Revista SAN

Vol 21. N°2. 2020 | Abril-Junio de 2020

NUTRICIÓN

IMPORTANCIA DE LA LECHE Y SUS POTENCIALES EFECTOS EN LA SALUD HUMANA

Autores: MARTA ALICIA SÁNCHEZ, RAÚL SANDRO MURRAY, JULIO MONTERO, MARIANO MARCHINI, ROCÍO IGLESIAS, GABRIELA SAAD

RESUMEN

El Código Alimentario Argentino establece: ""Con la denominación de leche sin calificativo alguno, se entiende el producto obtenido por el ordeño total e ininterrumpido, en condiciones de higiene, de la vaca lechera en buen estado de salud y alimentación, proveniente de tambos inscriptos y habilitados por la Autoridad Sanitaria Bromatológica Jurisdiccional y sin aditivos de ninguna especie""1. La leche de vaca es un componente cuantitativamente útil en la alimentación humana en gran parte debido al acceso generalizado a partir de su industrialización y comercialización. Su composición la hace de interés para adaptar su uso y prescripción en distintos momentos de la vida y en la promoción de la salud. Según estudios de investigación, los efectos no se limitarían exclusivamente a su valor nutricional, sino que sumarían otros potenciales en determinadas patologías como la enfermedad cardiovascular, algunos tipos de cáncer, hipertensión arterial, en patología ósea o dental y en la lucha frente al sobrepeso y la obesidad. Por este motivo, el Grupo de Trabajo Alimentos de la Sociedad Argentina de Nutrición realizó esta revisión sobre los potenciales efectos de la leche: virtuosos o adversos.

Palabras clave: leche; efectos potenciales.

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IMPORTANCE OF MILK AND ITS POTENTIAL EFFECTS ON HUMAN HEALTH

SUMMARY

The Argentine Food Code establishes: ""With the denomination of milk without any qualification, it is understood the product obtained by the total and uninterrupted milking, in hygienic conditions, of the dairy cow in good state of health and feeding, coming from registered milking yards and enabled by the Jurisdictional Bromatological Health Authority and without additives of any kind""1. Cow's milk is a quantitatively useful component in human food largely due to widespread access from its industrialization and commercialization. Its composition makes it of interest to adapt its use and prescription at different times of life and in the promotion of health. According to research studies, the effects would not be limited exclusively to their nutritional value, but would add other potentials in certain pathologies such as cardiovascular disease, some types of cancer, high blood pressure, bone or dental pathology and in the fight against Overweight and obesity. For this reason, the Food Working Group of the Argentine Nutrition Society conducted this review on the potential effects of milk: virtuous or adverse.

Key words: milk; potential effects.

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