The impact of dairy matrix structure on postprandial lipid responses
Research output: Contribution to journal › Review › Research › peer-review
Documents
- Fulltext
Final published version, 1.17 MB, PDF document
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.
Original language | English |
---|---|
Journal | Proceedings of the Nutrition Society |
Volume | 83 |
Issue number | 1 |
Pages (from-to) | 9-16 |
ISSN | 0029-6651 |
DOIs | |
Publication status | Published - 2024 |
Bibliographical note
Publisher Copyright:
© 2023 Cambridge University Press. All rights reserved.
- Cheese, cholesterol, free fatty acids, triglycerides
Research areas
ID: 389083902