A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional...

Area of Science:

• Nutritional Science
• Gastroenterology
• Food Science

Background:

• Curd is a dairy product with most whey proteins removed.
• Its impact on nutritional status and gastrointestinal (GI) symptoms requires evaluation.
• Understanding curd's tolerability and effects on digestive health is important.

Purpose of the Study:

• To assess the influence of regular curd consumption on nutritional status markers.
• To evaluate the effect of curd intake on self-reported gastrointestinal symptoms and satiety.
• To determine the overall tolerability of curd within a balanced diet.

Main Methods:

• An open-label randomized nutritional intervention study.
• Involved 40 participants (20 males, 20 females).
• Measured body weight, plasma markers, GI symptoms, and satiety via questionnaires at baseline and end-of-study.

Main Results:

• No significant changes in body weight, body composition, or plasma health markers were observed.
• Satiety scores showed no significant differences between groups.
• Curd consumption led to a 19% improvement in abdominal pain and a 16% improvement in deposition scores.

Conclusions:

• Regular curd intake, as part of a balanced diet, can improve subjective gastrointestinal symptoms.
• Curd demonstrates good tolerability, potentially due to its specific nutritional composition.
• Further research may explore the mechanisms behind curd's positive effects on digestive comfort.