Milk fatty acids and potential health benefits: An updated vision

Background: Milk fat intake is often associated with a high risk of suffering from cardiovascular disease (CVD) due to its high saturated fat content. However, not all saturated fatty acids (SFA) are equal and they present structural differences that promote distinct effects on the biological processes. In addition, there is a growing scientific consensus pointing to dairy fat as a natural source of bioactive components. Scope and approach: The present review provides the most recent knowledge on the bioactive properties of fatty acids detected in dairy products and their potential effects on consumer health. The metabolic processes that involve these fatty acids and serious chronic diseases such as CVD, obesity, diabetes or cancer are explained and discussed throughout the text based on in vitro, animal and human studies. Moreover, information gaps are highlighted to inspire further research in the field. Key findings and conclusions: Recent investigations support that milk SFA should no longer be considered as a single group in terms of metabolism or negative effects in case of excess. Even they suggest that individual SFA possess specific properties associated with important physiological functions. Whole dairy products would also promote human health due to the presence of certain bioactive fatty acids. Among them, it is worth mentioning the maintenance of gut microbiota and weight control from short and medium-chain SFA, the essential role of branched-chain SFA in gut health at birth and the prevention of chronic inflammatory diseases by vaccenic and rumenic acids.