Milk Lipids | Nutritional Significance

Lipids include a diverse range of molecules, with triglycerides (also known as triacylglycerols) being the principal class in milk. Milk lipids typically contribute 8–10% of total energy intake in Western diets. Considerable research has been conducted on the positive nutritional effects of milk lipids in addition to investigation of their potential negative effects with respect to the so-called ‘diseases of affluence,’ including coronary heart disease (CHD), stroke, and certain cancers.