Dairy Products With Reduced Sugar and Blood Glucose

Not Applicable

Completed

• Conditions: Metabolic Disease; Overweight and Obesity; Blood Glucose, High
• Interventions: Other: Food

• Registration Number: NCT04854603
• Lead Sponsor: Mount Saint Vincent University

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2021-04-10
• Study First Submitted QC: 2021-04-21
• Study First Posted: 2021-04-22
• Study Start: 2021-09-02
• Primary Completion: 2022-08-31
• Study Completion: 2022-08-31
• Status Verified: 2023-03
• Last Update Submitted: 2023-03-14
• Last Update Posted: 2023-03-16

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

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.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Yogurt with a regular added sugar content	Food	Dairy product with a regular sugar content
Energy-free control	Food	Potable water
Chocolate milk with a reduced added sugar content	Food	Dairy product with a reduced sugar content
Chocolate milk with a regular added sugar content	Food	Dairy product with a regular sugar content
Yogurt with a reduced added sugar content	Food	Dairy product with a reduced sugar content

Primary Outcome Measures

Name	Time	Method
Blood glucose	0-120 minutes	The concentration of blood glucose
Insulin	0-120 minutes	The concentration of blood glucose

Secondary Outcome Measures

Name	Time	Method
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.
Thirst	0-120 minutes	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).
Food intake	120 minutes	Energy intake with an ad libitum meat at 120 minutes
Physical 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.
Food pleasantness	at 0 and 120 minutes	The perception of pleasantness of the treatments (0 min) and a test meal (at 120 min) will be measured with 100mm visual analogue scale.

Trial Locations

Locations (1)

Mount Saint Vincent University; 🇨🇦 Halifax, Nova Scotia, Canada