Please note: the date of this webinar has been moved to April 29! Dairy fat is undeniably the most complex and diverse dietary fat source in the human diet, comprising hundreds of different fatty acids and fatty acid derivatives that fulfill diverse structural, metabolic, and functional roles within the human body. Moreover, the fatty acid composition of dairy fat is distinct because approximately 70% of the total fatty acids are saturated as the result of ruminal biohydrogenation of dietary unsaturated fatty acids. Over the past two decades, most scientific and public attention has focused on saturated fatty acids. Yet, dairy fat contains a large variety of unique minor fatty acids or individual fatty acids that are generated by rumen microbes and the mammary gland. Recent studies indicate that these unique dairy-derived fatty acids possess unusual biological properties and health benefits beyond their basic nutritional value. The webinar will summarize the current knowledge on the bioactivity of dairy-derived fatty acids with emphasis on potential health benefits. Additionally, we will present data from a recently conducted study comparing the fatty acid composition and content, on a per serving basis, between the three types of retail milk (i.e., conventional milk, organic milk, and omega-3 fortified milk) in the Northeast U.S.
Presenter: Dr. Jana Kraft, Associate Professor, University of Vermont Department of Animal and Veterinary Sciences.