A Randomized Controlled Trial to Evaluate the Effects of Full-Fat and Low-Fat Fermented Dairy Foods on Markers of Cardiometabolic Health in Adults with Overweight or Obesity and Elevated Fasting Triglycerides.

Authors

Kevin C Maki, Nana Gletsu-Miller, Indika Edirisinghe, Meredith L Wilcox, Caryn G Adams, Orsolya M Palacios, Lisa A Spence, Karen L Sprague, Emma James, Allon N Friedman, Elizabeth Guzman, Britt Burton-Freeman

Published in

Current developments in nutrition. Volume 10. Issue 9. Pages 109516. Epub Aug 14, 2026.

Abstract

Consumption of fermented dairy has been associated with favorable cardiometabolic outcomes, but limited data from clinical trials have been available regarding the effects of fermented dairy products at differing levels of dairy fat on biomarkers of cardiometabolic health.
This randomized, controlled, parallel-arm, 12-wk trial evaluated the effect of replacing nondairy foods with 2 servings/d of either full-fat or low-fat fermented dairy foods on cardiometabolic health biomarkers in adults at risk of adverse cardiometabolic outcomes.
Adults with a body mass index (BMI) of 25.0 to 39.9 kg/m² and elevated fasting triglycerides (≥120 mg/dL) were randomly assigned to consume study foods provided as either 2 servings/d of full-fat fermented dairy foods, 2 servings/d of low-fat fermented dairy foods, or 2 servings/d of nondairy control foods, for 12 wk. Biomarkers of glucose homeostasis, lipid metabolism, inflammation, as well as anthropometrics and vital signs were assessed.
Mean (standard deviation) age and BMI of the intention-to-treat population (N = 110) were 45.7 (13.5) y and 31.3 (4.28) kg/m², respectively. Full-fat fermented dairy showed a difference (P = 0.047) for change in least squares geometric mean waist circumference compared with control (-1.62% compared with 2.21%, respectively) with an effect estimate of -4.13% (-7.33, -0.81). No other statistically significant differences were observed, including the primary outcome of Matsuda index of insulin sensitivity [effect estimates of 5.24% (-20.0, 38.5) for low-fat fermented dairy and -3.11% (-26.3, 27.3) for full-fat fermented dairy, respectively, compared with control for difference in percent change in least squares geometric mean].
Consumption of full-fat fermented dairy foods for 12 wk was associated with a small reduction in waist circumference compared with nondairy foods. No other statistically significant effects of 2 servings daily of low-fat or full-fat dairy were observed for other biomarkers of cardiometabolic health.This trial was registered at clinicaltrials.gov as NCT04999462.

PMID:
42733680
Bibliographic data and abstract were imported from PubMed on 14 Sep 2026.

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