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Determine How Consumption of Dairy Fat as Cheese Influences Inflammation-Phase 2

NCT01803633 · Status: ACTIVE_NOT_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2025-12-15

No results posted yet for this study

Summary

Phase 2 of this study involves determining how consumption of cheese compared with a non-dairy cheese substitute influences inflammation over a six hour period.

Conditions

Interventions

OTHER

Vegan cheese

Daiya brand vegan cheese

OTHER

Cheddar cheese

Tillamook medium cheddar cheese brand

Sponsors & Collaborators

  • Dairy Research Institute

    collaborator OTHER

  • University of California, Davis

    lead OTHER

Principal Investigators

  • Jennifer T. Smilowitz, PhD · University of California, Davis

  • Angela M. Zivkovic, PhD · University of California, Davis

  • Marta Van Loan, PhD · ARS USDA WHNRC

  • J. Bruce German, PhD · UC Davis

  • Bruce D. Hammock, PhD · UC Davis

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-09-01
Primary Completion
2013-08-13
Completion
2027-01-29

Countries

  • United States

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01803633 on ClinicalTrials.gov