The effect of milk on C-reactive protein (CRP) levels is not straightforward; it depends on the type of milk consumed.
Milk and CRP: A Complex Relationship
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Low-fat milk: Studies suggest that low-fat milk may actually lower CRP levels and other inflammation markers. This aligns with the observation that dairy products with lower fat content might have a less inflammatory effect.
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High-fat milk: Conversely, high-fat milk and other high-fat dairy products are associated with increased CRP concentrations in the blood. This indicates that the fat content plays a significant role in the inflammatory response.
Therefore, a simple "yes" or "no" answer is insufficient. The impact of milk on CRP levels is nuanced and contingent on the fat content. Low-fat milk shows a potential anti-inflammatory effect, while high-fat milk shows a potentially pro-inflammatory effect.
Several studies support this: One study found that high-fat dairy products increased CRP levels compared to a high-fat meal without dairy. (Milk and Dairy Product Consumption and Inflammatory Biomarkers) Other research highlights the contrasting effects of low-fat versus high-fat dairy on CRP levels. (Dairy can either increase or decrease CRP depending on the type you consume).
It's crucial to remember that CRP is just one marker of inflammation, and individual responses can vary based on factors like genetics, diet, and overall health.
