[PHNUTR-L] New studies on goats' milk show it is more beneficial to
health than cows' milk
fivestar at nutritionucanlivewith.com
Tue Jul 31 06:46:53 PDT 2007
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Public release date: 30-Jul-2007
Contact: Dr Javier Díaz Castro
javierdc at ugr.es
Universidad de Granada
New studies on goats' milk show it is more beneficial to health than
This release is available in Spanish.
Research carried out at the Department of Physiology of the University
of Granada (Universidad de Granada [http://www.ugr.es]) has revealed
that goats’ milk has more beneficial properties to health than cows’
milk. Among these properties it helps to prevent ferropenic anaemia
(iron deficiency) and bone demineralisation (softening of the bones).
This project, conducted by Doctor Javier Díaz Castro and directed by
professors Margarita Sánchez Campos, Mª Inmaculada López Aliaga and Mª
José Muñoz Alférez, focuses on the comparison between the nutritional
properties of goats’ milk and cows’ milk, both with normal calcium
content and calcium enriched, against the bioavailability of iron,
calcium, phosphorus and magnesium. To carry out this study, the
metabolic balance technique has been used both in rats with
experimentally induced nutritional ferropenic anaemia and in a control
group of rats.
In order to know how the nutritive utilisation of these minerals may
affect their metabolic distribution and destination, the UGR researcher
has determined the concentration of these minerals in the different
organs involved in their homeostatic regulation and different
haematological parameters in relation to the metabolism of the minerals.
Better results with goats’ milk
Results obtained in the study reveal that ferropenic anaemia and bone
demineralisation caused by this pathology have a better recovery with
goats’ milk. Due to the higher bioavailability of iron, calcium,
phosphorus and magnesium, the restoration of altered haematological
parameters and the better levels of parathyroid hormone (PTH), a hormone
that regulates the calcium balance in the organism was found in the rats
that consumed this food.
Javier Díaz Castro points out that the inclusion of goats’ milk with
normal or double calcium content in the diet “favours digestive and
metabolic utilisation of iron, calcium and phosphorus and their deposit
in target organs - parts of the organism to which these minerals are
preferably sent - involved in their homeostatic regulation”.
According to this researcher, all these conclusions reveal that regular
consumption of goats’ milk – a natural food with highly beneficial
nutritional characteristics - “has positive effects on mineral
metabolism, recovery from ferropenic anaemia and bone mineralisation in
rats. In addition, and unlike observations in cows’ milk, its calcium
enrichment does not interfere in the bioavailability of the minerals
Although there is no doubt that these findings may be a base for further
in depth study of the multiple health benefits of goats’ milk, the UGR
[http://www.ugr.es] researcher warns that “studies in humans are still
required in order to confirm the findings obtained in rats and to
promote goats’ milk consumption both in the general population and in
the population affected by nutritional ferropenic anaemia and
pathologies related to bone demineralisation”. Part of the results of
this research has been published in the prestigious scientific journals
International Dairy Journal and Journal Dairy Science.
Dr Javier Díaz Castro. Department of Physiology, University of Granada.
Tel.: +34 958 24 83 19 / +34 654 57 44 34. Email: javierdc at ugr.es.
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
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