Reduction of obesity-associated intestinal inflammation by low-fat dairy yogurt.
The University of Connecticut Department of Nutritional Sciences is looking for healthy, overweight women to take part in a research study. The purpose of this study is to find out how yogurt affects intestinal health. Participants will be asked to visit the study center in Storrs CT, for 5 clinical visits over a period of 11 weeks. You will be asked to have blood pressure measurements taken, provide blood samples, to avoid particular probiotic-containing foods, and keep track of your diet twice.
To qualify for this study you must be the following:
- Healthy woman, age 21-55
- Have a Body Mass Index (BMI) between 30 and 40 (if you don't know your BMI, please visit http://www.nhlbi.nih.gov/guidelines/obesity/BMI/bmicalc.htm)
- Healthy, without cardiovascular disease, diabetes, cancer, arthritis
- Willing to eat 12 oz of yogurt or soy pudding daily for 9 weeks
- Willing to consume a high-calorie breakfast and have blood samples taken hourly for 4 hours at 2 visits
- Willing to visit the study center approximately 9 times over a course of 11 weeks
The benefits of participation in this study are that you will learn your BMI and blood pressure, which can inform you of your health status. Additionally, you will help scientists better understand the connection between diet and inflammation.
Participants will receive up to $300 for completing the study.
This research is conducted under the direction of Dr. Bradley Bolling in the Department of Nutritional Sciences. This research study was approved by the UConn IRB, Protocol H12-168.
For more information, contact: Diana at uconn.yogurt@gmail.com