Dairy lipids, food matrix and chronic diseases: is there a link?

Milk and dairy products have been consumed for thousands of years and their impact against chronic diseases has been extensively studied. However, there is no clear understanding yet of the link of dairy lipids (e.g. triglycerides, polyunsaturated fatty acids and phospholipids) with inflammation and how the food matrix impacts this link. Fermented dairy products (e.g. yoghurt, kefir, cheese) have strong anti-inflammatory activities and these activities are discussed here in relation to the structures of their lipids and the food matrix. Dairy lipids are particularly effective against a number of diseases that develop over a number of years and coined as chronic diseases (i.e. cardiovascular diseases, cancer, stroke, high blood pressure, obesity, metabolic syndrome and diabetes mellitus type 2). Today there is some understanding as to the underlying mechanisms of how dairy lipids inhibit chronic diseases, the biochemical pathways that are involved in the development of chronic diseases and also on how to control them and ultimately inhibit them. The role of dairy lipids against the onset and development of these diseases is vital and it is discussed here. This article addresses the lack of a clear link between dairy lipids, food matrix and chronic diseases and suggests ways of future research.