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Review suggests higher milk fat intake related to lower childhood overweight, obesity
A systematic review and meta-analysis by Vanderhout et al discovered a beneficial association between childhood consumption of whole milk and lower odds of overweight or obesity.
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Latest publication on sarcopenia
This new brochure contains information about diet and exercise that helps limit the decrease in muscle mass and muscle strength in older adults.
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Coronavirus | stay safe
Currently the coronavirus requires a lot of attention and flexibility from all of us, although we try to let ordinary life continue. Many people work from home, however healthcare professionals are essential in supporting all patients with and without the coronavirus.
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Fatty acids in blood predict the intake of dairy fat and have a favorable association with cardiovascular health
A healthy diet and lifestyle play an important role in preventing many chronic diseases and maintaining cardiovascular health. For a healthy lifestyle it is important not to smoke, to maintain a healthy weight and to eat according to national guidelines with sufficient fruit and vegetables, fish, fiber and not too much saturated fat. To limit the intake of saturated fat, nutrition authorities advise to choose skimmed or semi-skimmed dairy products.
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Short survey | Help us to improve
To be able to provide nutrition and health professionals with a better service and to optimize our information, FrieslandCampina Institute conducts a number of short surveys.
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Highlights from latest nutrition report by UN agencies
Recently, four United Nation (UN) agencies published a second annual report on progress in Asia and the Pacific towards the Sustainable Development Goal 2–Zero Hunger–to eliminate hunger and malnutrition by 2030.
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Minimal processing using mild heat treatment may positively affect milk protein digestion
A systematic review by Lieshout et al 2019 was recently published in the journal Critical Reviews in Food Science and Nutrition. The review focuses on the effect of dairy protein modifications—caused by industrial heating—on its digestion and the overall physiological relevance of these modifications. The authors find that dairy processing significantly affects protein quality and can be a tool to steer gastrointestinal protein digestion.
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Scientific roundtable debate: The impact of dairy products in the development of type 2 diabetes
Many studies have investigated the relationship between dairy and type 2 diabetes (T2D). The Dutch Dairy Organization and FrieslandCampina Institute invited external experts to evaluate the current state of knowledge. A selected group of international scientific experts convened for a 2-day roundtable debate in November 2017. On day 1 all scientific experts from different disciplines gave a presentation on a subarea of dairy and type 2 diabetes. On day 2 the experts jointly defined the
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Collaboration with Wageningen University and Research, China Institute of Food Science and Technology
A key collaboration among FrieslandCampina Institute, CIFST and Wageningen University & Research-called the Future Scientific Leadership Program (FSLP)-aims to stimulate discussion on research in dairy, nutrition and health; spur interest in the education of young professionals in the 3 areas; and encourage best-practice sharing in the field of food science and technology.
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FrieslandCampina Institute Nigeria website now live
FrieslandCampina Institute provides nutrition and health professionals with scientific information and practical tools on a wide variety of nutrition and health topics.
