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Cow’s milk components with anti-cancer potential

Published online by Cambridge University Press:  20 November 2017

Donald L. Palmquist  and
Peter W. Parodi
Donald L. Palmquist*
Affiliation:
Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691, USA
Peter W. Parodi
Affiliation:
Dairy Research and Development Corporation, Melbourne, Victoria 3000, Australia
*
palmquist.1@osu.edu
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Extract

Environmental effects are estimated to cause three-fourths of cancer deaths, of which one-third could be reduced by diet modification. Though dairy products are promoted for their nutritional value, and also condemned for alleged health risks, attention is turning to dairy products as sources of functional foods for cancer prevention.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 218
Copyright
Copyright © The British Society of Animal Science 2003

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References

Harper, W. J. 2001. Biological properties of whey components. A Review. The American Dairy Products Institute, Chicago, IL. pp 1–20 Google Scholar
Parodi, P. W. 1998. A role for milk proteins in cancer prevention. Aust. J. Dairy Technol. 53: 37–47.Google Scholar
Parodi, P. W. 2001. An assessment of the evidence linking calcium and vitamin D to colon cancer prevention. Aust. J. Dairy Technol. 56: 38–58.Google Scholar
Parodi, P. W. 2001. Cow’s milk components with anti-cancer potential. Aust. J. Dairy Technol. 56: 65–73.Google Scholar