Ítem
Solo Metadatos
Milk and mortality: Raw versus pasteurised milk
Título de la revista
Autores
Kerr, Jonathan R
Fecha
2014
Directores
ISSN de la revista
Título del volumen
Editor
BMJ Publishing Group
Buscar en:
Métricas alternativas
Resumen
Abstract
A serious flaw in Michaëlsson and colleagues’ study is that it did not distinguish between raw and pasteurised milk.1 These two entities are completely different in structure, content, nutritional benefits, and disease associations, and referring to both as “milk” underestimates this difference.
Palabras clave
Keywords
Alpha tocopherol , Ascorbic acid , Fat , Retinol , Vitamin b group , Vitamin d , Vitamin k group , Asthma , Atopy , Bone mass , Disease association , Europe , Fat content , Fat intake , Food availability , Food composition , Food contamination , Health behavior , Heart disease , Human , Infection , Lactobacillus acidophilus , Law , Letter , Milk , Mortality , North america , Nutrient content , Nutritional value , Osteoporosis , Pasteurization , Animal , Diet , Drinking behavior , Female , Fractures , bone , Male , Milk , Animals , Diet , Drinking behavior , Female , Fractures , bone , Humans , Male , Milk , Mortality
