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Front Cover: Intake of Fermented Dairy Products Induces a Less Pro‐Inflammatory Postprandial Peripheral Blood Mononuclear Cell Gene Expression Response than Non‐Fermented Dairy Products: A Randomized Controlled Cross‐Over Trial
Author(s) -
Rundblad Amanda,
Holven Kirsten B.,
Øyri Linn K. L.,
Hansson Patrik,
Ivan Ingvild H.,
Gjevestad Gyrd O.,
Thoresen Magne,
Ulven Stine M.
Publication year - 2020
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.202070047
Subject(s) - peripheral blood mononuclear cell , food science , postprandial , fermentation , fermentation in food processing , medicine , biology , microbiology and biotechnology , in vitro , biochemistry , lactic acid , bacteria , genetics , insulin
Mol. Nutr. Food Res . 2020, 64 , 2000319 DOI: 10.1002/mnfr.202000319 In a randomized controlled cross‐over trial that analyzed postprandial gene expression in peripheral blood mononuclear cells, intake of the fermented dairy products cheese and sour cream induced a less pro‐inflammatory response than the non‐fermented dairy products butter and whipped cream. These findings highlight the need to categorize dairy products into specific food groups in future research. This is reported by Amanda Rundblad, Kirsten B. Holven, Linn K. L. Øyri, Patrik Hansson, Ingvild H. Ivan. Gyrd O. Gjevestad, Magne Thoresen, Stine M. Ulven in article 2000319.