Full-fat dairy products for Obesity

Phase-Based Progress Estimates
Laval University, Quebec City, Canada
Obesity+1 More
Low-fat dairy products - Other
< 65
All Sexes
What conditions do you have?

Study Summary

The aim of this research is to clarify the role of different dairy products including both full-fat and low-fat dairy in maintaining health in adults and children through its effects beyond their well-known contribution of healthy nutrients. The deleterious health consequences of obesity are recognized as a major financial burden to health care systems. Diets rich in fruits and vegetables and that also include dairy products have been suggested to play a role in the control of body weight and other aspects of health including the maintenance of healthy gut bacteria. In contrast, full-fat diets, especially those high in saturated fat, have been linked with negative health effects. Although dairy products represent an important source of saturated fat, it has been proposed that the combination of nutrients and complex food forms of the various dairy products may in fact counteract the negative effects of the fat. Thus, increased consumption of dairy products could very likely provide a partial dietary solution to improved body weight and metabolic health. Therefore, we are investigating the role of both full-fat and low-fat dairy products in their different physical forms (i.e. varying levels of fat that contribute to different textures) on appetite, food intake, control of blood sugar (glucose), body weight, cholesterol levels, and blood pressure in both children and adults. Existing dairy products (milk, cheese, and yogurt) ranging in fat content will be compared for their effects on satiety, food intake, glucose, insulin, satiety hormones, gut bacteria and other metabolic parameters linked to cardiometabolic health in normal weight children and adults, as well as in children and adults living with overweight and obesity.

Eligible Conditions

  • Obesity

Treatment Effectiveness

Effectiveness Progress

1 of 3

Study Objectives

1 Primary · 17 Secondary · Reporting Duration: week 0, week 9, week 24

8 weeks
Dairy consumption
Week 24
Anxiety symptoms
Binge Eating Tendencies
Body weight (kg)
Cognitive restraint, disinhibition, susceptibility to hunger
Depression symptoms
Distress-related body esteem
Eating behaviours
Gastrointestinal peptides and hormones
Habitual food intake and diet quality
Oral microbiota (bacterial DNA from saliva)
Physical activity
Plasma lipids (total cholesterol, HDL and LDL cholesterol, triglycerides)
Resting metabolic rate
Sleeping Habits
Stress levels
Systolic and diastolic blood pressure (mmHg)

Trial Safety

Safety Progress

1 of 3

Trial Design

3 Treatment Groups

Full-fat dairy products
1 of 3
Low-fat dairy products
1 of 3
1 of 3
Active Control

300 Total Participants · 3 Treatment Groups

Primary Treatment: Full-fat dairy products · No Placebo Group · N/A

Full-fat dairy products
ActiveComparator Group · 1 Intervention: Full-fat dairy products · Intervention Types: Other
Low-fat dairy products
ActiveComparator Group · 1 Intervention: Low-fat dairy products · Intervention Types: Other
ControlNoIntervention Group · 1 Intervention: Control · Intervention Types:

Trial Logistics

Trial Timeline

Approximate Timeline
Screening: ~3 weeks
Treatment: Varies
Reporting: week 0, week 9, week 24

Trial Background

Prof. Vickypeau, Professor
Principal Investigator
Laval University
Closest Location: Laval University · Quebec City, Canada
2006First Recorded Clinical Trial
2 TrialsResearching Obesity
29 CompletedClinical Trials

Eligibility Criteria

Age < 65 · All Participants · 7 Total Inclusion Criteria

Mark “yes” if the following statements are true for you:
You have a blood sample from a male or female aged between 18 and 55 years.
You have a body mass index (BMI) between 30-40 kg/m2.
You are a family composed of at least one parent (mother/father) and at least two children between 8 to 16 years old (families between 3 to 5 persons).

About The Reviewer

Michael Gill preview

Michael Gill - B. Sc.

First Published: October 9th, 2021

Last Reviewed: August 12th, 2022

Michael Gill holds a Bachelors of Science in Integrated Science and Mathematics from McMaster University. During his degree he devoted considerable time modeling the pharmacodynamics of promising drug candidates. Since then, he has leveraged this knowledge of the investigational new drug ecosystem to help his father navigate clinical trials for multiple myeloma, an experience which prompted him to co-found Power Life Sciences: a company that helps patients access randomized controlled trials.