Blood Glucose, Eating, Food
Conditions
Keywords
Breakfast, Blood glucose, Food intake, Satiety
Brief summary
The effects of dairy-free products consumed with a breakfast meal on food intake and glycaemic regulation remain unexplored. It is known that dairy products are an excellent source of protein, low glycaemic sugar lactose, calcium, and vitamin D. In our recent study the consumption of a dairy snack with high protein content resulted in reduced blood glucose response compared to non-dairy snack with the similar amount of available carbohydrate. The investigators hypothesize that the ad libitum intake of breakfast cereals served with a high-protein fermented dairy product will result in reduced and sustained blood glucose response compared to non-dairy control. The objective of this study is to investigate how dairy and non-dairy cultured products used as carriers for breakfast granola cereals and consumed ad libitum affect short-term food intake, satiety, and glycaemia within two hours.
Interventions
OTHERFood
The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)
Sponsors
University of Toronto
Dairy Farmers of Canada
Mount Saint Vincent University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Masking description
The participants were blinded and could not distinguish the breakfast cereals made with Greek yogurt or with cultured coconut product. The taste and flavour in both treatments was similar due to added blueberry flavouring.
Eligibility
Sex/Gender
FEMALE
Age
19 Years to 28 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy females
Exclusion criteria
* Overweight or obese * Breakfast skippers * Have any chronic metabolic diseases * Smokers * Taking medications
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Postprandial blood glucose concentration | 0-120 minutes | The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control. |
| Subjective feeling of appetite | 0-120 minutes | The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospectiove food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry). |
| Ad libitum food intake | 0-120 minutes | The amount of energy (kcal) consumed ad libitum with the breakfast meal or water control and with the test meal (pizza lunch) two hour later. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Circulatory insulin concentration | 0-120 minutes | The concentration of insulin in blood |
| Subjective feeling of physical comfort | 0-120 minutes | The subjective assessment of wellness and gastrointestinal symptoms including feeling of nausea, diarrhoea, flatulence and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end. |
| Subjective feeling of food palatability (pleasantness) | 0, 120 minutes | The pleasantness of the breakfast meal and pizza meal measured with 100 mm Visual Analogue Scales with two opposite statements at each end.(e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant). |
Countries
Canada
Outcome results
None listed