Studies related to Interleukin 5 and Kefir

[The Effect Of Kefir Consumption On Human Immune System: A Cytokine Study]

Effect Increase
Values * Serum IL-5 levels were increased at 3rd week (0th-3rd weeks; p= 0.01). 3wks after kefir consumption was stopped, they decreased to their original levels (6th-9th week p= 0.003).
Trial Design Non-controlled trial
Trial Length n/a
Number of Subjects 18
Sex n/a
Age Range 18-29, 30-44
Body Types Average
Notes for this study:
After a 2-week washout, 18 healthy volunteers took 200 mL/day of kefir for six weeks, with blood draws before (0th week), during (3rd and 6th week), and after (9th week).

* Hemoglobin, creatinine, ALT, IL-1 and TGF-β levels did not change significantly with kefir consumption.
* Serum IL-8 levels were decreased during kefir consumption (p< 0.001) and were at low levels at 9th week (p= 0.005) when compared with baseline levels (0th week).
* Serum IL-5 levels were increased at 3rd week (0th-3rd weeks; p= 0.01) and decreased at 9th week (6th-9th week p= 0.003) to their original levels.
* TNF-α levels were increased with kefir consumption (p= 0.046) but the increase was insignificant in paired comparisons and the level was borderline between 0th and 6th weeks (p= 0.013), and returned to their original levels (0th week) at 9th week.

The kefir used in this study was prepared in-lab from a Polish starter culture containing Lactobacillus spp., Leuconostoc spp., Lactococcus lactis ssp. lactis and Streptococcus termophilus.

Note - this study is in Turkish and not available in English, so was not able to review the full study. This information is drawn from the English-language abstract only.