NCT01673321已完成不适用
Effect of Varied Protein Concentrations in Greek Yogurt on Glycemic Response, Satiety and Next Meal Food Intake in Healthy Young Men
适应症
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
- Food intake
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Single Group
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 20 Years 至 30 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Age: 20-30 years
- •Body mass index: 20 and 24.9 kg/m2
排除标准
- •Breakfast skippers,
- •Individuals with lactose-intolerance or who are allergic to milk,
- •Individuals with gastrointestinal problems and
- •Individuals with diabetes or other metabolic diseases
结局指标
主要结局
Food intake
时间窗: 120 minutes after consumption of treatments
Calories consumed at the test meal
次要结局
- Glycemia(Pre-(0-120 min) and post-(120-260 min) meal periods)
研究者
G. Harvey Anderson
Professor
University of Toronto
研究点 (2)
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