飽和脂肪酸（SFA）一向被視為心血管健康的風險因子，但近期法國研究指出，來自奶油與優格等乳製品中的 SFA，可能因食物基質效應產生不同的代謝結果。本集帶你深入解析「基質效應」如何重塑我們對脂肪與健康的理解，並探討公共營養建議是否應重新修正。
Saturated fats (SFA) have long been associated with cardiovascular risk—but new French research suggests that the SFA in dairy foods like butter and yogurt may behave differently due to the food matrix effect. In this episode, we unpack the science behind this paradigm shift and explore whether current dietary guidelines need a rethink.
📝https://doi.org/10.1007/s00394-025-03763-1
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