Abstract
It is aimed to investigate how intake of high-fat meals composed of different dairy products with a similar fat content affects postprandial peripheral blood mononuclear cell (PBMC) expression of inflammation-related genes, as well as circulating inflammatory markers and metabolites. Healthy subjects (n = 47) consume four different high-fat meals composed of either butter, cheese, whipped cream, or sour cream in a randomized controlled cross-over study. Fasting and postprandial PBMC gene expression, plasma metabolites, and circulating inflammatory markers are measured. Using a linear mixed model, it is found that expression of genes related to lymphocyte activation, cytokine signaling, chemokine signaling, and cell adhesion is differentially altered between the four meals. In general, intake of the fermented products cheese and sour cream reduces, while intake of the non-fermented products butter and whipped cream increases, expression of these genes. Plasma amino acid concentrations increase after intake of cheese compared to the other meals, and the amino acid changes correlate with several of the differentially altered genes. Intake of fermented dairy products, especially cheese, induces a less inflammatory postprandial PBMC gene expression response than non-fermented dairy products. These findings may partly explain inconsistent findings in studies on health effects of dairy products.
Highlights
Cardiovascular disease (CVD) is the main cause of death worldwide, and atherosclerosis is the underlying cause of most CVDs.[1]
The aim of this study was to investigate how intake of four high-fat meals composed of different dairy products affects postprandial inflammation and lipid metabolism related peripheral blood mononuclear cell (PBMC) gene expression and circulating inflammatory markers and metabolites
We have shown that intake of a high-fat meal composed of fermented dairy products, and especially cheese, has a less pro-inflammatory effect than intake of the non-fermented
Summary
Cardiovascular disease (CVD) is the main cause of death worldwide, and atherosclerosis is the underlying cause of most CVDs.[1] The development of atherosclerosis is characterized by accumulation of cholesterol and other lipids in the intimal space of the arteries, and a low-grade inflammatory response.[2] Intake of saturated fatty acids (SFA), especially C12:0C16:0, raises LDL-C in serum and may trigger an inflammatory response, partly by promoting LPS translocation to the bloodstream that activates toll-like receptor (TLR) 4.[3]. The effect of different dairy products on LDL-C seems to vary, with butter inducing a larger increase in LDLC than cheese.[4,5,6,7] we previously showed that intake of different dairy products with the same amount of fat and fatty acid composition altered the postprandial triglyceride (TG) profile.
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