Milk fatty acid nutritional significant interest

Milk has different fatty acids, each having to man several nutritional interest, the rule is to avoid excessive consumption, explained Professor Philippe Legrand (Biochemistry Laboratory Human Nutrition, INRA, Rennes), during a session devoted to dairy products in the Dietecom show in Paris
Milk and its virtues
"The milk fat is not very good reputation in human nutrition because of its high saturated fatty acids. Yet scientific knowledge indicates that these fatty acids are not 'bad' and have very important functions. Lipids contain dairy, in fact, a small amount of saturated (myristic acid) specific fatty acids, some polyunsaturated fatty acids, a specific conjugated fatty acid (rumenic acid) and sphingolipids and fat soluble vitamins, "recalls Dr. Legrand.

"Since the study in seven countries on the impact on health of food saturated fatty acids, he says, considering humans as these lipids induce an increase in plasma cholesterol and more particularly 'bad' (LDL) cholesterol, increasing the risk of developing atherosclerotic lesions. But again, all food saturated fatty acids do not produce the same effect. example, stearic was partially 'bleached acid because its active desaturation of oleic acid. "

For saturated dairy fats, the problem of the ingested dose and not the fatty acid molecule itself. "All epidemiological studies on this topic were related to very high levels of total saturated fatty acids: thus, for myristic acid, described the negative effects of LDL were observed with massive doses of 10 to 52% in total energy intake (TEI), which is well above the standards corresponding to a balanced 10% saturated regime in which myristic represents only about 1.6% of TEI acid ", says Professor Legrand .

Moreover, it was confirmed that in humans, myristic acid increased the "good" cholesterol (HDL). In addition, "studies indicate that saturated fatty acids behave more favorable effect on fibrinolysis as unsaturated (oleic and linoleic), and a protective effect (for a reasonable consumption) against the insulin resistance syndrome and cons risk (down 40%) of the metabolic syndrome (men consuming at least one daily serving of dairy products), "informs Dr. Legrand.

The advantages of mono and polyunsaturated
On monounsaturated fatty acids of milk, there is a bit of palmitoleic acid and a significant amount of oleic acid: "this fatty acid has a neutral impact on the cardiovascular system," says the researcher.

Finally, he said, the milk fat has the advantage of a major source of natural conjugated fatty acids.

"In the dairy fat, the most abundant is rumenic acid representing approximately 90% of total conjugated fatty acids.'s Possible protective role is being studied in the field of carcinogenesis, as well as vis-à-vis the Type 2 Diabetes non-insulin dependent and cardiovascular disease, "he argues.

"In total, we must not demonize fat dairy products, particularly saturated fatty acids, the deleterious effects are found in cases of excessive consumption. Should still limit their intake on the basis of (ANC recommended dietary allowances), 8 to 10% of energy intake, "concluded Dr. Legrand.