Whole-milk Dairy Foods and Health: Dairy Fat and Beyond

Chair(s)

• MT

  Moises Torres-Gonzales
• 

  Marie-Caroline Michalski, PhD, Eng. (she/her/hers)

  Research Director, Head of DO-IT team of CarMeN laboratory
  CarMeN laboratory
  INRAE, Carmen Laboratory, UMR1397
  Pierre Benite, Rhone-Alpes, France

The lipids and fatty acids in dairy products may play a protective role against type II diabetes, along with bioactive components like calcium, vitamin D, protein, peptides, and oligosaccharides. This session will examine the role of the dairy matrix in the bioavailability of these compounds and mechanisms of action. A talk will focus on the controversy of consuming full-fat dairy food and scientific gaps that require attention to produce evidence-based dietary recommendations. Also, dairy fat affects cognitive functions during development and aging in a non-human primate, the grey mouse lemur.

Presentations:

• 11:00 AM – 11:40 AM MDT

  Full-fat dairy foods and cardiovascular health: Implications of dairy fat, dairy matrix, and dairy bioactive constituents
  

  Presenting Author: Richard S. Bruno, PhD, RD (he/him/his) – The Ohio State University
• 11:40 AM – 12:20 PM MDT

  Dairy products’ role in type 2 diabetes prevention
  

  Presenting Author: Jana Kraft (she/her/hers) – The University of Vermont

  Co-Author: Victoria Taormina – The University of Vermont
• 12:20 PM – 1:00 PM MDT

  Milk sphingolipids: towards joint effects on lipid metabolism, intestinal health and gut microbiota
  

  Presenting Author: Marie-Caroline Michalski, PhD, Eng. (she/her/hers) – INRAE, Carmen Laboratory, UMR1397