Camel milk helps reduce weight gain and metabolic disorders in mice fed a high-fat diet, according to a study published in the scientific journal Frontiers in Nutrition.
Researchers found that the dairy product also lowers fat accumulation in the liver and promotes a healthier balance of microflora in the gut.
Frontiers in Nutrition is a peer-reviewed scientific journal covering human nutrition, food science, and metabolic health. Camel milk, a traditional dietary staple in arid regions of North Africa and the Middle East, has drawn scientific interest for its nutritional profile, which differs from standard cow milk.
The trial examined laboratory mice over a period of seven weeks. Animals were divided into groups receiving either a normal diet or a diet high in fats, with a subgroup of the high-fat diet group given camel milk alongside their food.
At the end of seven weeks, mice given camel milk alongside high-fat food had lower body mass and lower amounts of fat tissue than animals fed the fat-heavy diet alone. Blood tests showed that these mice also recorded lower levels of triglycerides and low-density lipoprotein, commonly known as LDL or bad cholesterol.
Triglycerides are the main form of fat stored in body tissues and carried in the blood, while LDL cholesterol transports lipid molecules through the circulatory system. Elevated concentrations of both lipids are established risk factors for metabolic disorders and cardiovascular disease in mammals.
Effects on liver fat and gut microflora
In addition to suppressing weight gain, camel milk reduced fat buildup inside liver tissue. The treatment also partially restored the natural composition of gut microflora that had been disrupted by the fatty diet, increasing intestinal levels of short-chain fatty acids involved in regulating metabolism.
The gut microflora consists of trillions of microorganisms residing in the digestive tract, playing an essential role in digestion, immune response, and energy processing. Short-chain fatty acids are key chemical compounds produced when gut bacteria ferment non-digestible dietary fibers, helping regulate energy balance and metabolic pathways.
Scientists conducting the study indicated that the protective effects observed during the trial likely stem from simultaneous actions on intestinal microflora and fat metabolism in the liver.
Because the trial was conducted exclusively on rodents, researchers emphasized that the health effects of camel milk must still be tested in human trials to verify its impact on obesity in people.
The findings follow previous scientific research establishing that trans fats derived from dairy products do not increase the risk of cardiovascular or heart problems.
