Cow milk is a nutrient-rich liquid food widely consumed by people around the world including in Sri Lanka.
Apart from being a rich source of essential nutrients like proteins, vitamins and minerals, milk also contains various types of fats including fatty acids. Fatty acids are essential components of our diet and play a key role in maintaining our overall health.
Cow milk is a principal food in many cultures around the world, providing an excellent source of essential nutrients such as protein, calcium, and vitamins. However, the fatty acid profiles of cow milk have been the subject of much research and discussion in recent years.
SFAs
Fatty acids are organic molecules composed of a long chain of carbon atoms with a carboxyl group at one end. They are classified into different groups based on their saturation levels, which determine their physical properties and health effects. Saturated fatty acids (SFAs) are the most abundant type of fatty acids present in cow milk.
These include palmitic acid (C16:0) and stearic acid (C18:0), which make up about 50% of the total fatty acids in milk. SFAs have been associated with an increased risk of cardiovascular disease due to their ability to raise LDL cholesterol levels. However, recent research suggests that not all SFAs have the same effect on health, and their impact may depend on other factors such as the overall diet and metabolic health of an individual.
Mono-unsaturated fatty acids (MUFAs) are another type of fatty acid found in cow milk. The main MUFA in milk is oleic acid (C18:1), which makes up about 30% of the total fatty acids. MUFAs have been shown to have a beneficial effect on heart health by reducing LDL cholesterol levels and increasing HDL cholesterol levels. Oleic acid, in particular, has been linked to a reduced risk of cardiovascular disease and other chronic conditions.
Cow milk comprises omega-3 (n-3) and omega-6 (n-6) PUFAs. The main omega-3 PUFA in milk is alpha-linolenic acid (ALA) (C18:3), whereas the main omega-6 PUFA is linoleic acid (LA) (C18:2). These PUFAs play important roles in brain function, inflammation, and cardiovascular health.
However, the ratio of omega-3 to omega-6 PUFAs in the diet is crucial, as an excessive intake of omega-6 PUFAs relative to omega-3 PUFAs has been associated with an increased risk of a number of chronic diseases.
TFAs
Trans fatty acids (TFAs) are unsaturated fatty acids with at least one trans double bond. They can occur naturally in small amounts in cow milk, but are also generated during the industrial process of partial hydrogenation of vegetable oils. Consumption of TFAs has been linked to an increased risk of cardiovascular disease, as they can raise LDL cholesterol levels and decrease HDL cholesterol levels.
In recent years, efforts have been made to reduce the presence of TFAs in food products through regulations and voluntary pledges by both the dairy industry and food manufacturers.
The fatty acid profiles of cow milk are complex and can vary depending on multiple factors such as cow breed, diet, and stage of lactation. Overall, cow milk is a significant source of SFAs, MUFAs, PUFAs, and TFAs.
While SFAs have been associated with an increased risk of cardiovascular disease, recent research suggests that not all SFAs have the same effect on health.
MUFAs and PUFAs, on the other hand, have been linked to various health benefits, including improved heart health. As for TFAs, efforts are being made to minimize their presence in milk and other food products due to their detrimental effects on health. Cow milk has been reported to contain odd-chain fatty acids also.