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Impact of Dairy Integration Into Canadian Food Guide on Gut Health
Sponsor: Laval University
Summary
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.
Key Details
Gender
All
Age Range
40 Years - 65 Years
Study Type
INTERVENTIONAL
Enrollment
20
Start Date
2025-10-06
Completion Date
2026-08-31
Last Updated
2025-12-02
Healthy Volunteers
Yes
Conditions
Interventions
Milk
Consumption of 1 cup milk 3 times per day during 9 days alongside CFG diet
Fermented milk
Consumption of fermented milk 3 times per day during 9 days alongside CFG diet
Soy beverage
Consumption of a soy beverage 3 times per day during 9 days alongside CFG diet
Locations (1)
Institute of Nutrition and Functional Foods (INAF)
Québec, Quebec, Canada