Dairy Fat Inflammation

Dairy foodsThis study is closed for enrollment.

Who is conducting this study?
This study led by Angela Zivkovic Ph.D. and Jennifer Smilowitz Ph.D., and colleagues at the UC Davis Foods for Health Institute, Food Science and Technology and Entomology departments and the USDA Western Human Nutrition Research Center is part of the Milk and Lactation and Personal Health Measurement research themes. This study has been reviewed and approved by the UC Davis Committee for the Protection of Human Subjects.

What is the purpose of this study?
The purpose of this clinical study is to understand how individuals metabolize different dietary fats into other types of blood lipids found to influence inflammation.

Who can participate? 
Men and women 18-65 years old, with two of the following: high fasting blood triglycerides, glucose; low HDL, a large waistline, high blood pressure, or a BMI greater than or equal to 30. Please click here for a detailed description of the study.