Whey and Casein Proteins and Medium-Chain Saturated Fatty Acids from Milk Do Not Increase Low-Grade Inflammation in Abdominally Obese Adults | Zendy

Mette Bohl | Zendy; Ann Bjørnshave | Zendy; Søren Gregersen | Zendy; Kjeld Hermansen | Zendy

Open Access

Whey and Casein Proteins and Medium-Chain Saturated Fatty Acids from Milk Do Not Increase Low-Grade Inflammation in Abdominally Obese Adults

Author(s) -

Mette Bohl,

Ann Bjørnshave,

Søren Gregersen,

Kjeld Hermansen

Publication year - 2016

Publication title -

the review of diabetic studies

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.701

H-Index - 41

eISSN - 1614-0575

pISSN - 1613-6071

DOI - 10.1900/rds.2016.13.148

Subject(s) - medicine , inflammation , whey protein , casein , diabetes mellitus , red meat , fatty acid , food science , endocrinology , chemistry , biochemistry , pathology

Low-grade inflammation is involved in the development of diabetes and cardiovascular disease (CVD). Inflammation can be modulated by dietary factors. Dairy products are rich in saturated fatty acids (SFA), which are known to possess pro-inflammatory properties. However, different fatty acid compositions may exert different effects. Other components such as milk proteins may exert anti-inflammatory properties which may compensate for the potential negative effects of SFAs. Generally, the available data suggest a neutral role of dairy product consumption on inflammation.

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