Evidence supporting the use of: Milk
For the health condition: Convalescence

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Milk has a longstanding history in traditional medicine as a nourishing food for the sick and convalescent, but its continued use in this context is also supported by scientific evidence. During convalescence—the recovery period following illness or surgery—the body requires increased amounts of high-quality protein, vitamins, and minerals to heal tissues, support immune function, and restore energy reserves. Milk is an excellent source of complete protein, containing all essential amino acids necessary for tissue repair and immune support. It is also rich in calcium, vitamin D, B vitamins, and other micronutrients that are vital during recovery. Several clinical nutrition guidelines recommend milk and dairy products as part of a balanced diet for patients recovering from illness, particularly when appetite is poor or there is increased protein and calorie need. Studies have shown that milk proteins, such as casein and whey, can help maintain or rebuild muscle mass in convalescent patients, reducing the risk of complications like muscle wasting. Additionally, the fluid content of milk helps prevent dehydration, which can be a concern during illness. While some individuals may have lactose intolerance or milk allergies, for the majority, milk can be a beneficial and accessible food during recovery. Thus, the use of milk in convalescence is supported both by tradition and by scientific evidence, justifying its role in dietary recommendations for recovery.

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