Abstract
Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.
Highlights
Common dietary recommendations for human health suggest limiting the consumption of several foods of animal origin [4] and, in general, to reduce saturated fatty acids (SFAs) and trans fatty acids to lower the incidence of cardiovascular disease [5]
FAs, namely linoleic acid (LA, C18:2 ω-6) and α-linolenic acid (ALA, C18:3 ω-3), which contribute to the human daily intake of polyunsaturated fatty acids (PUFAs)
The nutritional supply of docosahexaenoic acid (DHA), conjugated linoleic acid (CLA), and ω-3–ω-6 PUFAs has a great impacton on human humanhealth, health, affecting affecting the the metabolism metabolism of of peripheral peripheral organs organs and and the the brain’s brain’s functions
Summary
Many studies demonstrated no association between the consumption of full-fat dairy and the risk of cardiometabolic diseases [6]. In this regard, milk deserves a dedicated discussion. Recent studies have shown that milk and dairy, regardless of their fat content, may have a beneficial effect on metabolic and cardiometabolic health [9,10]. With regard to the effects of milk on brain health, some studies indicated a positive impact of dairy consumption on cognitive performance and in reducing the risk of dementia [11,12], most of the results are still controversial [13,14,15]. In our review we will analyze the differences in the FA profiles of milk produced by different animal species, and by animals reared and fed in different ways
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