The Influence of Daily Honey-Sweetened Yogurt Intake on Outcomes of Low-Grade Inflammation and Microbial Metabolites in Postmenopausal Women

<b>Background/Objectives</b>: After fermentation, yogurt is often supplemented with probiotics, yet sweetened with added sugars that can negatively impact cardiometabolic health. Honey provides rare sugars, oligosaccharides and phenolics that may promote gut and cardiometabolic health. We aimed to determine the impact of yogurt sweetened with commercial clover blossom honey on pro-inflammatory Th17 cytokines and microbial-derived metabolites in healthy postmenopausal women. <b>Methods</b>: In a randomized controlled crossover dietary intervention trial, postmenopausal women (45-65 years of age) consumed two 150 g servings of yogurt for breakfast for 4 weeks, with each serving sweetened with a tablespoon of clover blossom honey or an isocaloric amount of sugar. Blood samples were collected for the measurement of plasma lipids, bile acids (BA) and Th17 cytokines, along with fecal short-chain fatty acids (SCFA). The primary outcome was plasma interleukin (IL)-23. <b>Results</b>: Neither dietary intervention significantly changed IL-23, plasma lipids, fecal SCFA or plasma BA. Compared to sugar-sweetened yogurt, IL-33 was significantly lower after 4 weeks of honey-sweetened yogurt intake. <b>Conclusions</b>: In a healthy population of postmenopausal women, the daily intake for 4 weeks of honey-sweetened yogurt did not significantly impact our primary outcome of IL-23. Instead, lower plasma levels of IL-33 were observed with honey compared to sugar-sweetened yogurt intake. The impact of the intervention on this cytokine was independent of changes in fecal SCFA and plasma BA. Confirmatory studies, in a larger population with levels of honey intake within dietary recommendations for added sugar, are warranted.