Archive for May, 2015

Inflammatory and metabolic responses to high-fat meals with and without dairy products in men

Schmid A, Petry N, Walther B, Bütikofer U, Luginbühl W, Gille D, Chollet M, McTernan PG, Gijs MAM, Vionnet N, Pralong FP, Laederach K, Vergères G

May 2015 – British Journal of Nutrition

Postprandial inflammation is an important factor for human health since chronic low-grade inflammation is associated with chronic diseases. Dairy products have a weak but significant anti-inflammatory effect on postprandial inflammation. The objective of the present study was to compare the effect of a high-fat dairy meal (HFD meal), a high-fat non-dairy meal supplemented with milk (HFM meal) and a high-fat non-dairy
control meal (HFC meal) on postprandial inflammatory and metabolic responses in healthy men. A cross-over study was conducted in nineteen male subjects. Blood samples were collected before and 1, 2, 4 and 6 h after consumption of the test meals. Plasma concentrations of insulin, glucose, total cholesterol, LDL-cholesterol, HDL-cholesterol, TAG and C-reactive protein (CRP) were measured at each time point. IL-6, TNF-a and endotoxin concentrations were assessed at baseline and endpoint (6 h). Time-dependent curves of these metabolic parameters were plotted, and the net incremental AUC were found to be significantly higher for TAG and lower for CRP after consumption of the HFM meal compared with the HFD meal; however, the HFM and HFD meals were not different from the HFC meal. Alterations in IL-6, TNF-a and endotoxin concentrations were not significantly different between the test meals. The results suggest that full-fat milk and dairy products (cheese and butter) have no significant impact on the inflammatory response to a high-fat meal.

Regulatory monitoring support to Ethiopia’s salt iodization program

Project Completed

Since 2011, the enforcement of salt iodization in Ethiopia has dramatically increased the coverage of iodized salt; according to recent surveys, approximately 95% of salt contains some iodine, but only one quarter of salt is “adequately iodized”: containing the appropriate concentrations of iodine to alleviate iodine deficiency disorders. To improve the coverage of adequately iodized salt, GroundWork is providing technical support to GAIN by assessing Ethiopia’s salt iodization program and recommending improvements to the government’s regulatory monitoring and surveillance system. In particular, GroundWork has identified critical control points for iodized salt and developed monitoring tools to strengthen the capacity of the government’s regulatory agency.