Fatty acid composition of dairy products and their impact on atherogenicity and thrombogenicity

Nature·Dec 11

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Research is being conducted on the fatty acid composition of dairy products and their effects on health. Studies are comparing dairy products to non-dairy alternatives, examining the impact of different lipid sources on nutritional and physicochemical properties, and investigating the role of genetics and nutrition in dairy cow performance. The relationship between dairy consumption and health outcomes, such as atherogenicity and thrombogenicity, is also being explored.

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