Post-Exercise Greek Yogurt Reduces Inflammation in Young Men, Study Finds
Canada: A study published in Nutrients compared post-exercise Greek yogurt consumption with a carbohydrate pudding control and evaluated its effects on systemic inflammation markers during an exercise training program. The findings suggest that incorporating Greek yogurt after workouts may help improve circulating inflammatory markers in healthy young men.
The research, conducted by Emily C. Fraschetti and colleagues from the School of Kinesiology and Health Science, Muscle Health Research Centre, Faculty of Health, York University, Toronto, aimed to understand whether fermented dairy products like Greek yogurt could enhance the anti-inflammatory adaptations typically seen with regular resistance training.
The randomized controlled trial included 30 healthy young males who participated in a 12-week resistance and plyometric exercise regimen. Participants were randomly assigned to either a Greek yogurt (GY) group or a carbohydrate pudding (CP) group, both consuming their respective supplements after each workout session. Blood samples were collected at baseline, week 1, and week 12 to measure a range of inflammatory biomarkers, including tumor necrosis factor-alpha (TNF-α), interleukin (IL)-6, IL-1β, IL-1 receptor antagonist (IL-1ra), IL-10, and C-reactive protein (CRP).
The study revealed the following findings:
- Both exercise groups showed reductions in certain pro-inflammatory markers and increases in anti-inflammatory responses.
- CRP and IL-1ra levels increased at week 1 compared to baseline and week 12.
- IL-1β levels decreased by week 12, indicating an overall anti-inflammatory effect of the training program.
- Participants consuming Greek yogurt had lower IL-6 levels at week 12 compared with the carbohydrate pudding group.
- Those consuming carbohydrate pudding showed higher TNF-α levels and an increased TNF-α/IL-10 ratio, suggesting elevated inflammation.
- Linear regression analyses indicated that Greek yogurt intake resulted in greater reductions in resting IL-6 and TNF-α concentrations from baseline to week 12 compared to the carbohydrate control.
The researchers noted that initial levels of IL-1ra, IL-10, and CRP influenced the extent of changes in inflammation, suggesting individual baseline inflammation and body composition might affect outcomes. Despite these promising findings, the authors acknowledged several limitations. The trial was not primarily designed to assess inflammation, and the sample consisted of young, healthy men with low baseline inflammatory levels, which may limit generalizability to other populations. Additionally, the absence of an exercise-only or no-exercise control group restricted the ability to separate the effects of exercise and nutrition.
"Regular resistance training improved several inflammatory markers, and pairing it with Greek yogurt appeared to further enhance these benefits. The study provides early evidence that fermented dairy products could serve as effective post-exercise nutrition to modulate inflammation," the authors concluded. "Future research is warranted to explore how fermented dairy might impact immune function and inflammation in broader and more diverse populations."
Reference:
Fraschetti, E. C., A., A., Perry, C. G., & Josse, A. R. (2024). Resistance Exercise Training and Greek Yogurt Consumption Modulate Markers of Systemic Inflammation in Healthy Young Males—A Secondary Analysis of a Randomized Controlled Trial. Nutrients, 17(17), 2816. https://doi.org/10.3390/nu17172816
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