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.
Amanda RundbladKirsten B HolvenLinn K L ØyriPatrik HanssonIngvild H IvanGyrd O GjevestadMagne ThoresenStine M UlvenPublished in: Molecular nutrition & food research (2020)
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.
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