Blood Glucose, Satiety Response
Conditions
Brief summary
The project will consist of two studies. One study will explore the satiating properties of dairy cheese and its dairy-free substitute when consumed ad libidum, and another study will investigate their effects on postprandial glycemia. Both studies will involve healthy young adults. The secondary outcomes of these studies will be food sensory characteristics, diet-induced thermogenesis, subjective feeling of fatigue and energy, gastrointestinal comfort level, and food intake. The proposed project results will help to better understand the health properties of the cheese and its dairy-free substitute.
Interventions
OTHERFood
Food
Sponsors
Dairy Farmers of Canada
Mount Saint Vincent University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
19 Years to 35 Years
Healthy volunteers
Yes
Inclusion criteria
* Young healthy adults
Exclusion criteria
* Breakfast skipper * Smoker (including e-cigarettes) / cannabis consumer * Be underweight, overweight or obese * Have chronic diseases, including diabetes * Taking certain medication * Have lactose intolerance, food allergies or gastrointestinal disorders (e.g., irritable bowel syndrome, or others).
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Food intake | 0 minutes, 120 minutes | Energy intake with an ad libitum meal at 120 minutes |
| Blood glucose | 0-120 minutes | The concentrations of blood glucose |
| Insulin | 0-120 minutes | The concentrations of insulin |
| 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. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Energy and Fatigue | 0-120 minutes | Subjective perception of feeling energetic and fatigue |
| Gastrointestinal 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. |
| Diet-induced thermogenesis | 0-120 minutes | Indirect calorimetry |
| Sensory characteristics | 0 minutes, 120 minutes | The perception of pleasantness of the treatments (0 minutes) and a test meal (at 120 minutes) will be measured with 9-point hedonic and 100mm visual analogue scales. |
Countries
Canada
Contacts
Primary ContactBohdan Luhovyy, PhD
Outcome results
None listed