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Processing methods and the biological properties of dairy foods
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Processing methods and the biological properties of dairy foods
The relationship between dairy consumption and breast cancer risk has raised questions for scientists for years, with various studies reporting differing results. Recent work has begun to explore whether these inconsistent findings could be explained by the degree of food processing. Although nutritional composition (such as the amount of calcium, fat, vitamin D or hormones in a product) has traditionally been considered the primary factor for e…
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