Nutritive and Health Attributes of Dairy Ingredients 407
- Minimize intake of beverages and foods
with added sugars
- Choose and prepare foods with little or no
salt
- If alcohol is consumed, do so in
moderation
- When eating food that is prepared outside
the home, follow the AHA diet and lifestyle
recommendations
Physiological Role of Milk Fat
Milk fat exists in an emulsion form in milk,
making it highly digestible. In terms of CVD,
the functional properties of all dietary lipids
are attributed to the fatty acid makeup. The
chemical structure of dietary fatty acids is
implicated in their ability to raise or lower
serum cholesterol. Milk fat is comprised pri-
marily of triglycerides of fatty acids, which
make up 95% to 96% of milk fat. The remain-
ing milk fat is comprised of diglycerides,
monoglycerides, free fatty acids, phospholip-
ids, cholesterol, and other nutrients (Table
16.16 ).
Milk fat is a concentrated form of energy.
It is responsible for 49% of the total energy
of whole milk, 35% of the energy of 2%
fat - reduced milk, and 21% of the energy
of 1% low - fat milk. Fat protects organs
and insulates body from environmental
temperature effects. Anhydrous milk fat
(100 g) contributes 3,818 IU (939 RE) of
vitamin A, 30 to 90 IU of vitamin D, 3 mg
of vitamin E, and 0.1 mg of vitamin K (Aneja
90 mm Hg. Hypertension is systolic, above
140, and diastolic, above 90 mm Hg
- Aim for a normal glucose level in the blood
- Be physically active (exercise regularly)
- Avoid use of and exposure to tobacco
products
To achieve these goals, the 2006 recom-
mendations of the American Heart Association
(Lichtenstein et al., 2006 ) are:
- Balance calorie intake and physical activ-
ity to achieve/maintain a healthy body
weight
- Consume a diet rich in vegetables and
fruits
- Choose whole grain, high - fi ber foods
- Consume fi sh, especially oily fi sh, at least
twice a week
- Limit the intake of saturated fat to less than
7% of energy, trans fat to less than 1%
energy, and cholesterol to 300 mg/day by:
— Choosing lean meats and vegetable
alternates
— Selecting skim milk, 1% fat milk, and
low - fat dairy foods. The goals include
one cup of low - fat milk (244 g), one
cup of low - fat yogurt (227 g), and
1.5 oz (42 g) of cheese/day. The contri-
bution of milk fat from the dairy foods
should not exceed 13 – 16 g per day.
This corresponds to 6 – 7% of fat calo-
ries in a 2,000 - calorie diet.
— Minimizing intake of partially hydro-
genated fats
Table 16.16. Constituents of bovine milk lipids.
Lipid fraction g/L milk % Weight
Triacylglycerols/triglycerides 30.7 95.80
Diacylglycerols/diglycerides 0.72 2.30
Monoacylglycerols/monglycerides 0.03 0.08
Free fatty acids 0.09 0.28
Phospholipids 0.36 1.11
Cholesterol 0.15 0.46
Cholesterol esters 0.006 0.02
Total 32.056 100.05
Chandan (2007).
Source: Chandan and Kilara (2008)
