HNRCA

Join the Dairy Study at Tufts University!

Purpose of this study: To compare the effect of consuming full-fat (regular) and fat-free (skim) milk, as well as full-fat and fat-free yogurt (a fermented dairy product) on risk factors for heart disease. We will also determine whether consuming these dairy products changes the types of microorganisms in your mouth and gut, as well as the products produced by the gut microbes. The results may facilitate refinement of public health dietary guidance for dairy product consumption.

Target population:
Men and postmenopausal women, ages 50 years and older.

Inclusion criteria:
-Age ≥50 years
-Men and postmenopausal women
-BMI ≥25 and ≤35 kg/m2
-No milk allergy, lactose intolerance or adherence to vegan or other dietary pattern that excludes dairy products
-Willing to consume 2 servings/ day of the dairy food items provided
-Usual pattern of bowel movements at least every other day

Major exclusions:
-Diagnosis of diabetes, chronic heart, kidney, liver and gastrointestinal disorders
-Taking medications or dietary supplements that will affect the study outcomes
-Unwilling to forgo additional milk and yogurt consumption during each 3-week diet
phase

Length of study:
-18 weeks

Payment:
-Up to $625 for participants who qualify and complete the entire study.

Email: [email protected]
Call: (617) 556-3013 and request study # 307

Our Monday Seminar Series is over for the semester, but will resume in September. If you missed any of the seminars this spring, you can view them all on our Youtube channel:

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