Page 159 - Petelin, Ana. 2020. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 159
effect of kefir and milk intake on intestinal permeability prehrana in hidracija | nutrition and hydration
Karin Novak, Zala Jenko Pražnikar, Ana Petelin
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
Introduction: Cow‘s milk and fermented dairy products have been a major part
of our diet for many years and have beneficial health effects. Kefir is a ferment-
ed dairy product containing a large number of lactic acid bacteria and yeasts.
The largest bacterial community in the human body is located in the gastroin-
testinal tract and it‘s known that a diverse gut microbiota and increased intesti-
nal permeability plays a key role in inflammation that accompanies chronic dis-
eases and in maintaining health. It modulates the expression of many genes in
the gut that are associated with immunity, nutrient absorption, energy metab-
olism, and gut barrier function. Despite the prevalence of dairy products, there
has been very little research done on the effects of kefir and milk intake on the
intestine, especially in humans.
Methods: We performed a longitudinal intervention study entitled »The im-
pact of kefir intake on metabolic syndrome indicators« that lasted 4 months.
The participants were divided into two groups, each alternately consuming ke-
fir or milk for 21 days, with two washout periods in-between. Venous blood
was sampled (fasted) after each phase and the participants completed a ques-
tionnaire on gastrointestinal symptoms and a Bristol stool scale.
Results: Kefir supplementation resulted in a greater improvement of serum
zonulin levels whereas significant yet similar improvement in lipid profile, se-
rum glucose levels, inflammation markers and appetite were found in both sup-
plementations. We did not observe significant changes in the incidence of gas-
trointestinal symptoms, with the exception of significantly decreased sensation
of bloating after kefir intake. The average number of defecations increased af-
ter 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.
Discussion and conclusions: We conducted one of the first studies comparing
the effects of kefir and milk on zonulin levels and gastrointestinal symptoms in
healthy asymptomatic individuals. We have shown that daily consumption of
kefir could be an effective strategy for individuals with constipation and bloat-
ing problems. There is still a lack of solid evidence for the use of probiotics for
most medical conditions.
Key words: kefir, milk, zonulin, intestinal permeability, intestine
157
Karin Novak, Zala Jenko Pražnikar, Ana Petelin
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
Introduction: Cow‘s milk and fermented dairy products have been a major part
of our diet for many years and have beneficial health effects. Kefir is a ferment-
ed dairy product containing a large number of lactic acid bacteria and yeasts.
The largest bacterial community in the human body is located in the gastroin-
testinal tract and it‘s known that a diverse gut microbiota and increased intesti-
nal permeability plays a key role in inflammation that accompanies chronic dis-
eases and in maintaining health. It modulates the expression of many genes in
the gut that are associated with immunity, nutrient absorption, energy metab-
olism, and gut barrier function. Despite the prevalence of dairy products, there
has been very little research done on the effects of kefir and milk intake on the
intestine, especially in humans.
Methods: We performed a longitudinal intervention study entitled »The im-
pact of kefir intake on metabolic syndrome indicators« that lasted 4 months.
The participants were divided into two groups, each alternately consuming ke-
fir or milk for 21 days, with two washout periods in-between. Venous blood
was sampled (fasted) after each phase and the participants completed a ques-
tionnaire on gastrointestinal symptoms and a Bristol stool scale.
Results: Kefir supplementation resulted in a greater improvement of serum
zonulin levels whereas significant yet similar improvement in lipid profile, se-
rum glucose levels, inflammation markers and appetite were found in both sup-
plementations. We did not observe significant changes in the incidence of gas-
trointestinal symptoms, with the exception of significantly decreased sensation
of bloating after kefir intake. The average number of defecations increased af-
ter 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.
Discussion and conclusions: We conducted one of the first studies comparing
the effects of kefir and milk on zonulin levels and gastrointestinal symptoms in
healthy asymptomatic individuals. We have shown that daily consumption of
kefir could be an effective strategy for individuals with constipation and bloat-
ing problems. There is still a lack of solid evidence for the use of probiotics for
most medical conditions.
Key words: kefir, milk, zonulin, intestinal permeability, intestine
157
