Milk lipids and their nutritional importance

María Visitación Calvo; Javier Fontecha; Antonio Pérez-Gálvez; Luís Miguel Rodríguez-Alcalá

doi:10.1016/B978-0-12-824043-4.00015-4

Milk lipids and their nutritional importance

María Visitación Calvo
, Javier Fontecha
, Antonio Pérez-Gálvez
, Luís Miguel Rodríguez-Alcalá

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

3 Citations (Scopus)

Abstract

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.

Original language	English
Title of host publication	Bioactive lipids
Editors	Manuela Pintado, Manuela Machado, Ana Maria Gomes, Ana Sofia Salsinha, Luís Miguel Rodríguez-Alcalá
Place of Publication	Cambridge
Publisher	Academic Press
Chapter	11
Pages	269-295
Number of pages	27
ISBN (Print)	9780128240434
DOIs	https://doi.org/10.1016/B978-0-12-824043-4.00015-4
Publication status	Published - 1 Jan 2022

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Butyric acid
Conjugated linoleic acid
Medium-chain triacylglycerides
Milk fat globule membrane
Liposoluble vitamins

Access to Document

10.1016/B978-0-12-824043-4.00015-4

Cite this

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title = "Milk lipids and their nutritional importance",

abstract = "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.",

keywords = "Butyric acid, Conjugated linoleic acid, Medium-chain triacylglycerides, Milk fat globule membrane, Liposoluble vitamins",

author = "Calvo, \{Mar{\'i}a Visitaci{\'o}n\} and Javier Fontecha and Antonio P{\'e}rez-G{\'a}lvez and Rodr{\'i}guez-Alcal{\'a}, \{Lu{\'i}s Miguel\}",

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pages = "269--295",

editor = "Manuela Pintado and Manuela Machado and Gomes, \{Ana Maria\} and Salsinha, \{Ana Sofia\} and Rodr{\'i}guez-Alcal{\'a}, \{Lu{\'i}s Miguel\}",

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Milk lipids and their nutritional importance. / Calvo, María Visitación; Fontecha, Javier; Pérez-Gálvez, Antonio et al.
Bioactive lipids. ed. / Manuela Pintado; Manuela Machado; Ana Maria Gomes; Ana Sofia Salsinha; Luís Miguel Rodríguez-Alcalá. Cambridge: Academic Press, 2022. p. 269-295.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Milk lipids and their nutritional importance

AU - Calvo, María Visitación

AU - Fontecha, Javier

AU - Pérez-Gálvez, Antonio

AU - Rodríguez-Alcalá, Luís Miguel

PY - 2022/1/1

Y1 - 2022/1/1

N2 - 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.

AB - 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.

KW - Butyric acid

KW - Conjugated linoleic acid

KW - Medium-chain triacylglycerides

KW - Milk fat globule membrane

KW - Liposoluble vitamins

UR - https://www.scopus.com/pages/publications/85161924665

U2 - 10.1016/B978-0-12-824043-4.00015-4

DO - 10.1016/B978-0-12-824043-4.00015-4

M3 - Chapter

SN - 9780128240434

SP - 269

EP - 295

BT - Bioactive lipids

A2 - Pintado, Manuela

A2 - Machado, Manuela

A2 - Gomes, Ana Maria

A2 - Salsinha, Ana Sofia

A2 - Rodríguez-Alcalá, Luís Miguel

PB - Academic Press

CY - Cambridge

ER -

Milk lipids and their nutritional importance

Abstract

UN SDGs

Keywords

Access to Document

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Bioactive lipids

Cite this