The Effect of Dairy Products With Reduced Added Sugar Content on Blood Glucose, Satiety and Food Intake
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
- Blood glucose
研究概览
简要总结
Dairy products represent an important food group in human nutrition as a source of calcium, protein, functional fats and low-glycaemic sugar lactose. While traditionally consumed natural milk and yogurt have low sugar content, many flavoured liquid dairy products such as chocolate milk, or fermented products such as yogurt have added sugar. Our recent studies have shown that the partial reduction of added sugar in chocolate milk and yogurt is not associated with any inferior sensory characteristics such as taste and pleasantness compared to their full-sugar counterparts. The current project will investigate whether the liquid dairy products with reduced sugar content (value-added products) have any benefits on blood glucose control in humans.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Double (Participant, Investigator)
盲法说明
Treatments will be blinded. The Investigator will be blinded.
入排标准
- 年龄范围
- 19 Years 至 35 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •19-35 y males and females, non-smokers
排除标准
- •having any diseases, irregular menses in females, smoking (all types), taking medications known to influence blood glucose control, skipping breakfast, and having emotional, or learning problems that would affect their ability to participate in the study as required. Individuals with known food allergies and lactose intolerance will be also excluded.
结局指标
主要结局
Blood glucose
时间窗: 0-120 minutes
The concentration of blood glucose
Insulin
时间窗: 0-120 minutes
The concentration of blood glucose
次要结局
- Satiety(0-120 minutes)
- Thirst(0-120 minutes)
- Food intake(120 minutes)
- Physical comfort(0-120 minutes)
- Food pleasantness(at 0 and 120 minutes)
研究者
Bohdan Luhovyy
Associate Professor
Mount Saint Vincent University