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Applications of a Functional Dairy Product in Diet Therapy

NCT07793487 · Status: ENROLLING_BY_INVITATION · Phase: NA · Type: INTERVENTIONAL · Enrollment: 80

Last updated 2026-08-28

No results posted yet for this study

Summary

The aim of the study will be to evaluate the effectiveness of dietary therapy using a functional dairy product, using fermented milk with selected probiotic cultures, in individuals with irritable bowel syndrome and metabolic syndrome.

The technology for preparing fermented milk from probiotic bacteria and assessing its physicochemical and sensory characteristics was developed and conducted as part of the SUPRIM research project at the Department of Gastronomic Technology and Food Hygiene, Institute of Human Nutrition, Warsaw University of Life Sciences (SGGW).

Compliance with dietary recommendations will be monitored by qualified dietitians, and will be monitored by a physician. Nutritional status, selected metabolic parameters, quality of life, and the occurrence of gastrointestinal symptoms will be assessed before and after the program. Patients' dietary habits will be monitored throughout the study.

Conditions

Interventions

OTHER

new functional milk drink

The study will use a fermented milk drink with the characteristics of sour milk, with the addition of a selected strain of lactic acid bacteria, with potential properties influencing not only peristalsis but also the metabolism of people with abdominal obesity. The milk drinks will be prepared based on technology developed as part of the SupRim project by the teams of Institute of Food and Nutrition, SGGW. Milk will then be inoculated with Levilactobacillus brevis B1 bacteria (2.5g of freeze-dried bacteria with a count of 1010 CFU/g per 100 liters of milk). The Levilactobacillus brevis B1 strain comes from the collection of the Department of Gastronomic Technology and Food Hygiene at the Institute of Food and Agriculture, SGGW. This strain inhibits the growth of pathogenic bacteria of the species Listeria monocytogenes, Bacillus subtilis, E. coli, Enterococcus feacium and Salmonella enteritidis (Patent No.: P.426002/UP RP: Zielińska et all, 2020).

OTHER

conventional, acidified milk drink

The study will use a conventional milk drink with the characteristics of sour milk, with the addition of a selected strain of commercially available lactic acid bacteria, produced as sour milk by Dorota Wesołek: Wesoła Zagroda.

Sponsors & Collaborators

  • Ministry of Science and Higher Education, Poland

    collaborator OTHER_GOV

  • Warsaw University of Life Sciences

    lead OTHER

Principal Investigators

  • Ewa Lange · Department of Dietetics, Warsaw University of Life Sciences

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2026-09-30
Primary Completion
2027-09-30
Completion
2027-10-31

Countries

  • Poland

Study Locations

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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 NCT07793487 on ClinicalTrials.gov