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Dairy and Inflammation Study

NCT04902417 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 32

Last updated 2026-01-16

No results posted yet for this study

Summary

The purpose of this study is to determine whether 6-weeks of increased dairy consumption can reduce inflammation and other markers of chronic disease while fasted or following a high-fat meal.

Conditions

Interventions

OTHER

Dairy Foods (Yoghurt, Cheese, Milk)

Participants will be provided with a combination of dairy products (Yoghurt, Cheese, Milk) to be consumed daily, for a total of 3 servings per day

Sponsors & Collaborators

  • Dairy Farmers of Canada

    collaborator OTHER

  • York University

    lead OTHER

Principal Investigators

  • Lauren E Skelly, PhD · York University

  • Joel Prowting, MSc · York University

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2022-05-01
Primary Completion
2024-03-30
Completion
2024-12-30

Countries

  • Canada

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 NCT04902417 on ClinicalTrials.gov