The Effect of Dairy and Non-dairy Breakfasts on Satiety and Post-meal Glycemia in Healthy Older Adults

Phase 1

Completed

• Conditions: Obesity; Diabetes
• Interventions: Other: White Bread; Other: 2% M.F. Milk; Other: Water; Other: Strawberry Jam; Other: Soy Beverage; Other: 2% M.F. Plain Greek yogurt; Other: 31% M.F. Cheddar Cheese

• Registration Number: NCT02607007
• Lead Sponsor: University of Toronto

Brief Summary

This study investigates the effects of dairy breakfasts (2% cow's milk, 2% Greek yogurt, cheese) and a non-dairy breakfast (soy beverage) on satiety and post-meal blood glucose. Each participant will receive every treatment in this crossover design study.

Detailed Description

Regular consumption of dairy is associated with better body composition and lower incidences of type 2 diabetes and obesity. This may be due to dairy's ability to increase satiety and decrease post-prandial glycemia. However, most clinical studies have only investigated isolated dairy proteins (whey and casein) and the effects of whole dairy products, consumed as part of a meal, remain unclear. Additionally, the effect of dairy type and form remain to be further investigated. Therefore, this study will test the effects of dairy products when consumed with a high glycemic index breakfast on satiety and post-prandial glycemia.

Thirty healthy older males and females (60-70 years, BMI 18.5-30.0 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 1) 2% milk (250 mL), 2) soy beverage (250 mL), 3) plain 2% Greek yogurt (175 g), 4) cheddar cheese (30 g), or 5) water (250 mL - control). Treatments will be consumed along with 2 pieces of white toast with strawberry jam, except for the water control which will be consumed alone. All breakfast meals will be isocaloric and water will be given with the yogurt (75 mL) and cheese (220 mL) to compensate for fluid content. At 0 (baseline), 15, 30, 45, 60, 90, 120, 150, 180, (pre-meal period) and 210 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes. Between 180-200 minutes, an ad libitum lunch will be provided to assess food intake.

Study Timeline

• Study Start: 2015-10
• Study First Submitted: 2015-11-13
• Study First Submitted QC: 2015-11-13
• Study First Posted: 2015-11-17
• Primary Completion: 2015-12
• Study Completion: 2016-01
• Status Verified: 2016-05
• Last Update Submitted: 2016-05-10
• Last Update Posted: 2016-05-12

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 29

Inclusion Criteria

• Healthy BMI (18.5-30.0 kg/m2)
• Regular breakfast consumers
• Menopausal for at least 1 year (females)

Exclusion Criteria

• Smoking
• Diabetes
• Fasting blood glucose equal to or higher than 6.0 mmol/L
• Cardiovascular disease
• Medication affecting appetite or metabolism
• Trying to lose or gain weight through a diet or exercise regime
• Lactose intolerance or allergies to study foods
• Score equal to or higher than 11 on Eating Habits Questionnaire

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Soy Beverage	Soy Beverage	Breakfast meal: 250 mL soy beverage, 75 g white toast, 19.3 g strawberry jam, 100 mL water
2% M.F. Plain Greek Yogurt	2% M.F. Plain Greek yogurt	Breakfast meal: 175 g 2% plain Greek yogurt, 75 g white toast, 23.2 g strawberry jam, 100 mL + 75 mL water
31% M.F. Cheddar Cheese	Strawberry Jam	Breakfast meal: 30 g 31% M.F. cheddar cheese, 75 g white toast, 27.0 g strawberry jam, 100 mL + 220 mL water
2% M.F. Milk	Strawberry Jam	Breakfast meal: 250 mL 2% M.F. milk, 75 g white toast, 23.2 g strawberry jam, 100 mL water
2% M.F. Plain Greek Yogurt	White Bread	Breakfast meal: 175 g 2% plain Greek yogurt, 75 g white toast, 23.2 g strawberry jam, 100 mL + 75 mL water
Soy Beverage	White Bread	Breakfast meal: 250 mL soy beverage, 75 g white toast, 19.3 g strawberry jam, 100 mL water
2% M.F. Plain Greek Yogurt	Strawberry Jam	Breakfast meal: 175 g 2% plain Greek yogurt, 75 g white toast, 23.2 g strawberry jam, 100 mL + 75 mL water
2% M.F. Milk	2% M.F. Milk	Breakfast meal: 250 mL 2% M.F. milk, 75 g white toast, 23.2 g strawberry jam, 100 mL water
2% M.F. Milk	White Bread	Breakfast meal: 250 mL 2% M.F. milk, 75 g white toast, 23.2 g strawberry jam, 100 mL water
Water (control)	Water	Breakfast meal: 250 mL + 100 mL water
31% M.F. Cheddar Cheese	White Bread	Breakfast meal: 30 g 31% M.F. cheddar cheese, 75 g white toast, 27.0 g strawberry jam, 100 mL + 220 mL water
31% M.F. Cheddar Cheese	31% M.F. Cheddar Cheese	Breakfast meal: 30 g 31% M.F. cheddar cheese, 75 g white toast, 27.0 g strawberry jam, 100 mL + 220 mL water
Soy Beverage	Strawberry Jam	Breakfast meal: 250 mL soy beverage, 75 g white toast, 19.3 g strawberry jam, 100 mL water

Primary Outcome Measures

Name	Time	Method
Subjective Appetite	0-210 minutes	Subjective appetite ratings are obtained from four 100 mm visual analogue scale (VAS) questions assessing "Desire to Eat", "Hunger", "Fullness" and "Prospective Food Consumption". The average of all four VAS is calculated to obtain the average appetite score for statistical analysis.
Blood Glucose	0-210 minutes	Blood glucose (mmol/L) is measured using finger prick capillary blood samples

Secondary Outcome Measures

Name	Time	Method
Insulin	0-210 minutes	Blood insulin (μU/mL) is measured using finger prick capillary blood samples
Food Intake	180-200 minutes	Food at an ad libitum lunch meal consisting of a dish of rice, meatballs, and tomato sauce will be weighed to determine food intake based on nutrition information provided by the manufacturers.

Trial Locations

Locations (1)

Department of Nutritional Sciences, University of Toronto; 🇨🇦 Toronto, Ontario, Canada