson ◽  
D.L. Fourt ◽  
R.A. Hibbs ◽  
R.H. Ross
Keyword(s):  
Environmental Factors ◽  
Milk Fat ◽  
Fat Content ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Effects of calf separation and injection of oxytocin on milk performance and milk composition of the Polish Red cows

2013 ◽  
Vol 56 (1) ◽  
pp. 882-891
Author(s):  
E. Dymnicki ◽  
E. Sosin-Bzducha ◽  
M. Gołębiewski
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Milk Composition ◽  
Fat Content ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Milk Performance ◽  
Standard Composition

Abstract. The aim of this study was to analyse the yield and composition of milk from Polish Red cattle after 12-hour isolation of calves. Sixty six Polish Red cows were kept together with calves. Control milkings were carried out once a month after 12-hour isolation of calves. Five subsequent milkings after calving were taken under consideration. In the season (May–July 2012) oxytocin (OXT, 1 ml, 3 min before control milking) was injected. The milk of cows milked mechanically after 12-hour isolation of calves was characterized by a very low fat content (0.47–0.58 %) depending on the month after calving. There were no differences in protein and lactose content compared to the standard composition of cow’s milk. The milk yield was 6.16 kg in the first milking after calving and 3.55–4.01 kg in the four further milkings. After administration of OXT a significant increase of milk was observed in the first (12.9 kg) and subsequent months of lactation (8.5–12.4 kg). Milk fat content was significantly higher (4.14 % in the first and 3.39–3.86 % in the further milkings).

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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