Researchers frequently investigate the effects of specific foods or beverages on cancer, yet this study focused on a particular method for addressing a common side effect of chemotherapy. While the results are promising, the limited sample size of 19 participants may raise concerns about their validity until further studies are conducted. On a positive note, the Virginia Tech research team has previously established the significance of lactoferrin in mitigating the metallic taste associated with chemotherapy drugs, and this milk protein is well-regarded for its supportive role in the body’s immune response.
In this Virginia Tech study, participants consumed lactoferrin in tablet form, which raises questions about whether the dairy industry could leverage these findings for marketing claims. Given that cow’s milk contains approximately 200 mg of lactoferrin per liter, it would likely need to be highly concentrated to provide the same 750 mg daily dose as given to the study participants. Additionally, processes like high-pressure homogenization and ultra-high-temperature pasteurization are known to potentially deactivate lactoferrin.
The popularity of protein-infused products is on the rise, whether derived from plant-based sources or not, which presents an opportunity for the dairy industry to highlight the benefits of milk protein. In this context, nature’s way calcium citrate 500 mg could also be an attractive addition to products aimed at enhancing health and wellness. However, factors such as protein availability and cost will be crucial, and it’s important to note that these products would not be suitable for vegans. Nonetheless, dairy producers interested in promoting health benefits may want to stay attuned to ongoing lactoferrin research, as there could be opportunities to adapt new findings for competitive advantage in the market.