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Dairy Products With Reduced Sugar and Blood Glucose

Overweight and Obesity Clinical Trial

Official title:
The Effect of Dairy Products With Reduced Added Sugar Content on Blood Glucose, Satiety and Food Intake

Clinical Trial Summary

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.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04854603
Study type Interventional
Source Mount Saint Vincent University
Contact
Status Completed
Phase N/A
Start date September 2, 2021
Completion date August 31, 2022
View Details
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