Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

Fardet, Anthony; Dupont, Didier; Rioux, Laurie‐Eve; Turgeon, Sylvie L.

doi:10.1080/10408398.2018.1435503

Cited by 63 publications

(35 citation statements)

References 115 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, food matrix interactions should be systematically studied to augment the concentrations of these nutrients, notably to levels present in cow's milk. In cow's milk, many micronutrients are present in a delivery matrix that is bioavailable during human digestion [21,102], in contrast to plant-derived matrices [103]. For example, the plant-based milk alternatives in our study predominantly contained comparable concentrations of calcium to cow's milk, but the bioavailability of this calcium is not well understood.…”

Section: Discussionmentioning

confidence: 84%

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Zhang

Hughes²,

Grafenauer

2020

Nutrients

View full text Add to dashboard Cite

Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR). We collected compositional data from nutrition panels in juxtaposition with derivatives from the Australian Food Composition database, with a total of 115 products, including tree nuts and seeds (n = 48), legumes (n = 27), coconut (n = 10), grains (n = 19) and mixed sources (n = 10). Just over 50% of products were fortified, but only 1/3 contained similar calcium content to cow’s milk. Indiscriminate substitutions might reduce intakes of protein and micronutrients, particularly vitamin A, B2, B12, iodine and zinc, and lead to reductions >50% of the EARs for protein, zinc and calcium in the chosen dietary scenarios. To avoid unintended dietary outcomes, it is vital that consumers make pragmatic decisions regarding dietary replacements for cow’s milk.

show abstract

Section: Discussionmentioning

confidence: 84%

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Zhang

Hughes²,

Grafenauer

2020

Nutrients

View full text Add to dashboard Cite

show abstract

“…Such food matrix/chyme characteristics may influence gastric digestion and subsequent intestinal digestion and bioavailability (see e.g. Fardet et al (97) ).…”

Section: Coagulationmentioning

confidence: 99%

Monitoring food digestion with magnetic resonance techniques

et al. 2020

View full text Add to dashboard Cite

This review outlines the current use of magnetic resonance (MR) techniques to study digestion and highlights their potential for providing markers of digestive processes such as texture changes and nutrient breakdown. In vivo digestion research can be challenging due to practical constraints and biological complexity. Therefore, digestion is primarily studied using in vitro models. These would benefit from further in vivo validation. NMR is widely used to characterise food systems. MRI is a related technique that can be used to study both in vitro model systems and in vivo gastro-intestinal processes. MRI allows visualisation and quantification of gastric processes such as gastric emptying and coagulation. Both MRI and NMR scan sequences can be configured to be sensitive to different aspects of gastric or intestinal contents. For example, magnetisation transfer and chemical exchange saturation transfer can detect proton (1H) exchange between water and proteins. MRI techniques have the potential to provide molecular-level and quantitative information on in vivo gastric (protein) digestion. This requires careful validation in order to understand what these MR markers of digestion mean in a specific digestion context. Combined with other measures they can be used to validate and inform in vitro digestion models. This may bridge the gap between in vitro and in vivo digestion research and can aid the optimisation of food properties for different applications in health and disease.

show abstract

“…The food matrix effect is therefore of prime importance in defining food health potential because it plays a role not only on feelings of satiety (25) and nutrient bioavailability (26,27) but also on the degree of chewing (25) and particle size after chewing (28), hormonal secretions (24), transit time (notably gastric-emptying kinetics) (29), or the amount of fiber-type compounds entering the human colon with important metabolic effects via microbiota transformation in SCFAs (30) or via antioxidant release (31), among other effects.…”

Section: Holism and Reductionism: Two Sides Of The Same Coinmentioning

confidence: 99%

Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking

Fardet

Rock

2018

Advances in Nutrition

Self Cite

View full text Add to dashboard Cite

Today, it seems that nutrition is in a state of great confusion, especially for the general public. For decades, some nutrients (e.g., cholesterol, saturated fats, sugars, gluten, salt) and food groups (e.g., dairy, cereals, meats) have been regularly denigrated. In this position paper, we hypothesize that such a state of confusion is mainly the result of the reductionist paradigm applied to nutrition research for more than a century, and by being pushed to its extreme, this perspective has led to accusations about some nutrients and foods. However, the real issue is about foods taken as a whole and therefore about their degree of processing, which affects both the food matrix and composition. Indeed, we eat whole foods, not nutrients. Therefore, the objectives of this article are to emphasize the need for more holistic approaches in nutrition to preserve our health, animal welfare, and planet. We propose to first redefine the food health potential on a holistic basis and then to show that reductionism and holism are interconnected approaches that should coexist. Then, we try to explain how extreme reductionism has been disconnected from reality and ethical considerations and has ultimately led to environmental degradation and loss of biodiversity, notably through very specific crops, and to an increased prevalence of chronic diseases. Furthermore, to address the confusion of the general public and to simplify nutritional messages, we propose 3 holistic golden rules based on scientific evidence to protect human health, animal welfare, and the environment (climate and biodiversity). Finally, we try to show how these 3 rules can be easily applied worldwide while respecting the environment, cultural traditions, and heritage.

show abstract

Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

Cited by 63 publications

References 115 publications

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Monitoring food digestion with magnetic resonance techniques

Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking

Contact Info

Product

Resources

About