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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


NCT number NCT04854603
Study type Interventional
Source Mount Saint Vincent University
Contact Bohdan Luhovyy, PhD
Phone 9024576256
Email [email protected]
Status Not yet recruiting
Phase N/A
Start date May 1, 2021
Completion date August 31, 2022

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