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Dairy products and inflammation: A review of the clinical evidence.

  • Bordoni A a Department of Agri-Food Sciences and Technologies , University of Bologna , Bologna , Italy.
  • Danesi F a Department of Agri-Food Sciences and Technologies , University of Bologna , Bologna , Italy.
  • Dardevet D b INRA, UMR 1019, UNH, CRNH Auvergne , Clermont-Ferrand , France.
  • Dupont D d INRA, Joint Research Unit 1253, Science & Technology of Milk and Egg Products , Rennes , France.
  • Fernandez AS e Department of Human Nutrition , Leatherhead Food Research , Leatherhead , United Kingdom.
  • Gille D f Agroscope, Federal Department of Economic Affairs , Education and Research EAER , Berne , Switzerland.
  • Nunes Dos Santos C g Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa , Lisbon , Portugal.
  • Pinto P g Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa , Lisbon , Portugal.
  • Re R e Department of Human Nutrition , Leatherhead Food Research , Leatherhead , United Kingdom.
  • Rémond D b INRA, UMR 1019, UNH, CRNH Auvergne , Clermont-Ferrand , France.
  • Shahar DR j The S. Daniel Abraham International Center for Health and Nutrition , Department of Public Health , Ben-Gurion University of the Negev , Beer-Sheva , Israel.
  • Vergères G f Agroscope, Federal Department of Economic Affairs , Education and Research EAER , Berne , Switzerland.
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  • 2015-08-20
Published in:
  • Critical reviews in food science and nutrition. - 2017
Milk
cheese
chronic diseases
health
immune system
obesity
yoghurt
Animals
Biomarkers
Cattle
Dairy Products
Diet
Feeding Behavior
Humans
Inflammation
Inflammation Mediators
Milk
English Inflammation is a major biological process regulating the interaction between organisms and the environment, including the diet. Because of the increase in chronic inflammatory diseases, and in light of the immune-regulatory properties of breastfeeding, the ability of dairy products to modulate inflammatory processes in humans is an important but unresolved issue. Here, we report a systematic review of 52 clinical trials investigating inflammatory markers in relation to the consumption of dairy products. An inflammatory score (IS) was defined to quantitatively evaluate this interaction. The IS was significantly positive for the entire data set, indicating an anti-inflammatory activity in humans. When the subjects were stratified according to their health status, the IS was strongly indicative of an anti-inflammatory activity in subjects with metabolic disorders and of a pro-inflammatory activity in subjects allergic to bovine milk. Stratifying the data by product categories associated both low-fat and high-fat products, as well as fermented products, with an anti-inflammatory activity. Remarkably, the literature is characterized by a large gap in knowledge on bioavailability of bioactive nutrients. Future research should thus better combine food and nutritional sciences to adequately follow the fate of these nutrients along the gastrointestinal and metabolic axes.
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  • English
Open access status
hybrid
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Persistent URL
https://fredi.hepvs.ch/global/documents/133623
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