The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health
Abstract
:1. From Nutrients to Foods: The Emergence of the Food Matrix
2. Dairy Foods as Examples of Food Matrices: The Dairy Matrix
3. The Application of the Food Matrix and Dairy Matrix Concepts in the Literature
4. Definitions of the Food and the Dairy Matrices
- →
- The “dairy matrix” describes the unique structure of a dairy food, its components (e.g., nutrients and non-nutrients), and how they interact.
- →
- “Dairy matrix health effects” refers to the impact of a dairy food on health that extends beyond its individual components (e.g., nutrients and non-nutrients).
5. Implementing the Food/Dairy Matrix Concept into Nutrition Policies and Practices
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
Appendix A
Definition/Relevant Snippets | References |
---|---|
Some aspects of a food matrix: “the understanding of digestion mechanisms of major nutrients gained from the studies that use individual ingredients will be useful in reaching another level of complexity—the microstructural organizationof a real food matrix.” | [65] |
“Food matrix effect is the difference between the effects of a sum of nutrients and those of a food. It reflects the fact that beyond nutrients there is non nutritive components, physico-chemical structures, interactions between nutrients, different bioavailability, which may explain some specific effects of foods, particularly when they are whole or not refined foods.” | [40] |
“The nature of the food structure and the nutrients therein (i.e., the food matrix)” | [6] |
“The matrix effect of a food goes beyond the individual nutrients, suggesting that the physical structure, created by a combination of nutritive components, can act independently of its individual components during digestion and metabolism” | [22] |
“The food matrix describes foods in the context of both their structure, and their nutrient content, with the goal of understanding how these interact together” | [42] |
The food matrix is referred to as “the nutrient and nonnutrient components of foods and their molecular relations.” | [44] |
The food matrix is defined as whole foods | [38] |
The food matrix is defined as whole foods | [39] |
The food matrix is described as “the physical domain that interacts with specific constituents of a food” | [7] |
“The food matrix, in essence the entire structure and composition of nutrients consumed by an individual, is gaining scientific recognition for its role in modulating the properties and metabolism of any single nutrient it contains.” | [46] |
The food matrix is defined as “the food structure and nutrients therein” | [66] |
“Overall composition and structure of foods needs to be considered, i.e., the food matrix effects.” | [67] |
“The term ‘food matrix’ therefore describes the overall structure of a food, the spatial organisation of the nutrients and structures within it, and how these interact with each other.” | [43] |
“This concept—referred to as the food matrix—considers all the attributes of food, including its microstructure, texture, and form (e.g., solid, gel, liquid), and how the nutrients and bioactive compounds are packaged and compartmentalized. Collectively, these attributes interact in ways that influence the digestion of food, the absorption of nutrients and bioactive compounds, and the physiological functions that impact health.” | [45] |
“Whole food, i.e., its form and matrix, beyond the traditional approach of its individual nutrients and bioactive constituents” | [41] |
Some relevant snippets: “evidence is increasing that the nutritional properties of a food ares not only determined by its single nutrients, but also by the complex food structure in which the nutrients are embedded. Thus, studies indicate that the food matrix can affect digestion and absorption of the nutrients in a given food.” | [50] |
“Whole-food products contain multiple nutrients incorporated in a complex structure that can modulate food digestion and subsequent nutrient absorption, which is referred to as the food matrix. Consequently, this food matrix can strongly affect the metabolic impact of consumed nutrients.” | [47] |
Concept | Specific Terms Used | References |
---|---|---|
Nutrient | nutrients therein | [6,66] |
non-nutrients | [40] | |
nutrient and non-nutrient components | [41] | |
nutrient content | [42] | |
overall composition | [67] | |
nutritive components | [22] | |
composition of nutrients | [46] | |
nutrients and bioactive compounds | [45] | |
multiple nutrients | [47] | |
Structure | food structure | [6,42,66] |
overall structure | [43,67] | |
entire structure | [46] | |
complex structure | [47] | |
structure within | [43] | |
physical structure | [22] | |
physico-chemical structure | [40] | |
microstructure | [45] | |
texture | [45] | |
form (e.g., solid, gel, liquid) | [45] |
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Definition/Relevant Snippets | References |
---|---|
“The nutritional value of dairy products should therefore be considered as the biofunctionality of the sum of nutrients within the dairy matrix structures” | [51] |
The cheese matrix was defined as cheese’s structure | [52] |
“There are three main types of dairy food matrices: liquid (milk, some fermented milks), semi-solid (yogurt, some fresh cheeses), and solid (most cheeses).” | [44] |
“Consumption of isolated dairy-derived nutrientshas been found to impact the risk of cardiometabolic disease differently compared to a whole dairy matrix. Dairy products considerably differ in the complexity of their food matrix due to processing methods (e.g., milk vs. cheese), which alters their nutrient types and composition, as well as physicalstructure.” | [46] |
“While dairy products are often considered together as a food category in nutritional epidemiology, they vary considerably in terms of their content and structure and how these interact with other food components, which describes the ‘dairy matrix’ concept.” | [49] |
“The health impact of dairy fats and dairy foods must take into account their complex matrix (e.g., milk oligosaccharides, calcium, live and active cultures in yogurt, milk fat globule membranes and polar lipids, and bioactive peptides), which contribute to the gastrointestinal (GI) tract milieu of diet-derived factors that influence the host and microbiome.” | [48] |
“Dairy food matrix, i.e., the specific nutrient mix and the physical structure they sit within, and appreciate how this differs across different types of dairy foods, e.g., milk vs. yoghurt vs. cheese.” | [43] |
“The dairy matrix is not only the composition of nutrients, bioactive constituents, and other compounds present in milk and other dairy products but also how they are packaged and compartmentalized. It reflects the processing that the product undergoes, including changes in physical state of the product, altered endogenous constituents, and addition of inert and live chemicals or microorganisms.” | [53] |
“La matriz láctea está compuesta por lípidos, proteínas, hidratos de carbono, minerales y otros componentes minoritarios, cuya interacción determina no solo los aspectos sensoriales de estos alimentos, sino sus propiedades nutricionales y sanitarias.” Translation: “The dairy matrix is composed of lipids, proteins, carbohydrates, minerals and other minority components, whose interaction determines not only the sensory aspects of these foods, but also their nutritional and health properties.” | [54] |
“The dairy matrix, comprising both solid matrices (cheese), semi-solid matrices (yoghurt, crème fraiche), and liquids (milk, cream), receives attention. In vitro and in vivo studies have indicated that the physical structure and processing of dairy products may affect bioavailability of nutrients.” | [50] |
“The dairy matrix is the structural organization of physically and chemically interacting components of dairy products that influence nutrient bioaccessibility, nutrient bioavailability, gut endocrine function and/or gut microbiota. (Bioaccessibility: release of nutrients from the food matrix)” | [55] |
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Mulet-Cabero, A.-I.; Torres-Gonzalez, M.; Geurts, J.; Rosales, A.; Farhang, B.; Marmonier, C.; Ulleberg, E.K.; Hocking, E.; Neiderer, I.; Gandolfi, I.; et al. The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health. Nutrients 2024, 16, 2908. https://doi.org/10.3390/nu16172908
Mulet-Cabero A-I, Torres-Gonzalez M, Geurts J, Rosales A, Farhang B, Marmonier C, Ulleberg EK, Hocking E, Neiderer I, Gandolfi I, et al. The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health. Nutrients. 2024; 16(17):2908. https://doi.org/10.3390/nu16172908
Chicago/Turabian StyleMulet-Cabero, Ana-Isabel, Moises Torres-Gonzalez, Jan Geurts, Ashley Rosales, Bita Farhang, Corinne Marmonier, Ellen Kathrine Ulleberg, Erica Hocking, Isabelle Neiderer, Ivana Gandolfi, and et al. 2024. "The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health" Nutrients 16, no. 17: 2908. https://doi.org/10.3390/nu16172908