Functional and Value-Added Dairy Products and Blood Glucose Control
NCT ID: NCT05400694
Last Updated: 2023-10-19
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
20 participants
INTERVENTIONAL
2021-10-01
2023-03-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
PREVENTION
SINGLE
Study Groups
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Chocolate milk
Chocolate milk with reduced added sugar
Food
Dairy products with reduced sugar content
Chocolate milk with whey protein
Chocolate milk with reduced added sugar and added whey protein
Food
Dairy products with reduced sugar content
Chocolate milk with casein
Chocolate milk with reduced added sugar and added casein
Food
Dairy products with reduced sugar content
Chocolate milk with alpha-lactalbumin
Chocolate milk with reduced added sugar and added alpha-lactalbumin
Food
Dairy products with reduced sugar content
Chocolate milk with glycomacropeptide
Chocolate milk with reduced added sugar and added glycomacropeptide
Food
Dairy products with reduced sugar content
Interventions
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Food
Dairy products with reduced sugar content
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
19 Years
35 Years
ALL
Yes
Sponsors
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University of Toronto
OTHER
Mount Saint Vincent University
OTHER
Responsible Party
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Bohdan Luhovyy
Associate Professor
Principal Investigators
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Bohdan Luhovyy, PhD
Role: PRINCIPAL_INVESTIGATOR
Mount Saint Vincent University
Locations
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Mount Saint Vincent University
Halifax, Nova Scotia, Canada
Countries
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Other Identifiers
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2019-202-02
Identifier Type: -
Identifier Source: org_study_id
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