IMPACTO NUTRIMENTAL, ABSORCIÓN Y METABOLISMO

Leche y Salud
IMPORTANCIA NUTRIMENTAL

Es un alimento básico en la alimentación humana en

todas las etapas de la vida ya que proporciona un

elevado contenido de nutrientes en relación con su

contenido calórico.

PRESENTES

CONTENIDO GRASO
Combustible energético de reserva

70% ácidos grasos saturados

96-98%
triglicéridos Efectos cardioprotectores

30% ácidos grasos insaturados

Inmunomoduladores

Anticancerígenos

Ácido linoleico conjugado

Hipolipemiantes

PROTEINAS VITAMINAS Y MINERALES

Vitamina B12

Constituye al 3.5%
Vitamina B5
del valor total.

Ácido fólico
La caseína forma el 80%

de las pretinas totales. Calcio

α, β y K caseína Potasio

Magnesio

Nutrientes que favorecen en el desarrollo tanto a niños como a adultos.

AGUA

Es uno de los componentes

más abundantes de la leche.

Contribuye a mantener

los niveles de hidratación.

LACTOSA

Hidrato de carbono mayoritario de la leche.

Importante función energética.

5%
lactosa
Facilita la absorción de calcio.

INTOLERANCIA A LA LACTOSA ALERGIA A LA PROTEÍNA DE LA LECHE

Cuadro clínico caracterizado por:
Reacciones de hipersensibilidad iniciadas por un
dolor
náuseas flatulencias diarrea mecanismo inmunitario específico contra estas
abdominal
proteínas, manifestando síntomas:

Respiratorios

Cutáneos

Gastrointestinales

Ocasionados por la ingestión de lactosa, debido a

Sistémicos
la inexistencia parcial o total de la enzima lactasa

en la mucosa intestinal.

TRATAMIENTOS
No todos los productos lácteos son 100% libres de lactosa, las

empresas que se dedican a la producción y comercialización de

leche con la lactosa hidrolizada,comercialmente: leche deslactosada.

Los consumidores no presentan ninguna sintomatología

Fórmulas
variedad de alternativas según sus necesidades, bolsillos y
hidrolizadas
preferencias.

BIBLIOGRAFÍA
AGUDELO GÓMEZ, D. A., & Bedoya Mejía, O. Nutritional composition of milk from cattle. 2019. Lasallian Research, p. 38-42.

FERNANDEZ FERNANDEZ, Elena, et al. Consensus document: nutritional and metabolic importance of milk. Hospital Nutrition, 2015, vol. 31, not 1, p.

92-101.

GONZÁLES HERNANDEZ, Norma, et al. Part 1: Allergy to Cow's Milk Protein , 2016, Vol. 7, No. 1, p. 587-588.

ROSADO, Jorge L. Lactose intolerance. Gac. Med. Mex, 2016, vol. 152, p. 67-73.

USCANGA-DOMINGUEZ, L.F., et al. Technical position about milk and dairy derivatives in the health and disease of the adult of the Mexican

Association of Gastroenterology and the Mexican Association of Gerontology and Geriatrics. Journal of Gastroenterology of Mexico, 2019, vol.

84, no. 3, p. 357-371.

 NUTRIMENTAL IMPACT, ABSORPTION AND METABOLISM

Milk and health

NUTRITIONAL IMPORTANCE

It is a staple food in human food at all stages of life as it

provides a high nutrient content in relation to its caloric

content.

PRESENT

FAT
Reserve energy fuel

70% saturated fatty acids

96-98%
Triglycerides Cardioprotective effects

30% unsaturated fatty acids

Immunomodulatory effects

Anticancer effects

conjugated linoleic acid

hypolipidizing effects

PROTEIN VITAMINS AND MINERALS

Vitamin B12

constitutes the 3.5%

Vitamin B5
the total value

Folic Acid
Casein forms 80% of the

total waistbands. Calcium

α, β y K casein Potassium

Magnesium

Nutrients that favor the development of both children and adults.

WATER

It is one of the most abundant

components of milk.

Contributes to maintaining

hydration levels.

LACTOSE

Majority carbohydrate from milk.

It has an important energy function.

5%
lactose
Lactose facilitates calcium absorption.

LACTOSE INTOLERANCE ALLERGY TO COW'S MILK PROTEIN

Condition characterized by:
Hypersensitivity reactions initiated by a specific
abdominal
nausea flatulence diarrhea immune mechanism against these proteins, manifesting
pain
the following types of symptoms:

Respiratory

Cutaneous

Gastrointestinal

Caused by ingestion of lactose, due to the partial

Systemic
or total absence of the enzyme lactase in the

intestinal mucosa.

TREATMENTS
Not all dairy products are 100% lactose-free,

companies engaged in the production and marketing

of milk with hydrolyzed lactose, commercially:

desctated milk.

Formulas

Consumers have no symptomatology variety of Formulas

alternatives according to your needs, pockets and Hydrolyzed
preferences.

REFERENCES
AGUDELO GÓMEZ, D. A., & Bedoya Mejía, O. Nutritional composition of milk from cattle. 2019. Lasallian Research, p. 38-42.

FERNANDEZ FERNANDEZ, Elena, et al. Consensus document: nutritional and metabolic importance of milk. Hospital Nutrition, 2015, vol. 31, not 1, p.

92-101.

GONZÁLES HERNANDEZ, Norma, et al. Part 1: Allergy to Cow's Milk Protein , 2016, Vol. 7, No. 1, p. 587-588.

ROSADO, Jorge L. Lactose intolerance. Gac. Med. Mex, 2016, vol. 152, p. 67-73.

USCANGA-DOMINGUEZ, L.F., et al. Technical position about milk and dairy derivatives in the health and disease of the adult of the Mexican

Association of Gastroenterology and the Mexican Association of Gerontology and Geriatrics. Journal of Gastroenterology of Mexico, 2019, vol. 84,

no. 3, p. 357-371.