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.

Bibliographic Details

Main Authors:	Calvo, Maria V., Fontecha, F. Javier, Pérez Gálvez, Antonio, Rodríguez Alcalá, Luis M.
Other Authors:	Ministerio de Ciencia, Innovación y Universidades (España)
Format:	capítulo de libro biblioteca
Language:	English
Published:	Elsevier 2023
Online Access:	http://hdl.handle.net/10261/285283 http://dx.doi.org/10.13039/501100011033
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