Condition: Gut Epithelial Permeability · Gut Microbiota Composition and Diversity · Gut and Circulating Inflammatory Markers · Sponsor: Laval University
The primary objective is to investigate the impact of milk, fermented milk, and soy beverages, incorporated in a diet reflecting adherence to Canadian food guide recommendations on food choices on gut microbiota in middle-aged adults (45-65 years) with abdominal obesity and slightly deteriorated lipids and/or glucose profile. The study aims to discern whether the integration of soy beverages (control), milk, and fermented milk within the CFG diet contributes to distinct gut outcomes and alterations in gut health. We hypothesized that milk and fermented milk will further promote beneficial changes in gut health parameters including gut microbiota composition, trans-epithelial permeability, and inflammation, relative to soy beverages.
This description comes directly from the study's public registry record.
Alain Veilleux, PhD · 418 656-2131 · alain.veilleux@fsaa.ulaval.ca
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| Institute of Nutrition and Functional Foods (INAF) | Québec, Quebec, Canada | Recruiting |
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Source record: clinicaltrials.gov/study/NCT07257913