The first question that springs to mind without having seen the study is, were the hash browns cooked in artificial trans fats?  Trans-fatty acids are well-documented to increase inflammation which is the main reason why they are being pressured off the market.  At the same time, there is a commercial incentive to denigrating fats in general in the diet as opposed to carbohydrates as the later have a much longer shelf life and don't go rancid.  Indeed, one of the main benefits, commercially speaking, of trans-fats, aside from being cheap is their longer shelf life.  Not that one can't have an unhealthy overly fatty diet, but simply that I would have to question whether the asthma effect being documented here relates to the consumption of artificial trans-fats versus yogurt as opposed to the consumption of a high fat meal versus yogurt.