Nutritional regulation of milk fatty acid composition

There is increasing evidence that nutrition plays an important role in the development of chronic diseases in the human population including cancer, cardiovascular disease, insulin resistance and obesity. Developing foods that enhance human health is central to dietary approaches for preventing and reducing the economic and social impact of chronic disease. Numerous studies in human subjects have implicated a high consumption of medium-chain (12:0-16:0) saturated fatty acids (SFA) and trans fatty acids (TFA) as risk factors for cardiovascular disease risk, with emerging evidence of a possible role in the development of insulin resistance and inflammation. Milk and dairy products are a major source of 12:0, 14:0, 16:0 and TFA in the human diet. However, developing public health policies promoting a decrease in milk, cheese and butter consumption ignores the value of these foods as a versatile source of nutrients and bioactive lipids, including 4:0, branch-chain fatty acids, cis-9, trans-11 conjugated linoleic acid (CLA), vitamins A and D, β-carotene and sphingomyelin. Therefore, altering milk fatty acid composition through sustainable, environmental and welfare acceptable means is an integral component of an overall strategy for preventing human chronic disease. Nutrition is the major environmental factor regulating milk fat composition. Strategies for enhancing the nutritional value of milk fat have been directed toward