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 Details — Status: Completed

Administrative data

• NCT number: NCT04854603
• Other study ID #: 2019-202-01
• Status: Completed
• Phase: N/A
• Start date: September 2, 2021
• Est. completion date: August 31, 2022

Study information

• Verified date: March 2023
• Source: Mount Saint Vincent University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 20
• Est. completion date: August 31, 2022
• Est. primary completion date: August 31, 2022
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 19 Years to 35 Years

Eligibility

Inclusion Criteria:

• 19-35 y males and females, non-smokers

Exclusion Criteria:

• 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.

Related Conditions & MeSH terms

• Blood Glucose, High
• Metabolic Disease
• Metabolic Diseases
• Overweight
• Overweight and Obesity

Intervention

Other:
• Food
Dairy products with regular and reduced sugar content and water control.

Locations

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

Sponsors (1)

Lead Sponsor	Collaborator
Mount Saint Vincent University

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Blood glucose	The concentration of blood glucose	0-120 minutes
Primary	Insulin	The concentration of blood glucose	0-120 minutes
Secondary	Satiety	The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales.	0-120 minutes
Secondary	Food intake	Energy intake with an ad libitum meat at 120 minutes	120 minutes
Secondary	Thirst	The subjective perception of thirst measured with 100mm visual analogue scales containing the question "How thirsty do you feel?" and two statements on each pole of 100mm line: "Not thirsty at all" (0mm) and "As thirsty as I have ever felt" (100mm).	0-120 minutes
Secondary	Physical comfort	The subjective feeling of wellness and gastrointestinal discomfort parameters including the feeling of nausea, stomach cramps, flatulency, diarrhea and a subjective feeling of wellness, each measured with 100mm visual analogue scales.	0-120 minutes
Secondary	Food pleasantness	The perception of pleasantness of the treatments (0 min) and a test meal (at 120 min) will be measured with 100mm visual analogue scale.	at 0 and 120 minutes