Search

Objective: To summarize the best available evidence regarding the short- and long-term health effects of cow's milk intake in healthy, full-term infants up to 3 years of age.Design: We conducted a systematic review and meta-analysis.Setting: We searched MEDLINE (via PubMed), EMBASE and the Cochrane Library between 1960 and July 2013 and manually reviewed reference lists of pertinent articles. Two researchers independently reviewed abstracts and full-text articles and extracted relevant data.Subjects: We included (randomized/non-randomized) controlled trials and observational studies.Results: We included data from twenty-three studies (one randomized controlled trial, four non-randomized controlled trials, eight case-control studies and ten cohort studies) for the evidence synthesis. Pooled results of four studies revealed a higher risk of Fe-deficiency anaemia for infants consuming cow's milk compared with those consuming follow-on formula (relative risk=3·76; 95 % CI 2·73, 5·19). For type 1 diabetes mellitus, six out of seven case-control studies did not show a difference in the risk of developing this disease based on the age of introduction of cow's milk. We did not find negative associations for other health effects.Conclusions: Cow's milk consumption in infancy is associated with an increased risk of developing Fe-deficiency anaemia. Limiting cow's milk consumption may be important to ensure an adequate Fe intake for infants and toddlers. High-quality patient information for caregivers is needed on how infants' Fe requirements can be met. [ABSTRACT FROM AUTHOR]

Background: In vitro studies indicate that yoghurt bacteria are able to generate several water-soluble vitamins and therefore yoghurt could be a good source of these micronutrients. However, whether lactobacilli or other viable bacteria release the synthesized vitamins or utilize vitamins from their surroundings is a matter of debate. This study was carried out to investigate whether probiotic and traditional yoghurt bacteria are able to influence the status of different B vitamins (B1, B2, B6) in young healthy women. Methods: In this investigation, female volunteers consumed 100 g/day of probiotic (n = 17) or conventional yoghurt (n = 16) for 2 weeks (T1–T2) and 200 g/day for another 2 weeks (T2–T3). A wash-out phase lasting 2 weeks followed. Plasma and urine concentrations of thiamine (vitamin B1), riboflavin (B2) and pyridoxine (B6) were analyzed using HPLC. The functional parameters, i.e. the erythrocyte transketolase (α-ETK) expressed as TPP (thiamine pyrophosphate) effect, erythrocyte glutathione reductase (α-EGR) and glutamic oxaloacetic transaminase (α-EGOT) were determined photometrically. Results: The plasma levels of vitamin B1 increased significantly in both the probiotic (p < 0.001) and the control group (p < 0.01) when consuming 200 g yoghurt/day (T2–T3) and decreased to the baseline levels after the wash-out phase (T3–T4). Urinary excretion of thiamine and the TPP effect did not significantly change in either the probiotic or the control group during the period of daily yoghurt consumption (T1–T3). The plasma concentration of flavin adenine dinucleotide (FAD) decreased significantly (p < 0.001) after consuming 100 g yoghurt/day (T1–T2) while plasma concentrations of flavin mononucleotide (FMN) (probiotic: p < 0.01, control: p < 0.001) and free riboflavin increased significantly (probiotic: p < 0.01, control: p < 0.001). Afterwards, the levels of these parameters remained unchanged to the end of the study in both tested groups. The urinary excretion of riboflavin and α-EGR remained unaffected throughout the study in both the probiotic and the control group. The average status of vitamin B6, evaluated by its plasma level, urinary excretion and α-EGOT was unaffected by daily intake of 100 g (T1–T2) and 200 g yoghurt (T2–T3), respectively, for 4 weeks (T1–T3). Conclusion: The results of the present study indicate that daily consumption of 200 g of both, probiotic and conventional yoghurt for 2 weeks can contribute to the total intake of vitamin B1 and B2 reflected by increased levels of plasma thiamine and free riboflavin in healthy women. The diminished plasma FAD and increased FMN concentrations, observed during the period of daily yoghurt consumption in both groups, may be the result of enhanced immune function and an oxidant/antioxidant imbalance, caused by the daily intake of lactic acid bacteria. Since the long term status parameters of all three investigated vitamins (B1, B2, B6) remained unaffected during the investigation the changes in plasma concentrations seem more likely the result of regular yoghurt consumption as a fermented dairy product, rather than of the specific intake of probiotic bacteria. Copyright © 2008 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]