NIG Nutritionals backs study on milk consumption’s effects on adults
25 Apr 2022 --- Nutritional company NIG Nutritionals (NIGN) is funding a study on how different types of dairy milk powders influence the health of older adults. The findings could result in the invention of new types of milk products aimed at improving digestion, diet and the overall quality of life.
The New Zealand-based company is joining forces with the Riddet Institute at Massey University to investigate this further. The study is driven by a NZ$1,410,978 (US$ 950716.98) grant from High Value Nutrition (HVN) Ko Ngā Kai Whai Painga, the New Zealand National Science Challenge.
“One of the main objectives of the study is to determine the longer-term impacts of milk consumption on the nutritional status and metabolism of healthy older adults, including body composition and muscle strength,” says Joanne Todd, director of the HVN National Science Challenge.
Ruminant milk has been proven to provide nutritional and digestive health benefits to infants and children. However, this research aims to bring a clearer perspective on what kind of nutritional and digestive benefits it can deliver to older individuals.
The study will compare three different types of milk powder from goats, cows and sheep.Milk powder benefits for middle-aged consumers
The three-year study will look at the impact of adding whole milk powders to the diets of middle-aged adults. Specifically, researchers will assess the effect on digestive comfort, nutritional status and skeletal muscle function.
The study will compare three different types of milk powder: goat milk provided by NIGN, cow milk from Miraka and sheep milk supplied by Spring Sheep Milk Co.
Over 12 weeks, the researchers will compare the participants that added the goat, cow or sheep whole milk powders to their diet with a control group who will carry on with their regular diet with no additional milk.
Additionally, the different effects of each milk will be analyzed. The project involves 120 participants – men and women aged 50- to 65-years and takes place in a regular home setting.
The study builds on previous research that recognized that each milk’s differences in structure could bring varying metabolic functions and digestive comfort.
New breed of dairy milks
The findings may lead to a further investigation into ruminant milk’s impact on adults with diagnosed digestive discomfort, such as non-lactose dairy intolerance.
The research contributes to the HVN Challenge program that devises health-improving foods to drive economic growth for New Zealand. In this case, focusing on the country’s livestock farmers.
Last year, HVN National Science Challenge teamed up with Pāmu – New Zealand’s leading agricultural company – to investigate the health benefits of deer milk on the elderly population.
By Ilze Vitola
