The Effects Of Postexercise Consumption Of A Kefir Beverage On Performance And Recovery During Intensive Endurance Training
Notes for this study:
||Non-randomized controlled trial
|Number of Subjects
Sixty-seven adult males and females aged 18 to 24 yr were assigned to 1 of 4 groups: endurance training + milk control (abbreviated ETC; n=10), endurance training + kefir beverage (ETK; n=13), "active control" + milk control (ACC; n=21), or "active control" + kefir beverage (ACK; n=21). The endurance training was twice-weekly long-distance running sessions, and the "active control" had patients following their usual exercise routine; the participants took 16oz of the kefir/control beverage after each exercise session. After 15 weeks, the 1.5-mile time had decreased by ~4% for both endurance-training groups. None of the study groups had a significant change in body density, body composition, heart rate, blood pressure, injury rate or self-reported sickness. The group average of C-reactive protein (CRP) was significantly lower than the other groups before intervention, and it increased significantly (by about 0.6 mg/L) for the group of 10 participants doing endurance training + control beverage, but didn't change significantly for any of the other groups, including the 13-patient endurance + kefir group. This could mean that kefir helped reduce exercise-induced inflammation in those 13 patients. However, this was a small study and results should be taken as preliminary, especially given that the pre-intervention average CRP was much lower in the training+control group than in the other groups.
Funding issues for this study:
The kefir in this study was fermented in-lab from American kefir grains and contained 10^9–10^10 CFU of lactic acid bacteria and 10^7-10^8 CFU of yeasts per serving.
No COI declared; study was funded by Louisiana State University Agricultural Center