Journal article

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

PJ Nestel, S Pally, GL MacIntosh, MA Greeve, S Middleton, J Jowett, PJ Meikle

EUROPEAN JOURNAL OF CLINICAL NUTRITION | NATURE PUBLISHING GROUP | Published : 2012

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-1β, tumor necrosis factor-α and high-sensitive C-reactive protein, and atherogenesis-related markers monocyte chemoattractant protein-1, macrophage inflam..

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Grants

Funding Acknowledgements

The following food companies contributed to a grant-in-aid through the Dairy Health and Nutrition Consortium and provided bulk quantities of butter, cheese and ice cream: Tatura Milk Industries and Bega Cheese, National Foods, Fonterra Australia, Parmalat Australia, Geoffrey Gardiner Foundation, Murray-Goulburn Co-operative, Warrnambool Cheese and Butter, Dairy Innovation Australia.