Effect Of The Consumption Of Fermented Dairy Drink On Common Infections In Shift-Workers

Danone Global Research & Innovation Center1,340 enrolled

Overview

This clinical study plans to investigate the effect of the consumption of a fermented dairy drink on the occurrence of common infections. This study will be performed in a healthy adult population of shift workers.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

DOUBLE

Enrollment

1,340

Conditions

Healthy

Interventions

fermented dairy productOTHER

fermented dairy product (2 bottles/day during 16 weeks)

non fermented dairy productOTHER

non fermented dairy product (2 bottles/day during 16 weeks)

Eligibility

Sex: ALLMin age: 18 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Male/female subjects aged 18 to 65 years (bounds included) * Healthy subjects. * Subjects working in two- or three-shift work including night work Exclusion Criteria: * Subject with any food allergy * Subject in a situation that, in the investigator opinion, could interfere with optimal participation in the present study or could constitute a special risk for the subject.

Locations (4)

SGS

Antwerp, Belgium

Therapharm

Caen, France

Hospital de la Santa Creu

Barcelona, Spain

VEEDA

Plymouth, United Kingdom

Outcomes

Primary Outcomes

Occurrence of common infectious diseases during the 16 weeks of study product consumption

Time frame: 0-16 weeks

Secondary Outcomes

Mean duration of common infectious diseases during the 16 weeks of study product consumption.

Time frame: 0-16 weeks

Data from ClinicalTrials.gov

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