The impact of dairy matrix structure on postprandial lipid responses
Research output: Contribution to journal › Review › Research › peer-review
Standard
The impact of dairy matrix structure on postprandial lipid responses. / Kjølbæk, Louise; Raben, Anne.
In: Proceedings of the Nutrition Society, Vol. 83, No. 1, 2024, p. 9-16.Research output: Contribution to journal › Review › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - The impact of dairy matrix structure on postprandial lipid responses
AU - Kjølbæk, Louise
AU - Raben, Anne
N1 - Publisher Copyright: © 2023 Cambridge University Press. All rights reserved.
PY - 2024
Y1 - 2024
N2 - This review presents evidence related to the postprandial responses after consumption of dairy products focusing on the effect of the dairy matrix and lipid response, which was also presented as part of a speech at the Nutrition Society Winter Conference, January 2023. The key findings are that the dairy product(s) that differentiate from others in the postprandial triglyceride response are products with a semi-solid structure. There were no differences in lipid responses between cheese and butter. The main factors viscosity, fat globule size and milk fat globule membrane do not seem to explain the effect of the dairy matrix in the acute postprandial response. In summary, it is very difficult to investigate the effects of the dairy matrix per see and with the few studies conducted to date, no clear cause and effect can be established. Future research should focus on the semi-solid dairy matrix, and studies investigating specifically the yoghurt matrix are warranted.
AB - This review presents evidence related to the postprandial responses after consumption of dairy products focusing on the effect of the dairy matrix and lipid response, which was also presented as part of a speech at the Nutrition Society Winter Conference, January 2023. The key findings are that the dairy product(s) that differentiate from others in the postprandial triglyceride response are products with a semi-solid structure. There were no differences in lipid responses between cheese and butter. The main factors viscosity, fat globule size and milk fat globule membrane do not seem to explain the effect of the dairy matrix in the acute postprandial response. In summary, it is very difficult to investigate the effects of the dairy matrix per see and with the few studies conducted to date, no clear cause and effect can be established. Future research should focus on the semi-solid dairy matrix, and studies investigating specifically the yoghurt matrix are warranted.
KW - Cheese
KW - cholesterol
KW - free fatty acids
KW - triglycerides
U2 - 10.1017/S0029665123003622
DO - 10.1017/S0029665123003622
M3 - Review
C2 - 37728057
AN - SCOPUS:85172685754
VL - 83
SP - 9
EP - 16
JO - Proceedings of the Nutrition Society
JF - Proceedings of the Nutrition Society
SN - 0029-6651
IS - 1
ER -
ID: 389083902