The Effect of Whey Protein and Its Hydrolysate on Pre- and Post-Fixed Meal Glycemia and Insulin in Young Adults
Not Applicable
Completed
- Conditions
- Diabetes PreventionObesity Prevention
- Interventions
- Other: water controlOther: dietary intervention
- Registration Number
- NCT00988182
- Lead Sponsor
- University of Toronto
- Brief Summary
The purpose of this study is to describe relationships among whey protein and its hydrolysate when consumed before a meal on pre- and post-fixed meal satiety, blood glucose and insulin in healthy young adults.
- Detailed Description
A randomized, cross-over design study was conducted. Whey protein preloads (5-40 g) and hydrolysate whey protein (10 g) were provided in 300 ml water. At 30 min following consumption, subjects were fed a preset pizza meal (12 kcal/kg, experiment 2). Satiety, insulin and blood glucose were measured at baseline and selected intervals pre- and post-meal.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 22
Inclusion Criteria
- normal body weight
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Exclusion Criteria
- breakfast skippers
- smokers
- dieters or individuals with diabetes (fasting blood glucose ≥ 7.0 mmol/L) or other metabolic diseases
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Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description water control water control - whey protein, 40g dietary intervention - whey protein, 5g dietary intervention - whey protein, 10g dietary intervention - whey protein, 20g dietary intervention -
- Primary Outcome Measures
Name Time Method Blood glucose, Insulin, Subjective appetite 0-170 min
- Secondary Outcome Measures
Name Time Method Physical comfort 0-170 min
Trial Locations
- Locations (1)
University of Toronto, Department of Nutritional Sciences
🇨🇦Toronto, Ontario, Canada