Whole dairy matrix or single nutrients in assessment of health effects: Current evidence and knowledge gaps

Autor: Arne Astrup, Sabita S. Soedamah-Muthu, Lisette C. P. G. M. de Groot, Ulf Risérus, Didier Dupont, Richard Ipsen, Jean Michel Lecerf, Ian Givens, Marie-Caroline Michalski, Michelle C. McKinley, Didier Rémond, Tanja K. Thorning, Jean-Philippe Bonjour, Alan R. Mackie, Hanne Christine Bertram, Tine Tholstrup, Emma L. Feeney, Connie M. Weaver
Přispěvatelé: Medical and Clinical Psychology, Department of Nutrition, Exercise and Sports [Copenhagen], Faculty of Science [Copenhagen], University of Copenhagen = Københavns Universitet (KU)-University of Copenhagen = Københavns Universitet (KU), Department of Food Science, Cornelle University, Department of Internal Medicine, Huntsman Cancer Institute, Human Nutrition, University of Glasgow, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Food for Health Ireland, University College Dublin [Dublin] (UCD), Food Science, Università degli Studi di Udine - University of Udine [Italie], Institut Pasteur de Lille, Réseau International des Instituts Pasteur (RIIP), School of Food Science and Nutrition, University of Leeds, Queen's University [Belfast] (QUB), Cardiovasculaire, métabolisme, diabétologie et nutrition (CarMeN), Institut National de la Recherche Agronomique (INRA)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Hospices Civils de Lyon (HCL), Centre de Recherche en Nutrition Humaine Rhône Alpes (CRNH Rhône Alpes), Unité de Nutrition Humaine - Clermont Auvergne (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA), Department of Public Health and Caring Sciences, Uppsala University, Division of Human Nutrition, Wageningen University and Research Centre [Wageningen] (WUR), Nutrition Science, Purdue University [West Lafayette], Institute for Food, Nutrition and Health, University of Reading (UOR), Groupement Europeen d'Interet Economique (GEIE), European Milk Forum, France, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM), Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Wageningen University and Research [Wageningen] (WUR), University of Copenhagen = Københavns Universitet (UCPH)-University of Copenhagen = Københavns Universitet (UCPH), Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2017
Předmět:
0301 basic medicine
Nutrition and Disease
Bioavailability
dairy nutrients
Medicine (miscellaneous)
Disease
structure de l'aliment
dairy structure
Nutrient
Voeding en Ziekte
dairy proteins
2. Zero hunger
ddc:616
Minerals
Nutrition and Dietetics
Milk Proteins
Whole dairy
dairy product
Cardiovascular Diseases
phosphorous
Nutritive Value
MFGM
Dairy Nutrients
Biological Availability
Biology
Body weight
Dairy Structure
Bone health
Bone and Bones
produit laitier
fermented dairy products
03 medical and health sciences
Humans
Food structure
Fermented Dairy
VLAG
Global Nutrition
Wereldvoeding
030109 nutrition & dietetics
blood lipids
business.industry
whole dairy
Dairy Protein
Body Weight
Feeding Behavior
Health indicator
Dietary Fats
Coronary heart disease
Biotechnology
Diet
Diabetes Mellitus
Type 2
Phosphorous
[SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie
Calcium
Dairy Products
business
relation alimentation santé
Blood Lipids
Dairy foods
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Zdroj: American Journal of Clinical Nutrition, 105(5), 1033-1045. American Society for Nutrition
American Journal of Clinical Nutrition
American Journal of Clinical Nutrition, American Society for Nutrition, 2017, 105 (5), pp.1033-1045. ⟨10.3945/ajcn.116.151548⟩
American Journal of Clinical Nutrition, 105(5), 1033-1045
Thorning, T K, Bertram, H C, Bonjour, J-P, de Groot, L C P G M, Dupont, D, Feeney, E, Ipsen, R, Lecerf, J M, Mackie, A, McKinley, M C, Michalski, M-C, Rémond, D, Risérus, U, Soedamah-Muthu, S S, Tholstrup, T, Weaver, C, Astrup, A & Givens, I 2017, ' Whole dairy matrix or single nutrients in assessment of health effects : current evidence and knowledge gaps ', American Journal of Clinical Nutrition, vol. 105, no. 5, pp. 1033-1045 . https://doi.org/10.3945/ajcn.116.151548
The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition, 2017, 105 (5), pp.1033-1045. ⟨10.3945/ajcn.116.151548⟩
American Journal of Clinical Nutrition 105 (2017) 5
The American Journal of Clinical Nutrition, Vol. 105, No 5 (2017) pp. 1033-1045
ISSN: 0002-9165
1938-3207
DOI: 10.3945/ajcn.116.151548⟩
Popis: Foods consist of a large number of different nutrients that are contained in a complex structure. The nature of the food structure and the nutrients therein (i.e., the food matrix) will determine the nutrient digestion and absorption, thereby altering the overall nutritional properties of the food. Thus, the food matrix may exhibit a different relation with health indicators compared to single nutrients studied in isolation. The evidence for a dairy matrix effect was presented and discussed by an expert panel at a closed workshop, and the following consensus was reached: 1) Current evidence does not support a positive association between intake of dairy products and risk of cardiovascular disease (i.e., stroke and coronary heart disease) and type 2 diabetes. In contrast, fermented dairy products, such as cheese and yogurt, generally show inverse associations. 2) Intervention studies have indicated that the metabolic effects of whole dairy may be different than those of single dairy constituents when considering the effects on body weight, cardiometabolic disease risk, and bone health. 3) Different dairy products seem to be distinctly linked to health effects and disease risk markers. 4) Different dairy structures and common processing methods may enhance interactions between nutrients in the dairy matrix, which may modify the metabolic effects of dairy consumption. 5) In conclusion, the nutritional values of dairy products should not be considered equivalent to their nutrient contents but, rather, be considered on the basis of the biofunctionality of the nutrients within dairy food structures. 6) Further research on the health effects of whole dairy foods is warranted alongside the more traditional approach of studying the health effects of single nutrients. Future diet assessments and recommendations should carefully consider the evidence of the effects of whole foods alongside the evidence of the effects of individual nutrients. Current knowledge gaps and recommendations for priorities in future research on dairy were identified and presented Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps (PDF Download Available). Available from: https://www.researchgate.net/publication/316112054_Whole_dairy_matrix_or_single_nutrients_in_assessment_of_health_effects_current_evidence_and_knowledge_gaps [accessed Dec 15 2017].
Databáze: OpenAIRE
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