Milk and dairy intake and the metabolic syndrome

The overall aim of this master thesis was to get an overview on how milk and dairy consumption affect development of the metabolic syndrome, and from this review to formulate a milk product with potentially beneficial effects. A cluster of metabolic abnormalities such as insulin resistance and type 2 diabetes, hypertension, obesity and dyslipidaemia are known as the metabolic syndrome. Epidemiological studies performed to investigate the relation between milk and dairy intake and the metabolic syndrome, suggests that low-fat milk and dairy intake have a positive effect in the prevention of the disease. Many dairy components might contribute to this effect. There are promising effects seen by whey amino acids on the glucose and insulin control, but the long-term effects are warranted. Low-fat milk and dairy as part of a diet rich in fruits and vegetables have the most blood pressure reducing effect. This beneficial effect is in part believed to be due to the calcium content of milk and dairy products. In addition, it is also hypothesised that calcium plays an important roll in weight management. However, the evidence up to date is contradictorily. Weight control, on the other hand, can be improved by affecting satiety. Acute intervention studies show that whey, in particular, alfa-lactalbumin, is more satiating than other proteins, resulting in a lower energy intake in a subsequent meal. It is of interest to the dairy industry to provide milk and dairy consumers with milk products that have beneficial effects on wellness and health. Therefore, based on the literatured reviewed on milk and dairy intake and the metabolic syndrome, a milk product with beneficial effects on weight was formulated and developed