Department of Lipoproteins, Baker IDI Heart and Diabetes Institute, Melbourne, Victoria, Australia.
Eur J Clin Nutr. 2012 Jan;66(1):25-31. doi: 10.1038/ejcn.2011.134. Epub 2011 Aug 3.
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 inflammatory protein-1α, 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 ≈50 g dairy fat daily as either butter, cream and ice cream (non-fermented) or cheese plus yoghurt (fermented) dairy foods.
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.
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.
背景/目的：炎症是肥胖的特征之一，并且可以通过营养来调节。本研究的假设是，全脂乳制品会根据发酵状态影响循环炎症和动脉粥样硬化生物标志物。
受试者/方法：13 名超重受试者参与了 5 次测试餐。在 3 周内，分别单独食用对照低脂牛奶或来自黄油、奶油、酸奶或奶酪的 45g 脂肪的早餐。之后，分别在 3 小时和 6 小时采集血浆，用于分析炎症标志物白细胞介素（IL）-6、IL-1β、肿瘤坏死因子-α和高敏 C 反应蛋白，以及动脉粥样硬化相关标志物单核细胞趋化蛋白-1、巨噬细胞炎症蛋白-1α、细胞间黏附分子-1 和血管细胞黏附分子-1。在 12 名受试者中进行了为期 4 周的研究，比较了每日摄入约 50g 乳制品脂肪作为非发酵（黄油、奶油和冰淇淋）或发酵（奶酪加酸奶）乳制品的饮食对这些生物标志物的影响。
在单次进餐研究中，1 名受试者的生物标志物出现明显升高，因此以下结果适用于 12 名受试者。组内分析显示，在食用奶油、黄油和低脂牛奶后 3 小时，四种炎症标志物显著下降，在食用奶油后三种动脉粥样硬化相关标志物显著下降。食用奶酪和酸奶后变化较少。6 小时后，大多数值恢复到基线。然而，组间分析显示，五种餐食之间没有差异。4 周的研究表明，非发酵和发酵乳制品饮食对空腹生物标志物浓度没有显著影响。
单次摄入含有四种不同全脂乳制品的高脂肪餐不会增加与炎症或动脉粥样硬化相关的八种循环生物标志物。在受试者中，食用奶油和黄油后 3 小时炎症标志物显著下降，但这并不是全脂乳制品所特有的。我们不能证实脂肪餐后炎症增加的报道。
