Effects of Consuming Dairy Fat vs Plant‐based Fat with and without Milk Fat Globule Membrane on Postprandial Inflammatory Markers in Overweight and Obese Adults

Abstract

Not all foods rich in SFA are equivalent and may vary in their effect on postprandial inflammation. Additionally, milk fat globule membrane (MFGM) is suggested to have anti‐inflammatory properties. To evaluate the effects of SFA from dairy (WC, whipping cream) vs. a plant source (P, palm oil) on postprandial inflammation markers with and without MFGM a randomized controlled 4‐way cross‐over trial was conducted. Overweight adults with 2 metabolic syndrome (MetS) traits or obese individuals consumed 4 isocaloric high‐fat meals separated by a 1‐2wk washout period. Serum was collected at 0, 1, 3, and 6hrs postprandially and analyzed for inflammatory markers (IL‐6, IL‐8, IL‐10, IL‐18, TNFα, CRP, SAA, sICAM, sVCAM) and metabolic markers (glucose, insulin, triglycerides, HDL‐C, and LDL‐C). Following all high‐fat mixed meals, postprandial TG concentrations rose steadily and peaked at 3hrs (p<0.005). There was a time effect for all markers, yet, no treatment effect was observed. Using incremental area under the curve sICAM, there was a treatment effect for P vs. P+MFGM (p=0.039). Using 3+ MetS traits as a covariate, insulin concentrations were lower at 1hr in response to WC+MFGM vs. P and WC (p=0.05 and p=0.01 respectively) and for P+MFGM vs. WC (p=0.04). In individuals with MetS the addition of MGFM dampened the postprandial insulin response. SFA from dairy does not trigger a greater inflammatory response than a plant SFA source.Funding:National Dairy Council