Trial reportThe American journal of clinical nutrition2020
Effect of dairy consumption and its fat content on glycemic control and cardiovascular disease risk factors in patients with type 2 diabetes: a randomized controlled study.
Trial report in The American journal of clinical nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT02895867 (Effect of Consumption of Dairy Products on Glycemic Control, Body Weight and Cardiovascular Risk Factors in Patients With Type 2 Diabetes), which is not on this map. Cited by 15 papers, 3 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Effect of Consumption of Dairy Products on Glycemic Control, Body Weight and Cardiovascular Risk Factors in Patients With Type 2 Diabetes: A Randomized Controlled Clinical Study
Who cites it
15 citing papers in PubMed, 3 syntheses or guidelines pooled it, 28 citations in OpenAlex.
- Reduction in saturated fat intake for cardiovascular disease.The Cochrane database of systematic reviews · 2020Pooled it
- Effects of total fat intake on body fatness in adults.The Cochrane database of systematic reviews · 2020Pooled it
- Reduction in saturated fat intake for cardiovascular disease.The Cochrane database of systematic reviews · 2020Pooled it
- Full-fat yogurt compared with non-fat yogurt reduces blood triacylglycerol concentrations and lowers the triacylglycerol content in specific lipoprotein subclasses in adults with prediabetes: an exploratory analysis of a randomized-controlled trial.Lipids in health and disease · 2025Trial
- Beyond Saturated Fat: A Four-Dimensional Framework for Understanding Milk Fat in Human Health.Comprehensive reviews in food science and food safety · 2026Review
- Dairy Intake and Coronary Artery Calcification: The Coronary Artery Risk Development in Young Adults (CARDIA) Prospective Cohort Study.The Journal of nutrition · 2025Article
- Optimizing glycemic control in type 2 diabetes: the impact of the GLIDE program's personalized digital health intervention.Frontiers in clinical diabetes and healthcare · 2024Article
- Whole-Milk Dairy Foods: Biological Mechanisms Underlying Beneficial Effects on Risk Markers for Cardiometabolic Health.Advances in nutrition (Bethesda, Md.) · 2023Review
- Dairy Foods: Beneficial Effects of Fermented Products on Cardiometabolic Health.Current nutrition reports · 2023Review
- Review
- SGLT2 inhibitor versus carbohydrate-restricted isocaloric diet: reprogramming substrate oxidation in type 2 diabetes.Diabetology & metabolic syndrome · 2023Article
- Protective effects of swimming exercises and metformin on cardiac and aortic damage caused by a high-fat diet in obese rats with type 2 diabetes, by regulating the Bcl2/Bax signaling pathway.Turkish journal of medical sciences · 2023Article
- Nutrients and Dietary Approaches in Patients with Type 2 Diabetes Mellitus and Cardiovascular Disease: A Narrative Review.Nutrients · 2021Review
- Review
- Plasma Free Fatty Acids and Metabolic Effect in Type 2 Diabetes, an Ancillary Study from a Randomized Clinical Trial.Nutrients · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
backgroundDietary Guidelines for Americans recommend the consumption of 3 servings/d of low-fat/nonfat dairy. The effects of higher dairy consumption and its fat content are unknown in patients with type 2 diabetes.
objectiveEvaluate the impact of higher consumption of high- compared with low-fat dairy on glycated hemoglobin (HbA1c), body weight, and cardiovascular disease risk factors in patients with type 2 diabetes.
methodsWe enrolled 111 subjects with type 2 diabetes (aged 58.5 ± 8.9 y, 47% females, diabetes duration 13.2 ± 8.3 y, HbA1c 8.09 ± 0.96%) who consumed <3 servings of dairy/d. We randomly assigned them into 3 groups: control group maintained baseline dairy intake, low-fat (LF) group incorporated ≥3 servings/d of LF dairy, and the high-fat (HF) group incorporated ≥3 servings/d of HF dairy. We evaluated HbA1c, body weight, BMI, body composition parameters, blood pressure (BP), lipid parameters, homeostatic model assessment of insulin resistance (HOMA-IR), and total energy and macronutrient intake at baseline, and after 12 and 24 wk.
resultsAt 24 wk, percent energy from saturated fat increased from baseline in the HF group by 3.6%, (95% CI: 2.2, 5.1) and decreased in the LF group by -1.9% (95% CI: -3.3, -0.4). The LF group increased their percent energy from protein by 4.5% (95% CI: 2.6, 6.4), whereas the HF group decreased their percent energy from carbohydrates by -3.4% (95% CI: -0.2, -6.7). There were no differences in the mean changes in HbA1c, body weight, BMI, body composition or lipid parameters, or BP between the 3 groups at 24 wk.
conclusionIn patients with type 2 diabetes, increased dairy consumption to ≥3 servings/d compared with <3 servings/d, irrespective of its fat content, while maintaining energy intake has no effect on HbA1c, body weight, body composition, lipid profile, or BP. This trial was registered at clinicaltrials.gov as NCT02895867.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.