Correction to: Low‑fat dairy consumption improves intestinal immune function more than high‑fat dairy in a diet‑induced swine model of insulin resistance

Purpose To understand the effects of consuming high-fat and low-fat dairy products on postprandial cardiometabolic risk factors and intestinal immune function, we used an established low birthweight (LBW) swine model of diet-induced insulin resistance. Methods LBW piglets were randomized to consume one of the 3 experimental high fat diets and were fed for a total of 7 weeks: (1) Control high fat (LBW–CHF), (2) CHF diet supplemented with 3 servings of high-fat dairy (LBW–HFDairy) and (3) CHF diet supplemented with 3 servings of low-fat dairy (LBW–LFDairy). As comparison groups, normal birthweight (NBW) piglets were fed a CHF (NBW–CHF) or standard pig grower diet (NBW–Chow). At 11 weeks of age, all piglets underwent an established modified oral glucose and fat tolerance test. At 12 weeks of age, piglets were euthanized and ex vivo cytokine production by cells isolated from mesenteric lymph node (MLN) stimulated with mitogens was assessed. Results Dairy consumption did not modulate postprandial plasma lipid, inflammatory markers and glucose concentrations. A lower production of IL-2 and TNF-α after pokeweed mitogen (PWM) stimulation was observed in LBW–CHF vs NBW–Chow ( P < 0.05), suggesting impaired MLN T cell function. While feeding high-fat dairy had minimal effects, feeding low-fat dairy significantly improved the production of IL-2 and TNF-α after PWM stimulation ( P < 0.05). Conclusions Irrespective of fat content, dairy had a neutral effect on postprandial cardiometabolic risk factors. Low-fat dairy products improved intestinal T cell function to a greater extent than high-fat dairy in this swine model of obesity and insulin resistance.