The effect of milk on C-reactive protein (CRP) levels depends on the type of milk consumed.
Milk and CRP Levels: A Complex Relationship
C-reactive protein (CRP) is a marker of inflammation in the body. High levels of CRP are associated with increased risk of heart disease and other health problems. The impact of milk on CRP levels is not straightforward; it varies based on the milk's fat content.
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Low-fat milk: Studies suggest that consuming low-fat milk can lower CRP levels and other inflammation markers. This is supported by research showing that aerobic exercise combined with milk consumption can reduce CRP. [Reference: The Effect of Consuming 500 mL Low-Fat Milk on Cortisol Response ... ]
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High-fat milk: Conversely, high-fat milk and other high-fat dairy products may increase CRP concentrations in the blood. [Reference: Milk and Dairy Product Consumption and Inflammatory Biomarkers ...]
Therefore, the answer to whether milk is good for CRP depends entirely on the fat content. Low-fat milk may be beneficial in reducing inflammation, while high-fat milk might have the opposite effect. It is important to note that while milk can impact CRP levels, it's not a sole determinant of inflammation. Other lifestyle factors play a crucial role.
It's also worth noting that studies have shown elevated CRP levels in the milk of cows with mastitis (inflammation of the mammary gland). [Reference: Milk C-reactive protein in canine mastitis - ScienceDirect] This highlights that CRP is present in milk itself, but this doesn't directly translate to its effect on human CRP levels after consumption.
Further research on specific milk components, like casein glycomacropeptide, suggests potential anti-inflammatory effects. [Reference: Casein glycomacropeptide is well tolerated in healthy adults and ...] However, more research is needed to determine its direct impact on human CRP levels.
