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Fermented Dairy Products and The Metabolic Syndrome

NCT04755530 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 100

Last updated 2023-03-01

No results posted yet for this study

Summary

The study will be conducted as a randomized controlled trial with four parallel arms including four dairy products. We will investigate the health effects of including yogurt in the diet through a 16-weeks intervention period among 100 volunteering males with symptoms of the metabolic syndrome. The study has a total duration of 20 weeks as a wash out period of four weeks will be initiated prior to the intervention.

Conditions

  • Overweight or Obesity
  • Metabolic Syndrome

Interventions

DIETARY_SUPPLEMENT

Regular whole milk

400 g/day of regular whole milk

DIETARY_SUPPLEMENT

Yogurt with live bacteria

400 g/day of yogurt with live bacteria

DIETARY_SUPPLEMENT

Yogurt with inactivated bacteria

400 g/day of yogurt with inactivated bacteria

DIETARY_SUPPLEMENT

Acidified whole milk

400 g/day of yogurt with acidified whole milk

Sponsors & Collaborators

  • Arla Food for Health

    collaborator UNKNOWN

  • University of Aarhus

    collaborator OTHER

  • Mælkeafgiftsfonden

    collaborator UNKNOWN

  • University of Copenhagen, Department of Biology

    collaborator UNKNOWN

  • Faidon Magkos

    lead OTHER

Principal Investigators

  • Faidon Magkos, PhD · University of Copenhagen, Department of Nutrition, Exercise and Sports

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
30 Years
Max Age
70 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2021-02-25
Primary Completion
2022-06-30
Completion
2022-06-30

Countries

  • Denmark

Study Locations

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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 NCT04755530 on ClinicalTrials.gov