Dairy Fat and Fermentation Study
Purpose
The purpose of the study is to compare the effect of consuming full-fat (regular) and fat-free (skim) milk, as well as full-fat and fat-free yogurt (a fermented dairy product), on microorganisms in your gut as well as the products produced by the gut microbes. We will also determine whether consuming these dairy products affects risk factors for heart disease.The findings of the study will help us determine if heart disease risk factors are modified by the fat content and fermentation of milk. The results may facilitate refinement of public health dietary guidance for cardiovascular disease risk reduction.
Conditions
- Heart Diseases
- Microbial Colonization
- Inflammation
Eligibility
- Eligible Ages
- Over 50 Years
- Eligible Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- Age >50 years 2. Men and postmenopausal women 3. BMI >25 and <35 kg/m2 4. No milk allergy, lactose intolerance or adherence to vegan or other dietary pattern that excludes dairy products 5. Non-smoker 6. Usual pattern of bowel movements at least every other day.
Exclusion Criteria
- Women and men <50 years 2. Women, pre- or peri-menopausal 3. BMI <25 and >35 kg/m2 4. Current smokers or former smoker who quit < 6 months 5. Use of nicotine replacement products within last 6 months 6. Replacement or gender affirming hormonal therapy use 7. Weight gain of >15 pounds within last 6 months 8. Infrequent bowel movements 9. History of anemia within past 2 years or confirmation of anemia at first study visit 10. Blood donation within last 2 months 11. Untreated hypertension 12. Oral antibiotics use within 2 weeks of study entry 13. Steroid use (including dental prophylaxis use within 2 wks prior to or during study, except non-prescription topical and nasal steroids, e. g. Flonase) 14. Use of lipid lowering medications 15. Chronic use of aspirin, non-steroidal anti-inflammatory medications (NSAIDS), laxatives, anti-diarrheal medication 16. Regular use (>2 times per week) of acid lowering medication: antacids, proton pump inhibitors, or H2 Blockers. 17. Use of dietary supplements other than multi-vitamins, including pre- and probiotics, within 2 months of study entry 18. Milk allergy, lactose intolerance or adherence to vegan or other dietary patterns that exclude dairy products 19. Colonoscopy within 3 weeks of study entry or during study period 20. Diagnosis of malabsorption, inflammatory bowel disease (ulcerative colitis or Crohn's Disease), cirrhosis, history of gastrointestinal resection (other than appendectomy), chronic pancreatitis or any other chronic GI disease that in the opinion of the study physician would alter the study results 21. Chronic heart, liver, thyroid, renal or kidney disease 22. Type I or type II diabetes 23. Alcohol consumption >7 drinks/week for women and >14 drinks/week for men 24. Inadequate refrigerator storage capacity to store 21 8-oz containers of milk or yogurt 25. Participation in other dietary intervention research study during the same time 26. No social security number 27. Not willing to commit to adhering to the protocol
Study Design
- Phase
- N/A
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover Assignment
- Intervention Model Description
- randomized crossover design
- Primary Purpose
- Treatment
- Masking
- Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)
Arm Groups
| Arm | Description | Assigned Intervention |
|---|---|---|
|
Experimental Full-fat milk beverage |
Beverage made with full-fat milk |
|
|
Experimental Fat-free milk beverage |
Beverage made with fat-free milk |
|
|
Experimental Full-fat yogurt beverage |
Beverage made with full-fat yogurt |
|
|
Experimental Fat-free yogurt beverage |
Beverage made with fat-free yogurt |
|
Recruiting Locations
Boston 4930956, Massachusetts 6254926 02111
More Details
- Status
- Recruiting
- Sponsor
- Tufts University
Detailed Description
A randomized-controlled cross-over trial will be conducted to compare the effect of two servings per day of full-fat and fat-free milk, and full-fat and fat-free yogurt (hence forth referred to as dairy food items) on the gut microbiome, fecal and serum metabolome, and determine their relation to cardiometabolic risk factors (CMRF) and functional pathways associated with the differences identified. Participants will be provided with 2 servings per day of the test dairy products and requested not to consume additional bovine (cow) milk or yogurt during each 3-week diet phase.They will be allowed to use dairy substitutes such as plant-based milk alternatives and consume other types of dairy products (e.g. cheese). The study consists of four diet phases: fat-free milk phase, full-fat milk phase, fat-free yogurt phase and full-fat yogurt phase. Each diet phase is 3 weeks in duration, separated by a 2 week break. Participants will be provided with 2 servings of a dairy based food item per day specific to their assigned phase and asked to consume them at two separate times during the day - morning and evening. Weight, waist circumference and blood pressure will be measured, blood and stool samples will be collected, and participants will complete two 24-hr food recall questionnaires during each phase.