Page 135 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 135
https://doi.org/10.26493/978-961-293-015-8.133-139
The effect of kefir and milk intake
on intestinal permeability
Karin Novak, Zala Jenko Pražnikar, Ana Petelin
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
karin.novak@fvz.upr.si, zala.praznikar@fvz.upr.si, ana.petelin@fvz.upr.si
Abstract
We performed a longitudinal intervention study that lasted 4 months
at the UP Faculty of Health Sciences in Izola. The participants were
divided into two groups, each alternately consuming kefir or milk
for 21 days, with two washout periods in-between. Venous blood was
sampled (fasted) after each phase and the participants completed a
questionnaire on gastrointestinal symptoms and a Bristol stool scale.
Kefir supplementation resulted in a greater improvement of serum
zonulin levels whereas significant yet similar improvement in lipid
profile, serum glucose levels, inflammation markers and appetite were
found in both supplementations. We did not observe significant changes
in the incidence of gastrointestinal symptoms, with the exception of
significantly decreased sensation of bloating after kefir intake. The
average number of defecations increased after kefir intake and decreased
after milk intake. The percentage of participants who defecated at a
consistent time each day decreased after kefir intake and increased after
milk intake. We conducted one of the first studies comparing the effects
of kefir and milk on the human intestine. Our research shows that daily
kefir consumption could be an effective strategy for individuals with
constipation and bloating. There is still a lack of solid evidence for the
use of probiotics for most medical conditions.
Keywords: kefir, milk, zonulin, intestinal permeability, inflammation
Introduction
Cow’s milk and fermented dairy products, such as yogurt, buttermilk and ke-
fir, have been a major part of our diet for many years (Kok and Hutkins, 2018)
and have beneficial health effects (Bourrie et al., 2016). The intake of dairy
products has been linked with reduced risk of obesity, hypertension, type 2 di-
The effect of kefir and milk intake
on intestinal permeability
Karin Novak, Zala Jenko Pražnikar, Ana Petelin
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
karin.novak@fvz.upr.si, zala.praznikar@fvz.upr.si, ana.petelin@fvz.upr.si
Abstract
We performed a longitudinal intervention study that lasted 4 months
at the UP Faculty of Health Sciences in Izola. The participants were
divided into two groups, each alternately consuming kefir or milk
for 21 days, with two washout periods in-between. Venous blood was
sampled (fasted) after each phase and the participants completed a
questionnaire on gastrointestinal symptoms and a Bristol stool scale.
Kefir supplementation resulted in a greater improvement of serum
zonulin levels whereas significant yet similar improvement in lipid
profile, serum glucose levels, inflammation markers and appetite were
found in both supplementations. We did not observe significant changes
in the incidence of gastrointestinal symptoms, with the exception of
significantly decreased sensation of bloating after kefir intake. The
average number of defecations increased after kefir intake and decreased
after milk intake. The percentage of participants who defecated at a
consistent time each day decreased after kefir intake and increased after
milk intake. We conducted one of the first studies comparing the effects
of kefir and milk on the human intestine. Our research shows that daily
kefir consumption could be an effective strategy for individuals with
constipation and bloating. There is still a lack of solid evidence for the
use of probiotics for most medical conditions.
Keywords: kefir, milk, zonulin, intestinal permeability, inflammation
Introduction
Cow’s milk and fermented dairy products, such as yogurt, buttermilk and ke-
fir, have been a major part of our diet for many years (Kok and Hutkins, 2018)
and have beneficial health effects (Bourrie et al., 2016). The intake of dairy
products has been linked with reduced risk of obesity, hypertension, type 2 di-
