Completed

Reduction of Obesity-Associated Intestinal Inflammation by Low-Fat Dairy Yogurt

0 criteria met from your profileSee at a glance how your profile meets each eligibility criteria.
What is being tested

Low fat dairy yogurt

+ Soy pudding

+ Low fat dairy yogurt

Other
Who is being recruted

Body Weight+7

+ Nutrition Disorders

+ Nutritional and Metabolic Diseases

From 21 to 55 Years
+17 Eligibility Criteria
See all eligibility criteria
How is the trial designed

Basic Science Study

Interventional
Study Start: September 2012
See protocol details

Summary

Principal SponsorUniversity of Wisconsin, Madison
Last updated: October 3, 2017
Sourced from a government-validated database.Claim as a partner

Study start date: September 1, 2012

Actual date on which the first participant was enrolled.

The main objective of this work is to conduct a clinical trial in obese and non-obese individuals testing the ability of low-fat dairy yogurt to improve gastrointestinal health and reduce chronic inflammation. Our central hypothesis is that short and long-term consumption of low-fat dairy yogurt will reduce inflammation to a greater extent in obese individuals by improving intestinal barrier function.

NCT01686204
Principal SponsorUniversity of Wisconsin, Madison
Last updated: October 3, 2017
Sourced from a government-validated database.Claim as a partner

Protocol

This section provides details of the study plan, including how the study is designed and what the study is measuring.
Design Details

128 patients to be enrolled

Total number of participants that the clinical trial aims to recruit.

Basic Science Study

Basic science studies help researchers understand how the body works or how a disease develops. They don't test treatments, but they build the foundation for future therapies.

Eligibility

Researchers look for people who fit a certain description, called eligibility criteria: person's general health condition or prior treatments.
Conditions
Criteria

Female

Biological sex of participants that are eligible to enroll.

From 21 to 55 Years

Range of ages for which participants are eligible to join.

Healthy volunteers allowed

If individuals who are healthy and do not have the condition being studied can participate.

Conditions

Pathology

Body WeightNutrition DisordersNutritional and Metabolic DiseasesPathologic ProcessesSigns and SymptomsPathological Conditions, Signs and SymptomsOvernutritionOverweightInflammationObesity

Criteria

7 inclusion criteria required to participate
BMI from 18.5-27 and 30-40 kg/m2
not taking medication to control hypertension
premenopausal women
resting blood pressure < 140/90 mmHg
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10 exclusion criteria prevent from participating
actively using antibiotics
currently being treated for cancer (i.e., chemotherapy, radiation therapy)
currently taking dietary supplements
exceed alcohol consumption more than moderate drinking (1 drink/day or a total of 7/week)
Show More Criteria

Study Plan

Find out more about all the medication administered in this study, their detailed description and what they involve.
Treatment Groups
Study Objectives

2 intervention groups are designated in this study

This study does not include a placebo group 

Treatment Groups

Group I

Active Comparator
Daily consumption of 12 oz lowfat yogurt or soy pudding for 9 weeks.

Group II

Experimental
Consumption of 12 oz of soy pudding or low fat dairy yogurt daily for 9 weeks.

Study Objectives

Primary Objectives

Secondary Objectives

Study Centers

These are the hospitals, clinics, or research facilities where the trial is being conducted. You can find the location closest to you and its status.

This study has 1 location

Department of Food Science, Babcock Hall

Madison, United StatesOpen Department of Food Science, Babcock Hall in Google Maps
CompletedOne Study Center