Milk and Dairy Foods

Calcium Obesity Cancer Fat Children Pregnancy Nutrition Milk Inflammation Stroke Fractures Coronary heart disease Lactose intolerance Cheese Iodine Young adults Muscles Animal nutrition Oxidative stress Certification Dairy products Fatty acids Blood pressure Adolescents Adults Plant lipids Whey Lipid Metabolism Protein Yoghurt Intervention Studies Sarcopenia Organic Leucine Type 2 diabetes Bone Growth Consumer Health Cardiovascular Risk Cardiovascular health Adiposity Ageing Brain development Bone mineral density Cardiovascular Disease Peak Bone Mass Dairy Dietary guidelines Milk composition Bioactive peptides Fatty acid profile Cardiovascular Disease Risk Conjugated linoleic acids Cattle feed Diabetes risk dairy alternatives Congenital lactase deficiency Cardiometabolic dairy foods Food proteininduced enterocolitis syndrome evidencebased Dairy matrix Goitrogen IgEmediated cow’s milk allergy Iodine status Lactase persistence Milk Fat Exclusion diets Food protein enteropathy Food proteininduced allergic proctocolitis Monounsaturated fatty acids NonIgEmediated cow’s milk allergy Organic dairying Nondairy alternative drinks Organic Milk Human studies Plantbased milk substitutes Ruminant transfatty acids Saturated fatty acids Trans Fat Lactase insufficiency Milk Protein Nutrient supply Whole food approach Nondairy milk substitutes trans9 palmitoleic acid trans10 C18:1 Vaccenic Acid vascular function