Manipulation of lipids in animal‐derived foods: Can it contribute to public health nutrition?

Abstract

Foods derived from animals are an important source of nutrients for humans. Concerns have been raised that due to their SFA content, dairy foods may increase the risk of cardiometabolic disease. Prospective studies do not indicate an association between milk consumption and increased disease risk although there are less data for other dairy foods. SFA in dairy products can be partially replaced by cis‐MUFA through nutrition of the dairy cow although there are too few human studies to conclude that such modification leads to reduced chronic disease risk. Intakes of LCn‐3 FA are sub‐optimal in many countries and while foods such as poultry meat can be enriched by inclusion of fish oil in the diet of the birds, fish oil is expensive and has an associated risk that the meat will be oxidatively unstable. Novel sources of LCn‐3 FA such as krill oil, algae, and genetically modified plants may prove to be better candidates for meat enrichment. The value of FA‐modified foods cannot be judged by their FA composition alone and there needs to be detailed human intervention studies carried out before judgements concerning improved health value can be made.Practical applications: The amount and FA composition of dietary lipids are known to contribute to the risk of chronic disease in humans which is increasing and becoming very costly to treat. The use of animal nutrition to improve the FA composition of staple foods such as dairy products and poultry meat has considerable potential to reduce chronic risk at population level although judgements must not be based simply on FA composition of the foods.Foods from animals supply important nutrients to humans. Many also supply saturated fats, usually assumed to be bad for health (see Figure from [51]) although research shows the food that supplies them can alter their effect. In addition, the animals ‘diets can substantially alter the fatty acid composition of the food products and this may be an important means of improving diets in the future.