In recent years nutrition science has shifted focus from single nutrients to researching the effect that whole foods have on our health. For many foods the nutrient content does not necessarily predict the related health effects or outcomes.
Foods consist of many different nutrients and components (bioactive compounds and non-nutritive components) that sit within complex physical structures – a fluid, a semi-gel or spoonable structure or a solid. The ‘Food Matrix’ describes a food in terms of both its physical structure, its nutrient content and how these interact.
This is especially true for dairy foods like milk, cheese and yoghurt. Research is recognising that the health effects of dairy foods go well beyond the benefits of their individual nutrients. Dairy as a whole food, is greater than the sum of its parts and the unique interaction of nutrients within dairy, referred to as the Dairy Matrix, is responsible for its many health benefits.
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 refer to the impact of the whole dairy food on health that extends beyond its individual components (e.g. nutrients and non-nutrients)
To learn more about the Dairy Matrix the Consumer Education Project of Milk SA has various tools, providing information on the Dairy matrix and its health effects. Click on any of the buttons below to learn more on this important topic.
Evidence Based Reviews
Not all fats are the same. Special reference to dairy and cardiovascular disease.
Saturated fat and CVD: a need for revision of current recommendations?
Professor, PhD (Nutritional Sciences)
Human Nutrition, Stellenbosch University, South Africa
Professor, MD, DMSc
Senior Vice President – Obesity and Nutritional Sciences
The Novo Nordisk Foundation, Hellerup, Denmark