Milk-allergies, Milk-quality and affecting factors

Transkript

1 Milk-allergies, Milk-quality and affecting factors Moe WissNet 04.Juni 2008 Kassel Prof. Dr. Ton Baars

2 Background Allergies Increase since year born 1960 Phenomena higher social layers in society Lobovikov (1926) breakfast

3 Allergies with farm-children and their schoolmates 3000 children in D, CH and AU Percentage (%) Asthma Hay fever Over sensitive Farm Early barn contact and raw milk consumption cause protection against asthma, hay fever and over-sensitivity Non-farm

4 Hypotheses PARSIFAL study Hygiene hypothesis: A little dirt does not hurt, > meaning of ripening of unspecific immune system Role of youth experiences: vaccinations, antibiotic treatments, number children Milk-fat: Omega-3 and CLA- intake

5 Does fat protect? Kinder 5-14 Jahre Weniger: Butter vs Margarine Allergie Atmungstrakt Kinder 3-18 Jahre Weniger: Butter vs Margarine allergisches Eczema Jung Erwachsene Weiniger: Vollfett vs Halbfett Asthma, Allergie Milch Butter vs Margarine Asthma Käse 48+ Asthma

6 Organic nutrition and CLA in breast-milk,4,3,2,1 0 % Rumensäure (CLA) in Muttermilch keine Milch Bio Milch < 50% Bio Milch 50-90% Bio Milch >90% Reduced Risk of Eczema with children, where mothers had over 90% organic milkproducts (Kummeling 2007) Anteil Milch und Milchprodukte der Mutter Rist 2005

7 Reduction allergic reactions Anti-inflammatory effect Suppression of IL-1, -4, -6, -8 PGE 2 Nitric Oxid COX 2 Expression Competition to Arachidonacid PPAR Aktivity Treatment with CLA

8 Weight loss without loss of the right fat? (Raw) creamy milk! Cow milk full half skim Energy in kj Fat (g) 3,5 1,5 0,1 Contents related to fats : CLA (g) 0,09 0,06 0,0002 Vit A (µg) ,4 Vit D (µg) 0,17 0,03 Zero Vit E (TE-mg) 0,07 0,04 zero

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11 What connects these nature people? Research dentist Weston A. Price ( ) Less than 1% tooth decay Heaps raw and raw-fermented food Good fat quality with high Ω3; Ω3/Ω6 ratio Special products for pregnant, and breastfeeding mothers and babies > Inuit: feeding to get a healthy next generation No refined products

12 Lötschen valley (CH) in 1930 Rye bread of Sauerteig Milk products of cows and goats Only small amounts of vegetables Once a week meat Remedy for young children and breastfeeding mothers: June butter of cows grazing at the snowline

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14 Goal: development of bacterial secure hypo-allergenic milk Hypothesis: (Raw)milk quality from extensive grazing systems protects Hypothesis: Horns do effect rumination and therefore the fat quality Hypothesis: Right fat quality protects the young child (u.o. built up of nerves and senses)

15 Research projects Conception of 3 projects connected by the same analysis Status-Quo der Milchqualität Verträglichkeitstestungen Fütterung und Horn Validierung Methode Steigbild

16 Allergy testing Clinical study: starts end 2007, Allergy-MD looks after digestibility of biodynamic raw milk compared to conventional as follows: Prick test; Patch test and double-blind placebo controlled oral provocation test Clinical observation+surveillance milkfree diet milk A placebo milk B 7 days 2 days 2 days 2 days

17 Final remarks Our daily nutrition and its nutritional quality are important environmental factors Environmental effects already start after conception How to define a good hygienic quality? (Raw) milk might protect against allergy