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This review highlights how variations in dairy fat content and fermentation influence inflammatory responses, suggesting inconsistencies based on individual metabolic status.
Emerging studies challenge the popular view that dairy products unanimously promote inflammation. This review synthesizes current research on how variations in fermentation status and fat content influence the inflammatory potential of dairy. Through enrichment with probiotics and postbiotics, fermented dairy products demonstrate dual regulatory effects: modulating gut microbiota composition while suppressing pro-inflammatory signaling pathways. Conversely, non-fermented and high-fat dairy products exhibit heterogeneous inflammatory responsesparticularly among individuals with metabolic dysfunctionwhere outcomes range from neutral to markedly pro-inflammatory. The inconsistencies arise from variations in bacteria strains, fat composition, processing methods, and host metabolic status. This review underscores the need for more standardized interventions and broader participant diversity in the future to clarify dairys role in inflammation.
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Mingyu Cui (2025) studied this question.
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