Cardiometabolic health benefits of dairy-milk polar lipids

Abstract

Low-quality dietary patterns impair cardiometabolic health by increasing the risk of obesity-related disorders. Cardiometabolic risk relative to dairy-food consumption continues to be a controversial topic, due to recommendations that endorse low-fat and nonfat dairy foods over full-fat varieties despite accumulated evidence that does not strongly support these recommendations. Controlled human studies and mechanistic preclinical investigations support that full-fat dairy foods decrease cardiometabolic risk by promoting gut health, reducing inflammation, and managing dyslipidemia. These gut- and systemic-level cardiometabolic benefits are attributed, at least in part, to milk polar lipids (MPLs) derived from the phospholipid- and sphingolipid-rich milk fat globule membrane that is of higher abundance in full-fat dairy milk. The controversy surrounding full-fat dairy food consumption is discussed in this review relative to cardiometabolic health and MPL bioactivities that alleviate dyslipidemia, shift gut microbiota composition, and reduce inflammation. This summary, therefore, is expected to advance the understanding of full-fat dairy foods through their MPLs and the need for translational research to establish evidence-based dietary recommendations.

A review: dairy phospholipids in human nutrition

“…A wide diversity of PLs provides complex metabolic pathways and thus influences different health conditions and organ systems. One of the most significant polar lipids is sphingomyelin (more than 25% of polar lipids), which is particularly important in preventing CVDs risks compared to polar lipids of other animal origins (less than 5% of polar lipids) or polar lipids of plant origin products (Bruno et al, 2021).…”

The nutritional functions of dietary sphingomyelin and its applications in food

“…Only 35% of infants between the ages of birth and 6 months are breastfed globally (149). Substantial research has been conducted to study the potential application of MFGM in dairy products and infant formula (150)(151)(152)(153). A recent review critically analyzed preclinical and clinical research data involving MFGM and its bioactive components in connection to the formation of gut microbiota, infection resistance, cognitive development, and infant metabolism (151).…”

“…Data of clinical and mechanistic preclinical studies indicate that full-fat dairy diets reduce cardiometabolic risk through boosting gut health, decreasing inflammation, and regulating dyslipidemia. These cardiometabolic advantages at the gut and systemic levels are attributed, at least in part, to milk polar lipids produced from the phospholipid-and sphingolipid-rich MFGM, which is more abundant in full-fat dairy milk (153). Deficiency of choline, a metabolite of sphingomyelin, may contribute to the decreased gain of lean body mass and pulmonary and neurocognitive development of premature newborns despite receiving enough macronutrients and gaining body 10.3389/fnut.2022.1002574 weight (156).…”

Quantifying Sphingomyelin in Dairy through Infusion-Based Shotgun Mass Spectrometry with Lithium-Ion-Induced Fragmentation

“…Dairy products derived from bovine milk contain many health-promoting compounds and have lipid profiles unique among animal products . Lipids constitute approximately 3–5% (w/w) of bovine milk.…”

“…Dairy products derived from bovine milk contain many healthpromoting compounds and have lipid profiles unique among animal products. 1 Lipids constitute approximately 3−5% (w/ w) of bovine milk. Of this lipid fraction, roughly 2% are polar lipids (PL), and one-third of PL species are sphingomyelins (SMs).…”