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Completed

NCT Number: NCT03914430

Breakfast Cereals Consumed in Dairy and Non-dairy Medium: the Effects on Blood Glucose, Satiety and Food Intake

The effects of dairy-free products consumed with a breakfast meal on food intake and glycaemic regulation remain unexplored. It is known that dairy products are an excellent source of protein, low glycaemic sugar lactose, calcium, and vitamin D. In our recent study the consumption of a dairy snack with high protein content resulted in reduced blood glucose response compared to non-dairy snack with the similar amount of available carbohydrate. The investigators hypothesize that the ad libitum intake of breakfast cereals served with a high-protein fermented dairy product will result in reduced and sustained blood glucose response compared to non-dairy control. The objective of this study is to investigate how dairy and non-dairy cultured products used as carriers for breakfast granola cereals and consumed ad libitum affect short-term food intake, satiety, and glycaemia within two hours.

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Key information

Conditions

Blood Glucose Eating Food

Age range

19 year–28 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

Mount Saint Vincent University

Halifax, Nova Scotia, B3M 2J6, Canada

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Healthy females

Exclusion criteria

  • Overweight or obese
  • Breakfast skippers
  • Have any chronic metabolic diseases
  • Smokers
  • Taking medications

Treatment and study plan

Food

Other

The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)

Primary outcomes

  1. Postprandial blood glucose concentration

    Time frame: 0-120 minutes

    The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control.

  2. Subjective feeling of appetite

    Time frame: 0-120 minutes

    The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospectiove food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).

  3. Ad libitum food intake

    Time frame: 0-120 minutes

    The amount of energy (kcal) consumed ad libitum with the breakfast meal or water control and with the test meal (pizza lunch) two hour later.

Secondary outcomes

  1. Circulatory insulin concentration

    Time frame: 0-120 minutes

    The concentration of insulin in blood

  2. Subjective feeling of physical comfort

    Time frame: 0-120 minutes

    The subjective assessment of wellness and gastrointestinal symptoms including feeling of nausea, diarrhoea, flatulence and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end.

  3. Subjective feeling of food palatability (pleasantness)

    Time frame: 0, 120 minutes

    The pleasantness of the breakfast meal and pizza meal measured with 100 mm Visual Analogue Scales with two opposite statements at each end.(e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant).

Sponsors and collaborators

Lead sponsor

Mount Saint Vincent University

Other

Collaborators

  • Dairy Farmers of Canada
  • University of Toronto

Registry information

Official study title

The Effect of Dairy and Non-Dairy Cultured Products Added to Breakfast Cereals on Satiation, Satiety, Blood Glucose Control and Short-Term Food Intake in Young Adults

Important dates

Study start
2015
Primary completion
2016
Study completion
2017
First posted
Apr 16, 2019
Registry last updated
Apr 16, 2019

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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