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首页> 外文期刊>The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition >Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
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Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps

机译：全乳制品基质或单一营养评估健康影响：当前的证据和知识差距

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摘要

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.
机译：食物由大量不同的营养素组成，这些营养素包含在复杂结构中。食物结构的性质和其中的营养素（即，食物基质）将决定营养消化和吸收，从而改变食物的总营养特性。因此，与分离研究的单一营养素相比，食物基质可能与健康指标表现出不同的关系。乳制矩阵效应的证据由封闭式讲习班的专家小组提出和讨论，达成了以下共识：1）当前证据不支持摄入乳制品和心血管疾病风险之间的积极关联（即，中风和冠心病）和2型糖尿病。相比之下，发酵的乳制品，如奶酪和酸奶，一般都显示反向关联。 2）干预研究表明，在考虑对体重，心细素疾病风险和骨骼健康的影响时，整个乳制品的代谢效果可能与单一乳制品成分的不同。 3）不同的乳制品似乎与健康效果和疾病风险标志明显相关。 4）不同的乳制品结构和常用处理方法可以增强乳制品中营养素之间的相互作用，这可能改变乳制品消费的代谢效应。 5）总之，乳制品的营养价值不应视为相当于它们的营养物质，而是根据乳制品结构中营养物质的生物功能性考虑。 6）对整个乳品食品的健康效果的进一步研究，并在研究单一营养素的健康效果的更传统的方法方面进行了保证。未来的饮食评估和建议应仔细考虑整个食物的效果的证据以及个体营养素影响的证据。目前的知识差距和优先事项在未来的乳制品研究中的建议得到了确定和呈现。

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