Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 427548
Title Which factors in raw cow's milk contribute to protection against allergies?
Author(s) Neerven, R.J.J. van; Knol, E.F.; Heck, J.M.L.; Savelkoul, H.F.J.
Source Journal of Allergy and Clinical Immunology 130 (2012)4. - ISSN 0091-6749 - p. 853 - 858.
DOI http://dx.doi.org/10.1016/j.jaci.2012.06.050
Department(s) Cell Biology and Immunology
Product Design and Quality Management Group
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) gut microbiota - breast-milk - atopic manifestations - immune-responses - oral tolerance - bovine-milk - asthma - oligosaccharides - consumption - disease
Abstract Several epidemiologic studies have shown that growing up in a farming environment is associated with a decreased risk of allergies. A factor that correlates strongly with this effect is the early ingestion of unheated cow's milk. Although, to date, no controlled studies on raw milk consumption have been performed to formally demonstrate this effect, several factors in bovine milk have been described that might explain how raw cow's milk consumption can decrease the risk of allergies. In addition, increasing knowledge on the immunologically active factors in breast milk have also contributed to our understanding of the effects of bovine milk in infants because many of the factors in bovine milk are expected to have functional effects in human subjects as well. Here we review these factors and their mechanisms of action and compare their presence in bovine milk and breast milk. A better understanding of these factors, as well as how to retain them, might ultimately lead to the development of mildly processed milk and infant nutrition products that could become a part of preventive strategies to reduce the incidence of allergic disease
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