How yogurt and kefir activate the immune system while curbing inflammation

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14.05.2023

Yoghurt, kefir and other fermented dairy products activate the immune system and reduce the risk of cardiovascular disease and other chronic conditions. Fermented dairy reduces the activity of CRP and increases that of interferon-gamma.

Study

Researchers at Zhengzhou University in China traced library 14 previously published trials in which researchers gave subjects fermented dairy drinks. Most of the studies involved yogurt, but the researchers also found studies on the effects of kefir and fermented milks such as buttermilk.

In the trials, the researchers had determined the concentration of various inflammatory factors in the blood of their test subjects. The Chinese aggregated the results of the trials and analyzed them again.

Results
The Chinese found no evidence of an effect of fermented dairy products on TNF-alpha, interleukin-2, interleukin-6 and interleukin-10. On the other hand, they did find an effect on CRP. Kefir, yogurt and fermented milk reduced the activity of CRP.

In particular, research with subjects with metabolic disorders such as diabetes provided evidence that fermented dairy reduced the activity of CRP.

CRP is an inflammatory factor. In studies, an increased activity of CRP is associated with an increased risk of vascular disorders, cancer and premature death.

The researchers also found an effect on interferon-gamma. In the studies the Chinese found, fermented dairy increased the concentration of interferon-gamma.

Interferon-gamma is an inflammatory factor that activates immune cells to incapacitate pathogens, cancer cells and cells infected by viruses.

The evidence for an effect of fermented dairy products on interferon-gamma mainly came from studies with healthy subjects and trials lasting longer than 12 weeks.

Conclusion
"The results showed that the consumption of fermented dairy products was slightly associated with reduced inflammation, but because of limited literature, these results should be interpreted with caution," the researchers write.

"Further explorative work is required to investigate the effects of long-term use of fermented dairy products as part of overall dietary patterns on chronic inflammation."

Source:
Nutr Metab Cardiovasc Dis. 2023 Mar;33(3):471-82.

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