The potential nutrition-, physical- and health-related benefits of cow’s milk for primary-school-aged children

Abstract

Cow’s milk is a naturally nutrient-dense foodstuff. A significant source of many essential nutrients, its inclusion as a component of a healthy balanced diet has been long recommended. Beyond milk’s nutritional value, an increasing body of evidence illustrates cow’s milk may confer numerous benefits related to health. Evidence from adult populations suggests that cow’s milk may have a role in overall dietary quality, appetite control, hydration and cognitive function. Although evidence is limited compared to the adult literature, these benefits may be echoed in recent paediatric studies. This article, therefore, reviews the scientific literature to provide an evidence-based evaluation of the associated health benefits of cow’s milk consumption in primary-school aged children (4-11 years). We focus on seven key areas related to nutrition and health comprising nutritional status, hydration, dental and bone health, physical stature, cognitive function, and appetite control. The evidence consistently demonstrates cow’s milk (plain and flavoured) improves nutritional status in primary-school aged children. With some confidence, cow’s milk also appears beneficial for hydration, dental and bone health and beneficial to neutral concerning physical stature and appetite. Due to conflicting studies, reaching a conclusion has proven difficult concerning cow’s milk and cognitive function therefore a level of caution should be exercised when interpreting these results. All areas, however, would benefit from further robust investigation, especially in free-living school settings, to verify conclusions. Nonetheless, when the nutritional-, physical- and health-related impact of cow’s milk avoidance is considered, the evidence highlights the importance of increasing cow’s milk consumption.

Genetic polymorphisms of PKLR gene and their associations with milk production traits in Chinese Holstein cows

“…Fat and protein in milk have the characteristics of easy digestion and absorption, especially for children and the elderly, so the content and proportion of fat and protein in milk is of great significance. Studies have shown that drinking milk can reduce the incidence of dental caries (Rumbold et al, 2021), cardiovascular disease (Soedamah-Muthu and de Goede 2018), metabolic syndrome (Crichton et al, 2011) and obesity (Abargouei et al, 2012). Dairy cattle breeding is essential for the development of the dairy industry and human health.…”

Dioxins and furans in cow milk and dairy products: A review of the scientific literature

“…Milk is considered as the only foodstuff that contains all different substances that are known to be essential for an adequate human nutrition (Davoodi et al 2013;Scholz-Ahrens et al 2020;Lin et al 2021). Therefore, the consumption of milk and milk products is usually recommended for a healthy and balanced human diet (Pereira 2014;Rumbold et al 2022). Regarding the health benefits, a number of epidemiological studies have shown the importance of consuming milk and dairy products (low-fat and fermented) in preventing various potential adverse health effects such as bone problems and osteoporosis (Rozenberg et al 2016;Fardellone et al 2017;Fardellone 2019;Ratajczak et al 2021), risk of childhood obesity (Thorning et al 2016) and type 2 diabetes mellitus (Alvarez-Bueno et al 2019;Awwad et al 2022).…”

“…Therefore, the consumption of milk and milk products is usually recommended for a healthy and balanced human diet (Pereira 2014; Rumbold et al . 2022). Regarding the health benefits, a number of epidemiological studies have shown the importance of consuming milk and dairy products (low‐fat and fermented) in preventing various potential adverse health effects such as bone problems and osteoporosis (Rozenberg et al .…”

Evaluation of Total Coliform Counts in Non-Fermented and Fermented Cow Milk Products (Kindirmo, Mai-Shanu and Nono) in Zaria Metropolis, Nigeria

“…Milk is a fresh liquid, clean, and normal mammary secretion produced by mammals for the nourishment of their young ones (Erickson et al, 2020). It is obtained by milking the udder of a properly fed and well-kept dairy animal (Rumbold et al, 2021). Milk is highly nutritious with micronutrients, macronutrients, and immunoglobulins that make an important part of the diet (Haug et al, 2007;Rani and Maheshwari, 2012;Penhaligan, et al, 2022).…”

“…Milk is highly nutritious with micronutrients, macronutrients, and immunoglobulins that make an important part of the diet (Haug et al, 2007;Rani and Maheshwari, 2012;Penhaligan, et al, 2022). Milk from dairy animals (cattle, sheep, and goats) are an important food item for over 6 billion people all over the globe, and a major contributor to food security as it alleviates poverty and mitigates malnutrition (Rumbold et al, 2021). Despite the outstanding nutritional quality and health benefits of milk, it serves also as an excellent vehicle for the transmission of milkborne pathogens, which may cause serious health risks to consumers (Berhe et al, 2020).…”