The role of fermented milk in complementary feeding of young children: lessons from transition countries

Abstract

Probiotic bacteria are used for production of fermented dairy products. The use of probiotic bacteria has the potential to replenish the natural intestinal flora of the body. These bacteria competitively inhibit the growth and colonization of pathogenic bacteria. Breastmilk is the best food for babies, also from a probiotic point of view. Human milk, in fact, contains many substances that stimulate the growth of bifidobacteria in vitro and in the small intestine of infants. Improvement of lactose digestion and avoidance of symptoms of intolerance in lactose malabsorbers are the most profoundly studied health-relevant effects of fermented milk. In fact fermented milks are nutritionally similar to unfermented milk, except that some of lactose is broken down to glucose and galactose. The role of fermented milk in complementary feeding and in particular for the prevention of anaemia is an innovative theme, recently focused. Iron deficiency in infants and young children is widespread and has serious consequences for child health. Prevention of iron deficiency should therefore be given high priority. The too-early introduction of unmodified cow's milk and milk products is an important nutritional risk factors for the development of irondeficiency anaemia. Fermented milks represent an excellent source of nutrients such as calcium, protein, phosphorus and riboflavin. During the fermentation of milk, lactic acid and other organic acids are produced and these increase the absorption of iron. If fermented milk is consumed at mealtimes, these acids are likely to have a positive effect on the absorption of iron from other foods.

Is there a role for carbohydrate restriction in the treatment and prevention of cancer?

“…This is consistent with stable isotope studies of human fossils [8,9]. As a consequence, the amount and type of carbohydrates in the typical western diet differ markedly from the ones that our genes adapted to.…”

Weaning practices among pastoralists: New evidence of infant feeding patterns from Bronze Age Eurasia

“…However, the processing of fresh milk through fermentation, souring and drying reduces the lactose content making it more easily digestible and improves the absorption of certain minerals (Holden & Mace, ). When ruminant milk is fermented, it becomes more easily digestible and continues to have nutritional properties similar to those of raw milk (Branca & Rossi, ). When milk is fermented it produces organic acids that increase the absorption of iron, which is otherwise one of the main disadvantages of animal milk consumption by infants (Howcroft et al, ).…”

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

“…Regarding the nutritional aspects, fermented milk is an important source of nutrients and provides beneficial health effects, such as stimulation of the immune system, cholesterol reduction, appetite regulation, and a decreased risk of some types of cancer [9,10]. In addition, the organic acids generated during the fermentation process, such as lactic acid, help the absorption of iron from other foods [11].…”