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Pre‐meal Low‐fat Yogurt Consumption Reduces Postprandial Hyperglycemia and IL‐6 in Apparently Healthy Obese Women
Author(s) -
Pei Ruisong,
DiMarco Diana,
Putt Kelley,
Martin Derek,
Bruno Richard,
Bolling Bradley
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.905.2
Subject(s) - postprandial , medicine , glycemic , endocrinology , meal , insulin , triglyceride , cholesterol
We hypothesized that pre‐meal low‐fat yogurt consumption would reduce postprandial inflammation by improving intestinal barrier function and glycemic responses in lean and obese women. Lean and otherwise healthy obese premenopausal women (18.5–27 vs. 30–40 kg/m 2 ) were randomized to consume 12 oz low‐fat yogurt (YL, yogurt lean; YO, yogurt obese) or soy pudding (CL, control lean; CO, control obese; n = 30/group) for 9 wk while maintaining their usual energy intake. At wk 0 and 9, participants ingested 8 oz yogurt or soy pudding immediately prior to a high‐fat, high‐carbohydrate challenge meal. Plasma concentrations of lipopolysaccharide‐binding protein (LBP), soluble CD14 (sCD14), interleukin 6 (IL‐6), glucose, triglyceride (TG), and insulin were measured at hourly intervals to 4 h postprandially. At baseline, obese women had higher fasting plasma LBP, LBP/sCD14 ratio, IL‐6, glucose, TG, and insulin than lean women. Postprandial LBP/sCD14 ratio, a marker of impaired intestinal barrier function, increased by an average of 10% in CO within 2 h, but was unaltered by the challenge meal in YO. At 4 h postprandially, IL‐6 increased by 80% in CO and 34% in YO. At 1 h postprandially, CO plasma glucose increased by 16%, but was unchanged in YO. In lean individual, postprandial glucose decreased by 14–21% in CL compared to 8% – 13% in YL within 2 h. YL also tended to have less postprandial insulin over‐secretion than CL as indicated by the smaller area under the curve of postprandial insulin, while postprandial insulin was similar in YO and CO. Consumption of 12 oz yogurt daily for 9 wk did not further improve the beneficial effects of yogurt on selected biomarkers of postprandial response. In conclusion, yogurt consumption before a high‐fat, high‐calorie challenge meal improved biomarkers of intestinal barrier function and reduced postprandial IL‐6 in obese participants. Yogurt consumption also improved the glycemic responses in both lean and obese women. Support or Funding Information Dairy Research Institute