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Session: Nutrients and Inflammation (Oral 10)

(OR10-01-23) Medium-Term Yogurt Consumption Maintains Plasma IL-10 Relative to a Non-Dairy Control Food in Healthy Women With Overweight or Obesity: A Randomized Controlled Trial

Sunday, July 23, 2023
2:00 PM – 2:12 PM ET
Location:  Constitution B

    Presenting Author(s)

  • Yu Hasegawa, PhD

    Postdoctoral Fellow
    University of Wisconsin-Madison
    Madison, Wisconsin, United States

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • AN

    Andrea Noll

    University of Wisconsin-Madison

  • DL

    David Lang

    University of Wisconsin-Madison

  • LA

    Lizzie Akfaly

    University of Wisconsin-Madison

  • ZL

    Zhenhua Liu, PhD

    Associate Professor of Nutrition
    University of Massachusetts Amherst
    Amherst, Massachusetts, United States

  • Bradley W. Bolling, PhD

    Assistant Professor
    University of Wisconsin-Madison
    Madison, Wisconsin, United States

Disclosure(s):
Yu Hasegawa, PhD: No relevant financial relationship(s) with ineligible companies to disclose.
Zhenhua Liu, PhD: No relevant financial relationship(s) with ineligible companies to disclose.
Objectives: To understand the impact of yogurt consumption on chronic inflammation in healthy women with elevated BMI.

Methods: We conducted a randomized controlled cross-over trial that included healthy women with BMI above 25 kg/m2 and aged 21-55 years old. The dietary intervention consisted of two cycles of 4-week consumption of a low-fat dairy yogurt or non-dairy control food at 12 oz/day separated by a 4-week wash-out period. Dietary assessments by Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) and collection of fasting blood and fecal samples were conducted at the baseline (T1) and end of each dietary intervention (T2). Blood inflammatory markers (TNF-α, IFN- γ, IL-4, IL-6, IL-10, IL-17A, IL-22, TGF-β) were measured by Meso Scale Discovery assays, and fecal calprotectin was measured by ELISA. The differences in the measurements between T1 and T2 were divided by the levels at T1 (normalized difference, ND). A linear mixed effects model combined with the analysis of variance test was applied to assess the group difference. The trial was registered at clinicaltrials.gov as NCT04149418.

Results: At study completion, 39 participants were enrolled, but 19 participants were dropped from the study due to illness, use of anti-inflammatories, antibiotics, or personal reasons. Among the 20 participants who completed the study, the mean BMI was 31.4 ± 5.5 kg/m2 and mean age was 29.7 ± 8.5 years old. Nineteen subjects completed all ASA24 assessments, and nutrient intakes were not different between the groups. The ND of IL-10 had a significant group difference (p=0.043), where the level was maintained by yogurt consumption (ND=-0.18 ± 22.0 %), but control food consumption reduced IL-10 (ND=-16.7 ± 28.9 %). Additionally, although yogurt consumption tended to reduce IL-6 (ND=-2.8 ± 27.9 %), control food consumption had the opposite effect (ND=15.8 ± 35.4 %), and the group difference had a p-value that approached to the significance (p=0.063). The other inflammatory markers and fecal calprotectin did not vary between the interventions.

Conclusions: Relative to a non-dairy control food, yogurt consumption modestly changed biomarkers related to chronic inflammation in healthy women with elevated BMI. These changes may reflect differences in circulating immune cell profiles.

Funding Sources: National Dairy Council, University of Wisconsin Dairy Innovation Hub