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Anticancer properties of bovine milk

Published online by Cambridge University Press:  09 March 2007

Harsharnjit S. Gill  and
M. L. Cross
Harsharnjit S. Gill*
Affiliation:
Milk & Health Research Centre, Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand
M. L. Cross
Affiliation:
Milk & Health Research Centre, Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand
*
*Corresponding author: Professor H. S. Gill, fax (+64) 6 350 5446, email H.S.Gill@massey.ac.nz
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Abstract

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Improved means of cancer prevention and treatment remain key goals of global health programmes. This is particularly true in Western society, where the elderly represent a large proportion of the population, and where the likelihood of tumour development is compounded by risk factors such as poor fibre/high fat diets and environmental pollution. Dietary intervention represents an attractive, non-invasive means of providing anticancer preventative and therapeutic benefits to at-risk individuals. This review focuses on the evidence for anticancer properties of bovine milk and milk-derived components. Evidence of a role for whole milk constituents, as well as purified minor components, in combating tumorigenesis is outlined. Shortcomings in current studies are highlighted, and future opportunities for targeted research to characterize important anticancer properties of milk are discussed.

Keywords

MilkCancer preventionWhey proteinCLA
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue S1 , November 2000 , pp. 161 - 166
Copyright
Copyright © The Nutrition Society 2000

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