NCT03015441

Evaluation of a 28-day Fermented Milk Product Consumption Twice Daily as Compared to a Non-fermented Milk Product on Intestinal Gas Production in Healthy Subjects High Dihydrogen Producers

Evaluation of a 28-day Fermented Milk Product Consumption Twice Daily as Compared to a Non-fermented Milk Product on Intestinal Gas Production in Healthy Subjects High Dihydrogen Producers A Randomized, Controlled, Double-blind, Parallel Arms, Adaptive Study

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 72 (actual)
• Sponsor: Danone Global Research & Innovation Center · Industry
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study is to assess the effect of a 28-day fermented milk product consumption twice daily on intestinal gas production of dihydrogen (H2) and methane (CH4) in healthy subjects high H2 producers.

Conditions

• Excessive Intestinal Gas Production

Interventions

Type	Name	Description
OTHER	Milk product fermented by lactic bacteria or not fermented	2 pots of 125g consumed daily during 28 days

Timeline

• Start date: 2017-02-02
• Primary completion: 2017-05-04
• Completion: 2017-06-21
• First posted: 2017-01-10
• Last updated: 2017-08-22

Locations

1 site across 1 country: Germany