Circulating inflammatory and atherogenic biomarkers are not increased following single meals of dairy foods

Abstract

Background/Objectives: Inflammation characterizes obesity and is nutritionally modifiable. The hypothesis of this study is that full-fat dairy foods influence circulating inflammatory and atherogenic biomarkers according to fermentation status. Subjects/Methods: Thirteen overweight subjects participated in five test meals. Single breakfasts containing control low-fat milk or 45 g fat from butter, cream, yoghurt or cheese were tested over 3 weeks. Plasmas obtained 3 and 6 h were later analyzed for inflammatory markers interleukin (IL)-6, IL-1b, tumor necrosis factor-a and high-sensitive C-reactive protein, and atherogenesis-related markers monocyte chemoattractant protein-1, macrophage inflammatory protein-1a, intercellular adhesion molecule-1 and vascular cell adhesion molecule-1. A 4-week study in 12 subjects compared the effects on these biomarkers of diets containing B50 g dairy fat daily as either butter, cream and ice cream (non-fermented) or cheese plus yoghurt (fermented) dairy foods. Results: In single-meal study, one outlier subject showed marked increments in biomarkers, hence the following results apply to 12. Within group analysis includes significant falls at 3 h in four inflammatory markers after cream, butter and low fat, and three atherogenesis-related biomarkers after cream. Changes were few after cheese and yoghurt. By 6 h, most values returned to baseline. However, between group analysis showed no differences between the five meals. The 4-week study showed no significant differences in fasting biomarker concentrations between non-fermented and fermented dairy diets. Conclusions: Single high-fat meals containing sequentially four different full-fat dairy foods did not increase eight circulating biomarkers related to inflammation or atherogenesis. Among subjects, significant falls occurred at 3 h in inflammatory biomarkers after cream and butter but were not specific for full-fat dairy foods. We could not confirm the reported increments in inflammation after fat meals.

Whey and Casein Proteins and Medium-Chain Saturated Fatty Acids from Milk Do Not Increase Low-Grade Inflammation in Abdominally Obese Adults

“…This is in accordance with the study conducted by Nestel et al which shows that single high-fat meals containing four different full-fat dairy products did not increase circulating inflammatory markers (e.g. IL-6, IL-1β, hsCRP, and MCP-1) [28]. However, we cannot exclude the possibility that the difference in MC-SFAs between the two types of butter we applied was too small to elicit a difference in the circulating markers of low-grade inflammation.…”

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

“…Nestel et al (65) tested how the fermented status of dairy products influences the postprandial change in biomarkers associated with vascular function in overweight subjects. Twelve participants consumed single breakfasts containing a control low-fat milk or 45 g fat from butter, cream, yogurt, or cheese after an overnight fast.…”

NutriChip: nutrition analysis meets microfluidics

“…Decreased postprandial levels of pro-inflammatory cytokines after the consumption of dairy products were also reported. 7 Taking into account the vast possibilities of transformation technologies of milk, in particular fermentation by lactic acid bacteria, and the importance that gut microbiota have on human metabolism, 8 it appears that milk can be a strategic vector to deliver immuno-modulatory nutrients for improving metabolism and health.…”