The Milk and Health “Recent Advances in Anti-metabolic Properties of Milk Fat Components”

Abstract

Milk fat is a major component of milk solids, and remains stable as emulsion of lipid particle, named milk fat globular membrane (MFGM). The predominant lipid components of MFGM are triglycerides and phospholipids. Additionally, MFGM contains lipid derivatives (sterols and carotenoids) and vitamins. Dairy foods are widely recognized as healthy sources of protein, calcium and fat-soluble vitamins. However, many dietary guidelines recommend reducing intake of saturated fats, abundantly found in milk fats, to decrease the risk of cardiovascular disease (CVD), especially coronary heart disease (CHD). In this review, we introduce recent animal and human studies investigating the effect of individual components of milk fat on prevention of metabolic dysfunction or chronic disease derived from metabolic dysfunction, such as CVD and type 2 diabetes.

graphical abstract