N° 20

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THE EMERGING ROLE OF WHEY PROTEIN IN
ANTIOXIDANT AND GLYCAEMIC REGULATION

1) The world of proteins
2) Whey protein and muscle: an old story
3) Emerging role of whey protein: protection against oxidative stress and early aging
4) A new story for whey protein: glycaemic regulation

N° 19

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TO SALT OR NOT TO SALT?

1) When sodium was rare
2) Salt: A key ingredient for food manufacturers
3) Salt and health: the current vision
4) Public policy and food industry
5) How to reduce salt in food industry?

N° 18

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Protein metabolism in endurance and strength athlets

1. Endurance Traning and protein metabolism
2. What kind of protein for nutritional suplement
3. Strength training and protein metabolism
4. Should athletes increase their proteine intake
5. Health risks associated width extremely hight protein diets
6. Conclusion

N° 17

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Bone health: not just calcium

1. Introduction
2. Calcium and vitamins
3. What can we see in food products?
4. Calcium with prebiotic fibers
5. Bioactive peptides: the MBP exemple
6. Calcium and caseinophosphopeptides
7. Calcium and isoflavones
8. Calcium and omega 3 fatty acid
9. Calcium and others emerging compounds

N° 16

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Whey protein and
weight management, satiety and muscle metabolism.

1. proteins and muscular metabolism
2. proteins and calcium in energy
   metabolism and weight control
3. whey proteins and satiety

N° 15

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The soy saga:
trying to understand the wave.

1. Soy a growth story
2. Health benefits of soy
3. The soy industry: organization and strategy
4. The soy industry: strengths and weaknesses
5. Soy in the future
6. Conclusion

N° 14

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Allergy : myths and realities

1. Introduction
2. Definition and mechanism
3. The diversity of allergenic diseases : focus on food allergies
4. The state of cow’s milk in food allergies
5. Conclusion : trends and evolutions
6. References

N° 13

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Lactose intolerance,
the medical point of view.

1. Introduction
2. Lactose intolerance and dose of lactose ingested
3. Intestinal transit and gastric emptying
4. Role of lactase (ß-galactosidase)
5. Role of the colonic flora
6. Role of irritable bowel syndrome - subjective lactose intolerance
7. Conclusions
8. References

N° 12

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Bioactives components in milk and their physiological function.

1. Introduction : milk, the complete nutrition
2. Physiological role of casein-based bioactive substances
3. Physiological role of whey protein-based bioactive substances
4. Physiological role of growth factors
5. Example of the usefulness of a bioactive molecules (TGF-â ) as a functional food
6. Conclusions

N° 11

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Lactoferrin : general review and opportunities for the future

1. Introduction
2. Lactoferrin : general review
3. What could possibly generate new interest in nutritional foods today ?
4. Armor’s proposal for Lactoferrin products 2001
5. New opportunities for Lactoferrin

N° 10

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Special report from Congrilait 2002 the 26th World Dairy Congress

1. Introduction
2. Evaluation of protein quality
3. Calcium and minerals : - bones building - reduction of hypertension - anti obesity effects
4. Properties of milk proteins and derived-peptides
5. Further reading : a short bibliography

N° 9

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Evaluation of protein quality. Overview of current and future methods.

1. Introduction
2. The main different methods of assessing protein quality
3. Soy Protein versus Whey Protein : comparing them in terms of their effects on health
4. Biological roles of Whey Protein
5. Expected developments in the measurment of Protein quality
6. Further reading : some references

N° 8

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Hyperprotein diet : are they useful or dangerous ?

1. Introduction.
2. People who could benefit from the hypocaloric hyperpro diet and principles underlying it.
3. People who could benefit from the normocaloric and/or hyper caloric hyperpro diet.
4. Further reading A short bibliography.
5. Critical analysis of the hyperpro diet and its applications.
6. new nutritional forum on the web.

N° 7

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Why are Sulfur amino acids so important ?

1. sulfur AA : understanding their metabolism and their interdependance.
2. Methionine and Cysteine : is there a sparing effect.
3. Glutathione : major body antioxydant also involved in detoxification.
4. Homocysteine : an independant risk factor for cardiovascular diseases

N° 6

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Magnesium and Potassium a growing interest

1. Dietary intakes of magnesium and potassium are often lower than RDI
2. Magnesium : update of its physiological roles
3. Impact of dairy proteins on magnesium bioavailability
4. Impact of other minerals on magnesium absorption
5. Potassium and blood pressure

N° 5

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Dairy calcium & Health

1. Worldwide dietary calcium intake are lower than the national RDA
2. Calcium bioavailability
3. Calcium and the bone bank
4. Calcium and hypertension
5. Calcium and colon cancer

N° 4

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Benefits of milk proteins Hydrolisates & Peptides

1. the three main benefits
2. A specific and faster transport system for oligopeptides
3. Reduced allergenicity
4. Protein hydrolysates improve growth and nitrogen balance BCAA and fatigue hypothesis

N° 3

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Proteins & sport

1. The energy production and protein metabolism: the concept of nitrogen balance
2. lactoferrin and sport : possible benefits of lactoferrin for athlete

N° 2

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Alphalactalbumin & human nutrition

1. the iportance of tryptophan
2. tryptophan and infant nutrition : How alphalactalbumin improves infant formulas
3. Dietary tryptophan and brain function

N° 1

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Proteins and Satiety

1. Dietary protein intake and satiety
2. Dietary protein and food intake suppression : is CCK ( cholecystokinin ) involved ?