Functional and Value-Added Dairy Products and Blood Glucose Control

Not Applicable

Completed

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

• Registration Number: NCT05400694
• Lead Sponsor: Mount Saint Vincent University

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2021-10-01
• Study First Submitted: 2022-05-26
• Study First Submitted QC: 2022-05-26
• Study First Posted: 2022-06-01
• Primary Completion: 2022-12-31
• Study Completion: 2023-03-31
• Status Verified: 2023-10
• Last Update Submitted: 2023-10-17
• Last Update Posted: 2023-10-19

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
Chocolate milk with whey protein	Food	Chocolate milk with reduced added sugar and added whey protein
Chocolate milk	Food	Chocolate milk with reduced added sugar
Chocolate milk with casein	Food	Chocolate milk with reduced added sugar and added casein
Chocolate milk with alpha-lactalbumin	Food	Chocolate milk with reduced added sugar and added alpha-lactalbumin
Chocolate milk with glycomacropeptide	Food	Chocolate milk with reduced added sugar and added glycomacropeptide

Primary Outcome Measures

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

Secondary Outcome Measures

Name	Time	Method
C-peptide	0-120 minutes	The concentration of C-peptide
Incretins, glucagon and amino acids	0-120 minutes	The concentration of incretins and glucagon
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.
Food Intake	0 min, 120 minutes	Energy intake with an ad libitum meat at 120 minutes
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).
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 minutes) and a test meal (at 120 minutes) will be measured with 100mm visual analogue scale.

Trial Locations

Locations (1)

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