Fermented Dairy Products and The Metabolic Syndrome

Matrix Characterization and Effects of Fermented Dairy Products on Liver Fat, Cardiometabolic Risk and Gut Microbiome in Males With Symptoms of Metabolic Syndrome

The study will be conducted as a randomized controlled trial with four parallel arms including four dairy products. We will investigate the health effects of including yogurt in the diet through a 16-weeks intervention period among 100 volunteering males with symptoms of the metabolic syndrome. The study has a total duration of 20 weeks as a wash out period of four weeks will be initiated prior to the intervention.

Inclusion Criteria:

• Male
• Age between 30-70 years
• BMI of 28-45 kg/m2
• Abdominal obesity (defined as waist circumference >102 cm)
• Provided voluntary written informed consent

Exclusion Criteria:

• Body weight changes +/- 5% in the past three months
• Any diet, allergy or intolerance which results in not being able to follow the study protocol
• Contraindications related to MRI (pacemaker, stent, magnitic metal in the body, claustrophobia, physiological diseases or a body weight >160 kg)
• History or diagnosis of diabetes
• History or diagnosis of heart, liver, gastrointestinal or kidney disease
• History or diagnosis of illness related to energy balance
• History or diagnosis of eating disorders
• Simultaneous blood donation for other purpose than this study (and one month before initiating the study)
• Simultaneous participation in other clinical intervention studies
• Any other condition that judged by the investgator may interfere with the adherence to the study protocol