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

Blood Glucose Clinical Trial

Official title:

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

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03914430
• Other study ID #: 2015-013
• Status: Completed
• Phase: N/A
• Start date: November 20, 2015
• Est. completion date: November 17, 2017

Study information

• Verified date: April 2019
• Source: Mount Saint Vincent University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial 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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 24
• Est. completion date: November 17, 2017
• Est. primary completion date: July 30, 2016
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Female
• Age group: 19 Years to 28 Years

Eligibility

Inclusion Criteria:

• Healthy females

Exclusion Criteria:

• Overweight or obese

• Breakfast skippers

• Have any chronic metabolic diseases

• Smokers

• Taking medications

Related Conditions & MeSH terms

• Blood Glucose
• Eating
• Food

Intervention

Other:
• Food
The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)

Locations

Country	Name	City	State
Canada	Mount Saint Vincent University	Halifax	Nova Scotia

Sponsors (3)

Lead Sponsor	Collaborator
Mount Saint Vincent University	Dairy Farmers of Canada, University of Toronto

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Postprandial blood glucose concentration	The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control.	0-120 minutes
Primary	Subjective feeling of appetite	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).	0-120 minutes
Primary	Ad libitum food intake	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.	0-120 minutes
Secondary	Circulatory insulin concentration	The concentration of insulin in blood	0-120 minutes
Secondary	Subjective feeling of physical comfort	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.	0-120 minutes
Secondary	Subjective feeling of food palatability (pleasantness)	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).	0, 120 minutes