Cardiometabolic Effects of Low-Fat and Full-Fat Dairy
ConditionCardiovascular (CV) Risk
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age25-70
SponsorPenn State University
About this trial
The purpose of this study is to find out if full-fat dairy and low-fat dairy have similar effects on risk factors for heart disease and diabetes. During the study, participants will consume two types of dairy products: low-fat dairy (milk, yogurt, and cheese) and full-fat dairy (milk, yogurt, and cheese). Each type of dairy will be consumed for 6 weeks with a ≥4-week break between. Measures will be taken to evaluate blood cholesterol, blood sugar, body weight, inflammation, blood pressure, heart health and dietary intake at the beginning and end of each 6 week period.
Eligibility criteria
Qualifiers
BMI 18.5 to 39.9 kg/m2
LDL-C ≤190 mg/dL assessed by the Modified Sampson-NIH Equation
Currently consume milk, yogurt, and/or cheese daily
Willing to eat 3 servings of dairy (milk, yogurt, cheese) for two 6-week periods during the study
Disqualifiers
Hemoglobin <13.2 g/dL for men or < 11.7 g/dL for women at screening
Fasting triglycerides >350 mg/dL at screening
≥10% change in body weight within the 6 months prior to enrollment
Blood pressure >140/90 mmHg at screening
Trial design
Treatments tested in this trial
- Full-fat dairy
- Low-fat dairy
Treatment groups
178 Participants
are divided into 2 treatment groupsLocations
Sponsors and collaborators
Source ClinicalTrials.gov