Reduction of Obesity-Associated Intestinal Inflammation by Low-Fat Dairy Yogurt
NCT ID: NCT01686204
Last Updated: 2017-10-03
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
128 participants
INTERVENTIONAL
2012-09-30
2017-03-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
BASIC_SCIENCE
NONE
Study Groups
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Non-obese individuals
Daily consumption of 12 oz lowfat yogurt or soy pudding for 9 weeks.
Low fat dairy yogurt
Consumption of 12 oz of low fat dairy yogurt daily for 9 weeks
Soy pudding
Consumption of 12 oz of low fat soy pudding daily for 9 weeks.
Obese individuals
Consumption of 12 oz of soy pudding or low fat dairy yogurt daily for 9 weeks.
Low fat dairy yogurt
Consumption of 12 oz of low fat dairy yogurt daily for 9 weeks
Soy pudding
Consumption of 12 oz of low fat soy pudding daily for 9 weeks.
Interventions
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Low fat dairy yogurt
Consumption of 12 oz of low fat dairy yogurt daily for 9 weeks
Soy pudding
Consumption of 12 oz of low fat soy pudding daily for 9 weeks.
Eligibility Criteria
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Inclusion Criteria
* BMI from 18.5-27 and 30-40 kg/m2
* resting blood pressure \<140/90 mmHg
* not taking medication to control hypertension
* stable body weight for the previous 2 months
* willing to maintain a normal exercise level and avoid exercise 24 h prior to blood sampling
* willing to avoid yogurt and probiotic-containing foods or consume 2 servings of yogurt for the duration of the study
Exclusion Criteria
* currently being treated for cancer (i.e., chemotherapy, radiation therapy)
* prescribed estrogen replacement therapy
* practicing weight-loss, vegetarian, kosher, or vegan diets
* currently taking dietary supplements
* exceed alcohol consumption more than moderate drinking (1 drink/day or a total of 7/week)
* actively using antibiotics
* taking anti-inflammatory drugs
* have allergies to soy, egg or milk
* perimenopausal or menopausal symptoms
21 Years
55 Years
FEMALE
Yes
Sponsors
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Dairy Research Institute
OTHER
University of Wisconsin, Madison
OTHER
Responsible Party
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Principal Investigators
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Bradley W Bolling, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Wisconsin, Madison
Locations
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Department of Food Science, Babcock Hall
Madison, Wisconsin, United States
Countries
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References
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Pei R, DiMarco DM, Putt KK, Martin DA, Chitchumroonchokchai C, Bruno RS, Bolling BW. Premeal Low-Fat Yogurt Consumption Reduces Postprandial Inflammation and Markers of Endotoxin Exposure in Healthy Premenopausal Women in a Randomized Controlled Trial. J Nutr. 2018 Jun 1;148(6):910-916. doi: 10.1093/jn/nxy046.
Pei R, DiMarco DM, Putt KK, Martin DA, Gu Q, Chitchumroonchokchai C, White HM, Scarlett CO, Bruno RS, Bolling BW. Low-fat yogurt consumption reduces biomarkers of chronic inflammation and inhibits markers of endotoxin exposure in healthy premenopausal women: a randomised controlled trial. Br J Nutr. 2017 Dec;118(12):1043-1051. doi: 10.1017/S0007114517003038. Epub 2017 Nov 28.
Other Identifiers
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2014-0669
Identifier Type: -
Identifier Source: org_study_id