Impact of cheese matrix on lipid release mechanism

加拿大农业和农业食品公司描绘的市场趋势表明，奶酪消费停滞不前，这可能会对加拿大这一关键行业产生重要影响。这在一定程度上是因为人们普遍接受的观点，即饮食中的饱和脂肪会增加心血管疾病的风险，其中奶酪的贡献很大。然而，最近的研究表明，食物基质对肠道脂肪吸收和餐后血脂升高(血脂)的幅度有重要影响。有研究表明，脂肪颗粒滞留在奶酪基质中可以延缓肠道脂肪的吸收，因此可以减少餐后脂肪血症的程度。最近，饮食中引入了快速和缓慢脂肪释放的概念，并提出了缓慢释放对餐后脂代谢的有益影响，而餐后脂代谢是心血管疾病的一个众所周知的危险因素。

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.