Functional and Value-Added Dairy Products and Blood Glucose Control

Mount Saint Vincent University20 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

Conditions

Blood Glucose, High Metabolic Disease Overweight and Obesity

Interventions

FoodOTHER

Dairy products with reduced sugar content

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.

Locations (1)

Mount Saint Vincent University

Halifax, Nova Scotia, Canada

Outcomes

Primary Outcomes

Blood glucose

The concentration of blood glucose

Time frame: 0-120 minutes

Insulin

The concentration of insulin

Time frame: 0-120 minutes

Secondary Outcomes

C-peptide

The concentration of C-peptide

Time frame: 0-120 minutes

Incretins, glucagon and amino acids

The concentration of incretins and glucagon

Time frame: 0-120 minutes

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: 0 min, 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 minutes) and a test meal (at 120 minutes) will be measured with 100mm visual analogue scale.

Time frame: at 0 and 120 minutes

Data from ClinicalTrials.gov

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