Dairy Proteins and Postprandial Appetite Regulation and Energy Expenditure

NCT ID: NCT01133964

Last Updated: 2011-06-27

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 22 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2008-10-31
• Study Completion Date: 2009-12-31

Brief Summary

The aim of this study is to examine the effect of dairy proteins (whey and casein) on postprandial appetite regulation and energy expenditure.

Detailed Description

Several studies have shown that a high protein intake is associated with a increased loss of body weight and body fat as compared to a diet with a normal or low protein content. The effect seems to be due to a higher diet induced thermogenesis and increase satiety.

Milk has a high content of proteins. It contains two very different types of protein: whey and casein. Whey is a soluble protein whereas casein clots into the stomach, which delays its gastric emptying and thus probably results in a slower release of amino acids. It is therefore very likely that the two types of protein affect the thermogenesis and appetite regulation differently.

The aim of the present study is to examine the effect of dairy proteins (whey and casein) on postprandial energy expenditure, substrate oxidation and appetite regulation.

The study will have a cross-over design including four meals each including a test drink (milk, casein drink, whey drink or water).

Conditions

Obesity

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: PREVENTION
• Blinding Strategy: SINGLE

Study Groups

milk

skim milk

Group Type: EXPERIMENTAL

dairy proteins

Intervention Type: DIETARY_SUPPLEMENT

Protein drinks with 3.5% protein. The protein source will be whey, casein or whey and casein (20:80; normal content in the milk). In the arm with water no protein will be added.

casein drink

Group Type: EXPERIMENTAL

dairy proteins

Intervention Type: DIETARY_SUPPLEMENT

Protein drinks with 3.5% protein. The protein source will be whey, casein or whey and casein (20:80; normal content in the milk). In the arm with water no protein will be added.

whey drink

Group Type: EXPERIMENTAL

dairy proteins

Intervention Type: DIETARY_SUPPLEMENT

Protein drinks with 3.5% protein. The protein source will be whey, casein or whey and casein (20:80; normal content in the milk). In the arm with water no protein will be added.

water

Group Type: SHAM_COMPARATOR

dairy proteins

Intervention Type: DIETARY_SUPPLEMENT

Protein drinks with 3.5% protein. The protein source will be whey, casein or whey and casein (20:80; normal content in the milk). In the arm with water no protein will be added.

Interventions

dairy proteins

Protein drinks with 3.5% protein. The protein source will be whey, casein or whey and casein (20:80; normal content in the milk). In the arm with water no protein will be added.

Intervention Type: DIETARY_SUPPLEMENT

Eligibility Criteria

Inclusion Criteria

• healthy males
• body mass index (BMI) 25-30 kg/m2
• 18-50 years
• weight stable

Exclusion Criteria

• smoker
• regular use of medicine
• elitist athletes
• participation in other intervention studies

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Arla Foods

INDUSTRY

Sponsor Role: collaborator

University of Copenhagen

OTHER

Sponsor Role: lead

Responsible Party

Department of Human Nutrition, Life, University of Copenhagen

Principal Investigators

Arne Astrup, Dr.

Role: PRINCIPAL_INVESTIGATOR

Department of Human Nutrition, Life, University of Copenhagen

Locations

Department og Human Nutrition, Life, University of Copenhagen

Copenhagen, , Denmark

Countries

Denmark

Other Identifiers

B256

Identifier Type: -

Identifier Source: org_study_id