None listed
Conditions
Brief summary
The aim of the study is to examine the effect of dairy consumption on satiety and certain aspects of cognition (speed of processing, short term memory, working memory, attention and speed of reasoning) in a sample of primary school children aged 10-12 years. Primary outcome measures are post prandial glucose levels, satiety and cognitive functioning. It is hypothesized that meals with a lower glycaemic load and higher dairy composition will be associated with improvements in measures of cognitive function and satiety compared to a meal high in glycaemic load and containing no dairy food.
Interventions
Three breakfast meals that differ in glycaemic load (GL) and dairy composition. Meal 1 (GL ~ 36/low dairy) - 70g white bread, 10g margarine, 10g vegemite (or 30g diet jam), 200ml sweetened fruit drink, 100ml water Meal 2 (GL ~ 27/medium dairy) - 35g white bread, 100g yoghurt, 20g cheese, 5g vegemite (or 15g diet jam), 100ml sweetened fruit drink, 100ml water Meal 3 (GL ~ 21/high dairy) - 35g white bread, 100g yoghurt, 20g cheese, 5g vegemite (or 15g jam), 100ml reduced fat milk, 100ml water. Food and beverage intake is not controlled for other meals, however there is an overnight 'wash-out' period between interventions.
Sponsors
Study design
Eligibility
Inclusion criteria
children aged 10-12 years. Willing to attend on four mornings in one week of the school holidays. Willing to undertake continuous glucose monitoring. informed child and parental consent. Parent judgement about child's ability to complete cognitive testing requirements (e.g. ability to comprehend and sustain attention).
Exclusion criteria
currently on a prescribed diet of any description. Known allergy to dairy foods or lactose intolerant. Type 1 diabetes. Children with diagnosed learning difficulties. Children with diagnosed Attention Deficit Hyperactivity Disorder (ADHD).