The Impact of Low-fat and Full-fat Dairy Consumption on Glucose homeostasis

Cancer Prevention Program

The Impact of Low-fat and Full-fat Dairy Consumption on Glucose homeostasis

We are completing a randomized controlled feeding trial based on intriguing epidemiological evidence that the consumption of both low-fat and full-fat dairy products is associated with a reduced risk of type 2 diabetes mellitus (T2DM). However, it has remained unclear whether a causal effect underlies the association seen in observational studies, and whether the effect of low-fat and full-fat dairy products on glucose homeostasis differs. Therefore, this trial aims to address whether the consumption of dairy foods in general improves glucose homeostasis compared to a largely dairy-free diet, and whether low-fat dairy products differ in this regard from full-fat dairy products. We will also begin an investigation into the mechanisms by which dairy-rich diets may affect glucose tolerance and its determinants. We will study 60 men and women with the metabolic syndrome who consume diets differing in their type and content of dairy foods, in a parallel-design randomized controlled trial consisting of a 4-week wash-in diet period and a 12-week dietary intervention period. Endpoints include glucose tolerance, as measured by an oral glucose tolerance test, and key determinants of glucose tolerance, including insulin sensitivity, pancreatic beta-cell function, body weight and fat mass, liver fat content, and low-grade chronic systemic inflammation. This study will provide critical information on the impact of nonfat/low-fat- and full-fat dairy products on the regulation of glucose and energy homeostasis and a wide range of risk factors for cardio-metabolic disease

Dr. Mario Kratz

Mario Kratz, PHD, MS 
Associate Member, Cancer Prevention Program  

More Information

Funding Agency:
USDA/Dairy Management Inc.  

Gail Cromer