Dairy product consumption is often associated with negative effects
because of its naturally high levels of saturated fatty acids. However,
recent research has shown that dairy lipids possess putative bioactivity
against chronic inflammation. Inflammation triggers the onset of
several chronic diseases, including cardiovascular disease, type 2
diabetes mellitus, obesity, and cancer. This review discusses the
anti-inflammatory properties of dairy lipids found in milk, yogurt, and
cheese, and it examines them in relation to their implications for human
health: their protective effects and their role in pathology. We also
consider the effect of lipid profile alteration in dairy products-by
using ruminant dietary strategies to enrich the milk, or by lipid
fortification in the products. We critically review the in vivo, in
vitro, ex vivo, and epidemiological studies associated with these dairy
lipids and their role in various inflammatory conditions. Finally, we
discuss some suggestions for future research in the study of bioactive
lipids and dairy products, with reference to the novel field of
metabolomics and epidemiological studies.
History
Publication
Journal of Dairy Science;100 (6), pp. 4197-4212
Publisher
Elsevier
Note
peer-reviewed
The full text of this article will not be available on ULIR until the embargo expires on the 30/6/2018
Other Funding information
EI
Rights
This is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Dairy Science, 2017, 100 (6), pp. 4197-4212, https://doi.org/10.3168/jds.2016-12224