NCT04755530

Fermented Dairy Products and The Metabolic Syndrome

Matrix Characterization and Effects of Fermented Dairy Products on Liver Fat, Cardiometabolic Risk and Gut Microbiome in Males With Symptoms of Metabolic Syndrome

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 100 (actual)
• Sponsor: Faidon Magkos · Academic / Other
• Sex: Male
• Age: 30 Years – 70 Years
• Healthy volunteers: Accepted

Summary

The study will be conducted as a randomized controlled trial with four parallel arms including four dairy products. We will investigate the health effects of including yogurt in the diet through a 16-weeks intervention period among 100 volunteering males with symptoms of the metabolic syndrome. The study has a total duration of 20 weeks as a wash out period of four weeks will be initiated prior to the intervention.

Conditions

• Overweight or Obesity
• Metabolic Syndrome

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Regular whole milk	400 g/day of regular whole milk
DIETARY_SUPPLEMENT	Yogurt with live bacteria	400 g/day of yogurt with live bacteria
DIETARY_SUPPLEMENT	Yogurt with inactivated bacteria	400 g/day of yogurt with inactivated bacteria
DIETARY_SUPPLEMENT	Acidified whole milk	400 g/day of yogurt with acidified whole milk

Timeline

• Start date: 2021-02-25
• Primary completion: 2022-06-30
• Completion: 2022-06-30
• First posted: 2021-02-16
• Last updated: 2023-03-01

Locations

1 site across 1 country: Denmark