Dairy Products With Reduced Sugar and Blood Glucose

Mount Saint Vincent University20 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

DOUBLE

Enrollment

Conditions

Blood Glucose, High Metabolic Disease Overweight and Obesity

Interventions

Eligibility

Sex: ALLMin age: 19 YearsMax age: 35 YearsHealthy volunteers:

Medical Language ↔ Plain English

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.

Outcomes

Primary Outcomes

Blood glucose

The concentration of blood glucose

Time frame: 0-120 minutes

Insulin

The concentration of blood glucose

Time frame: 0-120 minutes

Secondary Outcomes

Satiety

The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales.

Time frame: 0-120 minutes

Food intake

Energy intake with an ad libitum meat at 120 minutes

Time frame: 120 minutes

Thirst

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).

Time frame: 0-120 minutes

Physical comfort

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.

Time frame: 0-120 minutes

Food pleasantness

The perception of pleasantness of the treatments (0 min) and a test meal (at 120 min) will be measured with 100mm visual analogue scale.

Time frame: at 0 and 120 minutes

Dairy Products With Reduced Sugar and Blood Glucose

Overview

Conditions

Interventions

Eligibility

Locations (1)

Outcomes

Primary Outcomes

Secondary Outcomes