Bulletin of the IDF N° 336/1998 - Dairy Foods In Health - Scanned copy

Publication description

Proceedings of the Symposium held during the Nutrition Week, Wellington, New Zealand, March 1998

Significant scientific breakthroughs in biotechnology and medical sciences, along with the gravitation of consumers towards ‘healthy’ foods, will have a profound impact on the food supply in the next century.

The relationship between dairy foods and health and regulations concerning health claims are discussed in the 17 papers presented here:

• Foods for the 21st century
• Presence and possible physiological significance of hormonally active peptides in human and bovine milk
• Nutritional and physiological role of milk protein components
• ACE inhibitors and functional foods
• Recent progress on prebiotics in Japan, including galactooligosaccharides
• Diet and blood pressure in adults – The paradigm shift
• Immunomodulatory properties of bovine milk
• Colostrum immunoglobulins and the complement system – Potential ingredients of functional foods
• Mineral bioavailability in dairy products
• Non-protein roles of amino acids
• Impact of amino acid availability on the protein digestibility corrected amino acid score
• Natural enhancement of nutritionally significant amino acids in milk
• The biological effects of soy and casein protein meals in interorgan amino acid metabolism in the pig as a model for man
• Health messages in the food market place: scientific substantiation
• Health claims of foods in Taiwan
• Regulations for dairy products in Indonesia
• Current law in Thailand related to health claims on food products.