Does blow off affect fermentation?

I know excessive blow off means vigorous fermentation but does it adversely affect the end product?

I'm fermenting a Porter at 65F. I cleaned a blow off bucket with 1/2 tsp of sediment (yeast I'm assuming) in the bottom. This is 36 hours into active fermentation so I expect more yeast to make its way out of the carboy through the blow off tube. This is healthy yeast that is not in my beer and cleaning up after itself so I would think it does influence the finished beer but is it noticeable?

Some people will tell you that it IMPROVES the beer to use a blow-off. I think it's Papazian (or is it Palmer?) that tells that the dark brown scum on top of the krausen is intensely bitter and you might want to skim it off the top. Using a blow-off should allow some of that to get away from the beer.

I wouldn't worry about your beer at all.