title: Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps.
abstract: 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.
authors.affiliation: Departments of Nutrition, Exercise and Sports and.
authors.forename: Tanja Kongerslev
authors.identifier: 0000-0001-9637-8689
authors.initials: TK
authors.lastname: Thorning
authors.affiliation: Department of Food Science, Aarhus University, Aarslev, Denmark.
authors.forename: Hanne Christine
authors.identifier: 0000-0002-1882-5321
authors.initials: HC
authors.lastname: Bertram
authors.affiliation: Department of Internal Medicine, University Hospitals and Faculty of Medicine, Geneva, Switzerland.
authors.forename: Jean-Philippe
authors.initials: JP
authors.lastname: Bonjour
authors.affiliation: Human Nutrition, Wageningen University, Wageningen, Netherlands.
authors.forename: Lisette
authors.identifier: 0000-0003-2778-2789
authors.initials: L
authors.lastname: de Groot
authors.affiliation: Science and Technology of Milk and Eggs, French National Institute for Agricultural Research (INRA), Rennes, France.
authors.forename: Didier
authors.identifier: 0000-0001-5304-6561
authors.initials: D
authors.lastname: Dupont
authors.affiliation: Food for Health Ireland, Science Center South, University College Dublin, Dublin, Ireland.
authors.forename: Emma
authors.identifier: 0000-0003-3234-6340
authors.initials: E
authors.lastname: Feeney
authors.affiliation: Food Science, University of Copenhagen, Copenhagen, Denmark.
authors.forename: Richard
authors.identifier: 0000-0003-2658-414X
authors.initials: R
authors.lastname: Ipsen
authors.affiliation: Institut Pasteur de Lille, Lille, France.
authors.forename: Jean Michel
authors.initials: JM
authors.lastname: Lecerf
authors.affiliation: School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom.
authors.forename: Alan
authors.identifier: 0000-0002-5681-0593
authors.initials: A
authors.lastname: Mackie
authors.affiliation: School of Medicine, Dentistry and Biomedical Science, Queen's University Belfast, Belfast, United Kingdom.
authors.forename: Michelle C
authors.identifier: 0000-0003-3386-1504
authors.initials: MC
authors.lastname: McKinley
authors.affiliation: Université de Lyon, Cardiovasculaire Métabolisme Diabétologie et Nutrition (CarMeN) Laboratory, INRA Unité Mixte de Recherche (UMR) 1397, Université Claude Bernard Lyon 1, Institut National de la Santé et de la Recherche Médicale (INSERM), U1060, Institut National des Sciences Appliquées de Lyon (INSA-Lyon), Institut Multidisciplinaire de Biochimie des Lipides (IMBI), Villeurbanne, France.|Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Centre Européen pour la Nutrition et la Santé (CENS), Oullins, France.
authors.forename: Marie-Caroline
authors.identifier: 0000-0002-2956-901X
authors.initials: MC
authors.lastname: Michalski
authors.affiliation: INRA, Université d'Auvergne, UMR 1019, Unité de Nutrition Humaine (UNH), Clermont-Ferrand, France.
authors.forename: Didier
authors.initials: D
authors.lastname: Rémond
authors.affiliation: Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden.
authors.forename: Ulf
authors.identifier: 0000-0002-8620-4586
authors.initials: U
authors.lastname: Risérus
authors.affiliation: Division of Human Nutrition, Wageningen University & Research, Wageningen, Netherlands.
authors.forename: Sabita S
authors.identifier: 0000-0002-8830-3502
authors.initials: SS
authors.lastname: Soedamah-Muthu
authors.affiliation: Departments of Nutrition, Exercise and Sports and.
authors.forename: Tine
authors.identifier: 0000-0001-8893-6783
authors.initials: T
authors.lastname: Tholstrup
authors.affiliation: Nutrition Science, Purdue University, West Lafayette, Indiana; and.
authors.forename: Connie
authors.identifier: 0000-0001-7819-4878
authors.initials: C
authors.lastname: Weaver
authors.affiliation: Departments of Nutrition, Exercise and Sports and ast@nexs.ku.dk.
authors.forename: Arne
authors.identifier: 0000-0001-8968-8996
authors.initials: A
authors.lastname: Astrup
authors.affiliation: Institute for Food, Nutrition and Health, University of Reading, Reading, United Kingdom.
authors.forename: Ian
authors.initials: I
authors.lastname: Givens
mesh_terms: D001682:Biological Availability; D001835:Body Weight / Q000187:drug effects; D001842:Bone and Bones / Q000187:drug effects; D002318:Cardiovascular Diseases / Q000209:etiology / Q000517:prevention & control; D003611:Dairy Products; D003924:Diabetes Mellitus, Type 2 / Q000209:etiology / Q000517:prevention & control; D004032:Diet; D004041:Dietary Fats / Q000494:pharmacology*; D005247:Feeding Behavior; D006801:Humans; D008894:Milk Proteins / Q000494:pharmacology*; D008903:Minerals / Q000494:pharmacology*; D009753:Nutritive Value
chemical_list: D004041:Dietary Fats; D008894:Milk Proteins; D008903:Minerals
keywords: MFGM; bioavailability; blood lipids; calcium; dairy nutrients; dairy protein; dairy structure; fermented dairy; phosphorous; whole dairy