study on fermented dairy --> lower inflammatory markers
Posted: Thu Aug 31, 2017 5:21 am
So, this study is on 12 people. I super wish the researchers had included different parameters (low-fat fermented) and more subjects, as well as APOE genotyped them, but it's something to note. (Especially if like me, cheese and yogurt help your BMI not go too low. I can start a thread on how to make kefir cultured butter from heavy cream if anyone is interested.)
Summary: Full-fat fermented dairy raises CVD inflammatory markers less than full-fat non-fermented and low-fat non-fermented dairy.
https://www.ncbi.nlm.nih.gov/pubmed/23756569
"The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0.001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0.02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable."
Summary: Full-fat fermented dairy raises CVD inflammatory markers less than full-fat non-fermented and low-fat non-fermented dairy.
https://www.ncbi.nlm.nih.gov/pubmed/23756569
"The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0.001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0.02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable."