Goat’s milk protects against damage to DNA in normal and iron overload, according to a work done in rats by a research group at the University of Granada, published in International Dairy Journal.
According to Javier Diaz Castro and Margarita Sanchez Campos, director of research, the high quality of the fat of goat milk, along with the high bioavailability of magnesium and zinc, “could be responsible for its protective effect on DNA of lymphocytes peripheral blood. ”
The effect of cow and goat milk was studied in anemic rats for 50 days. “Induced ferrodeficiencia in animals until day 40. When you try to recover the anemia, goat’s milk supply. In the course of the recovery we found that goat’s milk protects the stability of DNA, even under conditions of chronic iron overload.” Diaz Castro points out that the inclusion of such milk in the diet containing normal or double calcium “favors digestive and metabolic utilization of iron, calcium and phosphorus and their deposit in target organs involved in the homeostatic regulation.” However, “clinical studies are needed to confirm these findings in experimental models and make recommendations to the population.”