Yogurt and cheese may boost insulin sensitivity, study finds

NCT ID NCT04999462

Completed Knowledge-focused Sponsor: Midwest Center for Metabolic and Cardiovascular Research Source: ClinicalTrials.gov ↗

First seen Jun 27, 2026 · Last updated Jun 27, 2026

Summary

This study looked at whether replacing non-dairy foods with two servings a day of full-fat or low-fat fermented dairy (like yogurt and cheese) could improve insulin sensitivity and other heart health markers. 110 overweight adults with high triglycerides took part. The goal was to see if these dairy swaps help the body process sugar and fats better.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: fermented dairy (full-fat or low-fat yogurt and cheese)
What this could lead to: If successful, this could suggest that eating fermented dairy instead of similar non-dairy foods may improve how the body handles sugar and fats.
What could go wrong: This is a small, completed study with 110 participants, so results may not apply to everyone. Dietary studies are hard to control, and any benefits might be modest.

This is an AI summary of the original study and may miss details. Read our disclaimer.

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Conditions

The condition(s) this trial relates to.

hypertriglyceridemia Obesity obesity disorder Overweight

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

ELEVATED TRIGLYCERIDES OVERWEIGHT AND OBESITY

Contacts and locations

Locations

Excellence Medical and Research

Miami Gardens, Florida, 33169, United States
Great Lakes Clinical Trials

Chicago, Illinois, 60640, United States
Great Lakes Clinical Trials

Gurnee, Illinois, 60031, United States
Illinois Institute of Technology

Chicago, Illinois, 60616, United States

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