The Sensory and Metabolic Effects of Functional and Value-Added Dairy Products
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- Blood glucose
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
盲法说明
Treatments are blinded.
入排标准
- 年龄范围
- 19 Years 至 35 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •19-35 y males and females, non-smokers
排除标准
- •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.
结局指标
主要结局
Blood glucose
时间窗: 0-120 minutes
The concentration of blood glucose
Insulin
时间窗: 0-120 minutes
The concentration of insulin
次要结局
- Satiety(0-120 minutes)
- Food Intake(0 min, 120 minutes)
- C-peptide(0-120 minutes)
- Incretins, glucagon and amino acids(0-120 minutes)
- Thirst(0-120 minutes)
- Physical comfort(0-120 minutes)
- Food pleasantness(at 0 and 120 minutes)
研究者
Bohdan Luhovyy
Associate Professor
Mount Saint Vincent University