Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts

Sharon M. Donovan, Olivier Goulet

Research output: Contribution to journalArticlepeer-review

Abstract

Foods are not only a collection of individual components but are complex matrices. The food matrix is defined by the USDA as "the nutrient and nonnutrient components of foods and their molecular relations." The matrix of a food is an important factor in evaluating its nutritional and health contributions to the consumer. Dairy foods are a complex mix of various nutrients and other components, which together form the food matrix. There are three main types of dairy food matrices: liquid (milk, some fermented milks), semi-solid (yogurt, some fresh cheeses), and solid (most cheeses). The nutritional value of dairy foods is determined by their nutrient composition and matrix structure, which can affect digestibility and the bioavailability of nutrients. Additionally, a number of studies have shown that the health effects of dairy products, of similar nutrient content, vary by their matrix.

Original languageEnglish (US)
Pages (from-to)913S-916S
JournalAdvances in Nutrition
Volume10
Issue number5
DOIs
StatePublished - Sep 1 2019

Keywords

  • cardiovascular disease
  • fermented dairy
  • food matrix/dairy fat
  • type 2 diabetes
  • yogurt

ASJC Scopus subject areas

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

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