Christin Arnold, Gerhard Jahreis, Jena

Although it is quite clear that the spectrum of nutrients in milk and milk products is unique, it is unclear whether the saturated fat in milk is unfavourable with respect to nutritional physiology.

There is currently no convincing evidence that moderate ingestion of saturated fatty acids from milk increases the risk of cardiovascular diseases. It can be concluded that the effect of milk fat on human health cannot be generally described as unfavourable and that the biological function of each milk fatty acid should be considered separately.

Keywords: Milk fat, saturated fatty acids, cardiovascular diseases

Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 04/11 ab Seite 177.