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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Enrollment
52
Food
Mount Saint Vincent University
Halifax, Nova Scotia, Canada
RECRUITINGBlood glucose
The concentrations of blood glucose
Time frame: 0-120 minutes
Insulin
The concentrations of insulin
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 meal at 120 minutes
Time frame: 0 minutes, 120 minutes
Energy and Fatigue
Subjective perception of feeling energetic and fatigue
Time frame: 0-120 minutes
Gastrointestinal 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
Diet-induced thermogenesis
Indirect calorimetry
Time frame: 0-120 minutes
Sensory characteristics
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.
Time frame: 0 minutes, 120 minutes
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