Abstract：
In recent years, epidemiological studies have reported links between the consumption of fermented dairy products, such as yogurt, and health; however, evidence from human intervention trials is scarce and inconsistent. We aimed to investigate the effect of consumption of four different types of dairy products (two fermented and two non-fermented) on liver fat (primary outcome) and metabolic risk markers in males with abdominal obesity.
In this parallel randomized controlled trial with four arms, 100 males aged 30-70 years, with body mass index 28.0-45.0 kg/m2, and waist circumference ≥102 cm underwent a 16-weeks intervention where they were instructed to consume 400 g/day of either milk, yogurt, heat-treated yogurt, or acidified milk as part of their habitual diet. Liver fat was measured by magnetic resonance imaging.
In the complete case analyses (n = 80), no effects of the intervention or differences between groups were detected in anthropometry or body composition including liver fat. Moreover, no effects were detected in inflammatory markers. Main effects of time were detected in blood pressure (decrease; P < 0.001), insulin (decrease; P < 0.001), C-peptide (decrease; P = 0.040), homeostatic model assessment for insulin resistance (decrease; P < 0.001), total cholesterol (decrease; P = 0.016), low-density lipoprotein (decrease; P = 0.033), high-density lipoprotein (decrease; P = 0.006), and alanine transaminase (decrease; P = 0.019). Interactions between group and time failed to reach significance.
In conclusion, findings from our study do not confirm that fermented yogurt products are superior in reducing liver fat or improving metabolic risk markers compared to non-fermented milk products. In fact, all intervention products (both fermented yogurt products and non-fermented milk products) did not affect liver fat and caused largely similar modest favorable changes in some metabolic risk markers. The study was registered at www.
gov (# NCT04755530).
In this parallel randomized controlled trial with four arms, 100 males aged 30-70 years, with body mass index 28.0-45.0 kg/m2, and waist circumference ≥102 cm underwent a 16-weeks intervention where they were instructed to consume 400 g/day of either milk, yogurt, heat-treated yogurt, or acidified milk as part of their habitual diet. Liver fat was measured by magnetic resonance imaging.
In the complete case analyses (n = 80), no effects of the intervention or differences between groups were detected in anthropometry or body composition including liver fat. Moreover, no effects were detected in inflammatory markers. Main effects of time were detected in blood pressure (decrease; P < 0.001), insulin (decrease; P < 0.001), C-peptide (decrease; P = 0.040), homeostatic model assessment for insulin resistance (decrease; P < 0.001), total cholesterol (decrease; P = 0.016), low-density lipoprotein (decrease; P = 0.033), high-density lipoprotein (decrease; P = 0.006), and alanine transaminase (decrease; P = 0.019). Interactions between group and time failed to reach significance.
In conclusion, findings from our study do not confirm that fermented yogurt products are superior in reducing liver fat or improving metabolic risk markers compared to non-fermented milk products. In fact, all intervention products (both fermented yogurt products and non-fermented milk products) did not affect liver fat and caused largely similar modest favorable changes in some metabolic risk markers. The study was registered at www.
gov (# NCT04755530).
摘要：
目的：近年来，流行病学研究报告了发酵乳制品消费之间的联系，比如酸奶，和健康；然而，人类干预试验的证据很少且不一致.我们旨在研究食用四种不同类型的乳制品（两种发酵和两种非发酵）对腹部肥胖男性肝脏脂肪（主要结果）和代谢风险标志物的影响。
方法：在这项四组平行随机对照试验中，100名30-70岁的男性,体重指数为28.0-45.0kg/m2，腰围≥102cm，接受了16周的干预，指示他们每天食用400g牛奶，酸奶,热处理过的酸奶,或酸化牛奶作为他们习惯性饮食的一部分。通过磁共振成像测量肝脏脂肪。
结果：在完整的案例分析中（n=80），在人体测量学或包括肝脏脂肪在内的身体成分方面,未检测到干预效果或组间差异.此外，在炎症标志物中未检测到影响.时间的主要影响在血压(下降;P<0.001),胰岛素（减少；P<0.001），C肽（减少；P=0.040），胰岛素抵抗的稳态模型评估（降低；P<0.001），总胆固醇（降低；P=0.016），低密度脂蛋白（降低；P=0.033），高密度脂蛋白（降低；P=0.006），和丙氨酸转氨酶（减少；P=0.019）。群体和时间之间的相互作用未能达到显著性。
结论：结论：我们的研究结果未证实发酵酸奶产品在降低肝脏脂肪或改善代谢风险指标方面优于非发酵乳制品.事实上,所有干预产品(发酵酸奶产品和非发酵乳产品)均未影响肝脏脂肪,并且在一些代谢风险标志物中引起了大致相似的适度有利变化.该研究已在www上注册。
结果：gov（#NCT04755530）。
方法：在这项四组平行随机对照试验中，100名30-70岁的男性,体重指数为28.0-45.0kg/m2，腰围≥102cm，接受了16周的干预，指示他们每天食用400g牛奶，酸奶,热处理过的酸奶,或酸化牛奶作为他们习惯性饮食的一部分。通过磁共振成像测量肝脏脂肪。
结果：在完整的案例分析中（n=80），在人体测量学或包括肝脏脂肪在内的身体成分方面,未检测到干预效果或组间差异.此外，在炎症标志物中未检测到影响.时间的主要影响在血压(下降;P<0.001),胰岛素（减少；P<0.001），C肽（减少；P=0.040），胰岛素抵抗的稳态模型评估（降低；P<0.001），总胆固醇（降低；P=0.016），低密度脂蛋白（降低；P=0.033），高密度脂蛋白（降低；P=0.006），和丙氨酸转氨酶（减少；P=0.019）。群体和时间之间的相互作用未能达到显著性。
结论：结论：我们的研究结果未证实发酵酸奶产品在降低肝脏脂肪或改善代谢风险指标方面优于非发酵乳制品.事实上,所有干预产品(发酵酸奶产品和非发酵乳产品)均未影响肝脏脂肪,并且在一些代谢风险标志物中引起了大致相似的适度有利变化.该研究已在www上注册。
结果：gov（#NCT04755530）。
