Full-fat Yogurt and Glucose Tolerance

Completed · Not applicable

Conditions studied: Pre-Diabetes

In brief

This study determines if substituting full-fat yogurt (i.e., whole, 3.25% fat) for non-fat yogurt in the diet can reduce the risk of type 2 diabetes and inflammation in association with changes in the composition of the gastrointestinal bacteria prediabetic male and female volunteers. The central hypothesis is that dairy fat impacts whole body glucose handling and insulin sensitivity as well as inflammation both directly, and indirectly via influencing the gut microbiota composition.

Key facts

Study ID
NCT03577119
Run by
University of Vermont Medical Center
People needed
13
Starts
2018-06-01
Expected to finish
2022-06-30
Last updated by the study team
2022-06-30

Who can join

Age: 45 and older, up to 75. Sex: any. Healthy volunteers: accepted.

You may qualify if…

You may not qualify if…

Where it is running

Full record on ClinicalTrials.gov

Trial information comes from ClinicalTrials.gov and is refreshed daily. TrialsForMe does not provide medical care and does not run the studies it lists.