Study Results
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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COMPLETED
NA
61 participants
INTERVENTIONAL
2020-08-15
2022-03-01
Brief Summary
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Detailed Description
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The primary outcome will be fat mass and fat free mass determined by DXA. The investigators will also measure effects on weight, waist, health-related blood parameters, muscle function, physical activity, habitual food intake and metabolites in faeces, urine and blood.
Conditions
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Study Design
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RANDOMIZED
FACTORIAL
PREVENTION
NONE
Study Groups
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Low protein breakfast
Subject will eat a low protein breakfast and maintain their habitual physical activity.
Low protein breakfast
Low protein yoghurt containing approx. 2 g protein per 100 g. Participants will be asked to consume \~60 g bread, 20 g jam and 250 ml juice for breakfast.
High protein breakfast
Subject will eat a high protein breakfast and maintain their habitual physical activity.
High protein breakfast
High protein yoghurt containing approx. 10 g protein per 100 g. Participants will be asked to consume 300 g (=3 dl) yoghurt with 40 g oats for breakfast.
Low protein breakfast and exercise training
Subject will consume a low protein breakfast (bread, jam, juice) and and participate in organized exercise-training three times per week (and maintain habitual physical activity)
Low protein breakfast
Low protein yoghurt containing approx. 2 g protein per 100 g. Participants will be asked to consume \~60 g bread, 20 g jam and 250 ml juice for breakfast.
Exercise training
Participants will be asked to participate in organized exercise training 3 times per week.
High protein breakfast and exercise training
Subject will consume a high protein dairy breakfast (300 g high protein yoghurt (skyr) with oats) and and participate in organized exercise-training three times per week (and maintain habitual physical activity)
High protein breakfast
High protein yoghurt containing approx. 10 g protein per 100 g. Participants will be asked to consume 300 g (=3 dl) yoghurt with 40 g oats for breakfast.
Exercise training
Participants will be asked to participate in organized exercise training 3 times per week.
Interventions
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Low protein breakfast
Low protein yoghurt containing approx. 2 g protein per 100 g. Participants will be asked to consume \~60 g bread, 20 g jam and 250 ml juice for breakfast.
High protein breakfast
High protein yoghurt containing approx. 10 g protein per 100 g. Participants will be asked to consume 300 g (=3 dl) yoghurt with 40 g oats for breakfast.
Exercise training
Participants will be asked to participate in organized exercise training 3 times per week.
Eligibility Criteria
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Inclusion Criteria
* Regular exercise \< 1 hour per week
Exclusion Criteria
* allergy towards milk and yoghurt
* weightloss/gain \>5kg the last 6 months
* dieting
* eating disorder
* pregnancy
* breast feeding
* unable to speak and understand danish
18 Years
30 Years
ALL
Yes
Sponsors
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The Danish Dairy Research Foundation, Denmark
OTHER
Sygekassernes Helsefond
OTHER
University of Aarhus
OTHER
Responsible Party
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Principal Investigators
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Mette Hansen, Assoc Prof
Role: PRINCIPAL_INVESTIGATOR
University of Aarhus
Locations
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Aarhus University, Department for Public Health, Section for Sport Science
Aarhus, , Denmark
Countries
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References
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Dalgaard LB, Thams L, Skovgaard Jensen J, Jorgensen AA, Breenfeldt Andersen A, Gejl KD, Bertram HC, Hansen M. No effects of high- v. low-protein breakfast on body composition and cardiometabolic health in young women with overweight: the NewStart randomised trial. Br J Nutr. 2025 Jan 14;133(1):126-135. doi: 10.1017/S0007114524003015. Epub 2024 Nov 26.
Other Identifiers
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NyStart2
Identifier Type: -
Identifier Source: org_study_id
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