Sensory, Satiating and Glycaemic Characteristics of Cheese and Non-dairy Alternative Products to Cheese
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 52
- 试验地点
- 2
- 主要终点
- Satiety
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
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
- •Young healthy adults
排除标准
- •Breakfast skipper
- •Smoker (including e-cigarettes) / cannabis consumer
- •Be underweight, overweight or obese
- •Have chronic diseases, including diabetes
- •Taking certain medication
- •Have lactose intolerance, food allergies or gastrointestinal disorders (e.g., irritable bowel syndrome, or others).
结局指标
主要结局
Satiety
时间窗: 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
时间窗: 0 minutes, 120 minutes
Energy intake with an ad libitum meal at 120 minutes
Blood glucose
时间窗: 0-120 minutes
The concentrations of blood glucose
Insulin
时间窗: 0-120 minutes
The concentrations of insulin
次要结局
- Diet-induced thermogenesis(0-120 minutes)
- Energy and Fatigue(0-120 minutes)
- Gastrointestinal comfort(0-120 minutes)
- Sensory characteristics(0 minutes, 120 minutes)