| Swarte et al. (2020) | Randomized, cross-over trial | Quantity of dairy High-dairy diet (HDD); 5–6 dairy portion/d Low-dairy diet (LDD); ≤1 dairy portion/d | 6 wk | 46 Healthy overweight participants 45–65 yrBody mass index (BMI) 25–30 | In HDD Genus Streptococcus, Leuconostoc, and Lactococcus ↑ Faecalibacterium and Bilophila ↓Species Streptococcus thermophilus ↑ Erysipelatoclostridium ramosum ↑ Leuconostoc mesenteroides ↑ Faecalibacterium prausnitzii ↓ Clostridium aldenense ↓ Acetivibrio ethanolgignens ↓ Bilophila wadsworthia ↓ Lactococcus lactis ↓ | Predicted metabolic pathways were not significantly altered due to a HDD |
| Bendtsen et al. (2018) | Randomized, controlled, parallel trial | Quantity of dairy High dairy (HD); 1,500 mg calcium/d Low dairy (LD); 600 mg calcium/d | 24 wk | 80 Overweight or obese participants 18–60 yr BMI 28–36; 40 consumed HD and 40 consumed LD | No significant taxonomic changes in phylum and genus levelNo significant changes in alpha- or beta-diversity Veillonella ↓ in LD (vs baseline) | In both groups Body weight ↓ (vs baseline) Fat mass ↓ (vs baseline)Respiratory quotient (RQ) ↓ in HD RQ ↑ in LD |
| Fernandez-Raudales et al. (2012) | Randomized, double blind trial | Bovine milk, 500 mL/d | 3 mon | 64 Male participants 20–45 yr BMI 25–44; 24 consumed bovine milk | Phylum Proteobacteria ↑Genus Lactobacillus ↑ (vs baseline)Alpha-diversity ACE ↓ Chao1 ↓ | NA |
| Alvaro et al. (2007) | Cross-sectional study | Yogurt 200–400 g/d | Not applicable (NA) | 51 Healthy participants 35–60 yr; 30 consumed yogurt | Enterobacteriaceae ↓ No significant difference in short-chain fatty acid (SCFA) concentration | β-galactosidase ↑ |
| González et al. (2019) | Cross-sectional study | NA | NA | 130 Healthy participants mean age of 58.18 | Natural yogurt consumers Akkermansia ↑Sweetened yogurt consumers Bacteroides ↓Cheese consumers SCFA (acetate, propionate and butyrate) ↑ | Serum levels of C-reactive protein (CRP) were also significantly reduced in yogurt consumers |
| Le Roy et al. (2022) | Cross-sectional study | Yogurt 125 g at least once a wk | NA | 4,117 Adult participants mean age of 67.6 yr | Bifidobacterium animalis subsp. lactis ↑Streptococcus thermophilus ↑ | Visceral fat mass ↓ |
| Tillisch et al. (2013) | Randomized, controlled, parallel trial | Fermented milk 2×125 g/d | 4 wk | 36 Healthy female participants 18–55 yr; 12 consumed fermented milk | No significant changes in the gut microbiota composition after the intervention | Activity of brain regions that control central processing of emotion and sensation was affected by intervention |
| Lisko et al. (2017) | Parallel trial | Yogurt 250 g/d | 6 wk | 6 Healthy participants 18–54 yr | No significant changes in the gut microbiota composition and diversity | NA |
| Link-Amster et al. (1994) | Randomized, controlled trial | Fermented milk 3×125 g/d | 3 wk | 30 Healthy adult participants F=14, M=16 19–59 yr; 16 consumed fermented milk | Genus Lactobacillus ↑ Bifidobacterium ↑Species Lactobacillus acidophilus ↑ | Serum IgA and IgG ↑ |
| Volokh et al. (2019) | Before and after trial | Yogurt 2×125 g/d | 30 d | 150 Healthy adult participants 18–40 yr BMI 18–28 | No significant change in alpha-diversity after interventionGenus Bifidobacterium ↑ Lachnoclostridium/unclassified ↓Roseburia ↓Species B. bifidum, B. adolescentis, B. animalis, B. bifidum, B. longum ↑ Adlercreutzia equolifaciens ↑ Slackia isoflavoniconvertens ↑ Collinsella aerofaciens ↑ Catenibacterium. mitsuokai ↑ Streptococcus. thermophilus/vestibularis ↑ | NA |
| Burton et al. (2017) | Randomized, double-blind, cross-over trial | Yogurt 400 g/d | 2 wk | 14 Healthy male participants 22–27 yr; 7 consumed yogurt | Lactobacillus delbrueckii spp. bulgaricus ↑Streptococcus salivarius spp. thermophilus ↑ | Tumor necrosis factor (TNF)α, interleukin (IL)-6 and C-C motif chemokine ligand 5 (CCL5) ↓ (vs baseline) |
| Alvarez et al. (2020) | Randomized, double-blind, controlled, parallel trial | Yogurt 100 g/d or 3×100 g/d | 4 wk | 96 Healthy adult participants 18–55 yr BMI 18.5–30.0; 25 consumed 100 g/d yogurt and 24 consumed 3×100 g/d yogurt | Lactobacillus paracasei ↑ Lactobacillus rhamnosus ↑ No significant difference in either alpha- or beta-diversity | No clinically significant changes in defecation frequency, stool consistency scores, composite score and frequency of digestive symptoms (abdominal pain, bloating, flatulence and rumbling) or vital signs |
| García-Albiach et al. (2008) | Randomized, double-blind, cross-over trial | Yogurt 3×125 g/d | 2 wk | 79 Healthy young participants mean age of 23.6 yr; 32 consumed fresh yogurt | Lactic acid bacteria ↑ Clostridium perfringens ↑ Bacteroides ↓ | NA |
| Unno et al. (2015) | Before and after trial | Fermented milk 2×140 mL/d | 3 wk | 6 Healthy female participants 20–24 yr | Phylum Firmicutes ↑ Bacteroidetes ↓ Alpha-diversity (Shannon index) ↓ | NA |
| Yang and Sheu (2012) | Parallel trial | Yogurt 200 mL/d | 4 wk | 38 Helicobacter pylori-infected and 38 healthy children 4–12 yr | E. coli ↓ Bifidobacterium spp. ↑ Bifidobacterium spp./E. coli ratio ↑ | In H. pylori infected children 13C-Urea breath test ↓ (vs baseline) IgA ↑ IL-6 ↓ |
| Veiga et al. (2014) | Randomized, double blind, controlled, parallel trial | Fermented milk 2×125 g/d | 4 wk | 28 Female inflammatory bowel disease patients 20–69 yr; 13 consumed fermented milk | Bilophila wadsworthia ↓ Butyrate-producing bacteria ↑ SCFA ↑ | NA |
| Yılmaz et al. (2019) | Randomized, controlled, open-label, parallel trial | Kefir 400 mL/d | 4 wk | 45 Inflammatory bowel disease patients; 10 Crohn disease (CD) patients and 15 ulcerative colitis patients consumed kefir | Lactobacillus ↑ | In CD erythrocyte sedimentation rate ↓ CRP ↓ hemoglobin ↑ bloating ↓ feeling good scores ↑ |
| Bellikci-Koyu et al. (2019) | Randomized, controlled, parallel trial | Kefir 180 mL/d | 12 wk | 22 Metabolic syndrome patients 18–65 yr; 12 consumed kefir | Actinobacteria ↑ No significant difference in either alpha- or beta-diversity | Fasting insulin, homeostatic model assessment for insulin resistance(HOMA-IR), TNF-α, interferron (IFN)-γ, and systolic and diastolic blood pressure ↓ (vs baseline) |
| Hric et al. (2021) | Randomized, controlled, parallel trial | Bryndza cheeses 30 g/d | 4 wk | 22 Female participants 18–65 yr BMI 20–40; 13 consumed Bryndza cheese | No significant change in alpha-diversity within and between the groups.Order Lactobacillales ↑ (vs baseline)Family Streptococcaceae ↑ (vs baseline)Genus Lactococcus and Streptococcus ↑ (vs baseline) Phascolarctobacterium and Butyricimonas ↑ (vs baseline) | NA |
| Milani et al. (2019) | Randomized, controlled, parallel trial | Parmesan cheese 45 g/d | 7 d | 20 Healthy participants | Bifidobacterium mongoliense ↑ | NA |
| Firmesse et al. (2007) | Before and after trial | Camembert cheese 2×40 g/d | 4 wk | 12 Healthy participants (no age specified) | Enterococcus faecalis ↑ (vs baseline) | NA |
| Firmesse et al. (2008) | Before and after trial | Camembert cheese 2×40 g/d | 4 wk | 12 Healthy participants 19–40 yr | Lactococcus lactis ↑ Leuconostoc mesenteroides ↑ No significant changes in bacterial enzyme activities and SCFA concentration | NA |