Decrypting the messages in the matrix: The proceedings of a symposium on dairy food matrix science and public health opportunities.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-03-03 DOI:10.1080/10408398.2025.2460606
Kevin B Comerford, Allison L Unger, Christopher J Cifelli, Emma Feeney, Sylvia Rowe, Connie Weaver, Katie Brown
{"title":"Decrypting the messages in the matrix: The proceedings of a symposium on dairy food matrix science and public health opportunities.","authors":"Kevin B Comerford, Allison L Unger, Christopher J Cifelli, Emma Feeney, Sylvia Rowe, Connie Weaver, Katie Brown","doi":"10.1080/10408398.2025.2460606","DOIUrl":null,"url":null,"abstract":"<p><p>Although food matrix research is still in its infancy, there is an emerging understanding of the important role of the food matrix on human nutrition and physiology, as well as for public health. This understanding has largely been propelled forward by research involving different milk and dairy food matrices which has revealed that in addition to their distinct array of nutrients and bioactive compounds, milk and dairy foods also contain complex food matrix microstructures that act as nutrient and bioactive delivery systems that set them apart from the other food groups. Due to these distinct food matrix properties, milk and dairy foods may be uniquely positioned to help Americans meet many of their nutrition and health needs. The aim of this manuscript is to describe the activities and findings from a National Dairy Council-sponsored symposium focused on connecting the science on milk and dairy food matrices with opportunities for improving public health. This proceedings paper summarizes and communicates the symposium presentations and panel discussions, key insights, and next steps to help leverage the evidence on different dairy food matrices (e.g., milk, yogurt, cheese) to develop science-backed strategies to support public health and health equity.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3000,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in food science and nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10408398.2025.2460606","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Although food matrix research is still in its infancy, there is an emerging understanding of the important role of the food matrix on human nutrition and physiology, as well as for public health. This understanding has largely been propelled forward by research involving different milk and dairy food matrices which has revealed that in addition to their distinct array of nutrients and bioactive compounds, milk and dairy foods also contain complex food matrix microstructures that act as nutrient and bioactive delivery systems that set them apart from the other food groups. Due to these distinct food matrix properties, milk and dairy foods may be uniquely positioned to help Americans meet many of their nutrition and health needs. The aim of this manuscript is to describe the activities and findings from a National Dairy Council-sponsored symposium focused on connecting the science on milk and dairy food matrices with opportunities for improving public health. This proceedings paper summarizes and communicates the symposium presentations and panel discussions, key insights, and next steps to help leverage the evidence on different dairy food matrices (e.g., milk, yogurt, cheese) to develop science-backed strategies to support public health and health equity.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
期刊最新文献
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing. Biomarkers of (poly)phenol intake: a systematic review. Exploring seed-based upcycled oils: types, extraction processes, and emerging applications. Key roles of milk-derived extracellular vesicles in intestinal tract, with special emphasis on microRNAs in extracellular vesicles. Anti-inflammatory and antioxidant effects of anthocyanins in Nonalcoholic fatty liver disease (NAFLD): a systematic review of in vivo studies.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1