None listed
Conditions
Brief summary
The primary purpose of this study is to examine whether a change in calcium intake at one meal modifies the way in which we handle the subsequent meal. We believe that increasing calcium intake at breakfast improves the body's ability to handle glucose following lunch, while promoting utilization of fat and suppressing subjective ratings of hunger.
Interventions
Randomized, within-subject trial comparing two breakfast-lunch combinations that only differ in calcium content of breakfast (~250mg versus 550mg). Each combination will be adminstered on one occassion only, in a random order. Volunteers will crossover to the second combination following a 2 week washout period. Breakfast will consist of rolled oats, sultanas, cream, milk and sugar while lunch will consist of a white bread sandwich of ham, tomato, butter with a serving of fruit and fruit juice.
Sponsors
Curtin University of Technology
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
20 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
Caucasian adults, body mass index >20 kg/m2, weight stable over last 6 months, < 2 alcoholic drinks per day.
Exclusion criteria
lactose intolerance or gastrointestinal disturbances, hormone replacement therapy, medications for systemic diseases or vitamin/mineral supplements
Outcome results
None listed