RECORDING | The Dairy Matrix Explained: Health benefits beyond individual nutrients

By Food Focus on 11 October 2022


Do you know what the food matrix is? Or that the physical and nutritional structure of a food affects how it is digested and used by the body? If you don’t, learn more about the food matrix and how it works in dairy products at this webinar hosted by the Consumer Education Project of Milk SA on 9 November.

An important insight from current research is that food is more than the sum of its nutrients. The concept of the food matrix suggests that the nutritional and health effects of a food are due to both its structure and its nutrient composition and, in turn, also their interaction. In the case of dairy products, the dairy matrix has been shown to have a positive effect on overall health. For example, although dairy foods contain saturated fatty acids, the intake of dairy foods is not linked to cardiovascular disease and could even contribute to reducing cardiovascular disease in some cases.

In recent years, the focus of nutrition science has therefore shifted from nutrients to whole foods – because foods are eaten as a whole and together with others. Consequently, dietary guidelines have also moved away from nutrient-based approaches in favour of advocating food-based dietary patterns.

In this webinar, Prof. Arne Astrup of the Novo Nordisk Foundation, Denmark, and Prof. Renée Blaauw of the Human Nutrition Division, University of Stellenbosch, unpacks the science behind the food matrix as it applies to dairy and explain how it affects overall health.

Download Prof Astrup presentation.pdf
Download Prof Rene Blaauw presentation.pdf

The event is accredited by the Health Professionals Council of South Africa
Sponsored by The Consumer Education Project of Milk SA

More about our speakers:

Professor Arne Astrup

Professor, MD, DMSc, Center for Healthy Weight,
Novo Nordisk Foundation, Denmark

Arne Astrup was Head of the Department of Nutrition, Exercise and Sports, University of Copenhagen, from 2012-20, and Chief Consultant at the Unit for Clinical Nutrition Research, Bispebjerg Frederiksberg University Hospital.

Under Arne Astrup’s leadership the Department of Nutrition, Exercise and Sports ranked number one of sports and nutrition research environments 2018 in the internationally recognised Shanghai Ranking of Global Ranking of Sport Science Schools and Departments. Arne Astrup was chairman of the State Council for Nutrition 1998-2003.
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Prof Renée Blaauw

Associate Professor in Therapeutic Nutrition,  Division of Human Nutrition, University of Stellenbosch

She is a registered dietitian with the Health Professions Council of South Africa. She is a Past Chairperson of the Professional Board for Dietetics in South Africa, a Past President of SASPEN and an honorary member of both SASPEN and ADSA

Her main research interests include Nutrition support of critically ill patients; Hospital malnutrition and Nutritional management of gastro-intestinal diseases. 
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Meet our moderator:

Corinna Walsh

Professor in the Department of Nutrition and Dietetics at the University of the Free State

Her research interests include Developmental Origins of Health and Disease, HIV, and malnutrition with a specific focus on nutritional health, food security, and transitions from traditional to Western lifestyles and how these impact health.  She has published widely and has supervised more than 40 Masters and Doctoral students. Corinna is a National Research Foundation-rated researcher and is currently the president of the Nutrition Society of South Africa.


More about our Abstracts and Programme:

For more information on speaker abstracts and programme, visit our registration site here.