Milk lipids and their nutritional importance
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.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Elsevier
2023
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| Online Access: | http://hdl.handle.net/10261/285283 http://dx.doi.org/10.13039/501100011033 |
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