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Evaluation of the Effects of Routine Intake of Fresh vs- Pasteurized Yoghurt on the Immune System in Healthy Adults

NCT06263686 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 125

Last updated 2025-01-06

No results posted yet for this study

Summary

In this study, the purpose was to describe and compare the modulator effects on the immune system of the routine ingestion of fresh vs. pasteurized yoghurt. A unicentral, prospective, randomized, double-blind, parallel group nutritional study for 8 weeks was carried out comparing the ingestion of 125 g (three times a day) of the products in healthy adults. A complete battery of in vitro tests on the activity of immune system, processes and phenomena was performed.

Conditions

  • Immune System
  • Innate Inflammatory Response

Interventions

OTHER

Pasteurised yoghurt

Pasteurised (heat treated) natural yoghurt containing \<15 CFU/g of Lactobacillus delbrueckii bulgacirus and \<15 CFU/g of Streptococcus thermophilus.

OTHER

Fresh yoghurt

containing ≥ 108 CFU/g of Lactobacillus delbrueckii bulgacirus and ≥ 108 CFU/g of Streptococcus thermophilus

OTHER

Sterilised yoghurt

Not containing viable bacteria

Sponsors & Collaborators

  • Danone Institute International

    collaborator OTHER

  • University of Seville

    collaborator OTHER

  • University of Valladolid

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-06-01
Primary Completion
2016-11-01
Completion
2016-12-31

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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 NCT06263686 on ClinicalTrials.gov