Type 2 Diabetes Clinical Trial
Official title:
Effect of Consumption of Dairy Products on Glycemic Control, Body Weight and Cardiovascular Risk Factors in Patients With Type 2 Diabetes: A Randomized Controlled Clinical Study
This is a randomized prospective clinical study in patients with type 2 diabetes to evaluate the effect of dairy products with full or low fat on glycemic control and cardio-metabolic risk factors in comparison to a regular diet.
This is a randomized, controlled clinical study in which 108 subjects with type 2 diabetes
will be randomized into 3 different groups:
Full fat dairy group (Group A): will receive nutritional counseling aiming to maintain body
weight from a registered dietician and will be instructed to include at least ≥3 servings of
full fat dairy products into their diet
Low fat dairy group (Group B): will receive nutritional counseling aiming to maintain body
weight from a registered dietician and will be instructed to include at least ≥3 servings of
low fat dairy products into their diet
Control group (Group C): will receive nutritional counseling aiming to maintain body weight
from a registered dietician and will not be asked to include a specified amount or type of
dairy products
Subjects in Groups A and B will be educated about different dairy products' serving sizes and
fat content. Subjects in all 3 groups will be asked to record their daily intake of dairy
products in a dedicated log book. Subjects randomized to groups A and B will be asked to only
use only dairy products with either the full fat or and low (≤1%) fat dairy (≤1% fat content)
content respectively. Purchase of the dairy products will be the responsibility of study
subjects for which a subsidy of $500 (about $20/week for 24 weeks) will be provided for each
subject. All study participants will also be asked to record their food intake for 3 days
before each study visit in a 3-day food log.
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