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: | , , , |
---|---|
Other Authors: | |
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cial-es-10261-285283 |
---|---|
record_format |
koha |
spelling |
dig-cial-es-10261-2852832022-12-21T02:34:48Z Milk lipids and their nutritional importance 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. 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). Peer reviewed 2022-12-20T10:49:28Z 2022-12-20T10:49:28Z 2023 capítulo de libro Bioactive Lipids: 269-295 (2023) 978-0-12-824043-4 http://hdl.handle.net/10261/285283 10.1016/B978-0-12-824043-4.00015-4 http://dx.doi.org/10.13039/501100011033 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-114821RB-I00/ES/IMPACTO DE UN SUPLEMENTO ENRIQUECIDO EN MEMBRANA DEL GLOBULO GRASO LACTEO EN LA SALUD MEDIANTE ESTUDIOS IN VITRO E IN VIVO Y SUS POTENCIALES MECANISMOS DE ACCION/ https://doi.org/10.1016/B978-0-12-824043-4.00015-4 Sí none Elsevier |
institution |
CIAL ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cial-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del CIAL España |
language |
English |
description |
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. |
author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) Calvo, Maria V. Fontecha, F. Javier Pérez Gálvez, Antonio Rodríguez Alcalá, Luis M. |
format |
capítulo de libro |
author |
Calvo, Maria V. Fontecha, F. Javier Pérez Gálvez, Antonio Rodríguez Alcalá, Luis M. |
spellingShingle |
Calvo, Maria V. Fontecha, F. Javier Pérez Gálvez, Antonio Rodríguez Alcalá, Luis M. Milk lipids and their nutritional importance |
author_sort |
Calvo, Maria V. |
title |
Milk lipids and their nutritional importance |
title_short |
Milk lipids and their nutritional importance |
title_full |
Milk lipids and their nutritional importance |
title_fullStr |
Milk lipids and their nutritional importance |
title_full_unstemmed |
Milk lipids and their nutritional importance |
title_sort |
milk lipids and their nutritional importance |
publisher |
Elsevier |
publishDate |
2023 |
url |
http://hdl.handle.net/10261/285283 http://dx.doi.org/10.13039/501100011033 |
work_keys_str_mv |
AT calvomariav milklipidsandtheirnutritionalimportance AT fontechafjavier milklipidsandtheirnutritionalimportance AT perezgalvezantonio milklipidsandtheirnutritionalimportance AT rodriguezalcalaluism milklipidsandtheirnutritionalimportance |
_version_ |
1777671576243666944 |