EUL Academician Dağcılar drew attention to the Effects of Milk and Dairy Products on Health
European University of Lefke (EUL) Faculty of Health Sciences Nutrition and Dietetics Department Lecturer Dr. Kamil Dağcılar provided important information on the “Effects of Milk and Dairy Products on Health”.
“Many mammals such as humans, cows, goats, sheep, buffalo and camels can produce milk in their bodies for the purpose of feeding their young. Dagcilar said that milk is a complex nutrient and is very important in terms of nutritional and commercial due to its chemical composition. He also noted that advances are increasing the variety and quality of milk and dairy products. For this reason, he pointed out that milk is an important nutrient that has been consumed since ancient times and used for the production of different products throughout human history, and that the advances in the food and dairy industry, along with the development of technology, increase the variety and quality of milk and dairy products.
“Milk and dairy products are very important in terms of bone health, especially in childhood, pregnancy, lactation and old age”
Dağcılar continued his statement, “Milk and dairy products are an important food group that contains many of the nutrients required for optimal health in different amounts. It is an important nutritional source of many nutrients, especially protein, calcium, phosphorus, vitamin B2 and vitamin B12. In addition to the macro and micro nutrients in it, it has important features in the life cycle such as immunoglobulins, growth hormones, other hormones, growth factors, enzymes, enzyme inhibitors and antibacterial agents, which are physiologically important. In addition, there are studies showing that regular consumption of milk and dairy products has a positive effect on chronic diseases such as cancer and hypertension.
“Besides the contribution of milk proteins to growth and development in the body, they have positive effects on calcium absorption and immune functions”
Dağcılar finally said, “Besides the contribution of milk proteins to growth and development in the body and their effectiveness in tissue differentiation; It is known that it has positive effects on calcium absorption and immune functions, reduces blood pressure and cancer risk, is effective in controlling body weight, and is protective against dental caries. In addition, it is easier for people from all walks of society to access milk and dairy products because of their lower cost compared to foods containing other animal-derived protein. For this reason, milk and dairy products are one of the most important food groups. According to Turkey-Specific Dietary Guidelines, 3 servings per day for adults aged 19-65, 2-4 servings per day for children, adolescents, pregnant and lactating women and post-menopausal women (1 serving; milk, yoghurt and kefir 200 ml, Ayran 350 ml, white cheese 60 g, cheddar cheese 40 g and curd cheese 150 g) milk and dairy product consumption is recommended.