Impact of cheese matrix on lipid release mechanism

加拿大农业和农业食品部描述的市场趋势表明，奶酪消费停滞不前，对加拿大这一关键行业可能产生重要影响。这在一定程度上是因为人们普遍认为，饮食中的饱和脂肪会增加患心血管疾病的风险，而奶酪是其中的重要组成部分。然而，最近的研究表明，食物基质可能对肠道脂肪吸收和餐后血脂升高（脂血症）的程度有重大影响。有研究表明，脂肪球在奶酪基质中的捕获可以延缓肠道脂肪吸收，因此可以减少餐后脂血症的程度。最近提出了饮食中脂质释放快慢的概念，并提出了缓释对餐后脂质代谢有有益的影响，这是众所周知的心血管疾病的危险因素。

Market trends depicted by Agriculture and Agri-Food Canada suggest stagnation in cheese consumption, with potentially important impact on this key industry in Canada. This is in part due to the commonly accepted notion that saturated fat in the diet, of which cheese contributes significantly, increases the risk of cardiovascular disease. However, recent studies indicate that food matrix could have a major influence on intestinal fat absorption and the magnitude of after meal blood lipid elevation (lipemia). It has been suggested that the trapping of fat globules within cheese matrix could delay intestinal fat absorption and, therefore, could reduce the magnitude of after meal lipemia. The dietary concept of fast vs slow lipid releases has been introduced recently and a slow release has been proposed to have beneficial effects on the after meal lipid metabolism which is a well known risk factor for cardiovascular disease.