Harnessing the Magic of the Dairy Matrix for Next-Level Health Solutions: A Summary of a Symposium Presented at Nutrition 2022

Allison L. Unger, Arne Astrup, Emma L. Feeney, Hannah D. Holscher, Dana E. Gerstein, Moises Torres-Gonzalez, Katie Brown

Research output: Contribution to journalReview articlepeer-review


An emerging body of scientific evidence demonstrates that the food matrix—the interaction among nutrients, bioactive components, and physical structure of a food—can affect health in significant, unexpected ways beyond its individual nutrients. In particular, research suggests that consumption of dairy foods such as milk, yogurt, and cheese may affect human health in a matrix-dependent fashion. To disseminate and discuss the growing body of evidence surrounding the role of the dairy food matrix on cardiometabolic health, 3 expert researchers on the topic of the food matrix shared the latest science in a session entitled “Next-Level Health Solutions: The Magic of the Matrix” at the American Society for Nutrition's 2022 LIVE ONLINE Conference. This article is a summary of the literature presented and discussed during that session. A substantial body of literature demonstrates that full-fat dairy foods, particularly fermented dairy foods, may beneficially modulate cardiometabolic outcomes depending on an individual's health status. These findings have important implications for current authoritative dietary guidance that recommends the consumption of low-fat or fat-free dairy foods. Furthermore, this evidence may inform practical applications of harnessing dairy's unique profile of bioactives for health promotion and disease prevention at the individual and community levels.

Original languageEnglish (US)
Article number100105
JournalCurrent Developments in Nutrition
Issue number7
StatePublished - Jul 2023


  • bioaccesibility
  • cardiometabolic health
  • cardiovascular disease
  • cheese
  • food matrix
  • milk
  • nutrition guidance
  • precision nutrition
  • saturated fat
  • type 2 diabetes
  • yogurt

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics
  • Medicine (miscellaneous)


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