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Yogurt for Prevention of Chronic Inflammation

NCT04149418 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2022-11-16

No results posted yet for this study

Summary

The objective of this study is to conduct a randomized cross-over dietary intervention in adult women who are overweight or obese to compare how yogurt and a control food affect biomarkers of inflammation and intestinal health.

Conditions

Interventions

OTHER

Yogurt

Low-fat flavored yogurt

OTHER

Control food

Low-fat flavored soy pudding

Sponsors & Collaborators

  • National Dairy Council

    collaborator OTHER

  • University of Massachusetts, Amherst

    collaborator OTHER

  • University of Wisconsin, Madison

    lead OTHER

Principal Investigators

  • Bradley W Bolling, PhD · University of Wisconsin, Madison

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
55 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2021-10-15
Primary Completion
2022-09-01
Completion
2022-09-01

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 NCT04149418 on ClinicalTrials.gov