Researchers from Spain conducted a study to assess the effects of two distinct types of kefir—one derived from whole milk and another from whey—on a mouse model simulating acute pancreatitis. Both beverages were observed to slightly mitigate pancreatic tissue damage and result in a reduction of inflammatory molecules within the gut.
The kefir sourced from whole milk provided an added benefit by specifically downregulating the expression of the pro-inflammatory genes IL-6 and IL-1β. Nevertheless, blood levels of amylase and lipase persisted at baseline, indicating that the severity of the disease itself was unaffected. Furthermore, the integrity of the intestinal barrier function, along with the degree of oxidative stress, showed no signs of recovery, according to the journal Food & Function.
The investigators concluded that the impact of kefir is confined solely to reducing inflammation and does not influence the broader, systemic manifestations associated with severe pancreatitis. Consequently, these fermented products should only be considered as an auxiliary supportive dietary element, rather than a stand-alone therapeutic approach.
Previously, ABN24 reported on a nutritionist who offered a revised perspective regarding the appropriate amount of daily coffee consumption. This expert noted that caffeine absorption varies considerably among individuals. In addition to its known stimulating properties, coffee exhibits a pronounced dehydrating effect, meaning excessive intake can lead to fluid loss and an imbalance in the body’s water levels.
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