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Protein Concentrations in Yogurt and Satiety, Food Intake and Glycemia in Healthy Men

NCT ID: NCT01673321

Last Updated: 2012-08-27

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

20 participants

Study Classification

INTERVENTIONAL

Study Start Date

2012-02-29

Study Completion Date

2012-06-30

Brief Summary

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This study compared the effects of dairy products, including milk and yogurt, with different amounts of proteins on responses of appetite, glucose and insulin and on food intake at a meal served 120 minutes later in healthy adult male individuals.

Detailed Description

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Conditions

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Healthy Glucose Metabolism

Keywords

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Yogurt Milk Protein Food intake Appetite Glucose Insulin

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

SINGLE_GROUP

Primary Study Purpose

PREVENTION

Blinding Strategy

SINGLE

Participants

Study Groups

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Non-fat Yogurt-Plain flavored

Protein to carbohydrate ratio: 2.30

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Skim milk

Protein to carbohydrate ratio: 0.69

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Non-fat Yogurt with honey-Plain flavored

Protein to carbohydrate ratio: 1.24

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Orange juice

Protein to carbohydrate ratio: 0.07

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Non-fat Yogurt-Strawberry flavored

Protein to carbohydrate ratio: 0.79

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Interventions

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Dietary intervention

All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Age: 20-30 years
* Body mass index: 20 and 24.9 kg/m2

Exclusion Criteria

* Breakfast skippers,
* Smokers,
* Dieters,
* Individuals with lactose-intolerance or who are allergic to milk,
* Individuals with gastrointestinal problems and
* Individuals with diabetes or other metabolic diseases
Minimum Eligible Age

20 Years

Maximum Eligible Age

30 Years

Eligible Sex

MALE

Accepts Healthy Volunteers

Yes

Sponsors

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Natural Sciences and Engineering Research Council, Canada

OTHER

Sponsor Role collaborator

Dairy Farmers of Ontario

OTHER

Sponsor Role collaborator

Mondelēz International, Inc.

INDUSTRY

Sponsor Role collaborator

University of Toronto

OTHER

Sponsor Role lead

Responsible Party

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G. Harvey Anderson

Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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G. Harvey Anderson, Professor

Role: PRINCIPAL_INVESTIGATOR

University of Toronto

Locations

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Department of Nutritional Sciences, University of Toronto

Toronto, Ontario, Canada

Site Status

Countries

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Canada

References

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El Khoury D, Brown P, Smith G, Berengut S, Panahi S, Kubant R, Anderson GH. Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin. Clin Nutr. 2014 Feb;33(1):29-38. doi: 10.1016/j.clnu.2013.03.010. Epub 2013 Mar 27.

Reference Type DERIVED
PMID: 23591152 (View on PubMed)

Other Identifiers

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27226

Identifier Type: -

Identifier Source: org_study_id