title: Dairy Consumption Lowers Systemic Inflammation and Liver Enzymes in Typically Low-Dairy Consumers with Clinical Characteristics of Metabolic Syndrome.
abstract: OBJECTIVE
  A 6-week cross-over study design was used to determine the effect of increased dairy consumption in typically low-dairy consumers (n = 37) with metabolic syndrome (MetS) on systemic inflammation and hepatic enzymes.
  
  
  METHODS
  This was a randomized study in which participants consumed low-fat dairy (LFD) (10 oz 1% milk, 6 oz nonfat yogurt, 4 oz 2% cheese) or a carbohydrate-based control (CNT) (1.5 oz granola bar and 12 oz 100% juice) for 6 weeks. After a 4-week washout, they were allocated to the alternate dietary treatment. Inflammatory status was assessed by fasting plasma concentrations of C-reactive protein (CRP), tumor necrosis factor alpha (TNF-α), and monocyte chemoattractant -1 (MCP-1). In addition, gene expression of interleukin (IL)-1, IL-6, and TNF-α was evaluated in peripheral blood mononuclear cells isolated from a subset of 17 subjects (13 women, 3 men) at the end of each dietary period. Liver enzymes were also assessed to evaluate whether dairy components would affect hepatic function.
  
  
  RESULTS
  Participants had lower concentrations of both hepatic alanine aminotransferase (p < 0.05) and aspartate aminotransferase (p < 0.005) after the LFD period. No significant changes in any of the plasma inflammatory compounds were found when all data were analyzed together. In contrast, expression of IL-1b and IL-6 were reduced by 46% and 63%, respectively, compared to the control period. When stratified by gender, women had lower TNF-α, (p = 0.028) and MCP-1 (p = 0.001) following LFD consumption compared to CNT. In addition, hepatic steatosis index scores were significantly lower (p < 0.001) during the LFD period.
  
  
  CONCLUSIONS
  We conclude that three dairy servings per day improved both liver function and systemic inflammation in subjects with MetS.
authors.affiliation: a Department of Nutritional Sciences , University of Connecticut , Storrs , Connecticut.
authors.forename: Christine E
authors.initials: CE
authors.lastname: Dugan
authors.affiliation: a Department of Nutritional Sciences , University of Connecticut , Storrs , Connecticut.
authors.forename: David
authors.initials: D
authors.lastname: Aguilar
authors.affiliation: a Department of Nutritional Sciences , University of Connecticut , Storrs , Connecticut.
authors.forename: Young-Ki
authors.initials: YK
authors.lastname: Park
authors.affiliation: a Department of Nutritional Sciences , University of Connecticut , Storrs , Connecticut.
authors.forename: Ji-Young
authors.initials: JY
authors.lastname: Lee
authors.affiliation: a Department of Nutritional Sciences , University of Connecticut , Storrs , Connecticut.
authors.forename: Maria Luz
authors.initials: ML
authors.lastname: Fernandez
mesh_terms: D000328:Adult; D018592:Cross-Over Studies; D016207:Cytokines / Q000235:genetics / Q000378:metabolism; D003611:Dairy Products; D005260:Female; D005786:Gene Expression Regulation; D006801:Humans; D007249:Inflammation / Q000517:prevention & control*; D008099:Liver / Q000201:enzymology*; D024821:Metabolic Syndrome / Q000178:diet therapy* / Q000378:metabolism; D012333:RNA, Messenger / Q000235:genetics / Q000378:metabolism
chemical_list: D016207:Cytokines; D012333:RNA, Messenger
keywords: dairy; hepatic enzymes; inflammation; metabolic syndrome