Protein Concentrations in Yogurt and Satiety, Food Intake and Glycemia in Healthy Men
Not Applicable
Completed
- Conditions
- HealthyGlucose Metabolism
- Interventions
- Other: Dietary intervention
- Registration Number
- NCT01673321
- Lead Sponsor
- University of Toronto
- Brief Summary
This study compared the effects of dairy products, including milk and yogurt, with different amounts of proteins on responses of appetite, glucose and insulin and on food intake at a meal served 120 minutes later in healthy adult male individuals.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 20
Inclusion Criteria
- Age: 20-30 years
- Body mass index: 20 and 24.9 kg/m2
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Exclusion Criteria
- Breakfast skippers,
- Smokers,
- Dieters,
- Individuals with lactose-intolerance or who are allergic to milk,
- Individuals with gastrointestinal problems and
- Individuals with diabetes or other metabolic diseases
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Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Arm && Interventions
Group Intervention Description Non-fat Yogurt-Plain flavored Dietary intervention Protein to carbohydrate ratio: 2.30 Skim milk Dietary intervention Protein to carbohydrate ratio: 0.69 Non-fat Yogurt with honey-Plain flavored Dietary intervention Protein to carbohydrate ratio: 1.24 Orange juice Dietary intervention Protein to carbohydrate ratio: 0.07 Non-fat Yogurt-Strawberry flavored Dietary intervention Protein to carbohydrate ratio: 0.79
- Primary Outcome Measures
Name Time Method Food intake 120 minutes after consumption of treatments Calories consumed at the test meal
- Secondary Outcome Measures
Name Time Method Glycemia Pre-(0-120 min) and post-(120-260 min) meal periods Glycemic responses in the pre- and post-test meal periods
Trial Locations
- Locations (1)
Department of Nutritional Sciences, University of Toronto
🇨🇦Toronto, Ontario, Canada