Aparicio Aránzazu, Lorenzo Mora Ana M, Bermejo López Laura M, Rodríguez-Rodríguez Elena, Ortega Rosa M ª, López-Sobaler Ana María
Facultad de Farmacia. Universidad Complutense de Madrid.
Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia. Universidad Complutense de Madrid.
Nutr Hosp. 2021 Jan 13;37(Spec No2):13-17. doi: 10.20960/nh.03350.
The effect of nutrients on health has been studied traditionally. From this point of view, milk and dairy products contribute to maintaining and improving nutritional status. Due to its high content of some nutrients such as saturated fat, among others, dairy consumption has been linked to the appearance of several diseases such as obesity or cardiovascular disease. However, food cannot be classified as good or bad based on its nutrient content. On the contrary, those interactions between nutrients and other bioactive compounds that occur in the food matrix must also be taken into account, as they can lead to different results than those expected derived from their consumption. In the case of dairy products, the scientific evidence indicates that dairy matrix could play an important role in the prevention of several non-communicable diseases.
传统上人们一直在研究营养素对健康的影响。从这个角度来看，牛奶和乳制品有助于维持和改善营养状况。由于其含有高含量的某些营养素，如饱和脂肪等，食用乳制品与肥胖或心血管疾病等多种疾病的出现有关。然而，不能根据食物的营养成分将其分类为好或坏。相反，还必须考虑食物基质中营养素与其他生物活性化合物之间的相互作用，因为它们可能导致与食用这些食物所预期的结果不同的结果。就乳制品而言，科学证据表明乳制品基质在预防几种非传染性疾病方面可能发挥重要作用。
