Milk lipids and their nutritional importance
2023
Calvo, Maria V. | Fontecha, F. Javier | Pérez Gálvez, Antonio | Rodríguez Alcalá, Luis M. | Ministerio de Ciencia, Innovación y Universidades (España) | Agencia Estatal de Investigación (España)
Whole milk products are of particular nutritional interest, although current dietary recommendations have focused on reducing saturated fat consumption as a means of improving the overall health of the population. However, this chapter provides new scientific evidence on the potential benefits of dairy fat consumption. The high presence of short-chain fatty acids and thus medium-chain triacylglycerols, which are not associated with an increased risk of cardiovascular disease or obesity, along with a large diversity of bioactive lipid components, such as the presence of conjugated linoleic acid, together with milk fat globule membrane components, and fat-soluble vitamins, suggest that these nutritional recommendations need to be reappraised.
Afficher plus [+] Moins [-]This chapter was supported by Spanish programs for the generation of knowledge and scientific and technological strengthening of the system and oriented to the challenges of society (PID2020-114821RB-I00 funded by MCIN/AEI/10.13039/501100011033).
Afficher plus [+] Moins [-]Peer reviewed
Afficher plus [+] Moins [-]Informations bibliographiques
Cette notice bibliographique a été fournie par Instituto de Investigación en Ciencias de la Alimentación
Découvrez la collection de ce fournisseur de données dans AGRIS