Breakfast Cereals Consumed in Dairy and Non-dairy Medium: the Effects on Blood Glucose, Satiety and Food Intake

Not Applicable

Completed

• Conditions: Eating; Blood Glucose; Food
• Interventions: Other: Food

• Registration Number: NCT03914430
• Lead Sponsor: Mount Saint Vincent University

Brief Summary

The effects of dairy-free products consumed with a breakfast meal on food intake and glycaemic regulation remain unexplored. It is known that dairy products are an excellent source of protein, low glycaemic sugar lactose, calcium, and vitamin D. In our recent study the consumption of a dairy snack with high protein content resulted in reduced blood glucose response compared to non-dairy snack with the similar amount of available carbohydrate. The investigators hypothesize that the ad libitum intake of breakfast cereals served with a high-protein fermented dairy product will result in reduced and sustained blood glucose response compared to non-dairy control. The objective of this study is to investigate how dairy and non-dairy cultured products used as carriers for breakfast granola cereals and consumed ad libitum affect short-term food intake, satiety, and glycaemia within two hours.

Detailed Description

Not available

Study Timeline

• Study Start: 2015-11-20
• Primary Completion: 2016-07-30
• Study Completion: 2017-11-17
• Status Verified: 2019-04
• Study First Submitted: 2019-04-02
• Study First Submitted QC: 2019-04-11
• Last Update Submitted: 2019-04-11
• Study First Posted: 2019-04-16
• Last Update Posted: 2019-04-16

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 24

Inclusion Criteria

• Healthy females

Exclusion Criteria

• Overweight or obese
• Breakfast skippers
• Have any chronic metabolic diseases
• Smokers
• Taking medications

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Breakfast meal with granola cereal and cultured dairy	Food	-
Breakfast meal with granola cereal and cultured non-dairy	Food	-
Water	Food	Energy-free control

Primary Outcome Measures

Name	Time	Method
Postprandial blood glucose concentration	0-120 minutes	The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control.
Subjective feeling of appetite	0-120 minutes	The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospectiove food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).
Ad libitum food intake	0-120 minutes	The amount of energy (kcal) consumed ad libitum with the breakfast meal or water control and with the test meal (pizza lunch) two hour later.

Secondary Outcome Measures

Name	Time	Method
Circulatory insulin concentration	0-120 minutes	The concentration of insulin in blood
Subjective feeling of physical comfort	0-120 minutes	The subjective assessment of wellness and gastrointestinal symptoms including feeling of nausea, diarrhoea, flatulence and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end.
Subjective feeling of food palatability (pleasantness)	0, 120 minutes	The pleasantness of the breakfast meal and pizza meal measured with 100 mm Visual Analogue Scales with two opposite statements at each end.(e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant).

Trial Locations

Locations (1)

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