Application of milk lipidomics in food analysis from a nutritional perspective
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Department of Nutritional Sciences and Dietetics, School of Health Sciences, International Hellenic University, Thessaloniki, Greece
Publication date: 2022-05-27
Public Health Toxicol 2022;2(Supplement 1):A68
Nutritional recommendations regarding the consumption of full fat milk and milk products havelong been a matter of debate in the scientific community, a fact that can be attributed primarilyto the high saturated fat content of milk and dairy products and evidence that support positive cardiometabolic effects following the consumption of these products1,2. However, recent analytical advances in the field of lipidomics have shed unprecedented light in the lipid composition of bovine milk, especially regarding the content in polar lipids (phospholipids, sphingolipids, glycolipids, and ceramides) that are amongst the main components of the Milk Fat Globule Membrane (MFGM)3. Among others, these novel insights have intrigued nutritional scientists intoshowing the positive effects that Milk Polar Lipids (MPL) have on human health, and furtherincreasing the need for large-scale intervention studies toprovide more evidence to make solid nutritional recommendations4. Here, a detailed picture of the status of the milk lipidome is provided, indicating components of high nutritional interest, and further discussing how the field of lipidomics can contribute to the search for more definite answers regarding the nutritional value of milk and dairy products.
This work was supported by the project “Foodomics-GR – National Research Infrastructure for the Comprehensive Characterization of Foods” (MIS 5029057), funded by the Operational Programme NSRF 2014-2020 and co-financed by Greece and European Regional Development Fund.
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