9th June 2021 By Bridget O'Connell | email@example.com | @foodtickernz
A clinical trial that could underpin the development of deer milk as a new industry in New Zealand has secured $244,000 of funding from the High Value Nutrition Ko Nga Kai Whai Painga National Science Challenge.
Massey University professor Marlena Kruger has been awarded the cash for what is described as a ground-breaking project to be conducted in conjunction with industry partner Pāmu, formerly Landcorp.
The trial aims to provide scientific evidence of the role of Pāmu deer milk in supporting a healthy lifestyle and improving the general nutrition in adults over the age of 65.
“Pāmu sees a clear market opportunity in the healthy ageing space, providing a natural and great tasting nutritional solution,” HVN Challenge director Joanne Todd said.
“The research findings from this project will add to the existing dossier of scientific evidence for Pāmu deer milk and will be fundamental to commercialisation of a finished product that could underpin a new industry in New Zealand”.
Pāmu is focusing on China and South East Asian markets for product commercialisation, so is keen to target an Asian population in the randomised comparison trial, which will involve 120 women over the age of 65 with a low to normal BMI.
Participants will consume either 200ml deer milk or a commercial oral nutrition supplement daily for 10 weeks.
The Pāmu deer milk would be sourced through the partnership with Peter and Sharon McIntyre – who have been pioneering deer milk production in New Zealand – and a Pāmu pilot scale farm in the Central Plateau.
The clinical trial follows other research into Pāmu deer milk, which is viewed as a natural source of concentrated nutrition.
The partners said that deer milk could offer improved nutritional status and vitality due to its unique composition, and it has significantly higher protein content compared to cow’s milk with a different protein/fat ratio, as well as containing vitamins and minerals that support skeletal and immune health, with additional minor components possessing anti-inflammatory effects.
Co-principal investigator and nutritionist, professor Pamela von Hurst, said. “Muscle mass declines after 50 and older adults become prone to arthritis, showing potential for older adults to gain considerable benefit from the increased protein and anti-inflammatory properties of Pāmu deer milk”
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