ClinicaliQ Trial Snapshot
- Investigating The Potential Of A Hay-Aged Cheese To Reduce Cholesterol As Mediated By Changes In The Gut Microbiome — Active Not Recruiting • Non-phase study • NCT07351175.
- Daily hay-aged cheese versus cheddar over 12 weeks may lower cholesterol through gut bacteria changes in elevated cholesterol patients.
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What This Trial Is Studying
The goal of this intervention trial is to investigate the potential of an artisan cheese aged in hay to induce changes in the gut microbiota in a manner which mediates a reduction in total cholesterol in participants with elevated total cholesterol. The main questions it aims to answer are: Does daily consumption of a hay aged cheese over 12 weeks reduce total cholesterol by at least 0.5mmol/l when compared the control cheese (cheddar)? Are changes in total cholesterol level reflected in changes in gut microbiota composition and activity as measured…