MedTrace Logo

Full-fat Yogurt and Glucose Tolerance

NCT03577119 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 13

Last updated 2022-06-30

No results posted yet for this study

Summary

This study determines if substituting full-fat yogurt (i.e., whole, 3.25% fat) for non-fat yogurt in the diet can reduce the risk of type 2 diabetes and inflammation in association with changes in the composition of the gastrointestinal bacteria prediabetic male and female volunteers. The central hypothesis is that dairy fat impacts whole body glucose handling and insulin sensitivity as well as inflammation both directly, and indirectly via influencing the gut microbiota composition.

Conditions

  • Pre-Diabetes

Interventions

DIETARY_SUPPLEMENT

Full-fat yogurt

Controlled diet that includes three daily servings of whole (3.25% fat) yogurt.

DIETARY_SUPPLEMENT

Non-fat yogurt

Controlled diet that includes three daily servings of fat-free yogurt.

Sponsors & Collaborators

  • National Dairy Council

    collaborator OTHER

  • University of Vermont Medical Center

    lead OTHER

Principal Investigators

  • Jana Kraft, PhD · University of Vermont

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
45 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-06-01
Primary Completion
2022-04-30
Completion
2022-06-30

Countries

  • United States

Study Locations

More Related Trials

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 NCT03577119 on ClinicalTrials.gov