Desmistificação dos efeitos inflamatórios do consumo do leite de vaca: Revisão de literatura

Abstract

Milk is a source of proteins, carbohydrates, lipids and minerals, which is part of the diet of billions of people around the world. Many people fail to enjoy this benefit due to sensitivity to the food, an example of this are people who are lactose intolerant and allergic to cow's milk protein, and this has given rise to many questions about the benefits and harms that milk can offer after its intake. The aim is to carry out a literature review explaining the negative reactions in the body of some individuals, and on the other hand, to clarify that such effects are not presented in healthy people who consume quality milk. Milk coming from appropriate milking with adequate hygienic conditions and healthy animals can completely meet the requirements necessary to maintain people's daily nutrition and prevent future diseases, such as hypertension, osteoporosis and certain types of cancer, in addition, this drink also It has anti inflammatory, antibacterial, antiviral, antifungal and antiparasitic properties. In this work, alternatives will also be mentioned, recommended by nutritionists, for individuals who cannot ingest milk, so as not to be harmed by nutritional damage.