Comparative effects of yogurt and rolled oats consumption on the gut microbiome, microbial metabolites and inflammatory markers in healthy participants

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

DRKS

Registry ID

DRKS00023146

Enrollment

120

Registered

2021-01-11

Start date

2020-10-01

Completion date

Unknown

Last updated

2026-03-02

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

Conditions

healthy participants

Interventions

Group 1: 250 g yogurt/day for 4 weeks Group 2: 250 g yogurt and 50 g rolled oats/day for 4 weeks

Eligibility

Sex/Gender

All

Age

20 Years to 65 Years

Inclusion criteria

Inclusion criteria: Healthy participants aged 20 to 65 years with a BMI of 18.5-25 kg/m2, non-smokers

Exclusion criteria

Exclusion criteria: Lactose intolerance, diagnosis of type 1 diabetes, acute or chronic gastrointestinal diseases, malignant diseases or acute cardiovascular events =3 Months before study initiation, major gastrointestinal surgery, use of antibiotics within 3 months before study initiation, smoking, major dietary restrictions such as veganism or food allergies and intolerances or planned changes in dietary habits within the study period

Design outcomes

Primary

Measure	Time frame
Influence of yogurt and rolled oats consumption on the gut microbiome in healthy participants (16S rRNA and metagenomics analysis of stool samples before and after each intervention)	—

Secondary

Measure	Time frame
Influence of yogurt and rolled oats consumption on microbial metabolites and inflammatory markers in healthy participants	—

Countries

Germany

Contacts

Public ContactKerstin Thriene

Institut für Prävention und Tumorepidemiologie Universitätsklinikum Freiburg

ipe.joghurt-studie@uniklinik-freiburg.de+49 761 270-78030

Outcome results

None listed

Source: DRKS (via WHO ICTRP) · Data processed: Mar 14, 2026