title: Circulating inflammatory and atherogenic biomarkers are not increased following single meals of dairy foods.
abstract: OBJECTIVE
  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.
  
  
  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.
  
  
  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.
authors.affiliation: Department of Lipoproteins, Baker IDI Heart and Diabetes Institute, Melbourne, Victoria, Australia. paul.nestel@bakeridi.edu.au
authors.forename: P J
authors.initials: PJ
authors.lastname: Nestel
authors.forename: S
authors.initials: S
authors.lastname: Pally
authors.forename: G L
authors.initials: GL
authors.lastname: MacIntosh
authors.forename: M A
authors.initials: MA
authors.lastname: Greeve
authors.forename: S
authors.initials: S
authors.lastname: Middleton
authors.forename: J
authors.initials: J
authors.lastname: Jowett
authors.forename: P J
authors.initials: PJ
authors.lastname: Meikle
mesh_terms: D000328:Adult; D000368:Aged; D050197:Atherosclerosis / Q000097:blood* / Q000209:etiology; D015415:Biomarkers / Q000097:blood; D018932:Chemokine CCL2 / Q000097:blood; D054405:Chemokine CCL3 / Q000097:blood; D003611:Dairy Products; D004032:Diet; D004041:Dietary Fats / Q000494:pharmacology*; D005285:Fermentation; D006801:Humans; D007249:Inflammation / Q000097:blood* / Q000209:etiology; D018836:Inflammation Mediators / Q000097:blood*; D018799:Intercellular Adhesion Molecule-1 / Q000097:blood; D008875:Middle Aged; D009765:Obesity / Q000097:blood* / Q000150:complications; D019010:Vascular Cell Adhesion Molecule-1 / Q000097:blood
chemical_list: D015415:Biomarkers; D018932:Chemokine CCL2; D054405:Chemokine CCL3; D004041:Dietary Fats; D018836:Inflammation Mediators; D019010:Vascular Cell Adhesion Molecule-1; D018799:Intercellular Adhesion Molecule-1