[Milk and dairy products as pillars of nutrition due to their nutritional contribution in different physiological states].

Abstract

Introduction: Milk and dairy products are one of the pillars of nutrition, as their nutritional profile -with a balanced ratio of protein, fat and carbohydrates- and the presence of vitamins and minerals, enables them to meet nutritional needs across different physiological states and stages of life. Given their amino acid composition and bioavailability, dairy proteins are considered to have a high biological quality compared to plant proteins. Furthermore, bioactive peptides are generated during digestion, which, together with calcium, contribute to the regulation of body weight and the control of high blood pressure. The lactose is not only a source of energy but also enhances calcium absorption and acts as a prebiotic and a precursor to essential molecules. Despite the controversy surrounding milk fat, recent scientific evidence recommends the consumption of whole dairy products containing bioactive compounds, such as short-chain fatty acids and medium-chain triglycerides, which have been shown not to increase cardiovascular risk in healthy individuals. Furthermore, the phospholipids and sphingolipids in the membrane of milk fat globules promote neurodevelopment in newborns and prevent cognitive decline during ageing. Due to the heterogeneity of dairy products in terms of their composition and physical structure, to assess their impact on health it is essential to analyse the role of the matrix as a determining factor in the effects of their nutrients, considering not only the bioactivity and functionality of all their components, but also the interactions between them.