The impact of dairy matrix structure on postprandial lipid responses

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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

Kjølbæk, L & Raben, A 2024, 'The impact of dairy matrix structure on postprandial lipid responses', Proceedings of the Nutrition Society, vol. 83, no. 1, pp. 9-16. https://doi.org/10.1017/S0029665123003622

APA

Kjølbæk, L., & Raben, A. (2024). The impact of dairy matrix structure on postprandial lipid responses. Proceedings of the Nutrition Society, 83(1), 9-16. https://doi.org/10.1017/S0029665123003622

Vancouver

Kjølbæk L, Raben A. The impact of dairy matrix structure on postprandial lipid responses. Proceedings of the Nutrition Society. 2024;83(1):9-16. https://doi.org/10.1017/S0029665123003622

Author

Kjølbæk, Louise ; Raben, Anne. / The impact of dairy matrix structure on postprandial lipid responses. In: Proceedings of the Nutrition Society. 2024 ; Vol. 83, No. 1. pp. 9-16.

Bibtex

@article{76ae670b49bd4f5b98e8b344933dea47,
title = "The impact of dairy matrix structure on postprandial lipid responses",
abstract = "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.",
keywords = "Cheese, cholesterol, free fatty acids, triglycerides",
author = "Louise Kj{\o}lb{\ae}k and Anne Raben",
note = "Publisher Copyright: {\textcopyright} 2023 Cambridge University Press. All rights reserved.",
year = "2024",
doi = "10.1017/S0029665123003622",
language = "English",
volume = "83",
pages = "9--16",
journal = "Proceedings of the Nutrition Society",
issn = "0029-6651",
publisher = "Cambridge University Press",
number = "1",

}

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