Eating Yogurt May Aid In Reducing Chronic Inflammation in Women

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Reducing Chronic Inflammation | Eating Yogurt

reducing Chronic Inflammation | eating yogurt

Researchers from University of Wisconsin-Madison College of Agricultural and Life Sciences (UW-Madison) report in the British Journal of Nutrition, that eating yogurt on a daily basis may assist in reducing measures of chronic inflammation in women, as well as support a healthy digestive system.

A new clinical study conducted independently by UW-Madison and funded by National Dairy Council (NDC) displayed that eating 12 ounces of low-fat yogurt routinely everyday, may help reduce a handful of biomarkers of inflammation in both usual-weight and obese premenopausal women.

“While dairy has been perceived by some consumers to contribute to inflammation, this new research suggests that the opposite may be true,” said Bradley Bolling, PhD, Assistant Professor, Department of Food Science at the University of Wisconsin-Madison and one of the researchers of the study.

“We found that women were able to reduce biomarkers associated with chronic inflammation, possibly due to improving digestive health, simply by eating 1.5 servings of low-fat yogurt per day.”

The study is the first randomized, controlled clinical trial to provide data that indicates specifically that regular, low-fat yogurt consumption helps reduce the disease biomarkers (i.e., a measurable presence) of inflammation in women.

This is drastic because chronic inflammation can contribute to metabolic conditions and a handful of related diseases, like obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD), all leading public health issues.

As a result, these clinical discoveries are consistent with a body of observational research that shows dairy foods (e.g. milk, cheese and yogurt), no matter the fat level, which are associated with a reduced risk of CVD and T2D.

In the nine-week study, UW-Madison assessed 120 women (60 obese, 60 non-obese), aged 21-55, who were randomly assigned to eat either 339 g of low-fat yogurt (about 12 ounces) or 324 g of non-dairy pudding.

There were no caloric restrictions, and the subjects were instructed to follow their typical diet and try and limit their consumption of fermented foods and probiotics during the study.

Researchers measured inflammatory biomarkers and indicators of gut integrity (i.e., how well the body keeps the good stuff in and lets the bad stuff out), and discovered that overall, eating regular low-fat yogurt every day for nine weeks decreased inflammatory markers related to chronic disease risk, as well as improved markers related to gut-barrier function in both normal weight and obese women.

“These encouraging clinical results show that eating yogurt, an easily accessible, nutrient-rich food, may be a realistic way to help reduce inflammation and support digestive health in women,” added Bolling.

About National Dairy Council (NDC)

National Dairy Council (NDC), the non-profit organization funded by the national dairy checkoff program, is committed and dedicated to nutrition education and research-based communications.

NDC provides science-based nutrition data to, and in collaboration with, an assortment of stakeholders committed to fostering a healthier nation, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. For more information, visit www.NationalDairyCouncil.org.