Impact of cheese matrix on lipid release mechanism

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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. The aim of this project is to investigate for the first time how the cheese matrix affects the fat release and absorption. Our hypothesis is that: Cheese structural attributes (calcium content, cheese type, fat droplet size etc.) modulate the bioaccessibility and lipid release, thereby resulting in a favorable postprandial lipid response. This project will contribute to the training of 2 graduate MSc students which responds to the pressing needs for highly qualified personnel in the Canadian food sector. This study will also improve the knowledge about which factor (composition, processing steps, etc) is able to modulate lipid release. This could lead to the development of novel cheese and dairy products with improved properties or health benefits (ex. cheese increased in calcium, reduced in salt with a optimal lipid release, etc.) by our industrial partners.