Weaver Connie M, Givens D Ian
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, California, USA.
Institute for Food, Nutrition and Health, Earley Gate, University of Reading, Reading, UK.
Crit Rev Food Sci Nutr. 2025 Feb 4:1-18. doi: 10.1080/10408398.2025.2453074.
The food matrix which includes the physiochemical structure and interaction with chemical constituents is a focus of investigation that is revealing potentially important influences on diet and health. This paper, the first in an article collection titled, The Important Role of the Dairy Matrix in Diet and Health, serves as an introduction to the food matrix to put into context the subsequent articles specific to the matrix effects of dairy milk, cheese and yogurt on human health. This introductory article describes the effects of processing on the food matrix and implications for diet and health, examines the contribution of nutrients compared to whole foods and food patterns, and characterizes examples of the complexity of the food matrix including current controversies of dairy fat and ultra-processed foods. The gaps in knowledge and research identified in this overview may help guide researchers and funding entities moving forward. Current knowledge indicates that translating research on the food matrix to the consumer through recommendations for the intake of whole foods and food patterns is prudent at this time.
食物基质包括物理化学结构以及与化学成分的相互作用，是一个研究重点，正揭示出对饮食和健康可能具有的重要影响。本文是名为《乳制品基质在饮食与健康中的重要作用》的系列文章中的第一篇，旨在介绍食物基质，以便为后续有关牛奶、奶酪和酸奶的基质效应及其对人类健康影响的文章提供背景。这篇介绍性文章描述了加工对食物基质的影响及其对饮食和健康的意义，探讨了营养素相对于天然食物和食物模式的贡献，并列举了食物基质复杂性的例子，包括当前关于乳脂肪和超加工食品的争议。本综述中确定的知识和研究空白可能有助于指导研究人员和资助机构未来的工作。目前的知识表明，此时通过推荐天然食物的摄入量和食物模式，将有关食物基质的研究成果传递给消费者是明智的。
