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publicado em 05/08/2012 às 10h00:00
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Skimmed milk canister has insufficient nutrients

According to research by Unicamp, with that consumers cease to absorb essential nutritional properties in food

 
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Second study, skim milk does not contain significant concentrations of unsaturated fatty acids
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Second study, skim milk does not contain significant concentrations of unsaturated fatty acids

Analyses performed on samples of milk (canister) of three brands sold in supermarkets in Campinas (SP) indicate that skim milk does not contain significant concentrations of unsaturated fatty acids, known as good fat, since they do not offer health risks. In other words, according to pharmaceutical research and the author's thesis, Natalia Andrade Zancan, this means that by drinking skim milk UHT, the consumer is left to absorb nutritional properties that are essential to their diet. In cases of need of a diet restricted in fat, the ideal would be to avoid fried foods, breads and other foods with high content of saturated fatty acids, instead of restricting milk in an integral way, Natalia advises, noting that the study focused on quantifying only, the fat content.

It is true that whole milk contains high concentrations of saturated fatty acids, considered the villain in the food. They increase the risk of developing cardiovascular diseases as they can form thick layers of fat in the walls of veins and arteries, thus preventing the passage of blood. Ingested in large amounts, saturated fat can lead to heart attack or stroke (CVA). Therefore, the intake of whole milk should be a balanced way, an average of two cups per day, alert.

Moreover, the fact that the fat concentrate unsaturated UHT milk is an important source of essential nutritional properties. The product is a source of conjugated linoleic acid (CLA), a type of unsaturated fatty acid and one of the most important substances of the moment to contain anti-inflammatory and anticancer properties

"There is a wide variation of the product on behalf of the forms of breeding, feeding the animals and climate of the region"
, besides being an ally in reducing abdominal fat. Natalie did find amounts of 65.17 mg per 100 ml samples of whole milk. In another sample quantity was 47.15 milligrams per 100 ml. In the semi-skimmed milk and concentrations were not found in any brand. Another essential fat of the omega 3 group, called APS was minimal concentrations of the samples in one example skimmed milk, 0.14 mg per 100 ml, while in the milk was found corresponds to 2.42 milligrams per 100ml.

The study presented at the Faculty of Food Engineering (FEA) was guided by Professor Marcelo Alexandre Prado and aimed to quantify and qualify the UHT milk fatty acids, which are the main components of the lipid molecules of food. Natalie explains that research, in general investigate the properties of milk before going through processing, storage and packaging. After milking the cow, the milk is subjected to high temperatures to be packaged in boxes (UHT principle). In this sense, it is important to check changes in the nutritional properties after processing reports.

For the research, Natalia took samples of three brands of cow's milk from different regions of the country and different seasons. This is because there is a wide variation of the product on behalf of the forms of breeding, feeding the animals and climate of the region. The analyzes both contemplated as skimmed milk, and also the semi. Samples of powdered milk were included in the analyzes. The objective was to compare data from different batches to obtain a significant lift, as listed in milk can be at least 40 types of fatty acid molecules, said.

Source: UNICAMP
   Palavras-chave:   Skim milk    UHT milk    Milk carton    Food    Unicamp    Campinas   
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Skim milk    UHT milk    milk carton    food    Unicamp    Campinas   
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