15th Mai (UPI) – The consumption of yogurt may contribute, according to a new study in Wisconsin, known as the dairy, to chronic inflammation that plays a role in bowel and cardiovascular disease, arthritis, asthma and obesity
Researchers at the University of Wisconsin at Madison investigated the effects of yogurt on chronic inflammation, in which the body attacks itself and affects organs and systems. Their results were published on Monday in the Journal of Nutrition.
"Eat eight ounces of low-fat yogurt before a meal is a feasible strategy for improving post-meal metabolism and can thus help reduce the risk of cardiovascular and metabolic diseases," Ruisong Pei, a postdoctoral fellow involved in the studies Researcher at UW-Madison Food Science, said in a press release
As part of the body's innate immune system, inflammation is the first line of defense against disease and injury. But it becomes harmful if the inflammatory response lasts too long
Anti-inflammatory drugs ̵
But the drugs have risks and side effects.
For two decades, researchers have been researching dairy products as a possible dietary treatment
"There have been some mixed results over the years, but [a recent article] shows that things are more focused on anti-inflammatory, especially for fermented dairy products," said Brad Bolling, lecturer in nutrition science at the school. He cited a review paper from 2017 that evaluated 52 clinical trials.
"I wanted to take a closer look at the mechanism and look specifically at yoghurt," said Bolling.
Bolling and his researchers enrolled 120 premenopausal women, 50 percent of whom were overweight and the other 50 percent were not obese. For nine weeks, half of the participants received 12 ounces of low-fat yoghurt each day and a control group ate non-milk pudding.
Blood samples were examined during the study.
"The results indicate that continued consumption of yogurt may have a general anti-inflammatory effect," said Bolling.
These results were published last year in the British Journal of Nutrition.
In recent research, participants were also involved in a high proportion -calic meal challenge at the beginning and end of their nine-week dietary intervention. They started with yogurt or non-milk pudding, followed by a large, high-fat, high-carbohydrate breakfast.
"There were two sausage muffins and two rösti for a total of 900 calories." But everyone made it. They had been "fasting, and they were quite hungry," Bolling said.
In both challenges, blood tests showed that the yogurt "appetizer "helped to improve some of the key biomarkers of endotoxin exposure and inflammation, as well as improving glucose metabolism in obese patients and accelerating post-meal blood glucose reduction.
Researchers found no compounds in yoghurt responsible for the shift of biomarkers or how they work in the body.
"The goal is to identify the components and then obtain human evidence to support their mechanism of action in the body. That's the direction we're going in, "said Bolling." Ultimately, we want these components to be optimized in foods, especially for medical situations where it's important to inhibit inflammatory food. We consider this a promising approach. "