The effects of low-fat dairy products on the metabolism of subjects at increased risk of metabolic disorders.

The metabolic syndrome is becoming a large problem in Western society. It is
important to timely recognize and treat the metabolic syndrome, to prevent its
health consequences such as cardiovascular disease and type 2 diabetes. No
straightforward approach exists to prevent or treat the metabolic syndrome.
However, a proper choice of foods may prevent or delay many of the health
consequences related to this syndrome and is therefore of relevance for a large
segment of the population.
There seems to be a negative correlation between dairy intake and type 2
diabetes, while the results of studies on cardiovascular effects are
conflicting. However, in most of these studies, no differentiation has been
made between whole and low-fat dairy products. Furthermore, due to the nature
of these studies, it cannot be concluded that increased consumption of dairy
products is causally related to (some of the components of) the metabolic
syndrome. Additionally, in studies on the effects of low-fat dairy products,
only the effects of single nutrients have been investigated. An intervention
study may therefore provide an answer to the question what the effects of
low-fat dairy are on the metabolism of subjects with the metabolic syndrome.

In this study, the effects of low-fat dairy products on metabolic risk markers
in subjects at increased risk of metabolic disorders are determined.

The study will be carried out in a cross-over design. In the experimental
periods (8 weeks), subjects will consume 500 mL milk and 200 mL yogurt, or
control products. Between both periods will be a wash-out period of at least 2
weeks.

500 mL low-fat milk and 200 mL low-fat yogurt daily. The control products are
600 mL fruit juice and 1 slice (20 g) of gingerbread or 1 (20 g) fruit biscuit.

Total time investment will be 350-390 min.
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