The Effect of Dairy and Non-dairy Breakfasts on Satiety and Post-meal Glycemia in Healthy Older Adults

NCT ID: NCT02607007

Last Updated: 2016-05-12

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: PHASE1/PHASE2
• Total Enrollment: 29 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-10-31
• Study Completion Date: 2016-01-31

Brief Summary

This study investigates the effects of dairy breakfasts (2% cow's milk, 2% Greek yogurt, cheese) and a non-dairy breakfast (soy beverage) on satiety and post-meal blood glucose. Each participant will receive every treatment in this crossover design study.

Detailed Description

Regular consumption of dairy is associated with better body composition and lower incidences of type 2 diabetes and obesity. This may be due to dairy's ability to increase satiety and decrease post-prandial glycemia. However, most clinical studies have only investigated isolated dairy proteins (whey and casein) and the effects of whole dairy products, consumed as part of a meal, remain unclear. Additionally, the effect of dairy type and form remain to be further investigated. Therefore, this study will test the effects of dairy products when consumed with a high glycemic index breakfast on satiety and post-prandial glycemia.

Thirty healthy older males and females (60-70 years, BMI 18.5-30.0 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 1) 2% milk (250 mL), 2) soy beverage (250 mL), 3) plain 2% Greek yogurt (175 g), 4) cheddar cheese (30 g), or 5) water (250 mL - control). Treatments will be consumed along with 2 pieces of white toast with strawberry jam, except for the water control which will be consumed alone. All breakfast meals will be isocaloric and water will be given with the yogurt (75 mL) and cheese (220 mL) to compensate for fluid content. At 0 (baseline), 15, 30, 45, 60, 90, 120, 150, 180, (pre-meal period) and 210 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes. Between 180-200 minutes, an ad libitum lunch will be provided to assess food intake.

Conditions

Diabetes; Obesity

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: NONE

Study Groups

2% M.F. Milk

Breakfast meal: 250 mL 2% M.F. milk, 75 g white toast, 23.2 g strawberry jam, 100 mL water

Group Type: EXPERIMENTAL

2% M.F. Milk

Intervention Type: OTHER

White Bread

Intervention Type: OTHER

Strawberry Jam

Intervention Type: OTHER

2% M.F. Plain Greek Yogurt

Breakfast meal: 175 g 2% plain Greek yogurt, 75 g white toast, 23.2 g strawberry jam, 100 mL + 75 mL water

Group Type: EXPERIMENTAL

White Bread

Intervention Type: OTHER

Strawberry Jam

Intervention Type: OTHER

2% M.F. Plain Greek yogurt

Intervention Type: OTHER

31% M.F. Cheddar Cheese

Breakfast meal: 30 g 31% M.F. cheddar cheese, 75 g white toast, 27.0 g strawberry jam, 100 mL + 220 mL water

Group Type: EXPERIMENTAL

White Bread

Intervention Type: OTHER

Strawberry Jam

Intervention Type: OTHER

31% M.F. Cheddar Cheese

Intervention Type: OTHER

Soy Beverage

Breakfast meal: 250 mL soy beverage, 75 g white toast, 19.3 g strawberry jam, 100 mL water

Group Type: EXPERIMENTAL

White Bread

Intervention Type: OTHER

Strawberry Jam

Intervention Type: OTHER

Soy Beverage

Intervention Type: OTHER

Water (control)

Breakfast meal: 250 mL + 100 mL water

Group Type: EXPERIMENTAL

Water

Intervention Type: OTHER

Interventions

2% M.F. Milk

Intervention Type: OTHER

White Bread

Intervention Type: OTHER

Strawberry Jam

Intervention Type: OTHER

31% M.F. Cheddar Cheese

Intervention Type: OTHER

2% M.F. Plain Greek yogurt

Intervention Type: OTHER

Soy Beverage

Intervention Type: OTHER

Water

Intervention Type: OTHER

Other Intervention Names

2% cow's milk; Neilsen Canada; White milk; White toast; Wonder Bread Canada; Pure strawberry jam (not seedless); Fruit jam; Smucker's; Mild cheddar cheese; Hard cheese; Armstrong Canada; Yogurt; Oikos, Danone Canada; Soy milk; Non-dairy alternative; So Good, Vanilla; Calorie-free control

Eligibility Criteria

Inclusion Criteria

• Healthy BMI (18.5-30.0 kg/m2)
• Regular breakfast consumers
• Menopausal for at least 1 year (females)

Exclusion Criteria

• Smoking
• Diabetes
• Fasting blood glucose equal to or higher than 6.0 mmol/L
• Cardiovascular disease
• Medication affecting appetite or metabolism
• Trying to lose or gain weight through a diet or exercise regime
• Lactose intolerance or allergies to study foods
• Score equal to or higher than 11 on Eating Habits Questionnaire

• Minimum Eligible Age: 60 Years
• Maximum Eligible Age: 70 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Dairy Farmers of Canada

OTHER

Sponsor Role: collaborator

University of Toronto

OTHER

Sponsor Role: lead

Responsible Party

G. Harvey Anderson

Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

G. Harvey Anderson, Ph.D.

Role: PRINCIPAL_INVESTIGATOR

Department of Nutritional Sciences, University of Toronto

Locations

Department of Nutritional Sciences, University of Toronto

Toronto, Ontario, Canada

Countries

Canada

Other Identifiers

DFC_31936

Identifier Type: -

Identifier Source: org_study_id