Researchers often look into the impferrous sulfate nature madeact of certain foods or beverages on cancer, but this study analyzed a specific method of treating a common side effect of chemotherapy. Although the findings are encouraging, the relatively small 19-person subject pool could cast doubt on their reliability pending additional research.###On the plus side, the Virginia Tech research team previously identified the roleferrous sulfate 75 (15 fe) mg/ml of lactoferrin in limiting the metallic taste from chemotherapy medications, and the milk protein has a well-known role in helping the body’s immune response.###The subjects in this Virginia Tech study took lactoferrin in tablet form, so it’s not clear whether the dairy industry could use these findings to help bolster label claims for its products. Cow’s milk contains about 200 mg of lactoferrin per liter, so the substance would probably have to be highly concentrated in order for a person to receive the same 750-mg daily dose as the participants in the study. Also, high-pressure homogenization and ultra high-tferrous gluconate 80 mgemperature pasteurization reportedly can deactivate lactoferrin.###Protein-infused products are growing in popularity — whether from plant-based sources or not — so this advantage of milk protein could be another value add for the dairy industry. Available proteiwhich is better ferrous gluconate or ferrous fumaraten levels and cost would clearly ferrous sulfate formulabe important considerations, plus the resulting products would not be vegan. However, those protein-based milk makers looking for additional health and wellness benefits to tout to consumers might want to keep on eye on future lactoferrin research in case there’s a way to adapt any new findings to their market advantage.
Research: Cancer patients may benefit from lactoferrin
