Sodium Alginate in Chocolate Milk, Satiety and Glycemic Control

University of Toronto24 enrolled

Overview

This study compares the effects of isovolumetric (325 ml) preloads of chocolate milk supplemented with sodium alginates at incremental doses on inter-meal glucose levels, appetite scores and food intake in healthy adult men. The findings of this study will illustrate whether the addition of sodium alginate to chocolate milk will improve the glycemic properties of chocolate milk and will potentiate its satiating characteristics. This study will also elucidate whether sodium alginates, incorporated into chocolate milk, will influence glycemia, appetite sensations and food intake in a dose-dependent manner. It is hypothesized that there will be a synergy between milk and sodium alginate beyond either alone. When combined with milk components, sodium alginate is expected to improve glycemia and induce satiety more than does either milk alone or alginate alone.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

Conditions

Health Appetite Regulation Glucose Metabolism

Eligibility

Sex: MALEMin age: 20 YearsMax age: 30 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy, * non-smoking male subjects, * aged 20-30 years with a body mass index between 20 and 24.9 kg/m2, were recruited. Exclusion Criteria: * Breakfast skippers, * smokers, * dieters, * individuals with lactose-intolerance or * who are allergic to milk, * individuals with gastrointestinal problems and * individuals with diabetes or other metabolic diseases were excluded from the study.

Outcomes

Primary Outcomes

Satiety Change

Pre-meal changes from 0 min; Post-meal changes from 120 min Satiety scores (mm) were assessed using 100-mm "Motivation to Eat" visual analog scale questionnaires. A composite score of the four appetite questions, including Desire to Eat, Hunger, Fullness and Prospective Food Consumption, in the "Motivation to Eat" visual analog scale was calculated to obtain the average appetite score for statistical analysis.

Time frame: 0, 10, 20, 30, 45, 60, 75, 90 and 120 min (pre-meal) and 140, 170, 200, 230 and 260 min (post-meal) after consumption of the treatments

Secondary Outcomes

Food Intake

Food intake (kCal) was assessed 120 min after consumption of the treatments, using an ad libitum pizza lunch meal. Participants were asked to eat, during a 20-min period, until feeling comfortably full.

Time frame: 120 min