Yogurt for Prevention of Chronic Inflammation

University of Wisconsin, Madison40 enrolled

Overview

The objective of this study is to conduct a randomized cross-over dietary intervention in adult women who are overweight or obese to compare how yogurt and a control food affect biomarkers of inflammation and intestinal health.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Obesity Inflammation

Interventions

YogurtOTHER

Low-fat flavored yogurt

Control foodOTHER

Low-fat flavored soy pudding

Eligibility

Sex: FEMALEMin age: 21 YearsMax age: 55 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * healthy premenopausal women age 21-55 * BMI ≥ 25 kg/m2 * not taking medication to control hypertension (e.g. anti-hypertensives or diuretics) * resting blood pressure \<140/90 mmHg * stable body weight for past two months * willing to maintain a normal exercise level (in general) * willing to avoid exercise and smoking (or other forms of nicotine intake) for 24 h prior to blood collection * willing to avoid caffeine for 12 h before study visits * willing to fast 12 h prior to study visits * willing to avoid dietary supplements, yogurt and probiotic-containing foods (as necessary) and consume 12 oz. of yogurt and the control food per day (as necessary) for the duration of the study Exclusion Criteria: * self-reported previous diagnoses of an inflammatory disease (e.g. inflammatory bowel disease, asthma, arthritis), CVD, diabetes, current cancer treatment (i.e., chemotherapy, radiation therapy) * have used oral antibiotics in the prior 21 days before sample collection * actively trying to lose weight * regularly taking anti-inflammatory drugs * vegetarian or allergic to soy or dairy * are pregnant, lactating, or trying to become pregnant

Locations (1)

Department of Food Science, Babcock Hall

Madison, Wisconsin, United States