Diabetes, Obesity
Conditions
Keywords
Dairy, Post-prandial Glycemia, Satiety, Food Intake, Insulin, Milk, Greek yogurt, Cheese, Soy beverage
Brief summary
This study investigates the effects of dairy breakfasts (2% cow's milk, 2% Greek yogurt, cheese) and a non-dairy breakfast (soy beverage) on satiety and post-meal blood glucose. Each participant will receive every treatment in this crossover design study.
Detailed description
Regular consumption of dairy is associated with better body composition and lower incidences of type 2 diabetes and obesity. This may be due to dairy's ability to increase satiety and decrease post-prandial glycemia. However, most clinical studies have only investigated isolated dairy proteins (whey and casein) and the effects of whole dairy products, consumed as part of a meal, remain unclear. Additionally, the effect of dairy type and form remain to be further investigated. Therefore, this study will test the effects of dairy products when consumed with a high glycemic index breakfast on satiety and post-prandial glycemia. Thirty healthy older males and females (60-70 years, BMI 18.5-30.0 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 1) 2% milk (250 mL), 2) soy beverage (250 mL), 3) plain 2% Greek yogurt (175 g), 4) cheddar cheese (30 g), or 5) water (250 mL - control). Treatments will be consumed along with 2 pieces of white toast with strawberry jam, except for the water control which will be consumed alone. All breakfast meals will be isocaloric and water will be given with the yogurt (75 mL) and cheese (220 mL) to compensate for fluid content. At 0 (baseline), 15, 30, 45, 60, 90, 120, 150, 180, (pre-meal period) and 210 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes. Between 180-200 minutes, an ad libitum lunch will be provided to assess food intake.
Interventions
OTHER2% M.F. Milk
OTHERWhite Bread
OTHERStrawberry Jam
OTHER31% M.F. Cheddar Cheese
OTHER2% M.F. Plain Greek yogurt
OTHERSoy Beverage
OTHERWater
Sponsors
Dairy Farmers of Canada
University of Toronto
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
60 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy BMI (18.5-30.0 kg/m2) * Regular breakfast consumers * Menopausal for at least 1 year (females)
Exclusion criteria
* Smoking * Diabetes * Fasting blood glucose equal to or higher than 6.0 mmol/L * Cardiovascular disease * Medication affecting appetite or metabolism * Trying to lose or gain weight through a diet or exercise regime * Lactose intolerance or allergies to study foods * Score equal to or higher than 11 on Eating Habits Questionnaire
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Blood Glucose | 0-210 minutes | Blood glucose (mmol/L) is measured using finger prick capillary blood samples |
| Subjective Appetite | 0-210 minutes | Subjective appetite ratings are obtained from four 100 mm visual analogue scale (VAS) questions assessing Desire to Eat, Hunger, Fullness and Prospective Food Consumption. The average of all four VAS is calculated to obtain the average appetite score for statistical analysis. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Insulin | 0-210 minutes | Blood insulin (μU/mL) is measured using finger prick capillary blood samples |
| Food Intake | 180-200 minutes | Food at an ad libitum lunch meal consisting of a dish of rice, meatballs, and tomato sauce will be weighed to determine food intake based on nutrition information provided by the manufacturers. |
Countries
Canada
Outcome results
None listed