Determine How Consumption of Dairy Fat as Cheese Influences Inflammation-Phase 2

Obesity Clinical Trial

Official title: Effects of Dairy Fat on Postprandial Inflammation- Phase 2

Status Active, not recruiting

Clinical Trial Summary

Phase 2 of this study involves determining how consumption of cheese compared with a non-dairy cheese substitute influences inflammation over a six hour period.

Clinical Trial Description

Phase 2 is a randomized crossover study designed to determine how consumption of cheese compared with a non-dairy cheese substitute influences postprandial inflammation in participants who have 2 or more risk factors of metabolic syndrome or BMI ≥ 30.

Eligible participants will arrive to the Western Human Nutrition Research Center (WHNRC) at the University of California (UC) Davis campus on the morning of each test day after a 10-12-hr overnight fast. Upon arrival participants will fill out a questionnaire about their dietary and medication intakes and physical activity for the past 72 hours to ensure compliance. Compliant participants' weight and blood pressure will be measured and a fasting blood draw will be taken before participants consume their test meal (cheese or non-dairy cheese substitute). Participants will only consume this test meal and water freely for the duration of the test day. Blood will be drawn serially at 1, 3 and 6 hours postprandially. Participants will be tested on a second test day two weeks after the first test.

On the second test day, participants' body composition and bone mineral density will be measured by dual x-ray absorptiometry. ;

Related Conditions & MeSH terms

• Inflammation
• Metabolic Syndrome
• Obesity

• NCT number: NCT01803633
• Study type: Interventional
• Source: University of California, Davis
• Status: Active, not recruiting
• Phase: N/A
• Start date: September 1, 2012
• Completion date: January 29, 2027