A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
The effect of heat treatments and homogenisation of cows' milk on gastrointestinal symptoms, inflammation markers and postprandial lipid metabolism
Tekijät: A. Nuora, T. Tupasela, J. Jokioja, R. Tahvonen, H.Kallio, B.Yang, M.Viitanen, K.M.Linderborg
Kustantaja: ELSEVIER SCI LTD
Julkaisuvuosi: 2018
Journal: International Dairy Journal
Tietokannassa oleva lehden nimi: INTERNATIONAL DAIRY JOURNAL
Lehden akronyymi: INT DAIRY J
Vuosikerta: 85
Aloitussivu: 184
Lopetussivu: 190
Sivujen määrä: 7
ISSN: 0958-6946
eISSN: 1879-0143
DOI: https://doi.org/10.1016/j.idairyj.2018.05.017(external)
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/35177058(external)
Dairy products are often reported as a source of stomach discomfort, and processing of cows' milk has been claimed to be one reason for this. To investigate the role of milk processing on adverse gastrointestinal symptoms, a cross-over, double blind clinical trial with fourteen milk sensitive subjects was set up. Pasteurised, pasteurised and homogenised, and ultra-high temperature-treated and homogenised milk, representing products from the mildest and hardest processing, were used as study meals. The amount, severity or duration of the reported symptoms or postprandial lipaemia did not differ, while significant differences were seen in the postprandial fatty acid composition of plasma between the milk types. The 92 inflammation markers measured in plasma did not differ between the subjects who consumed different types of milk. The results of the present study do not support the hypothesis that cows' milk processing could induce gastrointestinal symptoms in milk sensitive but lactose tolerant subjects. (C) 2018 Elsevier Ltd. All rights reserved.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
