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

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Skim milk has a basis for use in supporting convalescence, and its application is supported by scientific evidence, though not exceptionally strong. During the convalescent period, the body requires adequate nutrition to repair tissues, restore immune function, and regain strength. Skim milk provides high-quality protein, essential vitamins (such as B12 and riboflavin), and minerals (notably calcium and phosphorus) while being low in fat, which may be advantageous for individuals with compromised digestion or those who need to limit fat intake due to comorbidities.

Clinical nutrition guidelines and hospital dietary protocols often incorporate skim milk or low-fat dairy as part of recovery diets, especially for patients recovering from surgery, infection, or chronic illness. The protein in skim milk (primarily casein and whey) is easily digestible and supports tissue regeneration and immune function. Several studies and reviews (such as those addressing recovery nutrition in the elderly or after surgery) recommend milk or milk-based products for their nutrient density, digestibility, and palatability.

However, while the general nutritional benefits are well-documented, there is limited direct research specifically on skim milk versus other milk types in the context of convalescence. Most recommendations derive from broader principles of clinical nutrition rather than targeted clinical trials. In summary, the use of skim milk in convalescence is scientifically grounded, mainly for its nutritional profile and tolerability, but the evidence is moderate rather than robust or disease-specific.

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Products containing Skim Milk

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