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Cardiometabolic Effects of Low-Fat and Full-Fat Dairy

NCT07605442 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 178

Last updated 2026-05-26

No results posted yet for this study

Summary

The purpose of this study is to find out if full-fat dairy and low-fat dairy have similar effects on risk factors for heart disease and diabetes. During the study, participants will consume two types of dairy products: low-fat dairy (milk, yogurt, and cheese) and full-fat dairy (milk, yogurt, and cheese). Each type of dairy will be consumed for 6 weeks with a ≥4-week break between. Measures will be taken to evaluate blood cholesterol, blood sugar, body weight, inflammation, blood pressure, heart health and dietary intake at the beginning and end of each 6 week period.

Conditions

  • Cardiovascular (CV) Risk

Interventions

OTHER

Full-fat dairy

3 cup-equivalents/day of full-fat dairy (milk, yogurt \& cheese)

OTHER

Low-fat dairy

3 cup-equivalents/day of low-fat dairy (milk, yogurt \& cheese)

Sponsors & Collaborators

  • Penn State University

    lead OTHER

Principal Investigators

  • Kristina Petersen, PhD · The Pennsylvania State University

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2026-09-08
Primary Completion
2028-08-31
Completion
2028-08-31

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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 NCT07605442 on ClinicalTrials.gov