Blood Glucose, High, Metabolic Disease, Overweight and Obesity
Conditions
Keywords
Sugar intake, Sweeteners, Milk Proteins, Diabetes, Obesity, Sweetened food products, Chocolate milk, Blood glucose, Insulin, Satiety, Food Intake, Casein, Whey protein
Brief summary
Milk proteins possess multiple biological activities including their effect on blood glucose control, satiety and energy intake. The design of functional food products with added milk protein fractions has many challenges related to their inferior sensory properties. Chocolate milk presents the universal vehicle for added milk protein fractions that might partially mask their sensory characteristics. However, commercially produced chocolate milk has a significant amount of added sugar. This project will investigate the properties of a value-added dairy product (chocolate milk with reduced sugar content) enriched with individual milk protein fractions on characteristics of blood glucose control, satiety and energy intake in young healthy adults.
Interventions
OTHERFood
Dairy products with reduced sugar content
Sponsors
University of Toronto
Mount Saint Vincent University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Masking description
Treatments are 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 insulin |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| 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 Intake | 0 min, 120 minutes | Energy intake with an ad libitum meat at 120 minutes |
| C-peptide | 0-120 minutes | The concentration of C-peptide |
| 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 pleasantness | at 0 and 120 minutes | The perception of pleasantness of the treatments (0 minutes) and a test meal (at 120 minutes) will be measured with 100mm visual analogue scale. |
| 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). |
| Incretins, glucagon and amino acids | 0-120 minutes | The concentration of incretins and glucagon |
Countries
Canada
Outcome results
None listed