Reduction of Obesity-Associated Intestinal Inflammation by Low-Fat Dairy Yogurt



Status:Completed
Conditions:Obesity Weight Loss
Therapuetic Areas:Endocrinology
Healthy:No
Age Range:21 - 55
Updated:10/5/2017
Start Date:September 2012
End Date:March 31, 2017

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Trial Summary
Trial Overview
Inclusion Criteria
The main objective of this work is to conduct a clinical trial in obese and non-obese
individuals testing the ability of low-fat dairy yogurt to improve gastrointestinal health
and reduce chronic inflammation. Our central hypothesis is that short and long-term
consumption of low-fat dairy yogurt will reduce inflammation to a greater extent in obese
individuals by improving intestinal barrier function.


Inclusion Criteria:

- premenopausal women

- 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:

- previous diagnoses of cardiovascular disease (CVD), diabetes, or arthritis (except for
osteo-arthritis)

- 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
We found this trial at
1
site
Department of Food Science, Babcock Hall
Madison, Wisconsin 53706
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Madison, WI
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