Health effects of the dairy matrix explored at European nutrition congress
European Milk Forum (EMF) members, including the Dairy Council for Northern Ireland, hosted a symposium during the Federation of European Nutrition Societies (FENS) 13th European Nutrition Conference in Dublin on 16th October 2019.
The symposium explored the ‘matrix effect’ of milk and dairy products on health and was chaired by Professor Clare Corish from University College Dublin.
Beyond nutrients: health effects of the dairy matrix
Metabolic health: the impact of the dairy matrix
Professor Arne Astrup, Department of Nutrition, Exercise and Sports, University of Copenhagen
Dairy matrix effects on musculoskeletal health
Professor René Rizzoli, University Hospitals of Geneva
Prof Arne Astrup explained more about the concept of the dairy matrix in relation to metabolic health:
“The impact of dairy foods on cardiometabolic health can be likely be attributed to dairy food matrix effects with the interaction of nutrients including protein, calcium, short chain fatty acids in the case of fermented dairy, and perhaps peptides and phospholipids. The effects are different to what would be expected solely on the basis of the nutritional content”.
Prof René Rizzoli from the University of Geneva added that a dairy food matrix effect may also be apparent on musculoskeletal health:
“In a balanced western diet, dairy products are responsible for about 50% to 70% of total dietary calcium intakes and 20% to 28% of total protein intakes but they also provide other important nutrients, and probiotics in fermented dairy, that may work together in the dairy matrix with effects on musculoskeletal health”.
Nutrition and health professionals can read more about the symposium and see the presentations in the ‘Nutritious by Nature’ section here.