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Modern Dietary Fat Intakes in Disease Promotion pp 215–225Cite as

Modified Milk Fat Reduces Plasma Triacylglycerol Concentrations: Health and Disease Effects

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Key Points

• Milk fat has a unique fatty acid profile and is a very complex mixture of triglycerides and is generally considered a cholesterol-raising ingredient, as it contains a large proportion of saturated fatty acids and moderate amount of cholesterol.

• Various techniques are currently under active development to improve the nutritional value of milk fat, and counteract its adverse effect on plasma lipids and atherogenic lipoproteins through modified milk fats.

• The effects of reduction of saturated fatty acids and/or cholesterol as well as an elevation of unsaturated fatty acids through various technologies such as the modification of cow feeding, interesterification, and fractionation technologies on various risk factors for cardiovascular diseases are critically reviewed in this chapter.

• Modifications of milk fat composition through alteration of cow feeding, incorporation of fish oil into butter blend by enzymatic interesterification, or the application of physical fractionation processes resulting in fat fractions with favorable nutritional properties appear to be among the most promising options.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Institute of Nutraceuticals and Functional Foods, Laval University, 2425 Agriculture St., Paul-Comtois Building, Quebec, QC, G1V 0A6, Canada

    Hélène Jacques & Nadine Leblanc

  2. College of Pharmacy, Touro University California, 1310 Johnson Lane, Mare Island, Vallejo, CA, 94592, USA

    Nathalie Bergeron

Authors
  1. Hélène Jacques
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  2. Nadine Leblanc
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  3. Nathalie Bergeron
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Correspondence to Hélène Jacques .

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Editors and Affiliations

  1. Managing Director, DMF Ltd Company, Luxembourg Str 46, Marche/Famenne, 6900, Belgium

    Fabien De Meester

  2. Mel & Enid Zuckerman College of, Public Health, University of Arizona, Tucson, 85724-5163, Arizona, USA

    Sherma Zibadi

  3. Arizona Health Science Center, Mel and Enid Zuckerman College of Public, University of Arizona, 1501 N. Campbell Ave. Room 4335, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson

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Jacques, H., Leblanc, N., Bergeron, N. (2010). Modified Milk Fat Reduces Plasma Triacylglycerol Concentrations: Health and Disease Effects. In: De Meester, F., Zibadi, S., Watson, R. (eds) Modern Dietary Fat Intakes in Disease Promotion. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-60327-571-2_15

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  • DOI: https://doi.org/10.1007/978-1-60327-571-2_15

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