Sickle Cell

SICKLE CELL AND MILK

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Milk has long been seen as a healthy drink, because it is high in a range of nutrients.  Cow’s milk has long been associated with good health, making it one of the most consumed beverages throughout the world.

Milk and bone health

Milk is good for the bones because it offers a rich source of calcium, a mineral essential for healthy bones and teeth. Cow’s milk is fortified with vitamin D, which also benefits bone health. Calcium and vitamin D help prevent osteoporosis.

Milk and heart health

Cow’s milk is a source of potassium, which can enhance vasodilation and reduce blood pressure.

Potassium-rich foods include cow’s milk, oranges, tomatoes, lima beans, spinach, bananas, prunes, and yogurt. A dramatic increase in potassium intake can have risks however, including heart problems, so any changes in diet or use of supplements must be discussed first with a physician.

Milk and depression

Adequate vitamin D levels support the production of serotonin, a hormone associated with mood, appetite, and sleep. Vitamin D deficiency has been associated with depression, chronic fatigue, and PMS. Cow’s milk and other foods are often fortified with vitamin D.

Milk and muscle building

Cow’s milk is designed to help baby cows grow fast, so it makes sense that humans who drink cow’s milk can also bulk up quickly. Cow’s milk is a rich source of high-quality protein, containing all of the essential amino acids. Whole milk is also a rich source of energy in the form of saturated fat, which can prevent muscle mass being used for energy.

Maintaining a healthy amount of muscle is important for supporting metabolism.  Dairy protein can support muscle growth and repair.

Low-fat milk can provide the benefits of milk while supplying less fat.

Some important nutrients that all milk provides include:

Calcium: Dairy products like milk are one of the richest dietary sources of calcium. Calcium has many functions in the body but its primary job is the development and maintenance of healthy bones and teeth.

Calcium is also important for blood clotting and wound healing, maintaining normal blood pressure, and muscle contractions including heartbeat. It is important to try to pair calcium-rich foods with sources of magnesium and vitamin D, as vitamin D supports calcium absorption in the small intestine and magnesium helps the body incorporate calcium into the bones.

Choline: Milk is also a rich source of choline; an important nutrient found to support sleep, muscle movement, learning and memory. Choline helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and can lessen chronic inflammation.

Potassium: An optimal intake of potassium is associated with a reduced risk of stroke, heart disease, high blood pressure, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones. A high potassium intake is associated with a 20% decreased risk of dying from all causes.

A cup of cow’s milk contains around 366 mg of potassium (slightly more than in most soy milk beverages), although the unpleasant digestive effects of lactose intolerance, such as diarrhea, can lead to potassium depletion.

Vitamin D (fortified): Vitamin D is not naturally present in cow’s milk, but it may be added alongside other nutrients to fortify cow’s milk, soy milk, almond milk, and other types.

Vitamin D is important for bone health. It aids in the formation, growth, and repair of bones. It also plays an important role in calcium absorption and immune function. Vitamin D deficiency has been associated with osteoporosis, depression, chronic fatigue, muscle pain, PMS, hypertension, and breast and colon cancer.

Milk is also fortified with numerous vitamins, including vitamins A and D. It may also contain small amounts of vitamin B2, or riboflavin, vitamin B12, and around 0.1 milligrams per cup of vitamin B6. Magnesium and phosphorus may also be present. Some of these vitamins, especially A and riboflavin, are destroyed by exposure to light, so milk stored in transparent containers will have lower nutrient levels.

To encourage the consumption of cow’s milk, manufacturers have created new products, including flavored varieties like strawberry or chocolate, lactose-free milks, milk with added omega-3s, hormone free or organic milks and reduced fat milk.

However, consumers should remember that some flavored milks can contain high amounts of sugar. It is a good idea to check the labels of foods when looking for healthy options.

Concerns and precautions

Lactose intolerance is a condition in which a person lacks the enzyme lactase, which is needed to break down the sugar found in milk for proper digestion.

Some people, who do not produce enough lactase, cannot tolerate lactose beyond infancy. An estimated 15 percent of people of northern European descent, 80 percent of black and Hispanic people, and more than 90 percent of Asians and First Nations people do not produce lactase.

Lactose intolerance can lead to bloating, flatulence or diarrhea when consuming milk and milk products. The negative effects of lactose intolerance on the gastrointestinal system may compromise absorption of nutrients from other foods.

Drinking lactose-free milk, which has added enzymes to help with lactose digestion, or taking a lactase supplement when consuming milk may ease or eliminate these symptoms.

Milk allergy or hypersensitivity is different from lactose intolerance. It refers to an abnormal immunologic reaction in which the body’s immune system produces an allergic antibody, called immunoglobulin E (IgE) antibody.

A cow’s milk allergy can cause symptoms such as wheezing and asthma, diarrhea, vomiting, and gastrointestinal distress. Other reactions include eczema, an itchy rash, and rhinitis, or inflammation in the nose. In severe cases, it can lead to bleeding, pneumonia, and even anaphylaxis, a potentially fatal hypersensitivity reaction.

Overconsumption of potassium or phosphorus, both of which exist in high levels in milk, can harm those whose kidneys are not fully functional. If the kidneys cannot remove excess potassium or phosphorus from the blood, it could be fatal.

http://www.medicalnewstoday.com