Blood Glucose, High, Metabolic Disease, Overweight and Obesity
Conditions
Keywords
Sugar intake, Sweeteners, Diabetes, Obesity, Sweetened food products, Chocolate milk
Brief summary
Dairy products represent an important food group in human nutrition as a source of calcium, protein, functional fats and low-glycaemic sugar lactose. While traditionally consumed natural milk and yogurt have low sugar content, many flavoured liquid dairy products such as chocolate milk, or fermented products such as yogurt have added sugar. Our recent studies have shown that the partial reduction of added sugar in chocolate milk and yogurt is not associated with any inferior sensory characteristics such as taste and pleasantness compared to their full-sugar counterparts. The current project will investigate whether the liquid dairy products with reduced sugar content (value-added products) have any benefits on blood glucose control in humans.
Interventions
OTHERFood
Dairy products with regular and reduced sugar content and water control.
Sponsors
Mount Saint Vincent University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
DOUBLE (Subject, Investigator)
Masking description
Treatments will be blinded. The Investigator will be blinded.
Eligibility
Sex/Gender
ALL
Age
19 Years to 35 Years
Healthy volunteers
Yes
Inclusion criteria
* 19-35 y males and females, non-smokers
Exclusion criteria
* having any diseases, irregular menses in females, smoking (all types), taking medications known to influence blood glucose control, skipping breakfast, and having emotional, or learning problems that would affect their ability to participate in the study as required. Individuals with known food allergies and lactose intolerance will be also excluded.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Blood glucose | 0-120 minutes | The concentration of blood glucose |
| Insulin | 0-120 minutes | The concentration of blood glucose |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Thirst | 0-120 minutes | The subjective perception of thirst measured with 100mm visual analogue scales containing the question How thirsty do you feel? and two statements on each pole of 100mm line: Not thirsty at all (0mm) and As thirsty as I have ever felt (100mm). |
| Satiety | 0-120 minutes | The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales. |
| Food pleasantness | at 0 and 120 minutes | The perception of pleasantness of the treatments (0 min) and a test meal (at 120 min) will be measured with 100mm visual analogue scale. |
| Physical comfort | 0-120 minutes | The subjective feeling of wellness and gastrointestinal discomfort parameters including the feeling of nausea, stomach cramps, flatulency, diarrhea and a subjective feeling of wellness, each measured with 100mm visual analogue scales. |
| Food intake | 120 minutes | Energy intake with an ad libitum meat at 120 minutes |
Countries
Canada
Outcome results
None listed