Dairy in Human Health and Disease across the Lifespan

<p>A. Milk and its components in infant and childhood nutrition for improved health<br>1. Health benefits of bovine colostrum in children and adults<br>2. The role of mfg-e8 in neonatal inflammation <br>3. Impact of bovine milk whey proteins and peptides on gastrointestinal, immune, and other systems<br>4. The role of fats in milk and dairy products in nutrition and health from infancy to adulthood<br>5. Human milk oligosaccharides and health promotion through the gut microbiome<br>6. Dairy products and obesity in children and adolescents<br>7. World milk production and socio-economic factors effecting its consumption<br>8. The benefits of alpha-lactalbumin in early childhood<br>9. Foodborne pathogens in milk and dairy products: genetic characterization and rapid diagnostic approach for food safety of public health importance<br>10. Using fortified milk as a vehicle for nutrients: from infancy to senescence<br>11. Cow’s milk consumption and child growth</p> <p>B. Macro components and nutrients in dairy and their implications for human health and disease in young adults<br>12. The relevance of biogenic amines in dairy products<br>13. Benefits of lactobacillus helveticus fermented milk in sports and health<br>14. Whey protein and diabetes<br>15. B vitamins in cow milk: their relevance to human health special issue<br>16. Fermented dairy foods and cardiovascular risk</p> <p>C. Milk and its products in human senior health and disease post menopause and seniors <br>17. Bioactive lipids in dairy fat<br>18. Effect of milk and dairy products on the components of the metabolic syndrome <br>19. Recent advances in dairy ingredients and cardiovascular diseases with special reference to milk fat components<br>20. Does dairy food have effects on cardiovascular disease and cardiometabolic risk?<br>21. Dairy consumption and age-related vascular dysfunction<br>22. Milk and fermented milk products in alleviation of aging pathophysiology <br>23. Emotional and sensory evaluation of cheese: the effect of health labels<br>24. Milk proteins: precursors of antioxidative peptides and their health benefits<br>25. Nutraceutical properties of dairy bioactive peptides<br>26. Fermented milks and cancer<br>27. Mold-ripened and raw milk cheeses: production, risks and benefits to human health<br>28. Benefits of whey proteins on human health<br>29. Kefir as a functional dairy product<br>30. Milk and chronic-degenerative diseases: main components and potential mechanisms<br>31. Lactase persistence, milk intake, and risk of ischemic heart disease and type 2 diabetes<br>32. The influence of dairy consumption on the risk of type 2 diabetes, metabolic syndrome and impaired glucose tolerance or insulin resistance: a review of cohort and intervention studies.<br>33. Dairy products and chronic diseases – evidence from population studies<br>34. Dairy intake during the adolescence period and risk of prostate- and breast cancer<br>35. Nutritional properties of milk lipids: specific function of the milk fat globule</p>