Dairy and Vegan Cheese: Effect on Satiety and Blood Glucose

Not Applicable

Recruiting

• Conditions: Blood Glucose; Satiety Response
• Interventions: Other: Food

• Registration Number: NCT06568497
• Lead Sponsor: Mount Saint Vincent University

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Status Verified: 2024-08
• Study First Submitted: 2024-08-01
• Study Start: 2024-08-04
• Study First Submitted QC: 2024-08-20
• Last Update Submitted: 2024-08-20
• Study First Posted: 2024-08-23
• Last Update Posted: 2024-08-23
• Primary Completion: 2025-06-30
• Study Completion: 2025-12-31

Recruitment & Eligibility

• Status: RECRUITING
• Sex: All
• Target Recruitment: 52

Inclusion Criteria

• Young healthy adults

Exclusion Criteria

• 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).

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Dairy	Food	A food containing dairy cheese
Non-Dairy	Food	A food containing vegan alternative to cheese
Conrtol	Food	A control treatment in the form of food

Primary 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.
Food intake	0 minutes, 120 minutes	Energy intake with an ad libitum meal at 120 minutes
Blood glucose	0-120 minutes	The concentrations of blood glucose
Insulin	0-120 minutes	The concentrations of insulin

Secondary Outcome Measures

Name	Time	Method
Diet-induced thermogenesis	0-120 minutes	Indirect calorimetry
Energy and Fatigue	0-120 minutes	Subjective perception of feeling energetic and fatigue
Gastrointestinal 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.
Sensory characteristics	0 minutes, 120 minutes	The perception of pleasantness of the treatments (0 minutes) and a test meal (at 120 minutes) will be measured with 9-point hedonic and 100mm visual analogue scales.

Trial Locations

Locations (1)

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