Hypothesis: Heated milk protein and thrombosis

Annand, J.C.

doi:10.1016/s0368-1319(67)80009-7

Cited by 26 publications

(7 citation statements)

References 16 publications

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“…If a reduced incidence of IHD were shown to be related to lactase deficiency the protective effect would not necessarily be because of lactose malabsorption but might be caused by a low milk consumption. Annand (1967Annand ( , 1971Annand ( , 1972 has presented circumstantial evidence, not against milk as such, but against milk that has undergone prolonged heating either by the Holder method of pasteurisation or domestically. Moreover, from data on 32 countries he demonstrated a closer relationship of IHD mortality with intake of milk protein than with milk fat, and concluded that heated milk protein may be a primary aetiological factor in IHD.…”

Section: The Possible Hazards In Milkmentioning

confidence: 99%

Is milk a coronary health hazard?

Segall¹

1977

Journal of Epidemiology & Community Health

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Section: The Possible Hazards In Milkmentioning

confidence: 99%

Is milk a coronary health hazard?

Segall¹

1977

Journal of Epidemiology & Community Health

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“…Such reactions can bring about the destruction of spe- cific amino acids (All-Talib and Fox, 1983) as well as the structure of the proteins (Powrie and Nakai, 1981). It is of interest that Annand (1967) proposed that heated milk was a primary factor in atherogenesis.…”

Section: Introductionmentioning

confidence: 99%

Temporal Changes in Serum Cholesterol Levels of Rats Fed Casein and Skim Milk Powdered Diets

Kanhai

KIlTS

Powrie

1987

Journal of Food Science

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The temporal cholesterolemic patterns to skim milk powder (SMP) and reprocessed SMP (RSMP) diets were compared to diets containing casein or laboratory rat chow over a 24-day period. SMP was hypocholestetemic relative to casein in rats fed a 1% dietary cholesterol. Reprocessing of SMP resulted in an apparent loss of the relative hypocholesterolemic reponse of native SMP. Amino acid analysis of SMP and RSMP, showed only marginally lower lysine levels than casein; however, the IysineIarginine ratio was higher in SMP than either in casein or RSMP. Available lysine content in SMP was higher than in RSMP, suggesting occurrence of nonenyzmatic browning reactions. Although a similar cholesterolemic response was observed in casein and RSMP, the available lysine content of these two protein sources were markedly different, suggesting that reduced available lysine alone was not totally responsible for the lower cholesterolemic response of SMP, relative to casein.

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“…Annand (62) has pointed out that the introduction of pasteurization in the UK around the early 1920s coincided with a near doubling of heart disease mortality. The pasteurization technique required the holding of milk at 63˚C for 30 minutes.…”

Section: Diabetes Datamentioning

confidence: 99%