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The effect of skim milk products on serum uric acid levels

The effect of skim milk products on serum uric acid levels for the prevention of gout

Status
Completed
Phases
Phase 2
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12607000187448
Enrollment
16
Registered
2007-03-30
Start date
2007-06-14
Completion date
2008-05-01
Last updated
2020-01-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

Recent studies have identified ingestion of dairy products as protective for the development of gout. This effect is likely to be due to the uric acid lowering effect of factors within milk. The proposed study will analyse the effect of specific skim milk products on uric acid levels in healthy men, in an attempt to understand how dairy products influence uric acid levels. This is a cross-over pilot study of short term urate-lowering effects of skim milk powders. We will study 16 healthy male participants. Participants will attend four study visits, each lasting approximately four hours and on each visit will receive a milk product. Blood and urine samples will be taken over the four hour period. Participants will receive all four study products over an eight week period, but products will be administered in a random order.

Interventions

This is a short term crossover study. Each participant will receive a single dose of each of the following products, each in a different order. Each product will be given orally at a standard dose of 80g protein in 800ml of water. Participants will attend four study visits, each at least one week apart, over an eight week period. The following products will be tested: Control agent: soy protein (Code number 06/8040/1668) Study agents: three skim milk products (Code numbers 01/7939/1274, 03/7

This is a short term crossover study. Each participant will receive a single dose of each of the following products, each in a different order. Each product will be given orally at a standard dose of 80g protein in 800ml of water. Participants will attend four study visits, each at least one week apart, over an eight week period. The following products will be tested: Control agent: soy protein (Code number 06/8040/1668) Study agents: three skim milk products (Code numbers 01/7939/1274, 03/7939/1276, and 07/000/1275).

Sponsors

LactoPharma Consortium
Lead SponsorCommercial sector/Industry

Study design

Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used)

Eligibility

Sex/Gender
Male
Age
18 Years to No maximum
Healthy volunteers
No

Inclusion criteria

1.Able to provide written informed consent2.Willing to return for four study visits over eight weeks3.Normal renal function 4.Normal haemoglobin

Exclusion criteria

1.History of gout 2.History of diabetes mellitus 3.Diuretic use 4.History of lactose intolerance.

Outcome results

None listed

Source: ANZCTR · Data processed: Feb 4, 2026