The Effect of Dairy and Non-Dairy Cultured Products Added to Breakfast Cereals on Satiation, Satiety, Blood Glucose Control and Short-Term Food Intake in Young Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 24
- 试验地点
- 2
- 主要终点
- Postprandial blood glucose concentration
研究概览
简要总结
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.
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)
盲法说明
The participants were blinded and could not distinguish the breakfast cereals made with Greek yogurt or with cultured coconut product. The taste and flavour in both treatments was similar due to added blueberry flavouring.
入排标准
- 年龄范围
- 19 Years 至 28 Years（Adult）
- 性别
- Female
- 接受健康志愿者
- 是
入选标准
- •Healthy females
排除标准
- •Overweight or obese
- •Breakfast skippers
- •Have any chronic metabolic diseases
- •Taking medications
研究组 & 干预措施
Breakfast meal with granola cereal and cultured dairy
干预措施: Food (Other)
Breakfast meal with granola cereal and cultured non-dairy
干预措施: Food (Other)
Water
Energy-free control
干预措施: Food (Other)
结局指标
主要结局
Postprandial blood glucose concentration
时间窗: 0-120 minutes
The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control.
Subjective feeling of appetite
时间窗: 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
时间窗: 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.
次要结局
- Circulatory insulin concentration(0-120 minutes)
- Subjective feeling of physical comfort(0-120 minutes)
- Subjective feeling of food palatability (pleasantness)(0, 120 minutes)
研究者
Bohdan Luhovyy
Associate Professor
Mount Saint Vincent University